Creamy Cheesy Pierogi Bake

This hearty pierogi casserole transforms frozen pierogies into a comforting, cheesy delight that's perfect for busy weeknights. The combination of creamy sauce, melted cheese, and crispy bacon elevates store-bought pierogies into something truly special that your family will request again and again.

I discovered this recipe during a particularly hectic week when I needed something satisfying but didn't have time for elaborate cooking. My kids now request it regularly, calling it "fancy mac and cheese but better" which is high praise from picky eaters.

Ingredients

• Frozen pierogies the star of the show and saves tremendous time compared to making them from scratch
• Cream of mushroom soup creates a rich base for the sauce without complicated roux making
• Sour cream adds tanginess and creaminess that complements the pierogies perfectly
• Cheddar cheese use a good quality sharp cheddar for the best flavor development
• Bacon adds smoky crunch and elevates the entire dish look for thick-cut for best results
• Fresh chives brighten the dish with color and a mild onion flavor
• Onion and garlic create an aromatic foundation that infuses the sauce with depth

Step-by-Step Instructions

Prep Your Dish

Preheat your oven to 375°F and thoroughly coat your baking dish with nonstick spray. This prevents sticking and makes cleanup much easier.

Sauté Aromatics

Cook onion and garlic in olive oil over medium-high heat for a full 7 to 8 minutes until they become translucent and slightly golden. This step builds essential flavor so resist the urge to rush it.

Create The Creamy Base

Remove the pan from heat before stirring in cream of mushroom soup, sour cream, milk, cheddar cheese and bacon. The residual heat will help melt everything together without scorching the dairy products.

Layer For Maximum Flavor

Spread half of your cheese mixture on the bottom of your baking dish to create a flavorful foundation. Then arrange pierogies in a single layer, shingling them slightly if needed to fit them all.

Top And Finish

Cover pierogies completely with remaining cheese mixture, ensuring no pierogi is left exposed. This coating protects them while baking and creates the luscious sauce. Sprinkle chives over everything for color and flavor.

Bake To Golden Perfection

Bake for 30 to 40 minutes until beautifully golden brown with bubbling sauce around the edges. Let it rest for 4 to 5 minutes before serving to allow the sauce to thicken slightly.

Bookmark

The cream of mushroom soup is my secret weapon in this recipe. While it might seem like a shortcut ingredient, it creates a velvety sauce that tastes like it took hours to prepare. My grandmother would be horrified at this deviation from traditional pierogi preparation, but even she admitted it was delicious when I finally convinced her to try it.

Make-Ahead Magic

This casserole can be completely assembled up to a day before baking. Simply cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed, adding about 5 minutes to the cooking time if still cold.

Smart Substitutions

While traditional pierogies are filled with potato and cheese, this recipe works beautifully with any variety. Try using pierogies filled with sauerkraut, mushroom, or even sweet fruit fillings for a unique twist. For the cream of mushroom soup, cream of chicken or cream of celery make excellent alternatives based on what you have in your pantry. Greek yogurt can replace sour cream for a tangier, slightly lighter version.

Serving Suggestions

This casserole shines as a main dish paired with a simple side salad dressed with vinaigrette to cut through the richness. For a complete meal that honors the Eastern European roots of pierogies, serve with braised red cabbage or quick-pickled cucumber salad. A dollop of additional sour cream on top of each serving adds a cool, creamy contrast to the hot casserole.

From Freezer To Table

This casserole freezes beautifully either before or after baking. To freeze unbaked, assemble completely but skip the chives, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking and add fresh chives just before putting it in the oven. For leftover baked casserole, portion into individual containers for quick lunches or dinners. Microwave to reheat until hot throughout.

Recipe Q&A

→ Can I use homemade pierogis instead of frozen?

Yes! Homemade pierogis work beautifully in this casserole. Just make sure they're not overcooked before adding to the baking dish, as they'll continue cooking in the oven. Fresh pierogis may require slightly less baking time than frozen ones.

→ What can I substitute for cream of mushroom soup?

Cream of chicken or cream of celery soup work well as substitutes. For a homemade alternative, make a roux with 2 tablespoons butter and 2 tablespoons flour, then add 1 cup of broth and 1/2 cup of milk, stirring until thickened.

→ What flavors of pierogis work best in this casserole?

Potato and cheese pierogis are the classic choice, but any variety works well. Sauerkraut, mushroom, or meat-filled pierogis can add interesting flavor dimensions to the dish.

→ Can this casserole be made ahead of time?

Absolutely! Assemble the casserole up to 24 hours in advance and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time if cooking directly from the refrigerator.

→ How can I make this dish vegetarian?

Simply omit the bacon or replace it with a vegetarian bacon alternative. You could also add sautéed mushrooms or roasted red peppers for extra flavor and texture.

→ What sides pair well with pierogi casserole?

A simple green salad with vinaigrette dressing or steamed vegetables like broccoli or green beans offer a nice contrast to the rich casserole. For a traditional Polish pairing, consider serving with a side of sauerkraut.