This easy pierogi casserole is loaded with frozen pierogis, sausage, and onions. It's covered with a creamy cheese sauce made with mushroom soup, milk, and cheese, and then baked to perfection. An easy weeknight meal!
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🥗An easy, comforting dinner recipe
Who doesn't love a quick, easy meal? This pierogi recipe is so easy and comforting. We use frozen pierogis here - no need to cook or thaw them! The sauce is made from canned mushroom soup and a bit of milk. Then sprinkle on a generous amount of cheddar cheese and bake for 35 minutes! The best pierogi casserole!!!
Like easy dinner recipes? Try my Italian sausage penne, spaghetti meat sauce, or my meat and potato pie recipe.
🥘Ingredients
📝Ingredient notes
- Pierogis - You do not need to thaw the pierogis. They go into the dish frozen.
- Sausage - I use hot Italian sausage because I like a bit of spice. You can substitute with any other type if you prefer.
- Mushroom soup - Use any brand of cream of mushroom soup you prefer.
🥓Variations
- Instead of sausage, try bacon, pepperoni or cooked chicken.
- Like making your own pierogis? Freeze 20 of them to use in this recipe.
- Use different soup variations - cream of chicken or cream of bacon would work well.
- Instead of cheddar cheese, try montery jack or mozzarella (pizza pierogi casserole!?!).
🔪Instructions
This easy pierogi casserole dinner takes 15 minutes to prepare, and only 35 minutes in the oven!
Preheat oven to 350°F and place 20 frozen pierogis in the bottom of a 9x13 inch baking dish. No need to grease the baking dish.
Heat oil in a frying pan and add bell pepper, onions and mushrooms. Cook on medium heat until the vegetables are soft and the mushrooms have been cooked through, about 5 minutes. Pour the vegetables over the pierogis.
Cook the sausage in the same frying pan used to cook the vegetables. You don't need to add in any more oil because the sausages will release fat as they cook. Break up the sausages while they cook. When they are done, scatter them evenly over the rest of the ingredients in the baking pan.
Measure out milk in a measuring cup. Empty the can of cream of mushroom soup into the measuring cup and whisk until combined. Pour over the top of the casserole and then scatter shredded cheese over top.
View the web story for this recipe to see more step-by-step photos!
✔️Expert Tips
- Use any flavour of pierogis you like. I used potato and cheese for this recipe, but use whatever you prefer. Any option would work well in this recipe!
- Do you like making your own pierogis? Freeze 20 ahead of time for this recipe.
- Play around with variations that I've listed above!
💭FAQs
You can cook the onions, bell peppers, mushrooms and sausage ahead of time. After they have cooked, combine them in a bowl and let cool. Cover and then store in the refrigerator for up to 3 days. When ready to make the recipe, layer the mixture over frozen pierogis and continue with step 5.
The milk and mushroom soup can be mixed together, covered and stored in the refrigerator as well.
Pierogi casserole can be frozen after the pierogi casserole has been assembled, and before cooking. Wrap in plastic wrap and then aluminum foil and freeze for up to 3 months. This can be put into oven frozen. Cooking time will probably be a little longer though.
📓Related recipes
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Pierogi Casserole
Equipment
- 1 9x13 inch baking pan
Ingredients
- 20 frozen pierogies
- 1 tablespoon olive oil
- ½ large onion chopped
- ½ bell pepper chopped
- 1 cup mushrooms sliced
- 3 mild or hot Italian sausages
- 10 oz cream of mushroom soup
- ¼ cup whole milk
- 1 ½ cups cheddar cheese grated
Instructions
- Preheat oven to 350°F.
- Place frozen pierogis in one layer at the bottom of a 9x13 inch baking dish.
- Heat oil in a frying pan over medium heat. Add onion, pepper and mushrooms to the pan and saute. Place vegetables over frozen pierogies.
- Using the same frying pan, cook sausages that have been removed from their casings, breaking them down while cooking. Layer sausage in casserole dish.
- Measure out milk into a measuring cup. Add the can of mushroom soup to the milk and whisk to combine. spread over top of the casserole ingredients. Top with cheddar cheese.
- Bake in preheated oven for 35 minutes. Leftovers will keep for 3 days.
