This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div><\/div>\nPotsticker casserole is all the tasty fun of potstickers in a warm, baked dish<\/strong>. Soft dumplings<\/a>, fresh veggies, and a rich sauce cook together for a fast, easy, and filling meal<\/strong>.<\/p>\n\n\n\n<\/figure>\n\n\n\n\nAll the Reasons You\u2019ll Be Hooked<\/h2>\n\n\n\n\nBig Taste, No Stress:<\/strong>\u00a0Get the yum of fried potstickers<\/a> without standing by the stove.<\/li>\n\n\n\nVeggies That Crunch:<\/strong>\u00a0I love the bright, fresh veggies that add snap, taste, and make me feel like I\u2019m making healthy life choices for me and my family!<\/li>\n\n\n\nLoved by All:<\/strong>\u00a0A warm, easy meal that works great for busy nights or chill weekends.<\/li>\n\n\n\nOne Pan Magic:<\/strong>\u00a0Little work, quick clean up, and lots of flavor in one dish.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\nIngredients for Potsticker Casserole<\/h3>\n\n\n\n<\/figure>\n\n\n\n\nTry Dumplings Instead:<\/strong> Swap the potstickers for your fave frozen dumplings! I love the cilantro chicken ones from Costco.<\/li>\n\n\n\nAdd Veggies:<\/strong> Use crisp bok choy, kale, peppers, mushrooms, snow peas, carrots, or bamboo shoots. Mix and match to your liking!<\/li>\n\n\n\nFrozen Works Best:<\/strong> Frozen potstickers cook great here! If you use thawed ones, cut the bake time by about 10 minutes for the best bite.<\/li>\n<\/ul>\n\n<\/div><\/div><\/div> \n\n\nHow to Make Potsticker Casserole <\/h2>\n\n\n\nCraving takeout potstickers? This easy casserole delivers all the flavor with just 10 minutes of prep. Trust me, you\u2019ll love how simple and delicious this casserole is! Check out more casseroles like Chicken Alfredo<\/a> and Taco Casserole<\/a>.<\/p>\n\n\n\n\nMake the Sauce:<\/strong> Preheat the oven to 375\u00baF, then spray a 9 x 13-inch casserole dish with nonstick cooking spray and set it aside.\u00a0Add the coconut milk, soy sauce,\u00a0curry paste,\u00a0rice vinegar,\u00a0ginger,\u00a0cilantro,\u00a0green onions, sesame oil, sugar, and garlic\u00a0to a small bowl, then stir to combine.<\/li>\n\n\n\nArrange the Potstickers and Veggies:<\/strong> Arrange\u00a0the potstickers\u00a0in an even layer at the bottom of the baking dish, then distribute\u00a0your choice of veggies over the top. <\/li>\n\n\n\nBake:<\/strong> Pour the sauce over the potstickers, then cover with aluminum foil<\/a>. Place in the oven and bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, red pepper flakes, and\u00a0toasted sesame seeds\u00a0as desired. Serve potsticker casserole immediately.<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside. <\/span><\/p><\/li>Combine 1 cup full-fat coconut milk<\/span>, \u00bc cup soy sauce<\/span>, 1-2 tablespoons red curry paste<\/span>, 1 \u00bd tablespoons rice vinegar<\/span>, 1 tablespoon minced fresh ginger<\/span>, 1 tablespoon chopped fresh cilantro<\/span>, 1 tablespoon sliced fresh green onions<\/span>, 2 teaspoons sesame oil<\/span>, 2 teaspoons granulated sugar<\/span>, and 2 teaspoons minced garlic<\/span> in a small bowl. <\/span><\/p><\/li>Arrange 20-25 frozen potstickers<\/span> in an even layer at the bottom of the baking dish, and evenly distribute 2 cups chopped fresh vegetables of your choice<\/span> over the top of them. Pour the sauce over the potstickers and cover the pan with aluminum foil. <\/span><\/p><\/li>Bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, a drizzle of chili crisp oil<\/span>, and sesame seeds<\/span> as desired and serve immediately. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nLeftover Instructions<\/h6>\n\n\n\nIn the Refrigerator:<\/strong> Store leftovers in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nTo Reheat: <\/strong>Reheat in the microwave in 30-60 second increments until fully heated through.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nMake Ahead:<\/strong> You can prepare this casserole the night before baking it, but you will want to reduce the bake time by about 10 minutes to account for the potstickers thawing overnight in the refrigerator.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>303<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>8<\/span>g<\/span><\/span>Fat: <\/span>15<\/span>g<\/span><\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>Sodium: <\/span>884<\/span>mg<\/span><\/span>Potassium: <\/span>244<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>3489<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>54<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore One-Pan Casseroles <\/h2>\n\n\n\nIf you loved my potsticker casserole, I\u2019ve got plenty more where that came from! For a link to all of my casseroles, click here<\/a>.<\/p>\n\n<\/div><\/header><\/section><\/div>
