Pierogi casserole takes the comfort of pan-fried pierogi and turns it into an easy, family-style bake that’s perfect for weeknights or potlucks. I first developed my version to use up frozen pierogi and ended up with a golden, cheesy dish everyone fights over. For a slow-cooker twist that inspired my timing, I often compare notes with this crockpot pierogi casserole with kielbasa to adapt hands-off strategies.
Why Make This Recipe
- It’s quick: assemble in about 15 minutes and bake — great for busy nights.
- Crowd-pleasing flavor: salty cheese, crisped edges, and creamy sauce hit classic comfort notes.
- Flexible: swap fillings, proteins, or cheeses to use what’s on hand.
- Economical: frozen pierogi and simple pantry staples stretch a budget-friendly meal.
- Personal insight: I love this recipe because it turns a small bag of pierogi into a full meal with minimal fuss and maximum flavor.
Recipe Overview
Prep time: 15 minutes.
Cook time: 30–40 minutes (bake at 375°F/190°C).
Total time: 45–55 minutes.
Servings: 6–8.
Difficulty: Easy.
Method: Sear or parboil pierogi briefly, layer with caramelized onions, cooked protein (optional), and a cheesy cream sauce, then bake in a 9×13-inch dish until bubbling and golden.
My Experience Making This Recipe
I tested this casserole several times to dial in texture; partially browning pierogi before baking gave the best crust without drying. I also learned that a 10-minute rest after baking helps the sauce thicken and makes slicing neat and tidy.
How to Make Pierogi Casserole
Start by parboiling or pan-searing 24 frozen or fresh pierogi for 3–4 minutes to warm them through and remove excess surface starch. In a skillet, sauté 1 large sliced onion in 2 tbsp butter until soft and golden (about 10 minutes), and optionally brown 8 oz kielbasa or 1 lb cooked mushrooms for a vegetarian option. Make a simple sauce by whisking 1 cup sour cream with 1 cup shredded cheddar and 1/2 cup milk, seasoning with 1 tsp Dijon mustard, 1/2 tsp smoked paprika, salt, and pepper. Layer half the pierogi in a greased 9×13-inch dish, top with onions and protein, pour half the sauce, repeat, then sprinkle 1 cup extra cheese on top. Bake at 375°F (190°C) for 25–35 minutes uncovered, then broil 2–3 minutes if you want extra browning. Expect bubbling sauce and a golden top.
Expert Tips for Success
- Parboil first: Briefly boiling frozen pierogi for 2–3 minutes reduces baking time and prevents a gummy interior.
- Control moisture: If fillings are very wet (mushrooms, sauerkraut), sauté until most liquid evaporates to avoid a watery casserole.
- Use the right dish: A 9×13-inch glass or ceramic baking dish holds the layers evenly and gives predictable bake times.
- Cheese strategy: Mix melting cheese (cheddar, Monterey Jack) into the sauce and reserve a sharp cheddar for the top for flavor contrast.
- Rest before slicing: Let the casserole rest 8–10 minutes after baking so the sauce sets; this yields clean portions.
How to Serve Pierogi Casserole
- Keep it rustic: Serve straight from the baking dish with a small bowl of sour cream and chopped chives.
- Add brightness: A simple cucumber-dill salad or roasted beets balances the richness.
- For brunch: Pair small servings with poached eggs and a side of pickled vegetables for a hearty morning spread; this works well alongside sweet casseroles like this banana French toast casserole.
- Entertaining tip: Bake in a disposable aluminum pan for easy transport and keep warm in a 200°F (95°C) oven.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for up to 3–4 days. To freeze, wrap the cooled casserole tightly in plastic wrap and foil or transfer portions to freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Reheat covered at 350°F (175°C) for 15–25 minutes until hot throughout, or microwave individual portions for 2–4 minutes, stirring halfway for even heat.
