Nutritional Guidelines (per serving) | |
---|---|
511 | Calories |
23g | Fat |
46g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings: 6 servings | |
Amount per serving | |
Calories | 511 |
% Daily Value* | |
Total Fat 23g | 30% |
Saturated Fat 11g | 53% |
Cholesterol 204mg | 68% |
Sodium 1069mg | 46% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 3g | 11% |
Protein 28g | |
Calcium 411mg | 32% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This casserole is the next best thing to real pierogi when time is a consideration. It's a meatless, layered affair that uses lasagna noodles in place of pierogi dough and cottage cheese in place of farmer's cheese. The dish comes together in a snap especially if you use oven-ready lasagna noodles. It's a great brunch/buffet offering that can be made ahead.
Ingredients
- 1 8 ounce package oven-ready lasagna noodles (12 noodles)
- 3 medium potatoes (peeled and cut into large chunks or 2 cups prepared instant mashed potatoes)
- 2 cups cottage cheese (small curd)
- 1 large egg (beaten)
- 1/2 teaspoon onion salt (divided)
- 1 cup Cheddar cheese (shredded)
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup caramelized onions
- 1/2 cup breadcrumbs (dry)
- Garnish: sour cream
Steps to Make It
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Soak noodles in warm water for 30 minutes, making sure they don't stick to each other.
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Meanwhile, in a medium pot, boil potatoes in salted water until tender.
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While potatoes are cooking, mix together cottage cheese, egg, and 1/4 teaspoon onion salt, and set aside.
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When potatoes are tender, mash them and stir in Cheddar cheese, 1/4 teaspoon regular salt, remaining 1/4 teaspoon onion salt and pepper, and set aside.
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Heat oven to 350 degrees. In a 9-inch-by-13-inch pan that has been lightly coated with nonstick spray, place 3 drained noodles horizontally.
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Spread cottage cheese over the first layer of noodles. Lay down another 3 noodles.
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Spread mashed potato mixture evenly over the second layer of noodles. Cover with another 3 noodles.
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Spread 1/2 cup caramelized onions evenly over the third noodle layer. Cover with remaining 3 noodles. Mix remaining 1/2 cup onions with bread crumbs and spread over the top of the last noodle layer.
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Cover casserole dish with foil and place on a pan to catch drips. Bake for 30 minutes or until the dish is bubbly. Uncover and bake 5 minutes more. Let stand 10 minutes before cutting into squares as for lasagna. Serve with sour cream and chopped dill, if desired.
Make Ahead: Prepare recipe as directed. Do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. When ready to bake, remove plastic wrap and replace foil. Bake refrigerated casserole about 40 minutes and frozen casserole about 1 1/2 hours.