This Savory Pierogi Casserole is like a cozy hug in food form, packed with all the comforts of classic pierogis but made easy in a simple, layered bake. Imagine tender pierogi dumplings mixed with savory fillings, topped with melted cheese and a crispy, golden crust that just pulls you in. It’s everything you love about pierogis without the fuss of individually boiling or frying each one.
I love making this casserole when I want something hearty and satisfying but don’t want to spend too much time in the kitchen. It’s one of those dishes that feels homemade but comes together quickly, which means more time enjoying it with family or friends. One tip I’ve picked up is to add a little extra cheese on top—it gets all bubbly and golden, making the casserole even more irresistible.
My favorite way to serve this pierogi casserole is straight from the oven, with a dollop of sour cream and some chopped green onions sprinkled on top. It’s perfect for chilly evenings when you want something warm and filling. Whenever I make this, it reminds me of those comforting family dinners where everyone gathers around the table, sharing stories and scooping up seconds without a single complaint.
Key Ingredients & Substitutions
Pierogi: Frozen potato and cheese pierogi make this casserole easy and tasty. If you can’t find these, try sweet potato pierogi or even ravioli as a substitute.
Onions: Sautéed until caramelized, onions add a sweet depth. Yellow onions work best for their natural sweetness, but white or red onions can be used too.
Dairy Mix: Sour cream and cream cheese create the creamy base. For a lighter option, use Greek yogurt or a dairy-free cream cheese.
Cheddar Cheese: Sharp cheddar gives a nice bite and melts well. Mozzarella can be swapped in for a milder, stretchier topping.
How Do You Get Perfectly Caramelized Onions for This Casserole?
Caramelizing onions slowly brings out their sweetness and adds rich flavor to the sauce. Here’s how to do it right:
- Heat butter in a skillet over medium heat.
- Add sliced onions and stir to coat with butter.
- Cook for 10-12 minutes, stirring occasionally so they don’t burn.
- If onions start sticking, add a teaspoon of water and lower the heat.
- They should turn golden brown and become soft but not mushy.
Take your time here—this step really lifts the whole dish!
Equipment You’ll Need
- 9×13-inch casserole dish – I like this size because it fits all the layers perfectly for even baking.
- Large pot – for boiling the frozen pierogi quickly and easily.
- Skillet – to sauté and caramelize the onions, adding rich flavor.
- Mixing bowls – for blending the creamy sauce together smoothly.
- Measuring cups and spoons – to keep everything precise and consistent.
- Cooking spoon or spatula – makes mixing and spreading simple and mess-free.
Flavor Variations & Add-Ins
- Swap sharp cheddar for mozzarella or Monterey Jack for a milder, creamier topping.
- Add cooked bacon or ham between layers for extra protein and smoky flavor.
- Mix in cooked spinach or sautéed mushrooms for more veggies and earthy taste.
- Spice it up with a pinch of paprika or cayenne pepper for a little heat.
How to Make Savory Pierogi Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 package (about 20 oz) frozen potato and cheese pierogi
- 1 medium onion, thinly sliced
- 2 tablespoons butter
- 1 cup sour cream
- 8 oz cream cheese, softened
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons chopped green onions (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake, with a resting time of 5 minutes before serving. In total, plan on around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
First, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish to prevent sticking and make cleanup easier.
2. Cook the Pierogi:
Boil your frozen pierogi following the package instructions, usually for 3-5 minutes until they float to the surface. Drain them well and set aside while you prepare the other ingredients.
3. Caramelize the Onions:
In a large skillet, melt the butter over medium heat. Add the thinly sliced onions and cook slowly for about 10-12 minutes, stirring occasionally until they become soft, golden, and sweetly caramelized.
4. Make the Creamy Sauce:
In a mixing bowl, combine the sour cream, softened cream cheese, milk, garlic powder, onion powder, salt, and black pepper. Whisk these ingredients together until the mixture is smooth and creamy. Then gently stir in the caramelized onions.
5. Assemble the Casserole:
Arrange half of the cooked pierogi evenly in the bottom of your prepared casserole dish. Pour half the creamy onion sauce over the pierogi, spreading evenly. Sprinkle half of the shredded cheddar cheese on top.
Repeat with the remaining pierogi, sauce, and cheese in the same order to build a second layer.
6. Bake and Serve:
Bake the casserole uncovered for 25 to 30 minutes, or until it is bubbly and the cheese on top has melted and turned a lovely golden brown.
Once done, take the casserole out of the oven and let it rest for 5 minutes to settle.
Before serving, sprinkle the chopped green onions on top and add a dollop of sour cream if you like. Serve warm and enjoy your comforting, cheesy pierogi casserole!
Can I Use Frozen Pierogi Without Thawing?
Yes! You can cook frozen pierogi straight from the freezer by boiling them according to the package instructions until they float. Just be sure to drain them well before assembling the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it a few extra minutes to ensure it’s heated through.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the best texture.
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese, try using an equal amount of ricotta or Greek yogurt for a creamy texture with a slightly different flavor.
