This Easy Perogy Casserole is a simple and delicious meal. Great for using up leftovers of ham, chicken or turkey.
About this Perogy Casserole
This Perogy Casserole is what I like to call a lazy perogy casserole because you’re adding pre-made frozen perogies right into the recipe! This dish is loaded with cooked ham (or chicken) and perogies, in a creamy and flavourful sauce, topped with melted cheese and green onion. It’s so easy to make, you don’t even need to cook the perogies first! And it’s a great way to use up leftover holiday ham.
What to serve with perogy casserole?
I like to serve this dish with steamed broccoli or green beans on the side. You can also add a few other ingredients right into this dish and make it a one pot meal. You can add mushrooms, just sauté them with the onion and garlic. Peas are also delicious added in, just add about 1 cup of frozen peas near the end and let them simmer for about 5 minutes.
Easy Perogy Casserole Recipe Tips
- Perogies: Use your favourite flavours! Potato Cheddar, Cheddar, Cottage Cheese, Onion, Sauerkraut…
- Soup: I like to use Cream of Potato soup, but you can also use Cream of Chicken or mushroom soup.
- Cheese Topping: Top this dish with your favourite cheese: cheddar cheese, mozzarella, Swiss…
- Optional Additions: Feel free to add chopped cooked bacon for extra flavour. Or slices of cooked garlic sausages. Or add a scoop of cream cheese for extra tang and creaminess. You can also add mushrooms, just sauté them with the onion and garlic. Peas are also delicious added in, just add about 1 cup of frozen peas near the end and let them simmer for about 5 minutes.
- What kind of dish to use? If you’re using an oven-proof skillet for all the prep you can bake this casserole right in that dish. If you are using a regular frying pan for the prep, transfer the casserole mixture to an oven-proof casserole dish.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
More ways to use leftovers:
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Have a delicious day!
Note: This recipe was originally published in 2011. The recipe has since been updated with a few ingredient changes and cooking tips.