Notes
- Use any flavour of pierogis you like. I used potato and cheese for this recipe, but use whatever you prefer. Any option would work well in this recipe!
- Do you like making your own pierogis? Freeze 20 ahead of time for this recipe.
- Instead of sausage, try bacon, pepperoni or cooked chicken.
- Use different soup variations - cream of chicken or cream of bacon would work well.
- Instead of cheddar cheese, try montery jack or mozzarella (pizza pierogi casserole!?!).
Teddie
Great recipe! Made with 12 pierogies instead of 20 and added green beans. Came out wonderful.
Nina
Hi Teddie! Thank you for the great review!!! 🙂
Sarah
This recipe is really good. I’ve made it twice and making it a third time to deliver to my girlfriend who just had a baby so she doesn’t have to worry about cooking for a night (or two) with leftovers. I found the mushroom soup and cheddar cheese was abit too rich tasting so this time I’m trying cream of broccoli soup and less cheese. Overall a really easy, filling and easily customizable one pan meal. Loves it!
Nina
Thanks for the great review Sarah! I had a baby 3 years ago and was blessed to be given so many dinners. It the best present you can give to new parents!!!
Ellen Bulavko
My husband loved this and I loved the fact that it’s easy to make.
Nina
Thanks for the great review Ellen! 🙂
Tabatha
super Easy!! And OMG Tastes incredible!!! thank you for sharing this! I have been looking for an easy recipe where I Don't have boil the pierogies first.💜❤️💜❤️
Nina
Thanks for the lovely review Tabatha! 🙂
Diane Campbell
I have made this many times now and it is always a hit. I have switched up the meat and use ground chicken now as it is our favourite I also mix the mushroom soup with 1/2 cup of milk.
Nina
Hi Diane! I'm so happy that it's a favourite 🙂
Joyce
I made this last night using Mrs T’s sauerkraut frozen perogies. I omitted the mushrooms only because I didn’t have them. I used a Johnsonville mild Italian sausage. It was very good. I really took a chance because my husband is not fond of casseroles but he really thought it was yummy. I thought the sauerkraut perogies was a good choice…it was a bit “lighter” because I was covering it with cheese already.
I’ll make it again. Thanks for posting this recipe.
Nina
Hi Joyce! I'm so glad it was a hit!
Sysan
In the photo, what is the white ingredient?
Nina
Hi Sysan! It's the milk/mushroom soup mixture 🙂
Kim
Bake this covered?
Nina
No need to cover it. If you want to though, you can. Then take off the cover at the end and broil so the cheese melts.
Pam
Hi I just came across this recipe. It sounds good! My Mom grew up in Kitchener Ontario - home of the largest Oktoberfest celebration in North America. We always include pierogis as a side with our annual family Oktoberfest dinner...and of course we have Schneider's Oktoberfest sausage (along with lots of other yummy dishes like warm potato salad.). I have read the comments and suggestions and decided to pick up the Oktoberfest sausage when I shop for the ingredients and may substitute cheese soup. It will be an easy dish to transport to the cottage for a warming winter supper! Thanks for the inspiration. Great to see how your followers adapt to suit their traditions.
Nina
Hi Pam! Cheese soup sounds like such a great substitution!
Judy
Made this tonight, minus the sausage and peppers as I didn’t have any, but it turned out great. It made a nice side dish with chicken. I just added crushed garlic when I fried the onions and mushrooms. Will definitely make this again.
Nina
I'm glad you enjoyed it Judy! 🙂
Darla
How do think Kieabasa would work?
Nina
Hi Darla! Absolutely! You can use whichever type of sausage you prefer 🙂
Gerald Stadnyk
The nutritional info is stated in grams, except carbs listed as 1359mg. The first question is WHY and secondly 1359 mg = 1.359g per serving? The second question can't be right??
Nina
Thank you for the feedback Gerald! I am currently updating the recipe card to all my posts, and just updated the pierogi casserole one. The nutritional values appear more correct than what you were looking at before. Please have a look now, and let me know if you have any other questions 🙂
Erin
The family loved it. Me - not so much. I found the perogies sticky. I like my perogies a little more crisp..
Nina
Thanks Erin! I'm glad your family loved it. You could try frying the perogies before putting them in the casserole dish, but the sauce might make them loose their crispy-ness. Let me know what you try 🙂
Pat Weiler
Are the frozen perogies pre boiled?