Potsticker casserole is all the tasty fun of potstickers in a warm, baked dish<\/strong>. Soft dumplings<\/a>, fresh veggies, and a rich sauce cook together for a fast, easy, and filling meal<\/strong>.<\/p>\n\n\n\n<\/figure>\n\n\n\n\nAll the Reasons You\u2019ll Be Hooked<\/h2>\n\n\n\n\nBig Taste, No Stress:<\/strong>\u00a0Get the yum of fried potstickers<\/a> without standing by the stove.<\/li>\n\n\n\nVeggies That Crunch:<\/strong>\u00a0I love the bright, fresh veggies that add snap, taste, and make me feel like I\u2019m making healthy life choices for me and my family!<\/li>\n\n\n\nLoved by All:<\/strong>\u00a0A warm, easy meal that works great for busy nights or chill weekends.<\/li>\n\n\n\nOne Pan Magic:<\/strong>\u00a0Little work, quick clean up, and lots of flavor in one dish.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\nIngredients for Potsticker Casserole<\/h3>\n\n\n\n<\/figure>\n\n\n\n\nTry Dumplings Instead:<\/strong> Swap the potstickers for your fave frozen dumplings! I love the cilantro chicken ones from Costco.<\/li>\n\n\n\nAdd Veggies:<\/strong> Use crisp bok choy, kale, peppers, mushrooms, snow peas, carrots, or bamboo shoots. Mix and match to your liking!<\/li>\n\n\n\nFrozen Works Best:<\/strong> Frozen potstickers cook great here! If you use thawed ones, cut the bake time by about 10 minutes for the best bite.<\/li>\n<\/ul>\n\n<\/div><\/div><\/div> \n\n\nHow to Make Potsticker Casserole <\/h2>\n\n\n\nCraving takeout potstickers? This easy casserole delivers all the flavor with just 10 minutes of prep. Trust me, you\u2019ll love how simple and delicious this casserole is! Check out more casseroles like Chicken Alfredo<\/a> and Taco Casserole<\/a>.<\/p>\n\n\n\n\nMake the Sauce:<\/strong> Preheat the oven to 375\u00baF, then spray a 9 x 13-inch casserole dish with nonstick cooking spray and set it aside.\u00a0Add the coconut milk, soy sauce,\u00a0curry paste,\u00a0rice vinegar,\u00a0ginger,\u00a0cilantro,\u00a0green onions, sesame oil, sugar, and garlic\u00a0to a small bowl, then stir to combine.<\/li>\n\n\n\nArrange the Potstickers and Veggies:<\/strong> Arrange\u00a0the potstickers\u00a0in an even layer at the bottom of the baking dish, then distribute\u00a0your choice of veggies over the top. <\/li>\n\n\n\nBake:<\/strong> Pour the sauce over the potstickers, then cover with aluminum foil<\/a>. Place in the oven and bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, red pepper flakes, and\u00a0toasted sesame seeds\u00a0as desired. Serve potsticker casserole immediately.<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside. <\/span><\/p><\/li>Combine 1 cup full-fat coconut milk<\/span>, \u00bc cup soy sauce<\/span>, 1-2 tablespoons red curry paste<\/span>, 1 \u00bd tablespoons rice vinegar<\/span>, 1 tablespoon minced fresh ginger<\/span>, 1 tablespoon chopped fresh cilantro<\/span>, 1 tablespoon sliced fresh green onions<\/span>, 2 teaspoons sesame oil<\/span>, 2 teaspoons granulated sugar<\/span>, and 2 teaspoons minced garlic<\/span> in a small bowl. <\/span><\/p><\/li>Arrange 20-25 frozen potstickers<\/span> in an even layer at the bottom of the baking dish, and evenly distribute 2 cups chopped fresh vegetables of your choice<\/span> over the top of them. Pour the sauce over the potstickers and cover the pan with aluminum foil. <\/span><\/p><\/li>Bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, a drizzle of chili crisp oil<\/span>, and sesame seeds<\/span> as desired and serve immediately. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nLeftover Instructions<\/h6>\n\n\n\nIn the Refrigerator:<\/strong> Store leftovers in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nTo Reheat: <\/strong>Reheat in the microwave in 30-60 second increments until fully heated through.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nMake Ahead:<\/strong> You can prepare this casserole the night before baking it, but you will want to reduce the bake time by about 10 minutes to account for the potstickers thawing overnight in the refrigerator.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>303<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>8<\/span>g<\/span><\/span>Fat: <\/span>15<\/span>g<\/span><\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>Sodium: <\/span>884<\/span>mg<\/span><\/span>Potassium: <\/span>244<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>3489<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>54<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore One-Pan Casseroles <\/h2>\n\n\n\nIf you loved my potsticker casserole, I\u2019ve got plenty more where that came from! For a link to all of my casseroles, click here<\/a>.<\/p>\n\n<\/div><\/header><\/section><\/div>
