Pierogi Casserole Recipe

Try this delicious Pierogi Casserole recipe with layers of onion pierogis, ricotta cheese, kielbasa, and cheddar cheese - perfect for a cozy family dinner.

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Course: Pork

Cuisine: American

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: servings

Author: Jennifer Stewart

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 9x9 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.

Recipe adapted from Savory Experiments.

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