Here’s a comforting Pierogi Casserole recipe — all the flavors of traditional pierogi in an easy, baked dish! 🥔🧅🧀
Ingredients (serves 4–6)
- 1 package (about 16 oz / 450 g) frozen pierogies (potato & cheese or your favorite type)
- 1 tbsp butter
- 1 medium onion, diced
- 1 cup sour cream
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- ½ cup milk
- 2 tbsp chopped fresh chives or parsley (optional)
- Salt & pepper to taste
- Optional: cooked bacon bits or sautéed mushrooms
Instructions
- Preheat oven
- Set oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pierogies
- Boil frozen pierogies for 3–5 minutes until just tender. Drain and set aside.
- Cook onions
- In a skillet, melt butter and sauté diced onions until soft and lightly caramelized (~5–7 minutes).
- Mix sauce
- In a bowl, combine sour cream, milk, shredded cheese (reserve a little for topping), salt, and pepper.
- Assemble casserole
- Layer half the pierogies in the baking dish.
- Spread half the sautéed onions over them.
- Pour half the sour cream-cheese mixture over the top.
- Repeat with remaining pierogies, onions, and sauce.
- Sprinkle reserved cheese on top.
- Bake
- Cover with foil and bake 20 minutes.
- Remove foil and bake another 10 minutes until cheese is bubbly and golden.
- Garnish & serve
- Sprinkle with fresh chives or parsley and optional bacon bits.
- Serve hot!
Tips
- Extra flavor: Add cooked sausage, ham, or sautéed mushrooms between layers.
- Cheese variations: Gruyère or Swiss add a richer flavor.
- Make-ahead: Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
If you want, I can also give a quick skillet version of pierogi casserole that skips the oven and comes together in 20 minutes.
Do you want me to share that version?
