24 Delicious Pierogi Casserole Recipes for Every Occasion

Venture into the world of comfort food with our roundup of 24 Delicious Pierogi Casserole Recipes for Every Occasion. Whether you’re craving a quick weeknight dinner, a hearty seasonal dish, or simply the cozy embrace of cheesy, doughy goodness, we’ve got a recipe that’ll hit the spot. Dive in and discover your next family favorite—each bite promises to be as comforting as the last!

Classic Potato and Cheese Pierogi Casserole

Sometimes, the best dishes come from the simplest ingredients, and that’s exactly what I discovered when I first made this Classic Potato and Cheese Pierogi Casserole. It’s a comforting blend of creamy potatoes and melted cheese, all nestled between layers of tender pierogi—perfect for those nights when you need a little extra warmth.

Ingredients

• 1 package (16 oz) frozen pierogi
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1/2 cup diced onion
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Arrange a single layer of frozen pierogi in the bottom of the prepared baking dish.
3. In a medium bowl, mix together the shredded cheddar cheese, sour cream, melted butter, diced onion, garlic powder, salt, and black pepper until well combined.
4. Spread half of the cheese mixture over the layer of pierogi, then repeat with another layer of pierogi and the remaining cheese mixture.
5. Cover the baking dish with aluminum foil and bake for 25 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and slightly golden.
7. Let the casserole stand for 5 minutes before serving to allow the layers to set.

Rich and creamy, this casserole is a delightful twist on traditional pierogi. Serve it with a dollop of sour cream and a sprinkle of fresh chives for an extra touch of flavor.

Savory Bacon and Onion Pierogi Casserole

My kitchen smells like a cozy diner in the heart of Pennsylvania right now, all thanks to the Savory Bacon and Onion Pierogi Casserole I just pulled out of the oven. It’s a dish that brings back memories of family gatherings and cold winter nights, where comfort food was the star of the show. I love how the caramelized onions and crispy bacon come together in this recipe, creating a flavor that’s hard to resist.

Ingredients

• 1 package (16 oz) frozen pierogi
• 6 slices bacon, chopped
• 1 large onion, thinly sliced
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 2 tbsp unsalted butter, melted
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
3. In the same skillet, add the thinly sliced onions and cook in the bacon drippings until caramelized, about 10 minutes, stirring occasionally.
4. Arrange the frozen pierogi in a single layer in the prepared baking dish.
5. Spread the caramelized onions evenly over the pierogi, followed by the crispy bacon.
6. Drizzle the melted butter over the top and season with black pepper and salt.
7. Bake in the preheated oven for 25 minutes, or until the pierogi are heated through.
8. Remove from the oven and spread the sour cream evenly over the top, then sprinkle with shredded cheddar cheese.
9. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Delightfully creamy with a satisfying crunch from the bacon, this casserole is a testament to the magic of simple ingredients coming together. Serve it with a side of pickled vegetables or a crisp green salad to cut through the richness, and watch it disappear before your eyes.

Cheesy Spinach and Artichoke Pierogi Casserole

Gathering around the table for a hearty meal is one of my favorite ways to end the day, especially when it involves a dish that’s as comforting as it is delicious. I remember the first time I tried combining the creamy goodness of spinach and artichoke dip with the satisfying bite of pierogi—it was a game-changer. This casserole is my weeknight hero, blending familiar flavors in a way that feels both indulgent and homey.

Ingredients

• 1 package (16 oz) frozen pierogi
• 1 cup frozen chopped spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Arrange the frozen pierogi in a single layer at the bottom of the prepared baking dish.
3. In a medium bowl, mix together the spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, sour cream, mayonnaise, garlic powder, onion powder, and black pepper until well combined.
4. Spread the spinach and artichoke mixture evenly over the pierogi in the baking dish.
5. Cover the dish with aluminum foil and bake for 25 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together.

For an extra crispy top, broil the casserole for the last 2-3 minutes of baking. If you’re short on time, you can skip thawing the spinach by squeezing out the excess water after microwaving it for a minute. Always let the casserole rest before serving to ensure the perfect consistency.

Finally, this Cheesy Spinach and Artichoke Pierogi Casserole emerges from the oven with a golden, bubbly top that’s impossible to resist. The pierogi become tender and pillowy, while the filling is luxuriously creamy with just the right amount of tang from the artichokes. Serve it with a crisp green salad or some crusty bread to soak up all the cheesy goodness.

