Meat free--Pierogi Casserole

Pierogi Casserole
The Potato Cookbook Copyright 1987

15 lasagne noodles
2 cups cottage cheese
1 large egg
¼ tsp. onion salt
1 cup shredded cheddar cheese
2 cups mashed potato
¼ tsp. salt
1/8 tsp. pepper
¼ tsp. onion salt
1 cup butter of margarine I used light butter and much less than 1 cup
1 cup chopped onion

Cook noodles as directed on package. Drain. Spread 5 noodles on the bottom of a 13x9-inch baking dish. In a medium-sized bowl combine cottage cheese, egg and onion salt. Spread over noodles. Cover with 5 more noodles. Combine cheddar cheese, potatoes, salt, pepper and onion salt. Spread over noodles. Cover with remaining noodles. Melt butter in frying pan. Sauté onions slowly until clear and limp. Pour over noodles. Cover. Bake 30 minutes in 350 degree oven. Let stand 10 minutes before cutting. Serve with sour cream.

Serves 8.
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We like pierogi so I thought this would be a nice meatless meal for us. I used Dreamfield lasagna, 2% cheese, lowfat cottage cheese and light butter to lighten it up a bit. It was pretty good but I thought the cottage cheese layer was a bit bland and little bit too liquidy. I would drain it next time and add salt and pepper.

I'm finally having a lot of luck finding meatless entrees. I avoid (straight) eggs and beans due to my son's allergies (he is not definitely allergic to either of those things but they are maybes so we avoid). That limits us a bit.

Blast From The Past: Caramelized Pork Slices from May 2007. I may make this next week. It's easier to repeat recipes when I get down to the dregs of my freezer stash.

Question of the Day: Do you have any suggestions for meatless entrees that don't feature eggs or beans?