Great Value Pierogi Casserole
Heat oven to 375 F (190 C). Spray a 7” x 11” (2 L) casserole dish with cooking spray.
Cook bacon in a large skillet over medium heat until crisp, about 8 to 10 min. Drain on a paper towel lined plate. Once cooled, crumble or roughly chop. Set aside all but 2 Tbsp (30 ml) of bacon renderings from pan and increase heat to medium-high. Add mushrooms, onions, garlic, ¼ tsp (1 ml) each salt and pepper. Cook, stirring often until softened and beginning to brown, 4 to 5 min.
In a medium bowl, whisk chicken broth gradually into sour cream. Stir in 3 Tbsp (45 ml) chives, 1-¼ cups (310 ml) cheese, and remaining salt and pepper.
In a large, microwave safe bowl, place pierogis and 2 Tbsp (30 ml) water.Cover with plastic wrap and with a fork or paring knife pierce plastic 5 or 6 times. Microwave on high until pierogis are soft, stirring halfway.
Add sour cream and mushroom mixture to pierogis. Reserve 2 Tbsp (30 ml) of bacon renderings; add remaining into pierogis. Stir to combine. Spoon into casserole dish and cover with foil. Bake until mixture is bubbling at sides, 25 to 30 min. Remove foil and sprinkle with remaining cheese and crumbled bacon. Return to oven and bake until cheese is melted, about 5 min. Sprinkle with reserved chives.
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Last updated: October 27th, 2020
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