Potsticker Casserole
A simple and hearty potsticker casserole with a creamy sauce and fresh vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 20-25 pieces frozen potstickers Adjust based on size of potstickers.
- 1 cup full-fat coconut milk Can substitute with heavy cream or non-dairy milk.
- ¼ cup soy sauce Low sodium option can be used.
- 1-2 tablespoons red curry paste Add more for a spicier flavor.
- 1 ½ tablespoons rice vinegar
- 1 tablespoon minced fresh ginger
- 1 tablespoon chopped fresh cilantro Additional for garnish.
- 1 tablespoon sliced fresh green onions Additional for garnish.
- 2 teaspoons sesame oil
- 2 teaspoons granulated sugar Alternatively, use honey.
- 2 teaspoons minced garlic
- 2 cups chopped fresh vegetables Bell peppers, broccoli, mushrooms suggested.
- sesame seeds Optional for garnish.
- chili crisp oil Optional for garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- In a small bowl, mix together coconut milk, soy sauce, red curry paste, rice vinegar, minced ginger, chopped cilantro, sliced green onions, sesame oil, granulated sugar, and minced garlic.
Assembly
- Arrange frozen potstickers in an even layer at the bottom of the baking dish.
- Evenly distribute chopped vegetables over the potstickers.
- Pour the sauce mixture over the potstickers and cover the dish with aluminum foil.
Baking
- Bake for 25-30 minutes until potstickers are fully thawed and heated through.
Serving
- Garnish with more cilantro, green onions, sesame seeds, and a drizzle of chili crisp oil if desired. Serve immediately.
Notes
This dish can be enjoyed alone or paired with a salad or steamed rice. Leftovers can be stored in the refrigerator for 3-4 days.