Name: Cheesy Pierogi Casserole
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 medium onions (thinly sliced); 8 tbsp vegan butter (112g); 3 pounds russet or Yukon gold potatoes (peeled and cut into chunks – 1.4kg); 0.75 cup unsweetened plant-based milk (such as almond, oat, or soy – 180ml); 1 tsp salt (6g); 0.25 tsp ground black pepper (1g); 16 ounces lasagna noodles (cooked according to package directions – 450g); 2 cups shredded vegan cheddar cheese (200g); 2 tbsp vegan butter (melted (for greasing and topping) – 30g); 2 tbsp breadcrumbs (for topping – 15g); 2.5 null green onions (chopped, for serving)

Instructions

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1

In a skillet, heat vegan butter (8 tbsp) over medium heat. Add the sliced onions (2 medium) and cook slowly, stirring occasionally, until deep golden brown and sweet (about 20 minutes).
2

Place the peeled and chopped russet or yukon gold potatoes (3 pounds) in a large pot and cover with cold water. Add salt (1 tsp). Bring to a boil, then simmer for 15–20 minutes, until fork-tender.
3

Drain the [russet or yukon gold potatoes] well and return to the warm pot. Let them sit uncovered for 1–2 minutes to allow excess moisture to evaporate.
4

Add [vegan butter] and mash until smooth.
5

Gradually pour in the unsweetened plant-based milk (0.75 cup) while mashing until creamy and fluffy. Adjust [unsweetened plant-based milk] for desired consistency.
6

Stir in ground black pepper (0.25 tsp), more [salt] to taste, and the caramelized [onions]. Cover and keep warm.
7

Cook the lasagna noodles (16 ounces) in salted boiling water according to package directions. Drain and set aside.
8

Preheat oven to 375°F (190°C).
9

Lightly grease a 9×13 inch (23×33 cm) baking dish with melted vegan butter (2 tbsp).
10

Spread a layer of [lasagna noodles] across the bottom.
11

Add a layer of mashed [russet or yukon gold potatoes], then sprinkle with [vegan cheddar cheese].
12

Repeat the layers, finishing with mashed [russet or yukon gold potatoes] topped with the remaining [vegan cheddar cheese].
13

Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the [vegan cheddar cheese] is melted and bubbly.
14

Garnish with chopped [2-3 green onions]. Toast breadcrumbs (2 tbsp) in [vegan butter] and sprinkle over the top for crunch.