Best Pierogi Casserole Recipes

PIEROGI CASSEROLE

Steps:

• In a skillet, saute onion in butter until tender; set aside. In a bowl, combine cottage cheese, egg and onion salt. In another bowl, combine potatoes, 2/3 cup cheddar cheese, salt and pepper. Place 3 noodles in a greased 13x9-in. baking dish. Top with cottage cheese mixture and 3 more noodles. Top with potato mixture, remaining noodles and sauteed onion. Top with remaining 1/3 cup cheese. Cover and bake at 350° until heated through, 25-30 minutes. Let stand 10 minutes before serving.

QUICK & EASY PIEROGI CASSEROLE

Steps:

• Layer the bottom of a 9x13 greased pan with frozen pierogies.
• Then sprinkle the ham over top of the pierogoies.
• Mix together the soup and milk and pour over the ham and pierogies.
• Top with cheese and bake uncovered for 45 minutes at 350.

PIEROGI CASSEROLE

Steps:

• For the pierogi dough: Combine the egg, butter, sour cream, chives and salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
• For the filling: Put the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Season with salt and pepper to taste and set aside.
• Warm the olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium, add the onions and toss to coat with the bacon fat. Season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet. Let cool.
• Preheat the oven to 350 degrees F. Butter a 13-by-9-inch casserole dish or metal pan.
• Roll out the pierogi dough with a rolling pin on a lightly floured work surface to a 1/8-inch-thick rectangle. Cut into 4-by-13-inch strips, re-rolling the scraps as necessary. You will need 14 to 20 strips.
• To assemble: Have the mashed potatoes, crisp bacon, caramelized onions, pasta strips and cheeses ready on a work surface. Arrange one layer of pierogi dough strips on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2-inch layer of potatoes on top of the dough. Top with some caramelized onions, bacon and a sprinkling of both Gruyere and farmer's cheese. Repeat the layers to use the remaining ingredients, finishing with the dough, followed by some Gruyere and farmer's cheese. Season the top with pepper.
• Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives if using.

PIEROGI CASSEROLE

Steps:

• Cook noodles, drain.
• Melt butter and saute the onions until tender, meanwhile cook mashed potatoes according to package.
• *Steps1 and 2 should be done around the same time.
• Place half of the cooked noodles in the bottom of a 13x9 casserole dish.
• Layer with 8 slices of cheese, all potatoes, the remaining noodles and top with remaining 8 slices of cheese.
• Poke holes through the top layer of cheese; pour butter and onion mixture over top, making sure it seeps through the holes.
• Serve.

CHEESY PIEROGI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly crispy, about 10 minutes.
• In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook kluski at a boil until nearly tender, about 7 minutes. Drain.
• Drain bacon slices on paper towels. Add onion to the bacon drippings in the skillet. Cook and stir over medium heat until softened, about 5 minutes. Add cabbage; reduce heat to low and simmer for 15 minutes.
• Stir cottage cheese, Muenster cheese, dill, and salt into noodles. Add bacon, onion, and cabbage and mix well. Turn all ingredients out into a 3-quart baking dish.
• Melt butter in the empty skillet and mix in bread crumbs to coat. Top noodle mixture with bread crumb mixture; sprinkle paprika on top.
• Bake in the preheated oven until golden brown on top and heated through, 25 to 35 minutes.

CROCK POT PIEROGI CASSEROLE WITH KIELBASA RECIPE - (3.7/5)

Steps:

• In a saucepan, warm the chicken broth and cream cheese together until the cream cheese has melted. Transfer sauce to crock pot. Add pierogies, cheddar cheese, kielbasa, salt and pepper. Cook on High 3 to 4 hours or on Low 6 to 7 hours until most of the liquid is absorbed.

SQUASH AND SPINACH PIEROGI CASSEROLE

Steps:

• Preheat oven to 350°. Line a 9x5-in. loaf pan with foil, letting ends extend up sides; grease foil., In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat., Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes., Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream, if desired.

AWESOME PIEROGI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place the potatoes in a large pot with water to cover over high heat.
• Bring to a boil and cook until the potatoes are tender.
• Remove from heat, drain, then combine with milk and 6 tablespoons of butter, mash and set aside.
• Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat.
• Saute the bacon, onions and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
• Cook the lasagna noodles according to package directions and cool under running water.
• Place 1/2 of the mashed potatoes into the bottom of a 9x13-inch baking dish.
• Top this with 1/3 of the cheese, followed by a layer of lasgana noodles.
• Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles.
• Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese.
• Season with salt and pepper to taste.
• Bake, uncovered at 350 for 30 to 45 minutes, or until the cheese is melted and bubbly.
• Serve with sour cream and chopped fresh chives.

COMFORT PIEROGI CASSEROLE

Steps:

• Cook noodles as directed on package to al dente.
• Saute onions in 1 stick of butter (may use more if desired).
• Butter 13x9 inch pan with remaining 1/2 stick butter.
• Mix sauteed onions with mashed potatoes.
• Layer noodles, then potatoes, then cheese, and repeat, ending with cheese.
• Cover with foil and bake in a 350° oven for 25-30 minutes or until cheese is melted.

SLOW-COOKER KIELBASA AND PIEROGI CASSEROLE

Steps:

• Combine tomatoes, ketchup, vinegar and caraway seed.
• Layer half each of the cabbage, onions, sausage, tomato mixture and pierogies in slow cooker sprayed with cooking spray. Repeat layers; cover with lid.
• Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).

