Pierogi Casserole Recipe

Introduction

Pierogi casserole is a comforting and hearty dish that layers tender potato pierogi with creamy cheese, savory sausage, and flavorful spinach. This easy-to-make casserole bakes to a bubbly, golden perfection—perfect for a family dinner or potluck.

Ingredients

• 2 tbsp. extra-virgin olive oil, divided
• 2 lb. potato pierogi (or your favorite frozen pierogi flavor), divided
• 1 (10.5-oz.) can cheddar cheese soup or cream of mushroom soup
• 8 oz. cheddar, shredded, divided
• 15 oz. farmer’s cheese or ricotta, divided
• 1 (5-oz.) pkg. fresh or frozen spinach, thawed, drained, divided
• 1/2 medium yellow onion, finely chopped or thinly sliced, divided
• 1 (12-oz.) pkg. smoked kielbasa sausage, thinly sliced, divided
• Kosher salt
• Thinly sliced scallions, for serving

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Grease a 13″ x 9″ or 11″ x 7″ baking dish with 1 tablespoon of olive oil. Arrange half of the pierogi (about 12) in a single layer to cover the bottom of the dish.
2. Step 2: In a medium bowl, combine the cheddar cheese soup and three-quarters of the shredded cheddar cheese. Pour half of this soup mixture evenly over the pierogi. Crumble half of the farmer’s cheese on top, then sprinkle with half the spinach, half the onion, and half the sliced sausage. Season lightly with kosher salt.
3. Step 3: Repeat the layering with the remaining pierogi, soup mixture, farmer’s cheese, spinach, onion, and sausage. Finish by sprinkling the remaining shredded cheddar on top and seasoning with salt. Drizzle the remaining 1 tablespoon of olive oil over the casserole.
4. Step 4: Bake uncovered in the preheated oven until the casserole is heated through and bubbling, about 45 minutes.
5. Step 5: Switch the oven to broil. Broil the casserole carefully for about 3 minutes, or until the top is crispy and golden brown. Watch closely to prevent burning. Remove from oven and sprinkle with sliced scallions before serving.

Tips & Variations

• For extra flavor, sauté the onions and spinach before layering to soften and enhance their taste.
• Use your favorite pierogi filling such as sauerkraut, cheese, or meat for variety.
• If you prefer a vegetarian version, omit the kielbasa and add mushrooms or roasted vegetables instead.
• Substitute ricotta for farmer’s cheese if desired; it will make the casserole creamier.

Storage

Store leftover pierogi casserole covered in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. For longer storage, freeze the casserole in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pierogi instead of frozen?

Yes, fresh pierogi work well in this casserole. You may need to reduce the baking time slightly since fresh pierogi cook faster than frozen ones.

What if I don’t have cheddar cheese soup?

You can substitute with cream of mushroom or cream of chicken soup, or make a quick cheese sauce to add creamy flavor to the casserole.

Pierogi Casserole Recipe

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This hearty Pierogi Casserole combines tender potato pierogi layered with creamy cheddar cheese soup, farmer’s cheese, spinach, sautéed onions, and smoked kielbasa sausage. Baked to bubbly perfection and finished under the broiler for a crispy topping, this comforting dish offers a delicious twist on traditional pierogi, perfect for a satisfying family meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 48 minutes
• Total Time: 1 hour 3 minutes
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Eastern European

Ingredients

Scale 1x2x3x

For the Casserole:

• 2 tbsp. extra-virgin olive oil, divided
• 2 lb. potato pierogi (or your favorite frozen pierogi flavor), divided
• 1 (10.5-oz.) can cheddar cheese soup or cream of mushroom soup
• 8 oz. cheddar cheese, shredded, divided
• 15 oz. farmer’s cheese or ricotta cheese, divided
• 1 (5-oz.) pkg. fresh or frozen spinach, thawed, drained, divided
• 1/2 medium yellow onion, finely chopped or thinly sliced, divided
• 1 (12-oz.) pkg. smoked kielbasa sausage, thinly sliced, divided
• Kosher salt, to taste
• Thinly sliced scallions, for serving

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 13″ x 9″ or 11″ x 7″ baking dish with 1 tablespoon of olive oil to prevent sticking and help with browning.
2. Layer Pierogi and Base Ingredients: Arrange 12 pierogi evenly to cover the bottom of the prepared baking dish. In a medium bowl, mix together the can of cheddar cheese soup and three-quarters of the shredded cheddar. Pour half of this soup mixture evenly over the pierogi layer. Crumble half of the farmer’s cheese over the pierogi, followed by half of the drained spinach, half of the chopped onion, and half of the sliced kielbasa sausage. Season lightly with kosher salt to taste.
3. Add Second Layer: Repeat the layering process with the remaining pierogi, pouring the remaining soup mixture over them. Crumble the remaining farmer’s cheese, then sprinkle with the rest of the spinach, onion, and sausage. Evenly top with the remaining one-quarter of shredded cheddar cheese. Season again with kosher salt as desired. Finally, drizzle the last tablespoon of olive oil over the entire casserole to add moisture and enhance browning during baking.
4. Bake the Casserole: Place the casserole in the preheated oven and bake until heated through and bubbly, approximately 45 minutes. This slow baking melts the cheeses and allows flavors to meld beautifully.
5. Broil for Crispiness and Serve: Once baked, switch your oven to the broil setting. Broil the casserole closely watching it, for about 3 minutes or until the top becomes crispy and golden brown. Remove from oven, garnish with thinly sliced scallions for a fresh, bright finish, and serve warm.

Notes

• You can substitute the cheddar cheese soup with cream of mushroom soup for a different flavor profile.
• Frozen spinach should be thoroughly thawed and excess water squeezed out to avoid a watery casserole.
• Adjust the amount of salt according to the saltiness of your kielbasa and cheese.
• If you prefer a spicier dish, use smoked spicy kielbasa.
• This casserole can be assembled ahead of time and baked fresh before serving.
• Leftovers store well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Keywords: Pierogi casserole, potato pierogi, kielbasa, baked pierogi, comfort food, Eastern European casserole, cheesy casserole