Best 7 Quick Easy Pierogi Casserole Recipes

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Craving a hearty and comforting meal that combines two classic comfort foods? Look no further than the Pierogi Casserole, a delightful fusion of pierogi and casserole. Originating from Poland, pierogi are dumplings traditionally filled with mashed potatoes and cheese, sauerkraut, or meat. This casserole takes the flavors of pierogi and elevates them by layering cooked pierogi with a creamy cheese sauce, crispy bacon, and a golden brown breadcrumb topping. Pierogi Casserole is a versatile dish that can be customized with various fillings and toppings, making it a perfect choice for any occasion. This article presents two delectable recipes for Pierogi Casserole: one featuring a classic potato and cheddar filling and the other showcasing a savory combination of sauerkraut and sausage. Both recipes are easy to follow and promise a mouthwatering experience.

Here are our top 7 tried and tested recipes!

PIEROGI CASSEROLE



Pierogi Casserole image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h15m

Yield 10 to 12 servings

Number Of Ingredients 15

1 large egg
8 tablespoons unsalted butter, softened, plus more for the baking dish
3/4 cup sour cream, plus more for serving
1 tablespoon chopped fresh chives, plus more for garnish, optional
1 teaspoon kosher salt
2 cups all-purpose flour, plus more for rolling the dough
2 pounds russet potatoes, peeled and cut into large chunks
Kosher salt and black pepper, to taste
1 cup heavy cream, heated until hot
8 tablespoons cold butter, cubed
1 tablespoon olive oil
1 pound bacon, chopped
2 large yellow onions, thinly sliced
1 1/2 cups shredded Gruyere
1 1/2 cups shredded farmer's cheese

Steps:

  • For the pierogi dough: Combine the egg, butter, sour cream, chives and salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
  • For the filling: Put the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Season with salt and pepper to taste and set aside.
  • Warm the olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium, add the onions and toss to coat with the bacon fat. Season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet. Let cool.
  • Preheat the oven to 350 degrees F. Butter a 13-by-9-inch casserole dish or metal pan.
  • Roll out the pierogi dough with a rolling pin on a lightly floured work surface to a 1/8-inch-thick rectangle. Cut into 4-by-13-inch strips, re-rolling the scraps as necessary. You will need 14 to 20 strips.
  • To assemble: Have the mashed potatoes, crisp bacon, caramelized onions, pasta strips and cheeses ready on a work surface. Arrange one layer of pierogi dough strips on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2-inch layer of potatoes on top of the dough. Top with some caramelized onions, bacon and a sprinkling of both Gruyere and farmer's cheese. Repeat the layers to use the remaining ingredients, finishing with the dough, followed by some Gruyere and farmer's cheese. Season the top with pepper.
  • Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives if using.

CHEESY BAKED PIEROGY CASSEROLE



Cheesy Baked Pierogy Casserole image

This Cheesy Baked Pierogy Casserole makes for a delicious and easy weeknight dinner. It's loaded with Mrs. T's Mini Four Cheese Medley Pierogies and a creamy cheese sauce, topped with a crispy breadcrumb gratin, and baked to golden perfection. And the best part - it's ready in just 30 minutes!

Provided by All She Cooks

Categories     Main Course

Time 27m

Number Of Ingredients 11

1 package Mrs. T's® Mini Four Cheese Medley Pierogies
1 ½ cups Broccoli Florets (frozen)
4 oz Cream Cheese (softened)
½ cup Sour Cream
½ cup Vegetable Broth
1 cup Cheddar Cheese (shredded, divided)
1/3 cup Breadcrumbs
2 tbsp Olive Oil
½ tsp Salt (plus extra to taste)
Black Pepper (to taste)
Non-stick Cooking Spray

Steps:

  • Preheat oven to 425 degrees Fahrenheit.
  • Spray an oven-proof baking dish with non-stick cooking spray.
  • Add the pierogies and broccoli to the baking dish. Set aside.
  • In a mixing bowl, whisk together the cream cheese, sour cream, broth, and 2/3 cup of cheddar cheese. Add salt and pepper, to taste.
  • Pour cheese sauce over the pierogies and broccoli. Toss to coat.
  • Bake 20 minutes.
  • While casserole is baking, prepare the breadcrumb topping. In a small bowl, combine the breadcrumbs, salt, and a pinch of black pepper.
  • Remove casserole from oven. Top with the remaining cheddar cheese and breadcrumb mixture.
  • Return to the oven and broil for 1-2 minutes, just until the cheese is melted and the breadcrumb topping is toasted.

EASY 'PIEROGI' CASSEROLE



Easy 'Pierogi' Casserole image

Love hot, cheesy potatoes? You'll love this easy casserole! It's everything you love in a pierogi-in easy-to-transport, potluck-perfect form.