Hearty Beef and Mushroom Pierogi Casserole

Every now and then, I stumble upon a dish that not only warms the belly but also the heart, and this Hearty Beef and Mushroom Pierogi Casserole is one of those gems. It’s a twist on the classic pierogi that saves you the hassle of dough-rolling, perfect for those cozy nights when you crave something comforting yet easy to whip up.

Ingredients

• 1 lb ground beef
• 2 cups sliced mushrooms
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 cup sour cream
• 1/2 cup beef broth
• 1 package (16 oz) frozen pierogi
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat olive oil and sauté onions until translucent, about 5 minutes.
3. Add garlic, ground beef, and mushrooms to the skillet. Cook until the beef is browned and mushrooms are soft, about 7 minutes. Tip: Break the beef into small crumbles for even cooking.
4. Stir in salt, pepper, and paprika, then remove from heat and set aside.
5. In a small bowl, mix sour cream and beef broth until smooth.
6. Arrange frozen pierogi in a single layer in the prepared baking dish.
7. Spread the beef and mushroom mixture evenly over the pierogi.
8. Pour the sour cream mixture over the top, then sprinkle with cheddar cheese.
9. Bake for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.
10. Garnish with fresh parsley before serving. Tip: Let the casserole sit for 5 minutes after baking for easier serving.

Brimming with savory flavors, this casserole delivers a delightful contrast between the tender pierogi and the hearty beef filling. Serve it with a side of pickled vegetables or a crisp green salad to cut through the richness.

Creamy Chicken and Broccoli Pierogi Casserole

After a long day, there’s nothing I crave more than a comforting dish that brings together the heartiness of chicken, the freshness of broccoli, and the delightful chewiness of pierogi. This Creamy Chicken and Broccoli Pierogi Casserole is my go-to recipe for those evenings when I need something both satisfying and easy to whip up. It’s a dish that never fails to remind me of family dinners and the joy of sharing good food.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup broccoli florets, chopped
• 1 package (16 oz) frozen pierogi
• 1 cup sour cream
• 1/2 cup milk
• 1 tbsp butter
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup cheddar cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix together the shredded chicken, chopped broccoli, sour cream, milk, garlic powder, onion powder, salt, and black pepper until well combined.
3. Arrange the frozen pierogi in a single layer at the bottom of the prepared baking dish.
4. Spread the chicken and broccoli mixture evenly over the pierogi.
5. Dot the top with small pieces of butter for added richness.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden.
8. Let the casserole sit for 5 minutes before serving to allow the layers to set.

Every bite of this casserole offers a creamy texture with the perfect balance of flavors, thanks to the tender chicken and crisp broccoli. For an extra touch, serve it with a side of garlic bread or a fresh salad to round out the meal.

Spicy Sausage and Pepper Pierogi Casserole

Kicking off the week with a dish that’s close to my heart, this Spicy Sausage and Pepper Pierogi Casserole is my go-to when I need something hearty, spicy, and utterly comforting. It’s a twist on a classic that never fails to bring everyone to the table, especially on those chilly evenings when only something warm and satisfying will do.

Ingredients

• 1 package (16 oz) frozen pierogi
• 1 lb spicy Italian sausage, casings removed
• 1 large bell pepper, diced
• 1 medium onion, diced
• 2 cups shredded mozzarella cheese
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the spicy Italian sausage, breaking it apart with a spoon, until browned, about 5-7 minutes. Tip: Drain excess fat to keep the casserole from being too greasy.
3. Add the diced bell pepper and onion to the skillet with the sausage. Cook until the vegetables are soft, about 5 minutes. Stir in the garlic powder and red pepper flakes.
4. Arrange the frozen pierogi in a single layer in the prepared baking dish. Tip: No need to thaw the pierogi; they’ll cook perfectly in the oven.
5. Pour the sausage and pepper mixture evenly over the pierogi. Drizzle with heavy cream and sprinkle the shredded mozzarella cheese on top.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2-3 minutes.

Absolutely bursting with flavors, this casserole delivers a delightful contrast between the creamy pierogi, spicy sausage, and melted cheese. Serve it straight from the oven with a side of sour cream for dipping, and watch it disappear before your eyes.

