|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 3g||11%|
|*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.
- 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
Soak noodles in warm water for 30 minutes, making sure they don't stick to each other.
Meanwhile, in a medium pot, boil potatoes in salted water until tender.
While potatoes are cooking, mix together cottage cheese, egg, and 1/4 teaspoon onion salt, and set aside.
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.
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.
Spread cottage cheese over the first layer of noodles. Lay down another 3 noodles.
Spread mashed potato mixture evenly over the second layer of noodles. Cover with another 3 noodles.
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.
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.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
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.