Provided by My Food and Family

Categories     Potatoes

Time 1h

Yield 12 servings

Number Of Ingredients 6

1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
9 lasagna noodles, uncooked
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
6 green onions, thinly sliced
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits, divided

Steps:

  • Heat oven to 375°F.
  • Prepare potatoes as directed on package. Meanwhile, cook the noodles.
  • Combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.
  • Drain noodles. Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining cheddar and bacon; cover.
  • Bake 33 to 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

PIEROGI CASSEROLE



Pierogi Casserole image

My husband never tries of this hearty casserole, no matter how many times I serve it. It's great for potlucks, too!-Margaret Popou, Kaslo, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1 cup finely chopped onion
1/4 cup butter, cubed
2 cups 4% cottage cheese, drained
1 large egg
1/4 teaspoon onion salt
2 cups mashed potatoes (with added milk and butter)
1 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
9 lasagna noodles, cooked and drained

Steps:

  • In a skillet, saute onion in butter until tender; set aside. In a bowl, combine cottage cheese, egg and onion salt. In another bowl, combine potatoes, 2/3 cup cheddar cheese, salt and pepper. Place 3 noodles in a greased 13x9-in. baking dish. Top with cottage cheese mixture and 3 more noodles. Top with potato mixture, remaining noodles and sauteed onion. Top with remaining 1/3 cup cheese. Cover and bake at 350° until heated through, 25-30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 223 calories, Fat 10g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 425mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

PIEROGI CASSEROLE



Pierogi Casserole image

Full of flavor, this pierogi casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole.

Provided by Seanna Chauvet

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h30m

Yield 8

Number Of Ingredients 11

5 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and cubed
½ cup milk
½ cup butter, melted
½ pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
½ (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
  • Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
  • Cook the lasagna noodles according to package directions and cool under running water.
  • Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
  • Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Nutrition Facts : Calories 626 calories, Carbohydrate 48.2 g, Cholesterol 93.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 18.6 g, SaturatedFat 21.6 g, Sodium 525.2 mg, Sugar 3.5 g

PIEROGI CASSEROLE



Pierogi Casserole image

This might be the ultimate comfort food casserole, made with frozen pierogies, kielbasa and a creamy cheese sauce.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 9

1 package (16 oz) frozen potato and onion pierogies
1 tablespoon water
7 oz kielbasa sausage, sliced
4 oz cream cheese (from 8-oz package), very softened
1/2 cup sour cream
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/8 teaspoon coarse ground black pepper
1 cup shredded Cheddar cheese (4 oz)
1/2 cup thinly diagonally sliced green onions

Steps:

  • Heat oven to 375°F. Spray12x8-inch (2-quart) glass baking dish with cooking spray.
  • Place frozen pierogies and water in medium microwave-safe bowl; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes until thawed. Place pierogies evenly in casserole. Top with sausage.
  • In medium bowl, mix cream cheese, sour cream, chicken broth and pepper with whisk. Stir in 1/2 cup of the Cheddar cheese and 1/3 cup of the green onions (reserve remaining onions for topping).
  • Pour cream cheese mixture evenly over pierogies. Cover with foil; bake 22 to 27 minutes or until center is heated through and temperature reaches 165°F.
  • Uncover, and top with remaining cheese; bake 3 to 5 minutes or until cheese is melted. Sprinkle with reserved green onions.

Nutrition Facts : Calories 590, Carbohydrate 36 g, Cholesterol 105 mg, Fat 5, Fiber 2 g, Protein 20 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 4 g, TransFat 1 g

QUICK & EASY PIEROGI CASSEROLE



Quick & Easy Pierogi Casserole image

I had something similar to this at a potluck and recreated it on my own. It's super easy and will probably please the whole family. I generally serve this dish with a side of salad to compliment the heaviness of the casserole. Sometimes I add some fried onions beneath the ham for something different.

Provided by Chesska

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (1 kg) package frozen potato pierogi
1 (10 ounce) can cream of whatever soup
1 (10 ounce) can milk
2 cups ham or 2 cups cooked sausage
2 cups cheddar cheese

Steps:

  • Layer the bottom of a 9x13 greased pan with frozen pierogies.
  • Then sprinkle the ham over top of the pierogoies.
  • Mix together the soup and milk and pour over the ham and pierogies.
  • Top with cheese and bake uncovered for 45 minutes at 350.

Nutrition Facts : Calories 252.9, Fat 17, SaturatedFat 10, Cholesterol 70.9, Sodium 966.3, Carbohydrate 2.9, Sugar 0.2, Protein 21.5

Tips:

  • Make your own pierogi dough: If you have time, making your own pierogi dough is a great way to save money and customize the flavor of your casserole. You can find a recipe for pierogi dough online or in most cookbooks.
  • Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your casserole. Be sure to use fresh vegetables, cheese, and meat. If you can, buy organic ingredients whenever possible.
  • Don't overcook the pierogi: Pierogi are delicate dumplings, so it's important not to overcook them. Boil them for 3-4 minutes, or until they float to the top of the pot. Then, drain them and immediately add them to the casserole.
  • Use a variety of cheeses: Different cheeses will give your casserole different flavors and textures. Try using a combination of hard, soft, and melting cheeses. Some good options include cheddar, mozzarella, Parmesan, and ricotta.
  • Add your favorite toppings: Before baking the casserole, top it with your favorite toppings. Some popular choices include bacon, sour cream, green onions, and chopped parsley.

Conclusion:

Pierogi casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal or a potluck. By following the tips above, you can make the best pierogi casserole possible. So what are you waiting for? Give this recipe a try today!

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