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Title: Vegan Pierogi Casserole
Categories: Casseroles, Polish, Vegetarian
Yield: 8 Servings

2 md Onions; thinly sliced
8 tb Vegan butter (112 g)
3 lb Russet or Yukon gold
- potatoes (1.4 kg);
- peeled & cut into chunks
3/4 c Unsweetened non-dairy milk
- (180 ml)
1 ts Salt (6 g)
1/4 ts Black pepper (1 g); ground
16 oz Lasagna noodles (450 g);
- cooked according to pkg
- directions
2 c Vegan cheddar cheese
- (200 g); shredded
2 tb Vegan butter (30 g);
- melted,
- for greasing & topping
2 tb Bread crumbs (15 g);
- for topping
2 Green onions;
- up to 3, chopped,
- for serving

Preparation time: 25 minutes
Cooking time: 30 minutes

This vegan pierogi casserole layers a cheesy potato filling with
lasagna noodles for pierogi vibes without the work of making
dumplings!

Preheat oven to 375?F (190?C).

Lightly grease a 9x13" (23x33 cm) baking dish with melted vegan
butter.

Spread a layer of lasagna noodles across the bottom.

Add a layer of mashed potatoes, then sprinkle with vegan cheddar.

Repeat the layers, finishing with mashed potatoes topped with the
remaining cheese.

Cover with foil and bake for 20 minutes. Remove the foil and bake for
another 10 minutes, until the cheese is melted and bubbly.

Garnish with chopped green onions. Toast breadcrumbs in vegan butter
and sprinkle over the top for crunch.

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

Place the peeled and chopped potatoes in a large pot and cover them
with cold water by about 1" (2.5 cm). Add 1 ts salt. Bring to a boil
over medium-high heat, then reduce heat and simmer for 15 to 20
minutes, or until the potatoes are fork-tender.

Drain the potatoes well and return them to the warm pot. Let them sit
uncovered for 1 to 2 minutes to allow excess moisture to evaporate.

Add vegan butter and mash until smooth.

Gradually pour in the plant-based milk while mashing until creamy and
fluffy. Adjust milk for desired consistency.

Stir in black pepper, more salt to taste, and the caramelized onions.
Cover and keep warm.

Cook the lasagna noodles in salted boiling water according to package
directions. Drain and set aside.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/pierogi-casserole/>

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