Vegetable Lover’s Pierogi Casserole

Sometimes, the best dishes come from the simplest ideas, like turning the classic pierogi into a casserole that’s packed with all your favorite veggies. I stumbled upon this idea one lazy Sunday when I wanted something comforting but didn’t feel like folding dozens of pierogies. This casserole is my go-to now for a hearty, vegetable-packed meal that brings everyone to the table.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 2 cups mashed potatoes
• 1 cup shredded cheddar cheese
• 1/2 cup sautéed onions
• 1/2 cup sautéed mushrooms
• 1/2 cup steamed broccoli florets
• 1/4 cup chopped fresh parsley
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix together the flour and salt. Make a well in the center and add the egg, sour cream, and melted butter. Stir until a dough forms. Tip: If the dough is too sticky, add a little more flour.
3. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 3-inch squares.
4. In another bowl, combine the mashed potatoes, cheddar cheese, sautéed onions, mushrooms, broccoli, and parsley. Mix well.
5. Place a spoonful of the vegetable mixture in the center of each dough square. Fold the dough over the filling to form a triangle and press the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
6. Arrange the pierogies in the prepared baking dish in a single layer. Bake for 25-30 minutes, or until golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

The Vegetable Lover’s Pierogi Casserole comes out with a crispy exterior and a soft, flavorful interior that’s bursting with veggies. Try serving it with a dollop of sour cream and a sprinkle of fresh dill for an extra layer of flavor.

Traditional Sauerkraut and Mushroom Pierogi Casserole

Last weekend, I found myself craving the comforting flavors of my grandmother’s kitchen, which led me to whip up this Traditional Sauerkraut and Mushroom Pierogi Casserole. It’s a hearty dish that brings together the tangy taste of sauerkraut with the earthy flavors of mushrooms, all wrapped up in a cozy casserole that’s perfect for any day of the week.

Ingredients

• 1 package (16 oz) frozen pierogi
• 2 cups sauerkraut, drained
• 1 cup mushrooms, sliced
• 1 medium onion, diced
• 2 tbsp butter
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt 1 tbsp of butter and sauté the diced onion until translucent, about 5 minutes.
3. Add the sliced mushrooms to the skillet and cook until they’re soft and have released their moisture, about 7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Stir in the drained sauerkraut and black pepper, cooking for an additional 3 minutes to blend the flavors. Remove from heat.
5. Arrange the frozen pierogi in a single layer in the prepared baking dish. Tip: No need to thaw the pierogi; they’ll cook perfectly in the oven.
6. Spread the sauerkraut and mushroom mixture evenly over the pierogi.
7. Dot the top with the remaining 1 tbsp of butter and bake for 25 minutes, or until the pierogi are tender.
8. Remove the casserole from the oven and spread the sour cream over the top, then sprinkle with shredded cheddar cheese.
9. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Tip: For a golden top, broil for the last 2 minutes.

Serve this casserole hot, and enjoy the delightful contrast between the creamy cheese topping and the tangy, savory filling beneath. It’s a dish that’s sure to warm you up from the inside out, perfect for sharing with loved ones on a chilly evening.

Rich and Creamy Four Cheese Pierogi Casserole

Nothing beats the comfort of a warm, cheesy casserole, especially when it’s inspired by the beloved pierogi. I remember the first time I tried to combine the creamy richness of four cheeses with the hearty satisfaction of pierogi in a casserole form—it was a game-changer for my family dinners. Now, it’s a staple that brings everyone to the table, no matter how busy the week gets.

Ingredients

• 1 package (16 oz) frozen pierogi
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1/2 cup sour cream
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup chopped fresh chives

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Arrange the frozen pierogi in a single layer in the prepared baking dish.
3. In a medium bowl, mix together the cheddar, mozzarella, Parmesan, ricotta, sour cream, melted butter, garlic powder, and black pepper until well combined.
4. Spread the cheese mixture evenly over the pierogi, ensuring all are covered.
5. Bake for 25 minutes, or until the cheese is bubbly and slightly golden on top. Tip: For an extra crispy top, broil for the last 2-3 minutes.
6. Remove from the oven and let it sit for 5 minutes before serving. Tip: This resting time allows the cheeses to set slightly, making it easier to serve.
7. Sprinkle with chopped chives before serving. Tip: Fresh chives add a nice color contrast and a slight oniony freshness to the dish.

