Pierogi Casserole Recipe
Pierogi casserole takes everything good about a pierogi dinner — pillowy potato dumplings, buttered onions, bacon, sour cream — and bakes it in one dish with zero boiling and zero pinching of dough. Frozen pierogies go in straight from the bag under a creamy cheddar sauce, and forty minutes later the edges are golden and the kitchen smells like your Polish grandmother's kitchen (or the one you wish you'd had). It's Pittsburgh church-festival food, weeknight-sized.
Jump to Recipe ↓Ingredients
- 2 boxes (16 oz each) frozen potato-cheddar pierogies
- 6 slices bacon, chopped
- 1 large onion, sliced
- 2 tbsp butter
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup sour cream
- 2 cups shredded cheddar
- 1/2 tsp garlic powder, 1/4 tsp pepper
- 2 green onions, sliced, to serve
Instructions
- Heat the oven to 375°F. Cook the bacon in a skillet until crisp; scoop it out, then soften the onion in the drippings with the butter, 8–10 minutes, until golden.
- Whisk the broth, cream, sour cream, garlic powder, and pepper in a bowl.
- Arrange the frozen pierogies in a greased 9x13, slightly overlapping. Scatter the onions and half the bacon over them and pour the cream mixture evenly on top.
- Cover with foil and bake 25 minutes; uncover, add the cheddar, and bake 15 more until browned and bubbling.
- Finish with the remaining bacon and green onions.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Potato-cheddar pierogies | Any frozen pierogi flavor | Sauerkraut or onion versions are excellent here |
| Bacon | Kielbasa, sliced and browned | The full Polish-American Sunday |
| Heavy cream | Whole milk + 1 tbsp flour whisked in | Lighter sauce, same coat |
| Cheddar | Farmer's cheese + cheddar mix | Closer to the traditional filling flavor |
Storage & Reheating
Refrigerate up to 4 days; reheat covered at 350°F or in the microwave.
Freezes fine up to 2 months, though the pierogi dough softens on the return trip — the flavor holds, the chew relaxes.
Frequently Asked Questions
Do I boil the pierogies first?
No — they bake from frozen in the sauce, which is the entire genius of the dish. Boiled-then-baked pierogies go slack.
Can I use fresh pierogies?
Yes; reduce the covered bake to 15 minutes. Local church-made pierogies elevate this to event status.
What do I serve with pierogi casserole?
Kielbasa if it isn't already inside, plus something sharp — a cucumber salad or quick-pickled beets cut the richness perfectly.
Can I add sauerkraut?
A drained cup layered under the pierogies is extremely traditional and extremely good. Rinse it if you like it mild.
Pierogi Casserole — Quick Card
Prep 15 min · Cook 40 min · Serves 6
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 620 kcal | 20g | 52g | 37g | 1080mg |
