Real Recipes From Real Home Cooks ®

pierogi casserole

Recipe by
Francine Lizotte
Surrey South, BC

With wholesome ingredients, this comforting dish is another delicious way to enjoy pierogies!

yield 4 serving(s)
prep time 35 Min
cook time 30 Min
method Bake

Ingredients For pierogi casserole

  • 8 slice
    bacon, roughly chopped
  • 2 Tbsp
  • 3 c
    thinly sliced (lyonnaise cut) white onions
  • ground Himalayan pink salt, to taste, divided
  • freshly ground black pepper, to taste, divided (I always use mixed peppercorns)
  • 2 lb
    frozen pierogi
  • 1 Tbsp
    chopped chives, for garnish
  • 1 1/2 c
    béchamel sauce (see footnote)
  • 1/4 tsp
    mild paprika
  • 1/4 tsp
    dry mustard
  • 3/4 c
    grated sharp yellow cheddar cheese
  • 3/4 c
    grated sharp white cheddar cheese

How To Make pierogi casserole

  • 1
    To make the casserole, add the chopped bacon to a medium skillet over medium-low heat.
  • 2
    Cook until brown and slightly crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a bowl and set aside.
  • 3
    In the same skillet, add the butter to the bacon fat and once sizzling, add the sliced onion. Season with salt and pepper. Stir until the onions are nicely coated with the fat. Sauté for 15 minutes, stirring often.
  • 4
    Preheat oven to 375 degrees F and lightly grease a 9x9 baking dish with cooking spray; set aside
  • 5
    To make the cheddar cheese sauce, add the béchamel to a large saucepan over medium-low heat. Add the paprika and dry mustard and whisk until well blended.
  • 6
    Add the cheese, a little at a time, whisking well between each addition.
  • 7
    To assemble, place half the frozen pierogies in the prepared dish; season with salt and pepper.
  • 8
    Add half the caramelized onions and cooked bacon before spooning on half of the sauce. Repeat with the remaining ingredients.
  • 9
    Cover with foil that has been lightly greased with cooking spray. Bake for 30 minutes or until the internal temperature of the pierogies reaches 165ºF.
  • 10
    Let rest 5 minutes.
  • 11
    Sprinkle on the chopped chives and serve immediately.
  • 12
    *FOOTNOTE: When making the béchamel, omit the nutmeg and salt the recipe you're using calls for.
  • 13
    To view this comforting & satisfying casserole recipe on YouTube, click on this link >>>