Pierogi Casserole
Try this delicious pierogi casserole recipe with layers of onion pierogis, ricotta cheese, kielbasa, and cheddar cheese – perfect for a fun and easy dinner.
Life can get super busy, and sometimes you need an easy dinner recipe to help you out for dinner during the week.
That’s where this delicious pierogi casserole comes in!
With simple ingredients that are easy to find, this dish is a great way to feed your family without spending hours in the kitchen.
A great recipe to make ahead perfect for freezing for later. Check out my even easier, crockpot pierogi casserole or this corned beef hash casserole which is a hit at breakfast.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cheese Pierogis – I use frozen pierogi found in the freezer section of the store. I like the cheese or onion flavor best. You can also make homemade pierogies if you prefer!
- Onion – One of my favorite shortcuts is buying chopped onions in the produce or frozen section of my grocery store. Saves me time and tears!
- Ricotta cheese – Cottage cheese is a great substitute. I recommend using 4% fat and blending it for a bit in your food processor so your cottage cheese mixture will have the same creaminess as ricotta.
- Cheddar cheese – You need shredded cheese for this casserole. You can buy pre-shredded cheese or grate your own.
- Kielbasa – I prefer this sausage, but you can experiment with different meats such as Italian sausage and ground pork sausage. It would also be a perfect way to use up leftover ham or shredded chicken.
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How To Make Pierogi Casserole
- Preheat the oven to 350°F and spray a 9×9 baking dish with nonstick cooking spray. In a large skillet over medium heat, melt butter and brown the frozen pierogies and diced onions in two batches. Set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, beaten eggs, salt, and pepper. To put casserole together, start by layering half of the pierogis on the bottom of the prepared dish. Add 1/3 of the ricotta mixture, 1/3 of the kielbasa, and 1/3 of the cheddar cheese.
- Repeat with the remaining pierogis and other ingredients, finishing with a layer of cheese on top. Cover the casserole with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is golden brown and bubbly. Let the casserole cool slightly before topping with sliced green onions and serving. Enjoy!
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
Serving Suggestions
A fresh green salad and some crisp tender green beans are great with the creamy sauce! And maybe some crusty bread to soak up the rest.
Storage
Pierogi casserole can last up to 4 days if stored in an airtight container in the refrigerator. Reheat in the oven at 350F until warmed through or pop in the air fryer to get some crispy edges on the pierogi.
How To Freeze
Let the casserole cool to room temperature. Cover tightly with plastic wrap and then with aluminum foil. Freeze it for up to 3 months.
To reheat, thaw overnight in the refrigerator. Bake at 350F for 25-30 minutes or until the internal temperature reaches 165F.
You don’t have to fully cook the frozen pierogi before making the pierogi casserole. However, I recommend browning them in a pan over medium heat for a few minutes on each side before layering. This step adds extra flavor and texture to the pierogi and helps to prevent them from becoming mushy in the casserole.
Pierogies are dumplings filled with mashed potatoes and sweet or savory ingredients. Its origins are rooted in European cuisine. Fun fact: Pierogi is the national dish of Poland and dates back to the 13th century. They are usually cooked in boiling water and then often pan-fried before serving. Traditional Polish pierogis might be served with a dollop of sour cream, cottage cheese, Greek yogurt, or melted butter with fried onions.
Looking for another unique casserole? Check out my Amish shipwreck casserole with tomato soup.
Tips For The Best Casserole
- Spray the casserole dish with nonstick spray for easy cleanup.
- For best results, thaw your frozen pierogi slightly before cooking them in your frying pan.
- Make a double batch of this yummy recipe and freeze one before baking.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This cheesy Pierogi Casserole is my favorite recipe for using frozen pierogi. I love to use the ones filled with potato and caramelized onions.
Pierogi Casserole Recipe
Equipment
Ingredients
- ½ cup butter
- 20 frozen classic onion pierogies
- 1 medium sweet onion diced small
- 16 ounces whole milk ricotta cheese
- 2 large eggs lightly beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 ounces pork kielbasa diced medium size
- 2 cups sharp cheddar cheese shredded/divided (shred your own for better melting)
- 2 stalks green onions sliced
Instructions
- Preheat the oven to 350°F and spray a 9×9 baking dish with nonstick cooking spray.
- In a large skillet over medium heat, melt butter and brown the frozen pierogis and diced onions in two batches. Set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, beaten eggs, salt, and pepper.
- To assemble the casserole, start by layering half of the pierogis on the bottom of the prepared dish.
- Add 1/3 of the ricotta mixture, 1/3 of the kielbasa, and 1/3 of the cheddar cheese. Repeat with the remaining pierogis and other ingredients, finishing with a layer of cheese on top.
- Cover the casserole with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden brown and bubbly.
- Let the casserole cool slightly before topping with sliced green onions and serving. Enjoy!
Notes
- Spray the casserole dish with nonstick spray for easy cleanup.
- For best results, thaw your frozen pierogi slightly before cooking them in your frying pan.
- Substitute the butter for olive oil.
- Leftover casserole will last in the fridge for 4-5 days. To store leftovers, cover tightly or place in an airtight container.
- Make a double batch of this yummy recipe and freeze one before baking.
Nutrition
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