Why You’ll Love This Recipe
This casserole transforms frozen pierogies into a gooey, cheesy, hearty meal with minimal effort. It’s a satisfying twist on traditional pierogies, made even easier by baking everything together in one dish. Whether you’re feeding a hungry family or looking for a dish that reheats beautifully, this one hits all the marks. Bonus: it’s rich, creamy, and loaded with bacon and cheese.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Frozen cheese pierogies
- Bacon, chopped
- Onion, diced
- Shredded cheddar cheese
- Cream cheese or sour cream
- Milk
- Butter
- Garlic powder
- Salt
- Black pepper
- Green onions or chives (optional, for garnish)
Directions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook chopped bacon until crispy. Remove and set aside, leaving a bit of the fat in the pan.
- Sauté the diced onions in the bacon fat until soft and golden. Remove from heat.
- In a saucepan over low heat, melt butter, then whisk in milk and cream cheese (or sour cream). Stir until smooth and creamy. Add garlic powder, salt, and pepper to taste.
- Lightly grease a 9×13-inch baking dish and arrange frozen pierogies in a single layer.
- Pour the cream sauce over the pierogies, then top with sautéed onions, cooked bacon, and shredded cheddar cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10–15 minutes, or until cheese is bubbly and golden.
- Let rest for a few minutes before serving. Garnish with chopped green onions or chives if desired.
Servings and timing
This recipe serves 6 and takes about 45 minutes total—15 minutes for prep and 30 minutes for baking.
Variations
- Vegetarian: Omit the bacon and use sautéed mushrooms or bell peppers instead.
- Add Protein: Add diced cooked chicken or sausage for a heartier casserole.
- Spicy Version: Mix in chopped jalapeños or use pepper jack cheese.
- Ranch Style: Stir a bit of ranch seasoning into the cream sauce for extra flavor.
- Loaded Style: Top with extra bacon, green onions, and a dollop of sour cream before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes or warm in a 350°F (175°C) oven until heated through. Add a splash of milk or cream if it looks dry. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use homemade pierogies for this recipe?
Yes, homemade pierogies work great. Just boil or par-cook them before baking.
Do I need to thaw the frozen pierogies first?
No, you can use them straight from the freezer.
What type of cheese works best?
Cheddar is classic, but you can mix in mozzarella, Monterey Jack, or even Gruyère.
Can I make this casserole ahead of time?
Yes, assemble the casserole, cover, and refrigerate up to 24 hours in advance. Bake when ready.
Is this casserole freezer-friendly?
Absolutely. Assemble and freeze before baking or freeze leftovers for up to 2 months.
How can I make this dish creamier?
Use extra cream cheese or add a splash of heavy cream to the sauce.
What can I serve with this casserole?
A light green salad or steamed veggies balances out the richness of the dish.
Can I use flavored pierogies?
Yes, flavors like potato and cheddar or bacon and cheddar work well.
Can I make it without cream cheese?
Yes, substitute with sour cream or a thick béchamel sauce.
How do I keep the cheese from burning on top?
Cover with foil for the first part of baking, then uncover to melt and brown the cheese.
Conclusion
Cheesy Pierogi Casserole is a delicious, filling dish that delivers serious comfort food vibes. With melty cheese, crispy bacon, and tender pierogies baked in a creamy sauce, it’s sure to win over any table. Whether you’re making it for a family meal or prepping leftovers for the week, this casserole is simple, satisfying, and always a hit.
PrintCheesy Pierogi Casserole
A rich and creamy baked casserole made with frozen cheese pierogies, crispy bacon, sautéed onions, and plenty of melted cheddar. Perfect comfort food for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (16–20 oz) package frozen cheese pierogies
- 6 slices bacon, chopped
- 1 medium onion, diced
- 1 1/2 cups shredded cheddar cheese
- 4 oz cream cheese or 1/2 cup sour cream
- 1/2 cup milk
- 2 tbsp butter
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped green onions or chives (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook chopped bacon until crispy. Remove and set aside, leaving some fat in the pan.
- Sauté diced onions in bacon fat until golden and soft. Remove from heat.
- In a small saucepan over low heat, melt butter. Whisk in milk and cream cheese (or sour cream) until smooth. Add garlic powder, salt, and pepper. Stir to combine.
- Lightly grease a 9×13-inch baking dish. Arrange frozen pierogies in a single layer.
- Pour the cream sauce evenly over the pierogies.
- Top with sautéed onions, cooked bacon, and shredded cheddar cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10–15 minutes, until cheese is bubbly and golden brown.
- Let rest for 5 minutes before serving. Garnish with green onions or chives if desired.
Notes
- No need to thaw the pierogies before baking.
- Use homemade pierogies if available—boil first before adding to the casserole.
- Make it vegetarian by omitting bacon and adding sautéed mushrooms.
- For a spicier dish, use pepper jack cheese or add jalapeños.
- Freezes well before or after baking for up to 2 months.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg
