Pierogi Casserole
This pierogi casserole layers mashed potatoes, cheese, sautéed onions, and noodles for a hearty, comforting dish that’s packed with traditional pierogi flavor—minus the dumpling work!
Equipment
- 9x13-inch Baking Dish
- Skillet
- Mixing Bowls
Ingredients
Pierogi Casserole Base
- 9 lasagna noodles cooked, or substitute frozen pierogies
- 3 cups mashed potatoes seasoned
- 1 cup shredded cheddar cheese
- 4 oz cream cheese softened
- 0.5 cup sour cream
- 2 onions sliced and sautéed in butter
- 2 tbsp butter for sautéing and topping
Optional Add-ins
- 1 cup kielbasa or bacon cooked and sliced
- salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté onions in butter until golden. Add optional bacon or kielbasa if using.
- In a bowl, combine mashed potatoes, cheddar cheese, cream cheese, sour cream, salt, and pepper.
- Layer noodles (or pierogies), potato mixture, and onion/meat mixture in baking dish. Repeat layers.
- Top with extra shredded cheese and a few dabs of butter. Cover with foil and bake 25 minutes.
- Remove foil and bake 10–15 minutes more until top is golden and bubbly. Let rest before serving.
Notes
Use frozen pierogies instead of noodles for a shortcut. Great make-ahead or freezer meal. Pair with a crisp salad or sauerkraut for balance.