This is the viral pot sticker casserole that everyone is talking about! It's incredibly easy to make, and I've adapted it to be vegetarian and dairy-free. It's perfect for those busy nights when you don't have time to cook but still need to feed the kids dinner. I served mine over rice, and it was a hit! Enjoy!
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Preheat oven to 375°F.
Arrange potstickers in a 9 x 13 pan.
In a separate bowl, whisk together coconut milk, peanut dressing, soy sauce, water, garlic, and lime juice.
Pour the mixture over the potstickers.
Bake for 20 to 25 minutes.
Serve over rice and garnish with green onions, cilantro, and chili crunch.
Use frozen potstickers for convenience and ensure they are evenly arranged in the pan.
Trader Joe's peanut sauce and coconut milk work great for this recipe, but feel free to use your preferred brands.
Garnish with green onions, cilantro, and chili crunch for added flavor and texture.
Can I use fresh potstickers instead of frozen?
Yes, you can use fresh potstickers, but frozen ones work perfectly for this recipe and are more convenient.
What can I serve this casserole with?
This casserole pairs well with rice, but you can also serve it with noodles or steamed vegetables.
Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce and ensure the potstickers and peanut sauce are gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I add protein to this dish?
Yes, you can add tofu or cooked chicken if you prefer a non-vegetarian option.
I'm a dietitian and busy mom of two make quick, easy and healthy recipes to get dinner on the table quickly using the cleanest convenience foods I can find from you everyday grocery stores to make cooking dinner approachable and fun!
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