Recipe Variations
- Gluten-free: Use gluten-free pierogi or make quick dumpling-style skins with gluten-free flour; ensure any processed meats or broths are certified GF.
- Dairy-free: Replace sour cream and milk with unsweetened plain almond or oat milk plus a vegan cream cheese, and use dairy-free shredded cheese.
- Vegetarian: Omit kielbasa and add caramelized onions, sautéed mushrooms, and a handful of chopped spinach stirred into the sauce.
- Loaded version: Stir in 1 cup cooked bacon or crumbled sausage and 1 cup roasted sweet corn for extra texture; for inspiration on cheesy bakes, see this baked cottage cheese egg casserole to borrow comforting layering ideas.
Nutritional Highlights
- Protein: Cheese and optional kielbasa or mushrooms boost protein per serving.
- Carbohydrates: Pierogi are starchy and filling — one serving typically provides a hearty portion of carbs, so pair with a fresh salad to lighten the meal.
- Allergens: Contains wheat (pierogi dough) and dairy (cheese, sour cream); may contain egg depending on pierogi recipe. Adjust for allergies using variations above. Aim for 1–1.5 cup portions per person for balanced servings.
Troubleshooting Common Issues
- Soggy casserole: Likely too much moisture from fillings — sauté mushrooms/onions longer and drain excess liquid. Bake uncovered for the last 10 minutes to evaporate moisture.
- Undercooked pierogi: If pierogi remain firm in the center, parboil 2–3 minutes before layering or increase bake time by 10–15 minutes at 375°F.
- Separation or grainy sauce: Avoid boiling the sauce; keep oven at 375°F and do not overbake. Stir sauce until smooth before pouring.
Frequently Asked Questions
Q: Can I assemble this casserole ahead of time?
A: Yes — you can assemble up to 24 hours ahead and refrigerate covered. Add an extra 5–10 minutes to the bake time if chilled straight from the fridge to ensure it heats through.
Q: Do I have to brown the pierogi first?
A: No, but browning adds texture and flavor. Parboiling is the quickest method to heat them through and prevents a gummy interior if you skip the sear.
Q: Can I use homemade pierogi?
A: Absolutely — homemade pierogi work beautifully. If they’re raw, parboil until they float, then use as directed. If fresh and pre-cooked, treat them like frozen pierogi and parboil briefly or pan-sear.
Q: How can I make the top extra-crispy without drying the interior?
A: Bake at 375°F until nearly done, then switch to broil for 2–3 minutes while watching closely. Alternatively, add panko mixed with a little melted butter on top for crisp crunch during the final 10 minutes of baking.
Conclusion
If you want additional inspiration and a tested alternate approach, I recommend comparing techniques with the Best Pierogi Casserole Recipe on Delish for variations in layering and seasoning.
Print
Pierogi Casserole
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian (optional)
Description
Transform frozen pierogi into a golden, cheesy casserole that’s perfect for family dinners or potlucks.
Ingredients
- 24 frozen or fresh pierogi
- 1 large onion, sliced
- 2 tbsp butter
- 8 oz kielbasa or 1 lb cooked mushrooms (optional for vegetarian)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup extra cheese for topping
Instructions
- Parboil or pan-sear the pierogi for 3–4 minutes to warm through.
- In a skillet, sauté the onion in butter for about 10 minutes until soft and golden.
- If using, brown the kielbasa or mushrooms in the skillet.
- Whisk together sour cream, cheddar, milk, Dijon mustard, smoked paprika, salt, and pepper to create the sauce.
- Layer half the pierogi in a greased 9×13-inch dish, top with onions and protein, pour half the sauce, and repeat layers.
- Sprinkle extra cheese on top and bake at 375°F (190°C) for 25–35 minutes until bubbling and golden.
- Broil for an additional 2–3 minutes if a crispier topping is desired.
Notes
Let the casserole rest 8–10 minutes after baking for better slicing. Pair with a cucumber-dill salad or serve with poached eggs for brunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg