Easy Baked Pierogi Casserole with Frozen Pierogies
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Pierogi bake is the shortcut answer to traditional Eastern European dumplings—no rolling, filling, or pinching required. Classic pierogi, beloved in Polish kitchens and across Ukraine, Slovakia, and beyond, are usually stuffed with potatoes, cheese, or sauerkraut, then boiled and pan-fried in butter. This casserole leans on frozen pierogies (a Midwestern freezer staple) and layers them with a creamy, cheesy sauce, savory toppings, and a golden finish. The result is a bubbling, comforting dish that captures the spirit of pierogi night with a fraction of the effort—perfect for weeknights, potlucks, or chilly evenings.
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Because it’s rich and hearty, pair it with something crisp and fresh: a green salad with sharp vinaigrette, roasted or sautéed vegetables, or tangy sauerkraut for tradition’s sake. Rye bread or a crusty baguette rounds out the table, and a dollop of sour cream with fresh dill makes each serving feel extra homey.
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Pierogi Bake Casserole
Ingredients
| Ingredient | Amount |
|---|---|
| Frozen potato-and-cheese pierogies | 2 bags (16–20 oz each, ~24 total) |
| Unsalted butter, melted | 4 tbsp (plus extra for greasing) |
| Yellow onion, thinly sliced | 1 medium |
| Bacon, chopped (optional) | 6 slices |
| Garlic, minced | 2 cloves |
| Sour cream (full-fat) | 1½ cups |
| Heavy cream or half-and-half | 1 cup |
| Sharp cheddar cheese, shredded | 1½ cups, divided |
| Mozzarella cheese, shredded (optional) | ½ cup |
| Kosher salt | 1 tsp (plus more to taste) |
| Black pepper | ½ tsp |
| Smoked or sweet paprika | ½ tsp |
| Fresh chives or green onions, chopped | 1 tbsp (plus extra for garnish) |
| Fresh parsley or dill, chopped | 2 tbsp (plus extra for garnish) |
Directions
- Preheat oven
Heat to 375°F (190°C). Grease a 9×13-inch baking dish. - Cook bacon (if using)
In a skillet over medium heat, cook bacon until crisp, 6–8 minutes. Transfer to paper towels, leaving 1–2 tbsp fat in skillet. If skipping bacon, add butter or oil instead. - Sauté aromatics
Add onion to skillet; cook until soft and lightly caramelized, 8–10 minutes. Stir in garlic for 30–60 seconds. Remove from heat. - Make sauce
In a bowl, whisk sour cream, cream, melted butter, salt, pepper, and paprika until smooth. Stir in 1 cup cheddar, mozzarella (if using), and herbs. - Layer pierogies
Place half the pierogies in dish. Top with half the onion-garlic mix and bacon. Pour half the sauce over. Repeat with remaining pierogies, toppings, and sauce. - Top with cheese
Sprinkle remaining ½ cup cheddar over casserole. - Bake
Cover loosely with foil; bake 20 minutes. Remove foil and bake 15–20 minutes more, until bubbly and golden. - Rest & garnish
Let sit 5–10 minutes before serving. Garnish with extra herbs.
