Pierogi Casserole
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
-
Servings
10 people
-
Calories
497 kcal
-
Course
Main Course
-
Cuisine
Polish
Pierogi Casserole
Description
This Pierogi Casserole begins with browning frozen pierogies and chopped onions in butter to develop a crisp exterior and tender interior. A mixture of ricotta cheese, lightly beaten eggs, salt, and white pepper is prepared separately to provide a creamy layer. The casserole is assembled by layering pierogies, ricotta mixture, kielbasa sausage, and shredded cheddar cheese in thirds, creating a structured and flavorful baked dish.
Baked at 350°F first covered for 40 minutes and then uncovered for 10 minutes, the casserole melds the layers while browning the cheese topping. The finished dish has tender pierogies with crispy edges, creamy pockets from ricotta, smoky kielbasa pieces, and a sharp cheddar crust. Scallions on top add a fresh and mild onion note.
This casserole works well as a filling dinner or communal meal option, offering a combination of textures and robust flavors with minimal active cooking time due to using frozen pierogies. It can be enjoyed straight from the oven with simple sides or a salad.
The recipe notes reassure that frozen pierogies need not be fully thawed before browning, as they cook through during baking. Fresh pierogies require less browning time. Resting five minutes before serving helps the casserole set for easier portioning.
Ingredients
- 1/2 cup butter
- 22 Pierogies you pick the flavor!, frozen
- 1 yellow onion , chopped
- 2 cups ricotta cheese
- 2 egg lightly beaten
- 1 teaspoon salt fine sea salt
- 1 teaspoon white pepper
- 2 cups cheddar cheese , shredded and divided
- 1 1/2 cups kielbasa , chopped
- scallions
Instructions
- Preheat oven to 350 degrees. Coat a 2 quart casserole dish with cooking spray.
- In a large, heavy bottom skillet, melt butter over medium-high heat. Add half of the perogies and chopped yellow onion. When the first half is browned, remove and add second half.
- Fry until lightly browned. Remove to a bowl and allow to cool while preparing other ingredients.
- In a medium mixing bowl, stir together ricotta cheese, eggs fine sea salt and ground white pepper.
- In casserole dish, place a layer of perogies on the bottom in a single layer, trying to place together and avoid gaps the best you can. Some gaps are inevitable.
- Top with 1/3 ricotta mixture, 1/3 kielbasa and 1/3 shredded cheddar cheese. Repeat two more times ending with cheddar cheese and kielbasa.
- Loosely over with aluminum foil. Bake for 40 minutes.
- Remove aluminum foil and bake for an additional 10 minutes uncovered.
- Remove and allow to cool for 5 minutes. Top with scallions and serve.
- If you've tried this recipe, come back and let us know how it was!
Notes
- Do not worry if frozen pierogies are not fully thawed; they will cook through during baking.
- Fresh pierogies can be used, shortening the browning time before layering.
- Allow casserole to rest 5 minutes after baking to firm up before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 132mg | 44% |
| Sodium | 1023mg | 43% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 295mg | 30% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
