Cheesy Pierogi Casserole

This Cheesy Pierogi Casserole is layered with classic mashed potato-filled dumplings, alfredo sauce, green onions, bacon, and plenty of shredded mozzarella and cheddar cheese. This family favorite recipe is a cinch to put together using frozen pierogies and your favorite jarred alfredo sauce.

t takes less than 15 minutes to pwhichso it is easily doable on a weeknight. t is a filling meal, but sometimes I like to serve it with a fresh garden salad, Brussels sprouts and bacon, or oven-roasted asparagus. u are going to love this fun, easy, and delectable dish.

Why this recipe works

• This fast, easy casserole uses premade frozen pierogies and your favorite jarred alfredo sauce. It’s a delectable, easy dinner recipe for busy families that want to put a home-cooked meal on the table.
• Comfort food never tasted so good. You on’t receive any complaints on this one from the peanut gallery. You ill only receive honest-to-goodness compliments and requests for seconds.
• All the ingredients can be easily found at your local grocery store. This recipe is filled with tasty, easy-to-find, and economically friendly ingredients.

Ingredient Notes and Substitutions

• Cheddar cheese pierogies: Frozen pierogies are available in the freezer section of most grocery stores.
• Alfredo sauce: You can use your favorite jarred Alfredo sauce, such as Raos creamy Alfredo sauce, or make it homemade.
• Crispy cooked bacon: Replace the bacon with browned Italian sausage, smoked kielbasa, or ham.
• Cheese: You can use any combination of creamy melting chthat you like. I th nk the mozzarella and cheddar combo tastes best with the alfredo sauce.

How to Make Pierogi Casserole

Start by spraying a large baking dish with nonstick cooking spray. Then layer half of the frozen pierogies in the casserole. Next spoon half of the alfredo sauce on top. Next sprinkle with crispy chopped bacon, green onions, shredded mozzarella, and cheddar cheese. Now ayer the rest of the pierogies on top and spoon the rest of the alfredo sauce on top. Spri kle with the rest of the chopped bacon, green onions, and remaining cheese.

Then cover with aluminum foil and bake for about 15 minutes.   Remove the foil and continue baking for another 20-25 minutes or until the cheese melts and the casserole is bubbly and heats through.

Preparation Tips

• For ease in cleaning, grease the casserole dish.
• You don’t have to pre-boil the pierogies. They will cook just fine layered with the sauce and the cheese.
• To balance the dish, cook a fresh, healthy side dish like roasted broccoli or sauteed asparagus.

Recipe Flavor Variations

• Chicken Bacon Ranch: Omit the alfredo sauce and replace it with 8 ounces of cream cheese mixed with 1/2 cup bottled ranch dressing. Cont nue with the rest of the recipe, but add 1 1/2 cups of diced cooked chicken to the layers.
• Jalapeno Popper: Omit the Alfredo sauce and replace it with 8 ounces of cream cheese mixed with 1/2 cup salsa. Cont nue with the rest of the recipe, but add 1/4 cup sliced or pickled jalapenos to the layers and replace the mozzarella with Monterey Jack Cheese.
• Garlic Onion: Saute onion and garlic in butter and add to the layers. Proc ed with the rest of the recipe as written.

Store and Freeze

Store leftovers in an airtight container in the refrigerator for up to 4 days. Rehe t leftovers in the microwave at reduced power.

To freeze this casserole, cool it completely, then cover it with two layers of plastic wrap, followed by aluminum foil. Free e for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 300 degrees for about 20-25 minutes or in the microwave at reduced power.

More Casserole Recipes

Taco Casserole

Chicken Noodle Casserole

Biscuits and Gravy CasseroAre you on

Doritos Casserole

Cheeseburger Casserole

Sloppy Joe Casserole

Pierogi Casserole Recipe

This family-friendly Cheesy Pierogi Casserole is layered with cheddar pierogies, creamy sauce, crisp bacon, scallions, mozzarella, and cheddar cheese.  This hearty casserole feeds six and takes less than fifteen minutes to get in the oven.

5 from 32 votes

Print Pin Rate

Course: main meal

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 servings

Calories: 777kcal

Author: Beth Pierce

Ingredients

• 2 lbs frozen cheddar cheese pierogies
• 1 15 ounce jar alfredo sauce
• 8 pieces crispy cooked bacon chopped
• 2 green onions finely chopped
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• Kosher salt and black pepper to taste
• 1 teaspoon chopped fresh parsley

Instructions

• Preheat oven to 375 degrees.  Grease 9×13 inch casserole dish (or equivalent-sized dish)
• Layer half of the frozen pierogies in the casserole.  Spoon half of the alfredo sauce on top.  Sprinkle with half the crispy chopped bacon, half the chopped green onions, and half the cheese. Layer the rest of the pierogies on top and spoon the rest of the alfredo sauce on top.  Sprinkle with the rest of the chopped bacon, green onions, and remaining cheese.  Season with kosher salt and black pepper to taste. 
• Cover with foil and bake for 15 minutes. Remove foil and continue baking for another 20-25 minutes or until the cheese is melted and the casserole is bubbly and cooked. Garnish with chopped fresh parsley. 

Notes

• For ease in cleaning, grease the casserole dish.
• You don’t have to pre-boil the pierogies. They will cook just fine layered with the sauce and the cheese.
• To balance the dish, cook a fresh, healthy side dish like roasted broccoli or sauteed asparagus.

Nutrition

Calories: 777kcal | Carbohydrates: 8g | Protein: 44g | Fat: 63g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 186mg | Sodium: 1234mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1832IU | Vitamin C: 3mg | Calcium: 1305mg | Iron: 0.4mg

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