Description
Transform frozen pierogi into a golden, cheesy casserole that’s perfect for family dinners or potlucks.
Ingredients
Scale
- 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