Fantastically creamy with a perfect cheese pull, this casserole is a crowd-pleaser. Serve it with a side of crisp green salad or roasted vegetables to balance the richness. For a fun twist, try adding crispy bacon bits on top before baking for an extra layer of flavor.

Sweet Potato and Marshmallow Pierogi Casserole

After a long day of chasing deadlines and dodging raindrops, there’s nothing like the comfort of a dish that feels like a hug. That’s exactly what this Sweet Potato and Marshmallow Pierogi Casserole is to me—a warm, sweet, and slightly indulgent embrace that turns any ordinary dinner into something special.

Ingredients

• 2 cups mashed sweet potatoes
• 1 package (16 oz) frozen pierogi
• 1 cup mini marshmallows
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Spread the mashed sweet potatoes evenly at the bottom of the prepared baking dish.
3. Arrange the frozen pierogi in a single layer over the sweet potatoes.
4. Sprinkle the brown sugar, cinnamon, and nutmeg evenly over the pierogi.
5. Drizzle the melted butter over the top, ensuring an even coverage.
6. Bake in the preheated oven for 25 minutes, or until the pierogi are tender.
7. Remove the casserole from the oven and evenly distribute the mini marshmallows on top.
8. Return to the oven and bake for an additional 5-10 minutes, or until the marshmallows are golden brown.
9. Let the casserole cool for 5 minutes before serving to allow the flavors to meld together.

The marshmallows create a gooey, golden crust that contrasts beautifully with the creamy sweet potatoes and tender pierogi underneath. Try serving it with a dollop of whipped cream or a sprinkle of toasted pecans for an extra layer of texture and flavor.

Buffalo Chicken Pierogi Casserole

Buffalo Chicken Pierogi Casserole is the kind of dish that makes you wonder why you haven’t been making it all along. It’s a perfect blend of spicy, cheesy, and comforting, with a crispy top that’s just irresistible. I first stumbled upon this idea during a game night when I wanted to serve something that would please everyone, and let me tell you, it was a hit!

Ingredients

• 1 package (16 oz) frozen pierogies
• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 2 tbsp unsalted butter, melted
• 1/4 cup chopped green onions

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Arrange the frozen pierogies in a single layer at the bottom of the prepared baking dish. Tip: No need to thaw the pierogies; they’ll cook perfectly in the oven.
3. In a large bowl, mix the shredded chicken with buffalo sauce and ranch dressing until evenly coated. Spread this mixture over the pierogies.
4. Sprinkle the shredded cheddar cheese and crumbled blue cheese evenly over the chicken mixture. Tip: For an extra crispy top, you can add a bit more cheese than listed.
5. Drizzle the melted butter over the top of the casserole. This will help the pierogies and toppings get that golden, crispy finish.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it after the 20-minute mark to avoid over-browning.
7. Remove from the oven and let it sit for 5 minutes before sprinkling with chopped green onions.

When you dig into this casserole, you’ll love the contrast between the creamy, spicy filling and the crispy edges. Serve it with extra ranch or blue cheese dressing on the side for dipping, and watch it disappear before your eyes.

BBQ Pulled Pork Pierogi Casserole

Unbelievable as it may sound, the first time I stumbled upon the idea of combining BBQ pulled pork with pierogi in a casserole, it was purely by accident during one of those ‘clean out the fridge’ nights. But let me tell you, it was a happy accident that’s now a regular in my dinner rotation, especially when I’m craving something hearty and comforting.

Ingredients

• 2 cups shredded BBQ pulled pork
• 1 package (16 oz) frozen pierogi
• 1 cup shredded cheddar cheese
• 1/2 cup BBQ sauce
• 1/4 cup chopped green onions
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Arrange the frozen pierogi in a single layer at the bottom of the prepared baking dish.
3. Evenly spread the shredded BBQ pulled pork over the pierogi.
4. Drizzle the BBQ sauce over the pulled pork, ensuring it’s evenly distributed.
5. Sprinkle the shredded cheddar cheese on top, covering the entire surface.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and let it sit for 5 minutes before serving.
8. Garnish with chopped green onions for a fresh contrast to the rich flavors.

Every bite of this casserole is a delightful mix of textures, from the tender pierogi to the smoky pulled pork, all tied together with the gooey cheese. Serve it with a side of coleslaw to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Mediterranean Style Pierogi Casserole

After a recent trip to the Mediterranean, I was inspired to blend those vibrant flavors with the comfort of a classic pierogi casserole. It’s a dish that brings together the best of both worlds, perfect for a cozy family dinner or impressing guests at your next gathering.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, melted
• 1 cup ricotta cheese
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup kalamata olives, sliced
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup melted unsalted butter, 1 cup ricotta cheese, 1 large egg, 1/2 tsp salt, and 1/4 tsp black pepper until a dough forms. Tip: If the dough is too sticky, add a little more flour.
3. Roll the dough out on a floured surface to about 1/4 inch thickness, then cut into squares.
4. In a skillet over medium heat, heat 1 tbsp olive oil and sauté 1 medium diced onion and 2 cloves minced garlic until translucent, about 5 minutes.
5. Add 1 cup chopped spinach to the skillet and cook until wilted, about 2 minutes. Tip: Squeeze out excess water from the spinach to prevent a soggy casserole.
6. Layer half of the dough squares in the prepared baking dish, top with the spinach mixture, 1/2 cup crumbled feta cheese, and 1/4 cup sliced kalamata olives.
7. Cover with the remaining dough squares and sprinkle 1 tsp dried oregano on top.
8. Bake for 25-30 minutes, or until the top is golden brown. Tip: Let the casserole sit for 5 minutes before serving to allow the layers to set.

Every bite of this casserole offers a delightful contrast between the creamy ricotta dough and the tangy feta and olives. Serve it with a side of tzatziki sauce for an extra Mediterranean flair.

Italian Sausage and Peppers Pierogi Casserole

Diving into the heart of comfort food, I stumbled upon a dish that marries the robust flavors of Italian sausage and sweet peppers with the humble pierogi, creating a casserole that’s as hearty as it is delicious. It’s the kind of meal that brings back memories of family gatherings, where the table was always full, and the food was always comforting.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups sliced bell peppers (mixed colors)
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 1 package (16 oz) frozen pierogi
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/4 cup chopped fresh basil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat 2 tbsp olive oil. Add 1 lb Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add 2 cups sliced bell peppers and 1 large onion to the skillet. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
4. Stir in 1 tsp garlic powder and 1/2 tsp red pepper flakes, cooking for 1 minute more to release the flavors.
5. Arrange 1 package frozen pierogi in a single layer in the prepared baking dish. Top evenly with the sausage and pepper mixture.
6. Sprinkle 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese over the top.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
8. Remove from the oven and let stand for 5 minutes. Garnish with 1/4 cup chopped fresh basil before serving.

You’ll love the way the crispy edges of the pierogi contrast with the creamy melted cheese, while the Italian sausage and peppers add a spicy, savory depth. Serve it straight from the dish for a family-style meal that’s sure to impress.

Mexican Inspired Pierogi Casserole

Waking up to the aroma of spices and cheese is my idea of a perfect morning, and this Mexican Inspired Pierogi Casserole is just the dish to make that happen. It’s a twist on the classic pierogi that brings a little heat and a lot of comfort to your table, perfect for those days when you’re craving something hearty yet easy to whip up.

Ingredients

• 1 package (16 oz) frozen pierogi
• 1 lb ground beef
• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, add olive oil and sauté onions until translucent, about 5 minutes. Tip: Letting the onions cook slowly brings out their natural sweetness.
3. Add minced garlic and ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
4. Stir in taco seasoning, black beans, and corn, cooking for an additional 3 minutes to blend the flavors.
5. Arrange the frozen pierogi in a single layer in the prepared baking dish. Tip: No need to thaw the pierogi; they’ll cook perfectly in the oven.
6. Spread the beef mixture evenly over the pierogi, then sprinkle both cheeses on top.
7. Bake for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
8. Remove from the oven and let it sit for 5 minutes before serving.

Finally, dollop each serving with sour cream and a sprinkle of fresh cilantro for a burst of freshness. The casserole is wonderfully creamy inside with a satisfying crunch from the baked cheese topping, making it a hit for both weeknight dinners and potlucks alike.

