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This baked pierogi casserole is comfort food at its finest. Made with pan-seared pierogies, cheese, Alfredo sauce, and crispy fried onions. Every bite is crispy, creamy, and cheesy!
Here’s the thing, I like to pan-sear the pierogies, but you don’t have to! You can place the frozen pierogies in a 9×9 baking dish, mix it with Alfredo sauce, top it with cheese, and then bake. It’s that easy. This is hands down the easiest most delicious weeknight meal you can prepare for your family.
INGREDIENT NOTES
- Pierogies – You can use any flavor you like however I really enjoy the potato and cheddar pierogies. Just make sure you buy two 16.5-ounce packages. They can be found in the frozen foods section at your local grocery store.
- Alfredo Sauce – Homemade or store-bought is fine.
- Cheese – I like to use a combination of cheddar cheese and mozzarella cheese. If you want to spice it up, use Monterrey Jack.
- French Fried Onions – Most people top their pierogies casserole with crispy bacon, but I prefer to use crispy onions. You can use store-bought or homemade.
- Oil – I recommend using an oil with a high smoke point like canola or vegetable oil.
TOP TIPS
- If pan-searing the pierogies, fry them in oil for 2 minutes on each side. If the frozen pierogies are stuck together, add them straight to the hot skillet and they will unstick as they cook.
- Add mushrooms, chicken, Kielbasa sausage, or crispy bacon to your casserole if you wish.
- Double or triple the recipe to feed a large crowd.
- Don’t have crispy fried onions? Top the casserole with crushed ritz crackers or scallions.
CAN I USE A DIFFERENT SAUCE?
Yes, of course. If you’re not a fan of Alfredo sauce, feel free to use cream of mushroom soup or any creamy white sauce you love.
WHAT ARE PIEROGIES?
Pierogies are savory or sweet-filled dumplings made from unleavened dough. They’re super popular in Central, Eastern, and Southeastern Europe.
LEFTOVERS…
Allow any leftovers to cool completely then transfer to an air-tight container and refrigerate for up to 3 days or in the freezer for up to 6 months.
SERVING SUGGESTIONS
One of the best things about this pierogi casserole is that it can be served with any side! Some of my favorite pairings include:
MORE CASSEROLE RECIPES YOU MIGHT ENJOY
- Cheesy Jalapeno Corn Casserole
- Tuna Noodle Casserole
- Southern Yellow Squash Casserole
- Classic Tater Tot Casserole
Tried this pierogi casserole recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Pierogi Casserole
Ingredients
- 2 16 ounce Potato and cheddar pierogies , Frozen
- 1 ½ cups Alfredo Sauce, or Store-bought
- 1 small onion, finely diced
- 2 garlic cloves, finely minced
- 1 cup mozzarella cheese
- 1 cup cheddar cheese
- 1 cup French Fried Onions , or Store-bought
- vegetable oil, for frying pierogies
Instructions
- Preheat your oven to 375 degrees F.
- Heat oil in a skillet over medium heat.
- Add the pierogies to the skillet and cook for 2 minutes on each side. Remove them from the skillet and set them aside.
- Add the onions to the skillet and cook for 2 minutes or until translucent. Stir in the garlic and cook for 20 seconds.
- Place the pan-seared pierogies in a 9×9 baking dish and pour the onion and garlic mixture and Alfredo sauce over the pierogies. Mix well.
- Cover the pierogi mixture with mozzarella and cheddar cheese.
- Bake for 12-15 minutes. Once it comes out of the oven, top it off with crispy fried onions, and enjoy!
Notes
- If pan-searing the pierogies, fry them in oil for 2 minutes on each side. If the frozen pierogies are stuck together, add them straight to the hot skillet and they will unstick as they cook.
- Add mushrooms, chicken, Kielbasa sausage, or crispy bacon to your casserole if you wish.
- Double or triple the recipe to feed a large crowd.
- Don’t have crispy fried onions? Top the casserole with crushed ritz crackers or scallions.
Nutrition information is automatically calculated, so should only be used as an approximation.