Craving takeout potstickers? This easy casserole delivers all the flavor with just 10 minutes of prep. Trust me, you\u2019ll love how simple and delicious this casserole is! Check out more casseroles like Chicken Alfredo<\/a> and Taco Casserole<\/a>.<\/p>\n\n\n\n\nMake the Sauce:<\/strong> Preheat the oven to 375\u00baF, then spray a 9 x 13-inch casserole dish with nonstick cooking spray and set it aside.\u00a0Add the coconut milk, soy sauce,\u00a0curry paste,\u00a0rice vinegar,\u00a0ginger,\u00a0cilantro,\u00a0green onions, sesame oil, sugar, and garlic\u00a0to a small bowl, then stir to combine.<\/li>\n\n\n\nArrange the Potstickers and Veggies:<\/strong> Arrange\u00a0the potstickers\u00a0in an even layer at the bottom of the baking dish, then distribute\u00a0your choice of veggies over the top. <\/li>\n\n\n\nBake:<\/strong> Pour the sauce over the potstickers, then cover with aluminum foil<\/a>. Place in the oven and bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, red pepper flakes, and\u00a0toasted sesame seeds\u00a0as desired. Serve potsticker casserole immediately.<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside. <\/span><\/p><\/li>Combine 1 cup full-fat coconut milk<\/span>, \u00bc cup soy sauce<\/span>, 1-2 tablespoons red curry paste<\/span>, 1 \u00bd tablespoons rice vinegar<\/span>, 1 tablespoon minced fresh ginger<\/span>, 1 tablespoon chopped fresh cilantro<\/span>, 1 tablespoon sliced fresh green onions<\/span>, 2 teaspoons sesame oil<\/span>, 2 teaspoons granulated sugar<\/span>, and 2 teaspoons minced garlic<\/span> in a small bowl. <\/span><\/p><\/li>Arrange 20-25 frozen potstickers<\/span> in an even layer at the bottom of the baking dish, and evenly distribute 2 cups chopped fresh vegetables of your choice<\/span> over the top of them. Pour the sauce over the potstickers and cover the pan with aluminum foil. <\/span><\/p><\/li>Bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, a drizzle of chili crisp oil<\/span>, and sesame seeds<\/span> as desired and serve immediately. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nLeftover Instructions<\/h6>\n\n\n\nIn the Refrigerator:<\/strong> Store leftovers in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nTo Reheat: <\/strong>Reheat in the microwave in 30-60 second increments until fully heated through.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nMake Ahead:<\/strong> You can prepare this casserole the night before baking it, but you will want to reduce the bake time by about 10 minutes to account for the potstickers thawing overnight in the refrigerator.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>303<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>8<\/span>g<\/span><\/span>Fat: <\/span>15<\/span>g<\/span><\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>Sodium: <\/span>884<\/span>mg<\/span><\/span>Potassium: <\/span>244<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>3489<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>54<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore One-Pan Casseroles <\/h2>\n\n\n\nIf you loved my potsticker casserole, I\u2019ve got plenty more where that came from! For a link to all of my casseroles, click here<\/a>.<\/p>\n\n<\/div><\/header><\/section><\/div>
Pin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside. <\/span><\/p><\/li>Combine 1 cup full-fat coconut milk<\/span>, \u00bc cup soy sauce<\/span>, 1-2 tablespoons red curry paste<\/span>, 1 \u00bd tablespoons rice vinegar<\/span>, 1 tablespoon minced fresh ginger<\/span>, 1 tablespoon chopped fresh cilantro<\/span>, 1 tablespoon sliced fresh green onions<\/span>, 2 teaspoons sesame oil<\/span>, 2 teaspoons granulated sugar<\/span>, and 2 teaspoons minced garlic<\/span> in a small bowl. <\/span><\/p><\/li>Arrange 20-25 frozen potstickers<\/span> in an even layer at the bottom of the baking dish, and evenly distribute 2 cups chopped fresh vegetables of your choice<\/span> over the top of them. Pour the sauce over the potstickers and cover the pan with aluminum foil. <\/span><\/p><\/li>Bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, a drizzle of chili crisp oil<\/span>, and sesame seeds<\/span> as desired and serve immediately. