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Pierogi Casserole Recipe

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3.9 from 39 reviews

This Pierogi Casserole is a comforting and hearty baked dish that layers classic potato pierogi with creamy cheese soup, sharp cheddar, farmer's cheese, spinach, onions, and smoked kielbasa sausage. Baked to bubbling perfection and finished under the broiler for a crispy top, it's a satisfying one-dish meal perfect for family dinners or special occasions.

  • Total Time: 1 hour 8 minutes
  • Yield: 8 servings

Ingredients

Base and Cheese Layers

  • 2 Tbsp. extra-virgin olive oil, divided
  • 2 lb. potato pierogi (or your favorite frozen pierogi flavor), divided
  • 1 (10.5-oz.) can cheddar cheese soup or cream of mushroom soup
  • 8 oz. cheddar cheese, shredded, divided
  • 15 oz. farmer's cheese or ricotta cheese, divided

Vegetables and Sausage

  • 1 (5-oz.) package fresh or frozen spinach, thawed and drained, divided
  • 1/2 medium yellow onion, finely chopped or thinly sliced, divided
  • 1 (12-oz.) package smoked kielbasa sausage, thinly sliced, divided

Seasoning and Garnish

  • Kosher salt, to taste
  • Thinly sliced scallions, for serving

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 375°F. Lightly grease a 13" x 9" or 11" x 7" baking dish with 1 tablespoon of olive oil to prevent sticking and ensure even browning.
  2. Arrange First Layer of Pierogi: Place 12 pierogi evenly over the bottom of the prepared baking dish, creating the base layer for the casserole.
  3. Mix Cheese Soup and Cheddar: In a medium bowl, combine the cheddar cheese soup with three-quarters of the shredded cheddar cheese and mix well to create a creamy cheesy sauce.
  4. Assemble First Half of Layers: Pour half of the cheese soup mixture evenly over the pierogi. Crumble half of the farmer’s cheese over the top. Then sprinkle half of the spinach, half of the finely chopped onion, and half of the sliced kielbasa evenly across. Season this layer with kosher salt to taste.
  5. Repeat Layers: Repeat the layering by adding the remaining pierogi on top, pouring the rest of the cheese soup mixture, crumbling the remaining farmer’s cheese, and sprinkling the remaining spinach, onion, and sausage. Season again with salt.
  6. Add Final Toppings: Sprinkle the remaining one-quarter of the shredded cheddar cheese evenly over the casserole. Drizzle the remaining 1 tablespoon of olive oil over the top for added richness and moisture.
  7. Bake the Casserole: Place the casserole in the preheated oven and bake until it is heated through and bubbling, about 45 minutes. This ensures all the layers meld together and the pierogi cook fully.
  8. Broil for Crispiness: Switch the oven to broil and place the casserole under the broiler. Watch carefully and broil until the top becomes crispy and golden brown, about 3 minutes, to add a delightful texture contrast.
  9. Garnish and Serve: Remove the casserole from the oven and sprinkle with thinly sliced scallions for freshness and a pop of color before serving.

Notes

  • You can substitute the potato pierogi with any pierogi flavor of your choice, including cheese or sauerkraut varieties.
  • Using fresh spinach is recommended for best texture, but frozen spinach works well if thawed and drained properly.
  • If you prefer a milder flavor, cream of mushroom soup is an excellent alternative to the cheddar cheese soup in this recipe.
  • Watch the broiler closely to avoid burning the cheese topping; it should be crispy but not charred.
  • The casserole can be assembled in advance and refrigerated; just add extra baking time if cold when cooking.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 48 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American Eastern European Fusion

Find it online: https://recipesvibe.com/pierogi-casserole-recipe/