Give that box of frozen pierogis an upgrade with this easy pierogi casserole recipe! Pierogis are baked with a creamy sauce, lots of cheese, and plenty of bacon for a crowd-pleasing dish.
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If you grew up in certain areas of the country, you’re probably very familiar with pierogis, the little Eastern European dumplings filled with a potato mixture, cheese, cabbage, and other ingredients. And even if you’re not from a part of the US with a large Polish population, you’ve probably seen boxes of pierogis at the grocery store!
Those frozen pierogis can be boiled, baked, or fried, but my absolute favorite way to serve them is in a creamy, cheesy casserole. If you’re looking for a new way to use pierogis or a casserole that’s not the same old variation of potatoes, ground beef, and cheese, you’re going to love this pierogi casserole.
Creamy Pierogi Casserole Recipe
Pierogi casserole is the ultimate comfort food dish, combining your choice of frozen pierogis with a creamy mushroom sauce, cheddar cheese, crispy bacon, and a sprinkle of chives. You can easily put your own spin on it too—add sautéed mushrooms and caramelized onions to up the veggie factor, or maybe some sliced and cooked kielbasa for extra protein.
This casserole is easy to make and perfect for weeknight dinners, but you can also double the recipe and bring pierogi casserole to your next potluck. It’s going to rank right up there with Cheeseburger Tater Tot Casserole, Easy Cheesy Potatoes, and Taco Casserole in your list of most favorite casserole recipes!
See recipe card below this post for ingredient quantities and full instructions.
- Frozen pierogis – You can use any variety your family likes. Thaw them in the refrigerator all day so they’re ready to go by the time you start dinner.
- Olive oil
- Onion – Yellow or white both work here.
- Cream of mushroom soup
- Sour cream – Use full-fat sour cream for the richest sauce.
- Shredded cheddar cheese
- Bacon – Cook the bacon and crumble it.
- Fresh chives – Or use sliced green onions for a stronger flavor. Fresh parsley can be used as well.
- Nonstick cooking spray
- Substitute cream of chicken soup for the cream of mushroom soup.
- Save some prep time and use bacon bits instead of cooking the bacon.
- Add sautéed mushrooms to the sauce mixture.
How to Make Pierogi Casserole
- Prepare: Preheat your oven to 375ºF. Coat a 9 x 9 casserole dish with nonstick cooking spray.
- Cook the aromatics: In a large skillet set over medium-high heat, cook the onion and garlic in olive oil until the onion is translucent, about 7 to 8 minutes.
- Finish the sauce: Remove the skillet from the heat, then stir in the cream of mushroom soup, sour cream, milk, cheddar cheese, and bacon.
- Assemble: Spread half of the sauce on the bottom of the prepared baking dish. Arrange the pierogis over the top, then spread the remaining sauce mixture over the top and add the chives.
- Bake: Place the dish in the oven and bake for 30 for 40 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Cool for 4 to 5 minutes before serving.
Depending on the size of the pierogis and your baking dish, you may have to shingle them to get them to fit. This is fine!
How to Store Leftover Pierogi Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days, or cover the baking dish with plastic wrap or aluminum foil. To reheat, place the casserole in a 350ºF oven for about 15 minutes, or until warmed through; you can also reheat it in the microwave.
Pierogi casserole makes a delicious main dish when served with a side of roasted vegetables or a simple salad. You can also fry up some sausage to serve alongside the casserole to make a heartier meal.
Traditionally, pierogis are served with simple condiments like sour cream or butter, or fried onions. The beauty of pierogis is that they’re versatile enough that you can add all kinds of toppings—don’t feel like you have to stick with the traditional!
Pierogis go well with a variety of meats, especially bacon, sausage, and ground beef. Pierogis are sometimes served with pork rinds, too.
No, you don’t have to boil pierogis before baking. They can be thawed and then added directly to the casserole. Thawing them ahead of time will help them bake more evenly in the oven.
Yes, you can make pierogi casserole ahead of time. Simply assemble the ingredients in a baking dish and keep it covered with foil in the refrigerator until you’re ready to start cooking. Remove the foil and let the casserole sit at room temperature while the oven preheats.
- 1 package 16 oz frozen pierogies, thawed
- 2 tablespoons olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup cheddar cheese shredded
- 1/2 cup bacon cooked and crumbled
- 3 tablespoon fresh chives minced
- Nonstick cooking spray
- Preheat an oven to 375 F. Coat a 9 x 9 baking dish with nonstick cooking spray, set aside.
- In a large skillet over medium-high heat, saute the onion and garlic in the olive oil until translucent, about 7 to 8 minutes.
- Remove from heat, then stir in the cream of mushroom soup, sour cream, milk, cheddar cheese and bacon.
- Spread half of the cheese mixture along the bottom of the baking dish. Arrange the pierogies over the top, shingling them to fit if necessary.
- Spread the remaining cheese mixture over the top, making sure all the pierogies are coated.
- Sprinkle the chives over the top. Bake for 30 for 40 minutes until the top is golden brown and the sauce is bubbling around the sides of the dish. Let cool for 4 to 5 minutes before serving.