Greek Style Pierogi Casserole with Feta and Olives

Sometimes, the best dishes come from a happy accident in the kitchen, like the time I mixed my love for Greek flavors with my Polish grandma’s pierogi recipe. This Greek Style Pierogi Casserole with Feta and Olives is a testament to that delicious serendipity, combining creamy feta, briny olives, and tender pasta in a bake that’s as comforting as it is vibrant.

Ingredients

• 1 lb pierogi, frozen
• 1 cup feta cheese, crumbled
• 1/2 cup kalamata olives, pitted and sliced
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Arrange the frozen pierogi in a single layer in the prepared baking dish.
3. In a small bowl, whisk together the olive oil, dried oregano, garlic powder, and black pepper.
4. Drizzle the olive oil mixture evenly over the pierogi, ensuring each one is lightly coated.
5. Sprinkle the crumbled feta cheese and sliced kalamata olives over the pierogi.
6. Bake in the preheated oven for 25 minutes, or until the pierogi are heated through and the cheese is slightly golden.
7. Remove from the oven and let it sit for 5 minutes before serving.
8. Garnish with chopped fresh parsley before serving.

Zesty and rich, this casserole brings a Mediterranean twist to the classic pierogi, with the feta adding a creamy tang and the olives a salty depth. Serve it with a crisp Greek salad on the side for a meal that’s as colorful as it is comforting.

French Onion Pierogi Casserole

French Onion Pierogi Casserole

Falling in love with French onion soup and pierogies separately was easy, but combining them into one dish? That was a game-changer in my kitchen. This casserole brings together the deep, caramelized flavors of French onion soup with the comforting, doughy goodness of pierogies, creating a dish that’s both familiar and excitingly new.

Ingredients

• 2 cups thinly sliced yellow onions
• 2 tbsp unsalted butter
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 1 tbsp all-purpose flour
• 1/2 cup shredded Gruyère cheese
• 1/2 cup shredded mozzarella cheese
• 12 frozen pierogies
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the onions, sugar, salt, and pepper. Cook, stirring occasionally, until the onions are deeply caramelized, about 25 minutes. Tip: Don’t rush the caramelization; low and slow is the key to unlocking the onions’ sweetness.
3. Sprinkle the flour over the onions and stir to coat. Gradually add the beef broth, stirring constantly, until the mixture thickens slightly, about 2 minutes.
4. Arrange the frozen pierogies in a single layer in the prepared baking dish. Drizzle with olive oil and bake for 10 minutes. Tip: No need to thaw the pierogies; they’ll cook perfectly in the oven.
5. Remove the dish from the oven and pour the onion mixture evenly over the pierogies. Sprinkle with Gruyère and mozzarella cheeses.
6. Return to the oven and bake until the cheese is bubbly and golden, about 15 minutes. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Just out of the oven, this casserole is a harmonious blend of creamy, cheesy, and caramelized flavors, with the pierogies offering a delightful bite. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Hawaiian Ham and Pineapple Pierogi Casserole

Believe it or not, the inspiration for this dish came from a late-night fridge raid, where the only contenders were leftover ham, a can of pineapple, and some pierogi. It sounded like a weird combo at first, but trust me, it works. The sweet and savory flavors meld together in a way that’s unexpectedly delicious, making it a hit at my last potluck.

Ingredients

• 2 cups diced ham
• 1 cup crushed pineapple, drained
• 1 package (16 oz) frozen pierogi
• 1/2 cup sour cream
• 1/4 cup brown sugar
• 1 tbsp Dijon mustard
• 1 cup shredded cheddar cheese
• 2 tbsp butter, melted
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix together the diced ham, crushed pineapple, sour cream, brown sugar, and Dijon mustard until well combined.
3. Arrange the frozen pierogi in a single layer at the bottom of the prepared baking dish.
4. Spread the ham and pineapple mixture evenly over the pierogi.
5. Sprinkle the shredded cheddar cheese on top of the mixture.
6. Drizzle the melted butter over the cheese and sprinkle with garlic powder.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden.
8. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together.

Unbelievably, the pierogi become tender and slightly crispy on the edges, while the ham and pineapple mixture adds a sweet and tangy contrast. Serve it with a dollop of extra sour cream on top or alongside a fresh green salad for a complete meal.

