Name: Pierogi Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Eastern European
Ingredients: 1 lb ground beef (or 12 oz kielbasa, sliced); 1 medium chopped onion; 8 oz sliced mushrooms; 1 tablespoon oil; 1 lb frozen pierogi; 1 tablespoon butter; 1 cup sour cream; 1/2 cup milk; 1 (10.5 oz) can cream of mushroom soup; 2 cups shredded cheddar cheese

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I love comfort-food casseroles, and Pierogi Casserole takes everything I love about pierogi and turns it into an easy, family-friendly bake. It’s cozy, cheesy, and perfect for weeknights or casual gatherings — I’ve made this version many times and learned a few tricks that keep the pierogi tender and the top nicely browned. If you enjoy hearty casserole dinners, you might also like my take on Amish Hamburger Casserole for another crowd-pleasing option.

Why Make This Recipe

Comforting flavors: tender pierogi, savory browned meat (or mushrooms), and melty cheese make every bite satisfying.
Quick and convenient: uses frozen pierogi and pantry staples for a dinner that comes together in about 45 minutes.
Crowd-friendly: feeds a family or potluck crowd and holds well on a buffet.
Balanced meal: combines carbohydrates and protein in one pan for easy portioning.
Personal note: I love this casserole because it transforms frozen pierogi into something festive and less fiddly than frying each dumpling.

In case you want other casserole ideas while the oven’s on, check out this savory Angel Beef Casserole for variety.

Recipe Overview

Prep time: 15 minutes (plus optional par-boil 5 minutes)
Cook time: 30–35 minutes
Total time: 45–50 minutes
Servings: 6 (about 1½ cups per serving)
Difficulty: Easy
Method: Brown the filling in a skillet, assemble in a 9×13-inch baking dish with par-cooked or thawed pierogi, top with sauce and cheese, then bake at 375°F (190°C) until bubbly and golden.

My Experience Making This Recipe

I tested this casserole using both frozen and fresh pierogi and found par-boiling frozen pierogi 3–4 minutes (until they float) gives the best texture after baking. The biggest discovery was that a thin, creamy sauce keeps the bake moist without turning the pierogi gummy.

I also learned that letting the casserole rest 10 minutes after baking helps it set and slices cleaner.

How to Make Pierogi Casserole

Start by browning 1 lb ground beef (or 12 oz kielbasa, sliced) with 1 medium chopped onion and 8 oz sliced mushrooms in 1 tablespoon oil until nicely caramelized (about 6–8 minutes). Meanwhile, par-boil 1 lb frozen pierogi for 3–4 minutes in salted boiling water, drain well, and toss gently with 1 tablespoon butter. Stir together 1 cup sour cream, 1/2 cup milk, and 1 (10.5 oz) can cream of mushroom soup, then fold into the meat mixture off the heat. Layer half the pierogi in a greased 9×13 pan, spoon half the meat mixture over them, sprinkle 1 cup shredded cheddar, repeat layers, and finish with 1 more cup cheddar. Bake at 375°F (190°C) for 25–30 minutes until hot and golden.

Equipment notes: use a large skillet for browning, a pot for par-boiling, and a 9×13-inch baking dish. A metal spatula gives clean slices when serving.

Expert Tips for Success

Don’t over-boil the pierogi: 3–4 minutes for frozen pierogi is usually enough — they’ll finish cooking in the oven. Over-boiling makes them soft and prone to falling apart.
Brown the meat and onions well: caramelization adds depth and prevents a flat, one-note casserole. Cook until edges are golden, about 6–8 minutes.
Drain pierogi thoroughly: use a colander and let them sit briefly so excess water evaporates; tossing with a bit of butter prevents sticking.
Use a combination of cheeses: sharp cheddar for flavor and a milder melting cheese (Monterey Jack or fontina) for creaminess.
If you want a crisp top, broil for 1–2 minutes at the end — watch closely to avoid burning.

For more casserole inspiration while you prep sides, this lighter-sweet option might catch your eye: Apple Bubble Up Casserole.

