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!

A baked pierogi casserole topped with melted cheese, bacon and green onions.

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.

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.

A box of pierogies and a block of cheddar cheese.

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.

Sauteed pierogis with bacon and onions in a skillet.

Recipe FAQs

Do you fry or boil pierogies?

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.

Is it better to cook pierogies frozen or thawed?

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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Dumplings in a baking dish covered with creamy sauce.

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.
A bowl of pierogi casserole topped with cheddar cheese and bacon.

There’s nothing better than a hearty, cheesy casserole, and this dish definitely fits the bill!

More Casserole Recipes

Pierogi Casserole Video

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 19 votes

Pierogi Casserole

AuthorSara Welch
A baked pierogi casserole topped with melted cheese, bacon and green onions.
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!
Time
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course Main
Cuisine American
Serves 6

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

  1. 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.
  2. 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.

Nutrition

Calories: 463kcal | Carbohydrates: 62g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 648mg | Potassium: 71mg | Fiber: 4g | Sugar: 7g | Vitamin A: 30IU | Vitamin C: 17.9mg | Calcium: 59mg | Iron: 2.6mg

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Comments

  1. 5 stars
    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.

  2. 5 stars
    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!

  3. Delicious recipe I did double it but I also added sour cream mixed in with the Alfredo sauce and it was amazing

  4. 5 stars
    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.

  5. 5 stars
    I love pierogis! I’ve never had them in a casserole, but that sounds like such a fun twist. Thanks for sharing!

  6. 5 stars
    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 🙂

  7. 5 stars
    I always love ideas for using up food in my refrigerator and freezer! Thank you for such a good idea!!

  8. 5 stars
    I have been looking for pierogis to use in a casserole recipe like this. Both the pierogis and the recipe are divine. YUM!