Cheesy Pierogi Casserole
This vegan Pierogi Casserole is comfort food with a Polish spin! A cheesy potato filling is layered with lasagna noodles for pierogi vibes without the work of making dumplings by hand.
I was going to try to make a vegan pierogi recipe for you, but I have a confession: I felt daunted by the thought of making all those dumplings. As a busy mom, it just wasn’t gonna happen. So I bring you this vegan pierogi casserole instead and I think you’re going to be just as thrilled with it as I am! There’s no rolling out dough, cutting out or filling dumplings. Instead, the cheesy potato filling is layered with lasagna noodles, so you get the same flavour and cozy vibes in a much easier package. It’s kind of like Vegan Mashed Potatoes meets Baked Vegan Mac and Cheese in the form of a lasagna!
Why This Easy Casserole Is the Best Way to Get Your Pierogi Fix
Friends, I am so excited for you to try this pierogi casserole. This is the time of year when we all crave hearty comfort foods, and this dish delivers!
- Comfort food made easy – You get all the flavour of homemade pierogis with a fraction of the effort!
- Vegan pierogi goodness – Most store-bought pierogis are not vegan, which means they’re off-limits if you’re on a plant-based diet. But a few simple swaps make this casserole vegan.
- Family-friendly – Set this on the table and there will be no complaints! Whether it’s for a weeknight dinner or a potluck, I promise this recipe will be a HUGE hit.
What You’ll Need
Here are the ingredients you’ll need to make this pierogi casserole. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Onions – Yellow onions are the best for caramelising. (Learn more: How to Caramelise Onions.)
- Vegan butter – You can use Homemade Vegan Butter or store-bought.
- Russet or Yukon gold potatoes – Peel and cut these into chunks.
- Plant-based milk – Such as almond, oat, or soy. Make sure it’s unsweetened and unflavoured!
- Salt and ground black pepper
- Lasagna noodles – These stand in for pierogi dough, creating easy layers without the work!
- Vegan cheddar cheese
- Breadcrumbs – For a golden, crispy topping. You can use regular breadcrumbs or panko.
- Green onions
How to Make Pierogi Casserole
Let’s go! Here’s a step-by-step view of the process of making this recipe.
- Caramelise the onions. Heat the butter in a skillet and cook the onions slowly over medium heat until golden brown and sweet, about 20 minutes.
- Prep the potatoes. Cook the peeled potatoes in salted water until tender. Drain, let them sit in the pot to dry, then mash with vegan butter until smooth.
- Finish the filling. Gradually stir in the plant-based milk until creamy, then stir in caramelised onions, salt, and pepper.
- Cook the noodles. Boil the lasagna noodles in salted water until al dente, drain, and set aside.
- Assemble the casserole. Preheat the oven to 375°F and grease a baking dish. Layer the noodles, mashed potatoes, and vegan cheddar, repeating until all are used. Finish with the potatoes and cheese on top.
- Bake. Cover with foil and bake for 20 minutes. Remove the foil and bake 10 more minutes, or until the cheese is melted and bubbly.
- Finish and serve. Toast the breadcrumbs in melted vegan butter and sprinkle over top of the casserole. Garnish the pierogi casserole with green onions and serve.
Tips and Variations
These tips and pointers will help you make sure your pierogi casserole turns out perfect!
- Use a BIG pot of water. This keeps the lasagna noodles from sticking to each other and tearing. They need room to move around!
- Get a head start. You can assemble this pierogi casserole up to one day in advance. Cover it with foil and refrigerate until you’re ready to bake. Let it sit on the counter at room temperature while you preheat the oven, then add 5 to 10 minutes more to the baking time.
- Try another pierogi flavour. You can make this pierogi casserole with any pierogi flavour you like! You’ll need to play around with the proportions and ingredients, but any pierogi filling can be layered in a casserole instead of stuffing it into dumplings.
- Add some extras. Layer in Garlic Mushrooms, fold Vegan Bacon Crumbles into the mashed potatoes, or add a dollop of Vegan Sour Cream to each serving.
Serving Suggestions
All you need is a simple veggie side dish or salad to make this pierogi casserole a complete meal. Try my Air Fryer Green Beans or Balsamic Roasted Vegetables for easy side options, or serve with a dish like my Beet “Feta” Salad for something a little fancier.
Storage and Reheating
- Refrigerator: Cover the pierogi casserole with foil or plastic wrap, or transfer leftovers to an airtight container, and refrigerate for up to 4 days.
- Freezer: Wrap individual portions or cover the baking dish tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm in a covered baking dish in a 350°F oven until heated through, or microwave individual portions until warm.
More Vegan Casserole Recipes
Enjoy friends! If you make this pierogi casserole, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Pierogi Casserole
Ingredients
- 2 medium onions, thinly sliced
- 8 tablespoons vegan butter, 112g
- 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
Instructions
- 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 inch (2.5 cm). Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes well and return them to the warm pot. Let them sit uncovered for 1–2 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.
Assemble the casserole:
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 inch (23×33 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.
Notes
- Refrigerator: Cover the pierogi casserole with foil or plastic wrap, or transfer leftovers to an airtight container, and refrigerate for up to 4 days.
- Freezer: Wrap individual portions or cover the baking dish tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm in a covered baking dish in a 350°F oven until heated through, or microwave individual portions until warm.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