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nLeftover Instructions<\/h6>\n\n\n\nIn the Refrigerator:<\/strong> Store leftovers in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nTo Reheat: <\/strong>Reheat in the microwave in 30-60 second increments until fully heated through.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nMake Ahead:<\/strong> You can prepare this casserole the night before baking it, but you will want to reduce the bake time by about 10 minutes to account for the potstickers thawing overnight in the refrigerator.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>303<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>8<\/span>g<\/span><\/span>Fat: <\/span>15<\/span>g<\/span><\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>Sodium: <\/span>884<\/span>mg<\/span><\/span>Potassium: <\/span>244<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>3489<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>54<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore One-Pan Casseroles <\/h2>\n\n\n\nIf you loved my potsticker casserole, I\u2019ve got plenty more where that came from! For a link to all of my casseroles, click here<\/a>.<\/p>\n\n<\/div><\/header><\/section><\/div>
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside. <\/span><\/p><\/li>Combine 1 cup full-fat coconut milk<\/span>, \u00bc cup soy sauce<\/span>, 1-2 tablespoons red curry paste<\/span>, 1 \u00bd tablespoons rice vinegar<\/span>, 1 tablespoon minced fresh ginger<\/span>, 1 tablespoon chopped fresh cilantro<\/span>, 1 tablespoon sliced fresh green onions<\/span>, 2 teaspoons sesame oil<\/span>, 2 teaspoons granulated sugar<\/span>, and 2 teaspoons minced garlic<\/span> in a small bowl. <\/span><\/p><\/li>Arrange 20-25 frozen potstickers<\/span> in an even layer at the bottom of the baking dish, and evenly distribute 2 cups chopped fresh vegetables of your choice<\/span> over the top of them. Pour the sauce over the potstickers and cover the pan with aluminum foil. <\/span><\/p><\/li>Bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, a drizzle of chili crisp oil<\/span>, and sesame seeds<\/span> as desired and serve immediately. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nLeftover Instructions<\/h6>\n\n\n\nIn the Refrigerator:<\/strong> Store leftovers in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nTo Reheat: <\/strong>Reheat in the microwave in 30-60 second increments until fully heated through.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nMake Ahead:<\/strong> You can prepare this casserole the night before baking it, but you will want to reduce the bake time by about 10 minutes to account for the potstickers thawing overnight in the refrigerator.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>303<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>8<\/span>g<\/span><\/span>Fat: <\/span>15<\/span>g<\/span><\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>Sodium: <\/span>884<\/span>mg<\/span><\/span>Potassium: <\/span>244<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>3489<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>54<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore One-Pan Casseroles <\/h2>\n\n\n\nIf you loved my potsticker casserole, I\u2019ve got plenty more where that came from! For a link to all of my casseroles, click here<\/a>.<\/p>\n\n<\/div><\/header><\/section><\/div>
Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside. <\/span><\/p><\/li>Combine 1 cup full-fat coconut milk<\/span>, \u00bc cup soy sauce<\/span>, 1-2 tablespoons red curry paste<\/span>, 1 \u00bd tablespoons rice vinegar<\/span>, 1 tablespoon minced fresh ginger<\/span>, 1 tablespoon chopped fresh cilantro<\/span>, 1 tablespoon sliced fresh green onions<\/span>, 2 teaspoons sesame oil<\/span>, 2 teaspoons granulated sugar<\/span>, and 2 teaspoons minced garlic<\/span> in a small bowl. <\/span><\/p><\/li>Arrange 20-25 frozen potstickers<\/span> in an even layer at the bottom of the baking dish, and evenly distribute 2 cups chopped fresh vegetables of your choice<\/span> over the top of them. Pour the sauce over the potstickers and cover the pan with aluminum foil. <\/span><\/p><\/li>Bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, a drizzle of chili crisp oil<\/span>, and sesame seeds<\/span> as desired and serve immediately. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nLeftover Instructions<\/h6>\n\n\n\nIn the Refrigerator:<\/strong> Store leftovers in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nTo Reheat: <\/strong>Reheat in the microwave in 30-60 second increments until fully heated through.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nMake Ahead:<\/strong> You can prepare this casserole the night before baking it, but you will want to reduce the bake time by about 10 minutes to account for the potstickers thawing overnight in the refrigerator.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>303<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>8<\/span>g<\/span><\/span>Fat: <\/span>15<\/span>g<\/span><\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>Sodium: <\/span>884<\/span>mg<\/span><\/span>Potassium: <\/span>244<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>3489<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>54<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore One-Pan Casseroles <\/h2>\n\n\n\nIf you loved my potsticker casserole, I\u2019ve got plenty more where that came from! For a link to all of my casseroles, click here<\/a>.<\/p>\n\n<\/div><\/header><\/section><\/div>
Combine 1 cup full-fat coconut milk<\/span>, \u00bc cup soy sauce<\/span>, 1-2 tablespoons red curry paste<\/span>, 1 \u00bd tablespoons rice vinegar<\/span>, 1 tablespoon minced fresh ginger<\/span>, 1 tablespoon chopped fresh cilantro<\/span>, 1 tablespoon sliced fresh green onions<\/span>, 2 teaspoons sesame oil<\/span>, 2 teaspoons granulated sugar<\/span>, and 2 teaspoons minced garlic<\/span> in a small bowl. <\/span><\/p><\/li>Arrange 20-25 frozen potstickers<\/span> in an even layer at the bottom of the baking dish, and evenly distribute 2 cups chopped fresh vegetables of your choice<\/span> over the top of them. Pour the sauce over the potstickers and cover the pan with aluminum foil. <\/span><\/p><\/li>Bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, a drizzle of chili crisp oil<\/span>, and sesame seeds<\/span> as desired and serve immediately. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nLeftover Instructions<\/h6>\n\n\n\nIn the Refrigerator:<\/strong> Store leftovers in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nTo Reheat: <\/strong>Reheat in the microwave in 30-60 second increments until fully heated through.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nMake Ahead:<\/strong> You can prepare this casserole the night before baking it, but you will want to reduce the bake time by about 10 minutes to account for the potstickers thawing overnight in the refrigerator.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>303<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>8<\/span>g<\/span><\/span>Fat: <\/span>15<\/span>g<\/span><\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>Sodium: <\/span>884<\/span>mg<\/span><\/span>Potassium: <\/span>244<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>3489<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>54<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore One-Pan Casseroles <\/h2>\n\n\n\nIf you loved my potsticker casserole, I\u2019ve got plenty more where that came from! For a link to all of my casseroles, click here<\/a>.<\/p>\n\n<\/div><\/header><\/section><\/div>
Arrange 20-25 frozen potstickers<\/span> in an even layer at the bottom of the baking dish, and evenly distribute 2 cups chopped fresh vegetables of your choice<\/span> over the top of them. Pour the sauce over the potstickers and cover the pan with aluminum foil. <\/span><\/p><\/li>Bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, a drizzle of chili crisp oil<\/span>, and sesame seeds<\/span> as desired and serve immediately. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nLeftover Instructions<\/h6>\n\n\n\nIn the Refrigerator:<\/strong> Store leftovers in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nTo Reheat: <\/strong>Reheat in the microwave in 30-60 second increments until fully heated through.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nMake Ahead:<\/strong> You can prepare this casserole the night before baking it, but you will want to reduce the bake time by about 10 minutes to account for the potstickers thawing overnight in the refrigerator.