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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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: 
 
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