Pierogi casserole is delicious casserole made with pierogis, a creamy sauce, and crispy, crumbled bacon. Full of flavor, this hearty dish
Why you should try this cheesy pierogi casserole
- Simple – This is an easy casserole that can be made with just a few simple ingredients and no need to thaw the pierogies. One of my favorite recipes for busy weeknights.
- Hearty – A filling, full meal in one casserole dish. A great recipe filled with cheese and potatoes, this is a dish the whole family is sure to enjoy.
- Leftovers – Makes delicious leftovers for the next day.
Ingredients needed
- Frozen pierogies – Use your favorite frozen pierogies. We are using potato cheddar cheese pierogies for this recipe. You can typically fine them in the freezer aisle of the grocery store.
- Cream cheese – You will need 8 oz cream cheese make the sauce.
- Sour cream – Adds a nice tang to the dish.
- Chicken broth – Broth is used to make the casserole sauce. You can substitute with vegetable.
- Bacon – You can use 6-8 slices of bacon, crumbled.
- Cheese – A cup of shredded mild cheddar cheese is needed.
- Green onion – Adds color and flavor to the dish.
- Salt and ground black pepper – Season to taste or feel free to leave out the salt if you are watching your sodium intake.
How to make this pierogi casserole recipe
Step one: Preheat the oven to 375 degrees F. Spray a 9 x 13 casserole dish with non-stick cooking spray.
Step two: Place cream cheese in a large skillet over medium heat. Stir and let the cream cheese start to melt. Stir in chicken broth and keep stirring until the mixture becomes creamy like a sauce.
Step three: Remove the skillet from heat and stir in sour cream, diced green onions, half of the chopped bacon, and 1 cup of cheddar cheese, salt and pepper.
Step four: Place the frozen pierogies in the prepared dish. Pour cream cheese mixture over the pierogies. Top with remaining cheese and bacon.
Step three: Cover the dish with foil and bake for 40 minutes. Once baked, carefully remove the foil and bake another 5 minutes. Top with more green onion.
Recipe Tips
- You don’t need to thaw the pierogies before cooking.
- Use either prepackaged shredded cheese or freshly shredded cheese. Freshly shredded tends to melt better.
Variations for this easy pierogi casserole
Cheese – Use your favorite cheese that melts well. Try substituting with half mozzarella cheese or a blend like Colby Monterey Jack Cheese, or a cheddar blend. You can also substitute with sharp cheddar cheese if you prefer a stronger flavor.
Protein – Try substituting the bacon with shredded chicken, cooked Italian sausage, or even slices of kielbasa sausage.
Sauce – In a hurry? Make a lazy pierogi casserole by substituting the homemade cream sauce with a jarred alfredo sauce.
How to store leftovers
Store: Make sure to let the casserole completely cool before storing. You can tightly cover the dish with foil or scoop the remaining into an airtight container. Keep in the refrigerator for up to 4 days.
Reheat: If in the baking dish, keep covered and reheat in the oven at 350 for 15-20 minutes. You can also heat in the microwave for 3-4 minutes.
Pierogies are considered to be Polish.
Pierogies are basically a dumpling that is stuffed with a variety of things like mashed potatoes, cheese, ground beef, cabbage, and more.
Yes, you can use homemade pierogies, just be sure to reduce the bake time. The casserole will only take 25-30 minutes to bake if they are not frozen.
More easy casserole recipes
Pierogi Casserole
Ingredients
- 1 16 ounce bag of frozen pierogies
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 6 slices bacon, cooked and crumbled
- 2 cups shredded mild cheddar cheese
- 2 green onions, diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees F. Spray a 9 x 13 baking dish with non-stick cooking spray.
- In a large skillet, heat cream cheese over medium heat while constantly stirring. Pour in chicken broth and stir until it starts to become creamy like a sauce.
- Once it starts to become creamy, remove the skillet from the heat and stir in sour cream, salt, pepper, 1/2 of the chopped bacon, diced green onions, and 1 cup of the shredded cheddar cheese.
- Place the frozen pierogies in the baking dish. Pour the cream cheese mixture over pierogies.
- Top with remaining shredded cheese and chopped bacon. Cover with foil and bake for 40 minutes.
- Carefully remove the foil. Bake another 3-5 minutes or until cheese melts. Top with more diced green onion.
Video
Notes
- You don’t need to thaw the pierogies before cooking.
- Use either prepackaged shredded cheese or freshly shredded cheese. Freshly shredded tends to melt better.
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