Thanksgiving Leftover Pierogi Casserole

Unbelievable as it may seem, I stumbled upon the idea for this dish during one of those late-night fridge raids, where Thanksgiving leftovers seem to multiply. It’s a comforting, hearty casserole that turns your leftover turkey, mashed potatoes, and stuffing into something new and exciting.

Ingredients

• 2 cups mashed potatoes
• 1 cup shredded turkey
• 1 cup stuffing
• 1/2 cup gravy
• 1/2 cup sour cream
• 1/4 cup chopped onions
• 1 tbsp butter
• 1 package (16 oz) pierogi
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.
2. In a large bowl, mix together the mashed potatoes, shredded turkey, stuffing, gravy, sour cream, and chopped onions until well combined.
3. Arrange the pierogi in a single layer at the bottom of the prepared baking dish.
4. Spread the potato and turkey mixture evenly over the pierogi.
5. Sprinkle the shredded cheddar cheese on top of the mixture.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
7. Let the casserole sit for 5 minutes before serving to allow the layers to set.

Cheesy, creamy, and packed with flavor, this casserole is a delightful twist on traditional pierogi. Serve it with a side of cranberry sauce for an extra festive touch, or enjoy it as is for a comforting meal that makes the most of your Thanksgiving leftovers.

Christmas Morning Pierogi Casserole

Last Christmas, I stumbled upon a dish that quickly became a holiday staple in my household—the Christmas Morning Pierogi Casserole. It’s the perfect blend of comfort and festivity, making those chilly December mornings something to look forward to.

Ingredients

• 1 package (16 oz) frozen pierogies
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, chopped
• 1/4 cup green onions, sliced
• 1 tbsp butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Arrange the frozen pierogies in a single layer at the bottom of the prepared baking dish.
3. In a small bowl, mix together the sour cream, garlic powder, and black pepper until well combined.
4. Spread the sour cream mixture evenly over the pierogies.
5. Sprinkle the shredded cheddar cheese, chopped bacon, and green onions on top.
6. Drizzle the melted butter over the casserole to help it brown beautifully in the oven.
7. Bake for 25-30 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2-3 minutes.
8. Let the casserole sit for 5 minutes before serving to allow the layers to set. Tip: This resting time makes it easier to cut into neat portions.
9. Serve warm, garnished with additional green onions if desired. Tip: Pair with a side of apple sauce for a sweet contrast to the savory flavors.

Out of the oven, this casserole boasts a creamy interior with a delightfully crispy top, offering a comforting bite every time. The combination of cheese, bacon, and green onions brings a festive flair to the table, making it a hit at any holiday gathering.

Easter Ham and Cheese Pierogi Casserole

Holiday gatherings always remind me of the comfort food my grandmother used to make, especially her pierogi casserole. This Easter, I decided to put a twist on the classic by incorporating ham and cheese, creating a dish that’s both nostalgic and excitingly new.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup water
• 1 tbsp unsalted butter, melted
• 1 cup diced ham
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1 tbsp olive oil

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt.
2. Make a well in the center of the flour mixture and add 1 large egg, 1/2 cup water, and 1 tbsp melted unsalted butter. Mix until a dough forms.
3. On a floured surface, knead the dough for about 5 minutes until smooth. Tip: Letting the dough rest for 10 minutes makes it easier to roll out.
4. Roll the dough into a 1/8-inch thick rectangle and cut into 3-inch squares.
5. In a separate bowl, mix 1 cup diced ham, 1 cup shredded cheddar cheese, and 1/2 cup sour cream.
6. Place a tablespoon of the ham and cheese mixture in the center of each dough square. Fold the dough over the filling to form a triangle and press the edges to seal.
7. Heat 1 tbsp olive oil in a large skillet over medium heat. Cook the pierogi in batches for 2-3 minutes on each side until golden brown. Tip: Avoid overcrowding the skillet to ensure even cooking.
8. Transfer the cooked pierogi to a baking dish, sprinkle with 1/4 cup chopped green onions, and bake at 350°F for 10 minutes. Tip: Baking gives the pierogi a delightful crispness.

Out of the oven, this casserole boasts a golden crust with a gooey, cheesy center. Serve it with a dollop of sour cream on the side for an extra layer of richness, or pair it with a crisp salad to balance the flavors.

