Pierogi bake casserole is a wonderfully cozy shortcut to the flavors of traditional Eastern European dumplings without the time-intensive rolling, filling, and pinching. Classic pierogi—most closely associated with Polish cuisine, but also beloved across Ukraine, Slovakia, and other parts of Central and Eastern Europe—are typically filled with potatoes, cheese, or sauerkraut and then boiled and pan-fried in butter. In this easy version, we lean on frozen pierogies, a staple in many Midwestern freezers, and layer them with a creamy, cheesy sauce and savory toppings. The result is a bubbling, golden casserole that captures the spirit of pierogi night with a fraction of the effort, perfect for busy weeknights, potlucks, or a comforting meal when the temperature drops.
This pierogi bake is rich and satisfying, so I like to balance it with something fresh and crisp on the side. A simple green salad with a sharp vinaigrette (think lemon or red wine vinegar) cuts through the creaminess nicely. Lightly sautéed or roasted vegetables—such as green beans, Brussels sprouts, or a mix of carrots and parsnips—also pair well and echo the homey feel of the casserole. For an extra nod to its Eastern European roots, serve it with a side of tangy sauerkraut or quick-pickled cucumbers. If you’re feeding a crowd, round out the table with rye bread or a crusty baguette and a small bowl of sour cream and chopped fresh dill for spooning over individual portions.
Easy Baked Pierogi Casserole with Frozen Pierogies
Servings: 6 servings
Ingredients
2 (16–20 oz) bags frozen potato-and-cheese pierogies (about 24 pierogies total)
4 tbsp unsalted butter, melted (plus extra for greasing the dish)
1 medium yellow onion, thinly sliced
6 slices bacon, chopped (optional but traditional and flavorful)
2 cloves garlic, minced
1 1/2 cups sour cream (full-fat recommended)
1 cup heavy cream or half-and-half
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup shredded mozzarella cheese (optional, for extra meltiness)
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika or sweet paprika
1 tbsp chopped fresh chives or green onions, plus extra for garnish
2 tbsp chopped fresh parsley or dill, plus extra for garnish
Directions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp and browned, 6–8 minutes. Transfer the bacon to a paper towel–lined plate, leaving about 1–2 tablespoons of rendered fat in the skillet. If not using bacon, add 1–2 tablespoons of butter or neutral oil to the skillet instead.
Sauté the aromatics: Add the sliced onion to the skillet with the bacon fat (or butter/oil). Cook over medium heat, stirring occasionally, until the onion is soft and lightly caramelized around the edges, about 8–10 minutes. Add the minced garlic and cook for 30–60 seconds, just until fragrant. Remove from heat.
Make the creamy sauce: In a medium bowl, whisk together the sour cream, heavy cream or half-and-half, melted butter, salt, pepper, and paprika until smooth. Stir in about 1 cup of the shredded cheddar cheese and the mozzarella cheese, if using, along with the chopped chives and parsley or dill.
Layer the pierogies: Arrange one bag of frozen pierogies in a single layer in the prepared baking dish. Scatter half of the sautéed onion-garlic mixture and half of the cooked bacon over the pierogies. Spoon or pour about half of the creamy sauce evenly over this layer.
Repeat the layers: Arrange the second bag of frozen pierogies on top. Add the remaining onion-garlic mixture and bacon, then pour the rest of the creamy sauce over everything, spreading it gently with a spatula so most of the pierogies are coated.
Top with cheese: Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. If you like a deeper golden crust, you can add a little extra cheese here.
Bake the casserole: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the sauce is bubbling, the pierogies are heated through, and the top is lightly browned and melty.
Rest and garnish: Let the casserole rest for about 5–10 minutes before serving; this helps the sauce thicken slightly and makes it easier to scoop. Garnish with additional chopped chives, parsley, or dill just before bringing it to the table.
Variations & Tips
• Vegetarian version: Omit the bacon and use butter or olive oil to sauté the onions. For extra savoriness, add a handful of sliced mushrooms to the skillet and cook them down with the onions, or sprinkle the casserole with smoked paprika or a dash of soy sauce to mimic some of the depth that bacon provides.• Different pierogi fillings: Frozen pierogies come in many varieties—potato and cheddar, potato and onion, or even sauerkraut and mushroom. This recipe works with most of them. Just keep in mind that very tangy fillings (like sauerkraut) will contrast more sharply with the creamy sauce, which can be delicious but a bit bolder; you may want to reduce the added salt slightly and taste as you go.• Lighter option: To make the dish a bit lighter, swap the heavy cream for half-and-half or even whole milk, and use light sour cream. The sauce will be slightly thinner but still comforting. You can also cut the cheese down by 1/2 cup and increase the fresh herbs to keep the flavor bright.• Add vegetables: For a more complete one-pan meal, tuck in some quick-cooking vegetables. Frozen peas or corn can be scattered between the pierogi layers straight from the freezer. Blanched broccoli florets or sautéed spinach also work well; just make sure any high-moisture vegetables are drained so the sauce doesn’t become watery.• Flavor twists: To lean into a more American casserole profile, add a teaspoon of Dijon mustard and a pinch of cayenne to the sauce for gentle heat. For a stronger Eastern European character, use a mix of sharp white cheddar and a smoked cheese, and finish the dish with a spoonful of sauerkraut or pickled onions on each serving.• Make-ahead and reheating: You can assemble the casserole up to a day in advance, cover tightly, and refrigerate. When baking from cold, add 10–15 minutes to the covered baking time to ensure the pierogies heat through. Leftovers reheat well in a 350°F (175°C) oven, covered, for about 20 minutes, or in the microwave in individual portions. If the sauce thickens too much on reheating, a splash of milk or cream will loosen it nicely.
