Vegan Pierogi Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of lasagna noodles with a cheesy mashed potato filling and crispy breadcrumb topping. A vegetarian casserole that captures the essence of pierogi dumplings without the work.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 medium onions (thinly sliced)
- 8 tablespoons vegan butter (112g, divided use)
- 3 pounds russet or Yukon gold potatoes (peeled and cut into chunks – 1.4kg)
- ¾ cup unsweetened plant-based milk (such as almond, oat, or soy – 180mL)
- 1 teaspoon salt (6g)
- ¼ teaspoon ground black pepper (1g)
- 16 ounces lasagna noodles (cooked according to package directions – 450g)
- 2 cups shredded vegan cheddar cheese (200g)
- 2 tablespoons vegan butter (melted (for greasing and topping) – 30g)
- 2 tablespoons breadcrumbs (for topping – 15g)
- 2-3 green onions (chopped, for serving)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 1496mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1019mg
- Calcium
- 66mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1496MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.