KLUSKI-PIEROGI CASSEROLE

Steps:

• Fry bacon until crisp. Remove from skillet. Add onions and cabbage to drippings. Cover and simmer until tender.
• Cook noodles and drain.
• Stir in cottage cheese, Muenster cheese and salt to noodles.
• Add bacon and cabbage mixture to noodles.
• Turn into greased casserole. Sprinkle with cracker crumbs and with butter.
• Bake at 350 degrees for 25 to 30 minutes.
• Serve with dollops of sour cream.

BAKED PIEROGI CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 400°F. Spray a 9x13-inch baking dish with vegetable spray. Combine the cream cheese and broth or milk in a small saucepan over medium heat, and stir with a whisk until very smooth. Arrange pierogis in a single layer in the baking dish, and pour the cream cheese mixture over them. Sprinkle with the top with cheese, then with bacon. Bake for about 25 minutes until cheese is melted and pierogis are warmed through. Sprinkle onions over the top to garnish before serving.

CHEESY PIEROGI CASSEROLE

Steps:

• 1. Preheat oven to 375 degrees. Grease 9×13 inch casserole dish (or equivalent sized dish)
• 2. Layer half of the frozen pierogies in the casserole. Spoon half of the alfredo sauce on top. Sprinkle with half of the crispy chopped bacon, half of the chopped green onions, and half of the cheese. Layer the rest of the pierogies on top and spoon the rest of the alfredo sauce on top. Sprinkle with the rest of the chopped bacon, green onions and remaining cheese.
• 3. Cover with foil and bake for 15 minutes. Remove foil and continue baking for another 15-20 minutes or until the cheese is melted and casserole is bubbly and cooked through.

PIEROGI CASSEROLE SO EASY

Steps:

• 1. Preheat oven to 375^. Spray a 9x13-inch baking dish and set aside. --- Cook noodles without salt until al dente. Drain. Rinse.
• 2. Combine potatoes, cream cheese spread, onions, 1/2 the bacon pieces and 1 cup of the cheddar.
• 3. Place 3 of the noodles in the prepared dish; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and cheese; cover. --- Bake 30 minutes . Uncover; bake 3-minutes or until cheese is lightly browned. Let stand 10 minutes before cutting to serve. --- Serve with a nice mixed green salad tossed with your favorite dressing.

ADDICTIVE PIEROGI CASSEROLE

Steps:

• Cook noodles, drain.
• Preheat oven to 350.
• Melt butter and saute the onions and garlic until tender. Season with salt and pepper to taste.
• Place half of the cooked noodles in the greased bottom of a casserole dish.
• Layer with ½ of the cheese, all potatoes, the remaining noodles and top with remaining cheese.
• Poke holes through the top layer of cheese; pour butter mixture over top, making sure it seeps through the holes.
• Bake at 350 for 10 minutes.

SHORTCUT PIEROGI CASSEROLE

Steps:

• Heat oven to 350°F.
• Heat oil in large skillet on medium heat. Add onions and garlic; cook 5 min. or until tender, stirring frequently. Remove from heat. Add Neufchatel and milk; stir until Neufchatel is completely melted and mixture is well blended.
• Combine pierogies, ham and peas in 2-qt. casserole sprayed with cooking spray; top with Neufchatel sauce and shredded cheese.
• Bake 40 min. or until heated through.

EASY PIEROGI CASSEROLE

Steps:

• Preheat oven to 350*. Saute the onions in the butter till golden. Mash the potatoes with the Cheez Whiz and cream cheese.
• Then grease 9x13-inch pan and begin layering - casserole noodles first, then potato mixture, and finally onions.
• Then bake for 40 minutes. After baking, brown under broiler for 5 minutes additional.

EASY 'PIEROGI' CASSEROLE

Steps:

• Heat oven to 375°F.
• Prepare potatoes as directed on package. Meanwhile, cook the noodles.
• Combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.
• Drain noodles. Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining cheddar and bacon; cover.
• Bake 33 to 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. before cutting to serve.

PIEROGI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
• Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
• Cook the lasagna noodles according to package directions and cool under running water.
• Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

PIEROGI CASSEROLE - CASSIE STYLE

Steps:

• 1. First - boil potatoes till fork tender.
• 2. While potatoes are boiling, prepare noodles; rinse and drain.
• 3. In a skillet or dutch oven saute onions, jalapeno and garlic until onions are translucent. Reserve 1/2 cup of onion/butter mixture.
• 4. When potatoes are finished, drain and place in large bowl with the Velveeta, 1 cup cheddar, 1/2 cup sour cream, salt, pepper, parsley, all but 1/2 cup butter / onion mixture, 1/2 - 3/4 cup half n half. Mix potatoes with hand mixer until smooth.
• 5. Preheat oven to 350 degree F. Spray a 9 x 13 casserole dish with nonstick cooking spray.
• 6. Evenly spread half lasagna noodles on the bottom of casserole dish. Spread 1/2 potato mixture. Sprinkle evenly with a hand full of cheese.
• 7. Evenly spread the remainder of noodles over potatoes.
• 8. Spread remainder of potatoes over the noodles. Sprinkle the crumbled bacon evenly. Spread remaining onion/butter mixture over potatoes. Sprinkle with remaining cheese.
• 9. Place casserole in oven for 30 - 35 minutes or until browning and bubbly. Let set for at least 5 minutes before cutting. Now, enjoy this delicious, satisfying pierogi casserole.