Easy Pierogi Casserole Recipe
Easy Pierogi Casserole
What you’ll love about this recipe:
Is it Pierogi or Perogies?
First things first: let’s clear up how we spell the word for this delicious little dumpling here in Canada! The proper Polish spelling is pierogi, but you will often find it spelled as perogy singular or perogies plural in English. For our purposes, I’ve chosen to go authentic and call casserole by its official Polish name. So, Easy Pierogi Casserole it is!
What You’ll Love About This Recipe
It’s quick
There are so many things to love about this delicious pierogi casserole recipe! This is one of those easy recipes that you can have on the table in one hour. (Unless you are using your own homemade pierogies, which of course would take a bit more work! For this recipe, I recommend frozen pierogies! Super quick and easy.) There are really only two steps: sauté and then dump all the simple ingredients into a glass baking dish and pop it into the oven. Perfect!
It’s great for using up leftovers
I love it when I find a recipe I can use to empty the fridge! Ham or chicken are favourite additions around here, but you can throw almost anything in. You’ll find the creamy cheese sauce will let you hide just about anything in there!
- Turkey
- Smoked sausage
- Polish sausage
- Pork chops (cut into pieces)
- Italian sausage
- Bell pepper for colour
- Mashed potatoes as filler
What to serve with pierogi casserole?
If you want to make this a complete yet easy weeknight meal, just add an easy vegetable alongside your simple pierogi bake! Some options include:
- Steamed broccoli
- Boiled or steamed green beans
- Peas
- Simple side salad or green salad
Or make it a one-pot meal!
If making something separate on the side does not appeal to you, make it a one-pot meal and add any of the vegetable suggestions above (minus the salad!) right into the casserole. I would suggest adding frozen or fresh vegetables toward the end of the cooking time so they don’t get soggy. Make it one way the first time and the next time try another vegetable! This is one of those great recipes that you can customize based on how you feel or what you have available without having to go to the grocery store.
Easy Pierogi Casserole Recipe Tips
- PIEROGIES: Use your favourite flavours: potato pierogies, potato cheddar, cheddar pierogies, cottage cheese, onion, sauerkraut…whatever your heart desires. All different flavors will work!
- SOUP: I like to use cream of potato soup, but you can also use cream of chicken or mushroom soup. A jar of alfredo sauce would also work in a pinch!
- CHEESE TOPPING: Top this dish with your favourite cheese, cheddar, mozzarella, Swiss, etc.
- OPTIONAL ADDITIONS: Feel free to add chopped cooked bacon (drain the bacon grease!) for extra flavour. Or, slices of cooked garlic sausages. A scoop of cream cheese adds a little extra tang and creaminess. You can also add mushrooms to the sautéed onions and garlic. Plus all the veggie options we talked about above!
- USE THE RIGHT DISH: If you’re using an oven-proof large skillet for all the prep you can bake this cheesy pierogi casserole in just one dish and turn it into one of your favourite one-pot recipes! If you are using a regular frying pan for the prep, transfer the casserole mixture to an oven-proof casserole dish.
- LEFTOVERS: Store the leftovers for this delicious casserole in an airtight container in the refrigerator for up to three days. It freezes well too!
FAQ: Do you have to boil pierogies before you cook them?
That’s one of the really nice things about this recipe: you can just put the frozen pierogies into your casserole without boiling them! This eliminates a step and makes this casserole even easier.
Easy Pierogi Casserole
Ingredients
Pierogi Casserole:
- 2 cups diced cooked ham (or chicken or turkey)
- 1 onion chopped
- 1 clove garlic minced
- 2 tbsp butter
- 1 tsp ground mustard
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 can cream of potato soup
- 1 cup sour cream
- 1 cup milk
- 1/4 cup parmesan cheese
- 1/4 – 1/2 cup shredded Swiss cheese
- frozen perogies (about 6 per person, depending on your household)
Cheese Topping:
- 1/2 cup shredded cheddar cheese
- 2 – 3 green onions chopped
Instructions
- Preheat your oven to 350 degrees F.
- Melt 2 tbsp butter in a skillet, then sauté the chopped onion and garlic, until soft.2 tbsp butter, 1 onion, 1 clove garlic
- Stir in the ground mustard, salt and pepper.1 tsp ground mustard, 1/4 tsp salt, 1/8 tsp ground black pepper
- Add the ham. Mix well.2 cups diced cooked ham
- Add the soup, sour cream, milk, parmesan cheese and Swiss cheese. Mix thoroughly, and simmer until lightly boiling.1 can cream of potato soup, 1 cup sour cream, 1 cup milk, 1/4 cup parmesan cheese, 1/4 – 1/2 cup shredded Swiss cheese
- Then add the frozen perogies to the mixture, and stir in to coat them in the sauce.
- 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, transfer the casserole mixture to an oven-proof baking dish.
- Cover and bake for 45 minutes.
- About 5 minutes before serving, add about 1/2 cup shredded cheddar cheese to the top of the casserole. Bake for 5 more minutes.
- Sprinkle with 2 – 3 green onions, chopped.
More ways to use leftovers:
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.
I’m currently in the middle of making this right now! I forgot the onions, so used some garlic powder instead. My chicken was already marinated! I used a family size can of cream of chicken soup. I added in some frozen mixed vegetables, with some bacon bits and let it simmer a little bit more. Then followed your steps, and now it’s in the oven with cheddar cheese on top! Just think the recipe could use a little more seasoning.