This pierogi casserole is potato pierogies layered with bacon, onions and a creamy sauce, then topped off with cheese and baked to perfection. An easy and hearty dinner option that the whole family will love!
When I need dinner in a hurry, I often turn to casserole recipes such as taco casserole, Dorito casserole, pizza casserole or this pierogi bake. They’re simple to make and everyone loves them!
Pierogies are delicious on their own, but when you combine them with cheese, bacon and sauce, you end up with a hearty casserole that the whole family is sure to love.
Table of Contents
Pierogi Casserole Ingredients
To make this recipe, you will need frozen pierogies, bacon, onion, garlic, Alfredo sauce, cheddar cheese and green onions.
How Do You Make Pierogi Casserole?
Preheat the oven and coat a casserole dish with cooking spray. Start by cooking bacon in a pan or large skillet until it is crispy. Drain off some of the bacon grease, and reserve it for later use. Cook the onions and garlic in the bacon grease left in the pan. Remove the vegetables, then add a little more bacon grease to the pan and brown the pierogies. Combine the pierogies, vegetables and most of the bacon. Layer the Alfredo sauce and pierogi mixture in the casserole dish. Add the cheddar cheese on top, then bake until golden brown. Sprinkle the rest of the bacon and the green onions over the top, then serve.
Tips For The Perfect Dish
- You can use any flavor of pierogies that you like. I typically use classic cheddar, but I’ve also made this recipe with the onion and 4 cheese medley varieties.
- This casserole can be assembled up to 8 hours before you plan to serve it. Simply store the casserole covered in the fridge, then uncover and bake when you’re ready to eat. You may need to add a few more minutes to the baking time to compensate for starting with a cold casserole dish.
- This recipe calls for pre-made Alfredo sauce to add some creaminess to the casserole. I typically use a tub of Alfredo sauce from the refrigerated dairy aisle, as I find it tastes better than the jarred version.
- Serve your pierogi casserole with side dishes such as roasted cabbage, honey glazed carrots or sauteed kale.
- I like the added flavor of cooking the vegetables and dumplings in the bacon grease, but it’s also fine to use butter if you prefer that.
Quick Tip
Leftovers will stay fresh in an airtight container for up to 3 days. You can reheat leftovers in a covered baking dish in the oven at 350 degrees F for 8-10 minutes.
Recipe FAQs
I prefer to pan fry pierogies so that you have the textural contrast of the crispy outer crust with the soft interior. I also find that pan frying the dumplings helps them hold up better in the casserole.
You can cook pierogies frozen or thawed. I typically cook them frozen because it saves a step in not having to thaw them, and I find the texture is the same regardless of if you thaw them or not.
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Pierogi Casserole Variations
There are so many different ways to customize this casserole to your family’s tastes and what you might already have on hand in your kitchen!
- Protein: Instead of bacon, try cooked cubed chicken or sliced smoked sausage.
- Cheese: Other great cheese options include colby jack or mozzarella cheeses.
- Herbs: If you don’t have green onions on hand, try using fresh parsley or dill instead.
- Sauce: Feel free to add extra seasonings to the sauce such as pepper, sour cream, cream cheese, or add a splash of chicken broth for a thinner sauce.
There’s nothing better than a hearty, cheesy casserole, and this dish definitely fits the bill!
More Casserole Recipes
Hashbrown Casserole
55 mins
Chicken and Rice Casserole
2 hrs 10 mins
Chile Relleno Casserole
40 mins
Mexican Casserole
1 hr 5 mins
Beef Noodle Casserole
40 mins
Pierogi Casserole Video
Love This Recipe?
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Pierogi Casserole
Ingredients
- 6 slices bacon finely chopped
- 1/2 cup onion diced
- 1 teaspoon garlic minced
- 2 16-ounce boxes frozen Pierogies I use classic cheddar
- 1 cup prepared Alfredo sauce
- 1 1/4 cups cheddar cheese shredded
- 3 tablespoons green onions sliced
- cooking spray
Instructions
- Preheat the oven to 375 degrees F. Coat a 3-quart baking dish with cooking spray.
