Pierogi Casserole Recipe – Quick, Cheesy, and Family-Friendly
Give that box of frozen pierogis an upgrade with this easy pierogi casserole! Pierogis are baked with a creamy sauce, lots of cheese, and plenty of bacon for a crowd-pleasing dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- 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
- 1 package (16 oz) frozen pierogies, thawed
- 3 Tablespoons fresh chives, minced
- Nonstick cooking spray
Instructions
1. Preheat an oven to 375°F. Coat a 9×9 baking dish with nonstick cooking spray, set aside.
2. In a large skillet over medium-high heat, sauté the onion and garlic in the olive oil until translucent, about 7 to 8 minutes.
3. Remove from heat, then stir in the cream of mushroom soup, sour cream, milk, cheddar cheese, and bacon.
4. 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.
5. Spread the remaining cheese mixture over the top, making sure all the pierogies are coated.
6. Sprinkle the chives over the top.
7. Bake for 30 to 40 minutes until the top is golden brown and the sauce is bubbling around the sides of the dish.
8. Let cool for 4 to 5 minutes before serving.
Notes
You can use any flavor of pierogies for this dish — classic potato and cheese works great.
For extra richness, add a sprinkle of mozzarella or a dollop of cream cheese to the sauce.
Store leftovers in the fridge for up to 3 days; reheat in the oven for best results.
Find it online: https://cookingwithramsay.com/pierogi-casserole/