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>303<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>8<\/span>g<\/span><\/span>Fat: <\/span>15<\/span>g<\/span><\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>Sodium: <\/span>884<\/span>mg<\/span><\/span>Potassium: <\/span>244<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>3489<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>54<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore One-Pan Casseroles <\/h2>\n\n\n\nIf you loved my potsticker casserole, I\u2019ve got plenty more where that came from! For a link to all of my casseroles, click here<\/a>.<\/p>\n\n<\/div><\/header><\/section><\/div>
Bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, a drizzle of chili crisp oil<\/span>, and sesame seeds<\/span> as desired and serve immediately. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\nLeftover Instructions<\/h6>\n\n\n\nIn the Refrigerator:<\/strong> Store leftovers in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nTo Reheat: <\/strong>Reheat in the microwave in 30-60 second increments until fully heated through.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n\n\n\nMake Ahead:<\/strong> You can prepare this casserole the night before baking it, but you will want to reduce the bake time by about 10 minutes to account for the potstickers thawing overnight in the refrigerator.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>303<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>8<\/span>g<\/span><\/span>Fat: <\/span>15<\/span>g<\/span><\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>Sodium: <\/span>884<\/span>mg<\/span><\/span>Potassium: <\/span>244<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>3489<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>54<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore One-Pan Casseroles <\/h2>\n\n\n\nIf you loved my potsticker casserole, I\u2019ve got plenty more where that came from! For a link to all of my casseroles, click here<\/a>.<\/p>\n\n<\/div><\/header><\/section><\/div>
Calories: <\/span>303<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>8<\/span>g<\/span><\/span>Fat: <\/span>15<\/span>g<\/span><\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>Sodium: <\/span>884<\/span>mg<\/span><\/span>Potassium: <\/span>244<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>3489<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>54<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore One-Pan Casseroles <\/h2>\n\n\n\nIf you loved my potsticker casserole, I\u2019ve got plenty more where that came from! For a link to all of my casseroles, click here<\/a>.<\/p>\n\n<\/div><\/header><\/section><\/div>
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore One-Pan Casseroles <\/h2>\n\n\n\nIf you loved my potsticker casserole, I\u2019ve got plenty more where that came from! For a link to all of my casseroles, click here<\/a>.<\/p>\n\n<\/div><\/header><\/section><\/div>
If you loved my potsticker casserole, I\u2019ve got plenty more where that came from! For a link to all of my casseroles, click here<\/a>.<\/p>\n\n<\/div><\/header><\/section><\/div>
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/potsticker-casserole-1-2.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/potsticker-casserole-1-2.jpg\")
<\/div>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/potsticker-casserole-1-2-1200x1799.jpg\" "\\"Potsticker")
<\/figure>\n\n\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/IngredientsWithLabelsPotstickerCasserole-1200x800.png\"\/ "\\"Potsticker")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/IngredientsWithLabelsPotstickerCasserole-1200x800.png\" "\\"Potsticker")
<\/figure>\n\n\n\n![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PotstickerCasserole-1200x800.jpg\"\/ "\\"Potsticker")
![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PotstickerCasserole-1200x800.jpg\" "\\"Potsticker")
<\/figure>\n\n\n\n![\"Potstickers](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PotstickerCasserole-1-1200x800.jpg\"\/ "\\"Potsticker")
![\"Potstickers](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PotstickerCasserole-1-1200x800.jpg\" "\\"Potsticker")
<\/figure>\n\n\n\n![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PotstickerCasserole-2-1200x800.jpg\"\/ "\\"Potsticker")
![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/08\/PotstickerCasserole-2-1200x800.jpg\" "\\"Potsticker")
<\/figure>\n<\/figure>\n\n\n