Pierogi Casserole Recipe

Pierogi Casserole Recipe

55-minute recipe Serves 8
All the comfort of a delicious plate of pierogis combined into one delectable dish. This pierogi casserole recipe boasts a mixture of bacon, mushrooms, sour cream, cheese and potatoes— and will surely have you coming back for more!
55-minute recipe Serves 8


Prep: 15 mins | Cook: 40 mins
  • 1

    Position rack in centre of oven, then preheat to 375°F. Lightly spray a 2-L casserole dish with oil.

  • 2

    Heat a large frying pan over medium. Add bacon. Cook, stirring occasionally, until crispy, about 8 to 10 minutes. Transfer bacon to a paper towel-lined plate.

  • 3

    Pour bacon fat into a small bowl, leaving 2 tbsp in pan. Increase heat to medium-high. Add mushrooms, onion, garlic, 1/4 tsp salt and 1/4 tsp black pepper to pan. Cook, stirring often, until vegetables are soft and start to brown, about 4 to 5 minutes.

  • 4

    Whisk sour cream and broth in a medium bowl until combined. Stir in 1 1/4 cups cheese, 3 tbsp chives and remaining 1/4 tsp salt and black pepper.

  • 5

    Place pierogis in a large microwave-safe bowl. Drizzle over water. Cover with plastic wrap, then pierce plastic with a fork or paring knife 5 or 6 times. (This will help steam escape.) Microwave on high, stirring occasionally, until pierogis are soft.

  • 6

    Stir sour cream mixture, mushroom mixture, and reserved bacon fat into pierogis until combined. Spoon into casserole dish. Cover dish with foil.

  • 7

    Bake until mixture is bubbling at sides, about 25 to 30 minutes. Remove and discard foil. Sprinkle with remaining 1/4 cup cheese and chopped bacon. Return to oven. Continue baking until cheese is melted, about 5 minutes. Sprinkle with remaining 1 tbsp chives.

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Last updated: March 1st, 2022

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