How to Serve Pierogi Casserole

Classic sides: serve with a green salad dressed in apple cider vinaigrette and steamed green beans for balance.
Toppings: spoon extra sour cream, chopped chives, or crisp bacon bits over individual plates for texture.
Presentation tip: let the casserole rest 10 minutes before slicing so servings hold shape; garnish with parsley for color.
Occasion ideas: great for family weeknights, potlucks, and casual holiday brunches — it feeds a crowd and reheats well. Try pairing it with this savory twist on a breakfast bake: Cheeseburger French Fry Casserole for a game-day spread.

Storage and Reheating Guide

Refrigerator: cool to room temperature, cover tightly, and store in an airtight container for 3–4 days.
Freezing: assemble in a foil pan, seal well, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Reheating (oven): cover with foil and bake at 350°F (175°C) for 20–25 minutes (from chilled) or 30–40 minutes (from frozen/partially thawed) until heated through.
Reheating (microwave): single portions can be microwaved on medium power for 1–2 minutes, turning halfway, but the oven preserves texture best.

Also useful: keep an extra 1/4 cup milk on hand when reheating to loosen the sauce if it tightens up.

Recipe Variations

Gluten-free: use gluten-free pierogi (or make gluten-free dough) and substitute gluten-free cream soup or use extra sour cream plus broth to avoid canned soup.
Dairy-free: swap sour cream for a thick coconut or cashew-based sour cream and use dairy-free shredded cheese; add 2–3 tablespoons olive oil to the sauce if it needs richness.
Vegetarian: omit meat and increase mushrooms to 12 oz; add 1 cup cooked lentils or crumbled tempeh for protein.
Spicy/Smoky: stir in 1 teaspoon smoked paprika and 1–2 teaspoons hot sauce to the meat mixture, or top with pickled jalapeños for a kick.

For a creamier, lower-sodium option, replace the canned soup with 1 cup low-sodium chicken or vegetable broth mixed with 3/4 cup Greek yogurt.

Nutritional Highlights

Balanced macros: this dish provides a solid mix of carbohydrates (from pierogi) and protein (from meat or legumes), making it a hearty one-pan meal.
Comfort with portion guidance: aim for 1 to 1½ cups per serving paired with a veggie side to balance calories and increase fiber.
Allergen info: contains wheat (gluten) and dairy by default; may contain eggs depending on pierogi brand. Adjust per the variations section if you need gluten-free or dairy-free options.

Troubleshooting Common Issues

Soggy pierogi after baking: solution — drain pierogi well after par-boiling and pan-sear for 1–2 minutes per side in a skillet before assembling to lock in texture.
Sauce too thin or watery: simmer the meat mixture a few minutes longer to reduce liquid, or add 2–3 tablespoons of cornstarch slurry (1:1 cornstarch to cold water) to thicken.
Top browns unevenly: rotate the casserole halfway through baking and move the dish to the middle rack for even heat.

Frequently Asked Questions

Q: Can I use fresh (homemade) pierogi instead of frozen?
A: Yes — fresh pierogi usually need less pre-cooking. Par-boil for 1–2 minutes or simply arrange raw homemade pierogi in the casserole; they’ll cook through during the bake. Reduce added liquid slightly if using fresh dough to avoid sogginess.

Q: Can I assemble the casserole ahead of time?
A: Absolutely. Assemble and refrigerate (covered) up to 24 hours before baking. Add 5–10 minutes to the bake time if you’re starting from cold. If frozen assembled, allow overnight thawing for best results.

Q: How do I get crispier pierogi edges in the casserole?
A: After par-boiling, toss pierogi in 1–2 tablespoons melted butter and quickly pan-sear them in a hot skillet for 1–2 minutes per side before layering. Broil the assembled casserole 1–2 minutes at the end for extra surface crisp.

Q: Is it OK to skip the cream of mushroom soup?
A: Yes. Replace the canned soup with 1 cup Greek yogurt or sour cream plus 1/2 cup low-sodium broth and 1 teaspoon Dijon mustard for flavor. Simmer the filling briefly to meld flavors and adjust seasoning.

Conclusion

If you want another tested take on this kind of comfort-food casserole, this Delish pierogi casserole recipe is a helpful reference with alternate techniques and ingredient ideas.

Pierogi Casserole