Pierogi Casserole
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
463 kcal
-
Course
Main Course
-
Cuisine
American
Pierogi Casserole
Description
To prepare the Pierogi Casserole, bacon is cooked until crispy and set aside, with most of the bacon fat reserved for sautéing onions and garlic until translucent and fragrant. Frozen pierogies are pan-fried in bacon grease until browned on both sides, which adds a crisp exterior and smoky flavor. The pierogies, bacon, onions, and garlic are combined and layered in a baking dish with Alfredo sauce, which adds creaminess and richness.
The casserole is baked until bubbling and topped with shredded cheddar cheese that melts and browns slightly, complemented by sliced green onions for a fresh finish. This dish combines textures of crispy, creamy, and tender with smoky and cheesy notes, making it satisfying. It can be made with any preferred pierogi variety.
This casserole can be assembled hours ahead and refrigerated, allowing flavors to meld but may require longer baking if cold from the fridge. Adjust baking time accordingly for best results.
Ingredients
- 6 lices Bacon finely chopped
- 1/2 cup onion diced
- 1 teaspoon garlic minced
- 2 ounce boxes Pierogies I use classic cheddar, frozen
- 1 cup Alfredo sauce prepared
- 1 1/4 cups cheddar cheese shredded
- 3 tablespoons green onions sliced
- cooking spray
Instructions
- Preheat the oven to 375 degrees F. Coat a 3-quart baking dish with cooking spray.
- Place the bacon in a pan over medium high heat. Cook for 4-5 minutes or until bacon is crisp.
- Remove the bacon from the pan and drain on paper towels.
- Pour off most of the bacon grease in the pan; leaving 2 teaspoons. Reserve the extra bacon grease for later use.
- Place the onion in the pan with the bacon grease and cook for 3-4 minutes or until translucent. Add the garlic and cook for 30 seconds.
- Remove the onion and garlic from the pan. Add 2 more teaspoons of bacon grease to the pan.
- Add half the pierogies to the pan, cook for 3-4 minutes per side or until browned.
- Repeat the process with the remaining pierogies. Place all the pierogies, 3/4 of the bacon, onions and garlic in the pan and stir to combine.
- Spread 1/3 cup of the Alfredo sauce over the bottom of the baking dish. Add 1/2 the pierogi mixture over the sauce.
- Add another 1/3 cup of the sauce, then use the remaining pierogi mixture to create another layer.
- Spread the remaining Alfredo sauce over the top of the pierogi mixture, then top the casserole with shredded cheese.
- Bake for 15 minutes or until cheese has melted and started to brown. Top with reserved bacon and green onions, then serve.
Notes
- Use any preferred frozen pierogi variety; classic cheddar is commonly used but onion or four-cheese blends work well.
- Assemble the casserole up to 8 hours ahead and keep covered in the refrigerator; bake uncovered when ready.
- If baking cold from the fridge, increase baking time slightly to ensure thorough heating and bubbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 648mg | 27% |
| Potassium | 71mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 17.9mg | 20% |
| Calcium | 59mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
