Verenika or Verenki Casserole
Discover comfort food at its finest with this heartwarming Verenika (or Verenki) Casserole, a baked twist on the classic Eastern European dumpling dish. Layers of tender no-boil lasagna noodles are paired with a creamy mashed potato and cottage cheese filling, all brought together by a luscious sour cream and egg custard. Sautéed onions add a savory depth, while a golden, bubbly layer of melted mozzarella or cheddar cheese crowns the dish for the perfect finish. This casserole is a true labor of love, combining traditional flavors with modern ease, making it a family-friendly recipe ideal for cozy dinners or potlucks. Garnish with fresh parsley for an elegant touch, and let every bite transport you to the warmth of home-cooked tradition.
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Recipe Information
Ingredients
- 4 large Potatoes
- 2 cups Cottage cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup Butter
- 1 medium Onion
- 1 cup Sour cream
- 1 cup Shredded mozzarella or cheddar cheese
- 8 Lasagna noodles (no-boil preferred)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and chop the potatoes into chunks. Boil them in a large pot of salted water until fork-tender, about 15 minutes. Drain and mash the potatoes thoroughly.
Mix the mashed potatoes with cottage cheese, 1/2 teaspoon of salt, and black pepper. Set aside this filling mixture.
In a small pan, melt 2 tablespoons of butter and sauté the chopped onion over medium heat until translucent, about 5 minutes. Set aside.
In a mixing bowl, whisk the eggs together with the sour cream. This will serve as the casserole's custard base.
Grease a 9x13-inch baking dish with butter or cooking spray.
Spread a thin layer of the sour cream-egg mixture across the bottom of the baking dish.
Place a single layer of lasagna noodles over the sour cream mixture.
Spread half of the potato-cottage cheese filling evenly over the noodles. Top with 1/4 cup of sautéed onions from step 4.
Repeat with another layer of lasagna noodles, the remaining potato-cottage cheese filling, and another 1/4 cup of the sautéed onions.
Top with a final layer of lasagna noodles, then pour the remaining sour cream-egg mixture over the top, making sure the noodles are fully covered. Sprinkle shredded cheese evenly over the sour cream layer.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Allow the casserole to cool for 5-10 minutes. Garnish with fresh parsley, if desired, before slicing and serving.
Nutrition Facts
Calories |
4565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.6 g | 242% | |
| Saturated Fat | 111.8 g | 559% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 5203 mg | 226% | |
| Total Carbohydrate | 556.9 g | 203% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 59.3 g | ||
| Protein | 173.2 g | 346% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1846 mg | 142% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5263 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