Summer Vegetable Pierogi Casserole

My summer garden is overflowing with zucchini, bell peppers, and tomatoes, inspiring me to create this Summer Vegetable Pierogi Casserole. It’s a hearty, comforting dish that brings together the best of seasonal produce and the homely charm of pierogies, perfect for those lazy summer evenings when you want something satisfying yet easy to whip up.

Ingredients

• 1 package (16 oz) frozen pierogies
• 2 cups diced zucchini
• 1 cup diced bell peppers
• 1 cup cherry tomatoes, halved
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, toss the diced zucchini, bell peppers, and cherry tomatoes with olive oil, garlic powder, salt, and black pepper until evenly coated.
3. Spread the vegetable mixture evenly in the prepared baking dish and bake for 15 minutes, or until the vegetables start to soften.
4. Remove the baking dish from the oven and arrange the frozen pierogies on top of the vegetables in a single layer.
5. Dollop the sour cream over the pierogies and sprinkle with grated Parmesan cheese.
6. Return the baking dish to the oven and bake for an additional 20 minutes, or until the pierogies are golden and the cheese is bubbly.
7. Let the casserole cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and vibrant, this casserole is a celebration of summer’s bounty with the pierogies adding a delightful chewiness to the tender vegetables. Serve it with a side of fresh salad or a dollop of extra sour cream for an extra tangy kick.

Autumn Harvest Pierogi Casserole

How quickly the seasons change! Just last week, I was savoring the last bites of summer with fresh tomato salads, and now, I’m all about cozy, comforting dishes that celebrate autumn’s bounty. This Autumn Harvest Pierogi Casserole is my latest obsession—a hearty, flavorful dish that brings together the best of fall produce in one delicious bake. It’s the kind of meal that makes you want to gather around the table with loved ones, sharing stories as the leaves turn outside.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1 large egg
• 1/2 tsp salt
• 2 cups mashed sweet potatoes
• 1 cup shredded cheddar cheese
• 1/2 cup caramelized onions
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix together the flour, sour cream, melted butter, egg, and salt until a dough forms. Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time.
3. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 3-inch circles.
4. In another bowl, combine the mashed sweet potatoes, cheddar cheese, caramelized onions, cinnamon, and nutmeg.
5. Place a tablespoon of the sweet potato mixture in the center of each dough circle. Fold the dough over the filling and press the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
6. Arrange the pierogi in the prepared baking dish. Sprinkle breadcrumbs evenly over the top.
7. Bake for 25-30 minutes, or until the pierogi are golden brown and the filling is bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Zesty and comforting, this casserole is a delightful twist on traditional pierogi, with the sweet potatoes adding a natural sweetness that pairs beautifully with the savory cheese and onions. Serve it with a dollop of sour cream and a sprinkle of fresh herbs for a dish that’s as beautiful as it is delicious.

Winter Comfort Pierogi Casserole

Sometimes, all you need is a dish that wraps you in warmth like a cozy blanket on a chilly winter evening. That’s exactly what this Winter Comfort Pierogi Casserole does, combining the heartiness of pierogis with the simplicity of a casserole for a meal that’s both comforting and easy to make.

Ingredients

• 1 package (16 oz) frozen pierogies
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 1 tbsp butter
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup chopped green onions

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Arrange the frozen pierogies in a single layer in the prepared baking dish.
3. In a medium bowl, mix together the shredded cheddar cheese, sour cream, milk, garlic powder, and black pepper until well combined.
4. Pour the cheese mixture over the pierogies, ensuring they are evenly covered.
5. Dot the top with small pieces of butter for added richness.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to thicken slightly.
8. Sprinkle chopped green onions on top for a fresh contrast to the rich, cheesy casserole.

Finally, this casserole emerges from the oven with a golden, bubbly top that gives way to tender pierogies beneath. The combination of creamy cheese and tangy sour cream makes every bite a delight, while the green onions add a pop of color and freshness. Serve it straight from the dish for a family-style meal that invites everyone to dig in.

Conclusion

Kitchen adventures await with these 24 Delicious Pierogi Casserole Recipes, perfect for any occasion! Whether you’re craving comfort food or planning a festive gathering, there’s a recipe here to delight. We’d love to hear which one becomes your favorite—drop us a comment below. Loved what you saw? Share the inspiration with fellow foodies on Pinterest. Happy cooking!