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Loaded Pierogi Casserole

published about 2 hours ago

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

When you’re looking for mealtime shortcuts, there are many convenience items you can find in the grocer’s freezer. And if you’re seeking out a new and innovative idea for dinner, look no further than a bag of frozen pierogi . These Eastern European filled dumplings are available pre-cooked and frozen in a wide variety of filling flavors. They can be heated and served as a side dish or, as it is here, transformed into an effortless casserole that the whole family will love.

Since pierogi are traditionally served with a dollop of sour cream and sometimes a sprinkling of crisp bacon, I looked to these flavors when coming up with a sauce to bring the casserole together. Softened cream cheese is whisked with sour cream and chicken broth to create a rich and creamy sauce to pour over the pierogi before baking. A sprinkling of shredded cheddar cheese makes the dish bubbly and delicious from the oven, and crisped bacon and sliced green onion add a final flourish.

How Are Pierogi Traditionally Served?

Traditionally, pierogi are served with melted butter, fried onions, crisped bacon, or sour cream .

What to Serve with Pierogi Casserole

Pierogi casserole is wonderful when served alongside grilled meats or sausages. You can also offer a vegetable side dish or salad as well to round out the meal.

What Sauce Is Best with Pierogi Casserole?

Pierogi casserole is great when served with a rich and velvety sour cream-based sauce. This mimics the traditional sour cream topping often served with pierogi .

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

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Pierogi Casserole Recipe

If you are seeking out a new and innovative idea for dinner, look no further than a bag of frozen pierogi.

Yield Serves 6

Prep time 10 minutes

Cook time 45 minutes to 55 minutes

• alcohol-free
• kidney-friendly
• fish-free
• peanut-free
• shellfish-free
• sugar-conscious
• gluten-free
• tree-nut-free
• wheat-free
• egg-free
• low-carb

Per serving, based on 6 servings. (% daily value)

• Calories 354
• Fat 33.1 g (50.9%)
• Saturated 14.6 g (73.2%)
• Carbs 3.1 g (1.0%)
• Fiber 0.2 g (0.6%)
• Sugars 1.7 g
• Protein 11.3 g (22.6%)
• Sodium 457.4 mg (19.1%)

Ingredients

• 4 ounces

  cream cheese

• Cooking spray

• 8 slices

  bacon (about 8 ounces)

• 2

  medium scallions

• 4 ounces

  shredded cheddar cheese (about 1 cup), divided

• 2 pounds

  frozen pierogies (any variety)

• 1 tablespoon

  water

• 1/2 cup

  sour cream

• 1/2 cup

  low-sodium chicken broth

• 1/4 teaspoon

  freshly ground black pepper

Instructions

1. Let 4 ounces cream cheese sit at room temperature until softened. Meanwhile, cook the bacon and heat the oven.

2. Arrange a rack in the middle of the oven and heat the oven to 375° F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray.

3. Place 8 slices bacon in a large skillet over medium heat and cook until crispy, about 10 minutes. Remove to a paper towel-lined plate to drain and let cool slightly. Coarsely chop and reserve 2 tablespoons for topping. Thinly slice 2 medium scallions (about 2 tablespoons). Shred 4 ounces cheddar cheese on the large holes of a box grater (1 cup).

4. Place 2 pounds frozen pierogi and 1 tablespoon water in a large microwave-safe bowl. Cover with plastic wrap and microwave on high for 2 minutes. Stir, re-cover, and microwave until the pierogi are just thawed, about 2 minutes more. Drain the pierogi.

5. Arrange half of the pierogi in an even layer in the baking dish. Reserve 2 tablespoons of the bacon for garnish, then sprinkle the remaining bacon over the pierogi. Arrange the remaining pierogi over the bacon.

6. Place the cream cheese, 1/2 cup sour cream, 1/2 cup low-sodium chicken broth, and 1/4 teaspoon black pepper in a medium bowl and whisk until combined. Add 1/2 cup of the shredded cheddar cheese and stir to combine. Pour evenly over the pierogi. Cover the baking dish tightly with aluminum foil.

7. Bake until the center is heated through and reaches an internal temperature of 165°F, 25 to 35 minutes. Uncover and sprinkle with the remaining 1/2 cup shredded cheddar cheese. Return to the oven and bake uncovered until the cheese is melted and bubbly, about 5 minutes. Garnish with the reserved bacon and scallions before serving.

Recipe Notes

Storage: Store leftover pierogi casserole in an airtight container in the refrigerator for up to 4 days.

Kristina Vänni

Contributor

Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

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Source : food