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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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