- Place the bacon in a pan over medium high heat. Cook for 4-5 minutes or until bacon is crisp.
- Remove the bacon from the pan and drain on paper towels.
- Pour off most of the bacon grease in the pan; leaving 2 teaspoons. Reserve the extra bacon grease for later use.
- Place the onion in the pan with the bacon grease and cook for 3-4 minutes or until translucent. Add the garlic and cook for 30 seconds.
- Remove the onion and garlic from the pan. Add 2 more teaspoons of bacon grease to the pan.
- Add half the pierogies to the pan, cook for 3-4 minutes per side or until browned.
- Repeat the process with the remaining pierogies. Place all the pierogies, 3/4 of the bacon, onions and garlic in the pan and stir to combine.
- Spread 1/3 cup of the Alfredo sauce over the bottom of the baking dish. Add 1/2 the pierogi mixture over the sauce.
- Add another 1/3 cup of the sauce, then use the remaining pierogi mixture to create another layer.
- Spread the remaining Alfredo sauce over the top of the pierogi mixture, then top the casserole with shredded cheese.
- Bake for 15 minutes or until cheese has melted and started to brown. Top with reserved bacon and green onions, then serve.
Notes
- You can use any flavor of pierogies that you like. I typically use classic cheddar, but I’ve also made this recipe with the onion and 4 cheese medley varieties.
- This casserole can be assembled up to 8 hours before you plan to serve it. Simply store the casserole covered in the fridge, then uncover and bake when you’re ready to eat. You may need to add a few more minutes to the baking time to compensate for starting with a cold casserole dish.
Hi can I use queso cheese Instead of shredded?
Are you talking about a jar of cheese sauce? That should be fine, but you may end up needing less Alfredo sauce in that case!
Wow did this recipe come out yummy! Simple to make which I need!
I’m trying this tomorrow but instead of Alfredo sauce I’m just going to use sauerkraut.
Am I to boil the pierogies before frying as per directions on the bag?
Which brand are you using? I typically don’t boil first.
Made yesterday for friends. Delicious! I put it together day prior. Took out to room temperature. Covered with foil baked for 15 minutes took off foil and finished baking. Served with stewed red cabbage and polish kielbasa. Will make again. Serves an army.
How big is your “army”? I’m trying to calculate for a crowd of 275
This sounds delicious. I am trying this today for my hubby getting home from out of town for 4 weeks….can I substitute whipping cream for the sauce?? I have that and not alfredo…. Thank you!
You can use the cream to make your own Alfredo, follow the sauce part of this recipe: https://www.dinneratthezoo.com/shrimp-alfredo/
Can this be frozen before baked? I’m always looking for another freezer meal!
That should be fine!
Delicious recipe I did double it but I also added sour cream mixed in with the Alfredo sauce and it was amazing
Am I correct in assuming that the frozen perogies should be thawed before cooking?
I do not thaw, I cook from frozen!
This looks amazing! I need find me some GF pierogis ASAP!
I am drooling with the looks of this creamy and delicious dish. love every combination used to making this dish. Flavorful, cheesy and mouth melting.
Just when I thought pierogis couldn’t get any better!
Mmm this looks like a super comforting dish. Definitely giving this one a try.
Never would have thought to put pierogi in a casserole. Genius!
I love pierogis! I’ve never had them in a casserole, but that sounds like such a fun twist. Thanks for sharing!
Pasta bake is one of my favourite dinner, but this is seriously taking it to the next level! Such a great way to use frozen goods 🙂
Such a great idea to make pierogi casserole. Love it! I should make it someday.
I always love ideas for using up food in my refrigerator and freezer! Thank you for such a good idea!!
I have been looking for pierogis to use in a casserole recipe like this. Both the pierogis and the recipe are divine. YUM!