Nina
No, they go into the dish frozen 🙂
Sarah
After finding this a few months ago, my boyfriend and I added it to our rotation. I just omit the mushrooms as he doesn’t like them. We absolutely love this dish. It’s definitely a go to for when we had a long day and we need something quick and easy. Also gave the recipe to my mom for her to try it. She’ll try it later in the week. She’s really excited to try it.
Nina
Thank you Sarah! I'm so glad you enjoyed it 🙂
Shannon Grimm
Hello! Love this recipe!! Do you think it can be made in a crockpot?? Thanks!
Nina
Hi Shannon, I'm so happy you love this recipe! I have not tried this in a crockpot. If you try it, I would suggest still cooking the onions, pepper, mushrooms and sausage in the frying pan before assembling everything in the crockpot. Let me know if you try this!
Bonnie
I don’t like mushrooms either, made it with cream of celery soup and loved it as well
Nina
Hi Bonnie! I'm so happy you loved it!
Mary
Does this dish make good leftover? Thinking lunch for next day.
Nina
Hi Mary! Yes, it makes great leftovers. Reheat in the microwave or oven. 🙂
Jacki
My husband and loved it…. His mom couldn’t chew the bottom of the perogies because of her false teeth … any ideas! The bottom was a “little” chewy but my husband and I loved it and I will make it again when she is not here😊
Margaret Durham
Made this recipe and it was delicious
Will make it again
Nina
That's great, Margaret!
Lynn Toth
Hi Nina,
I have a German/Polish background so I still make perogy for special occasions, but I served this to my grown children and grandchildren, changed sausage to bacon, more onion and it was a fight to the finish!
Making it tonight with a pork loin roast! Yum!!!
Nina
Hi Lynn, I am so happy that your family enjoyed this recipe!
Allan
Hi Nina I have made this recipe at least once a month for the past year and a half. I change up the kind of sausage (pork, chicken beef etc) and the soups. It is always enjoyed and leftovers are yummy.
Nina
Thanks for leaving an awesome comment Allan! 🙂
Robin Ireland
Hi Nina,
Thank you for the wonderful recipe! My husband is Ukrainian and he has requested this recipe twice since I first made it. It is a hit! I changed a few ingredients. Bacon instead of sausage and a touch of cayenne powder for a little kick. We both really enjoyed this recipe.
I have a question. Can I prepare the dish and freeze for a later date? And if so, is there anything I have to adjust baking wise?
Thank you!
Nina
Hi Robin, I am so happy that you love this recipe! Bacon sounds like such a good substitution! I have never actually frozen this meal since it always goes so fast. I don't see a problem in freezing it though. I would let it thaw in the fridge overnight and warm it back up in the oven. Let me know how that works 🙂
Robin Ireland
Nina, thank you for replying to me so promptly. I actually wanted to prepare a few casseroles to freeze and give away to family because I have been telling everyone how yummy it is. Would they be able to take it out of the freezer and pop it in the oven for an easy midweek meal? Thanks for your help! ?
Nina
Hi, sorry I was away. I would say that would work too. They would just need a little longer in the oven as they are going in frozen.
Jeanette Harrison
Love this recipe!! Easy to make,used leftover veggies and it was delicious!! Thank you for the recipe. AMAZING
Nina
You're very welcome Jeanette 🙂
Bernice Derksen
Hi Nina,
This recipe sounds awesome! I love to try this but do you have ideas as to what I can add for the soup mixture that is Gluten Free.
Nina
Hi Bernice, I would suggest finding a gluten free cream of mushroom soup 🙂
Nina
Hi Nina: This sounds so good. I usually make my ow pierogi but my husband bought some frozen. So I’m going to try this. Sounds yummy.
My name is also Nina(Polish back ground).
P.S. will let u know how it turns out .
Nina
Hi, that's great! I hope you enjoy the recipe 🙂
Rachael Janssen
Hi Nina. Today I am making your pierogi casserole for the 2 nd time. I made for my husband & me in October. My daughter got a piece of it then, absolutely loved it. I am doubling the recipe so she can take some home to her family. It so nice & simple to make.
Nina
That is great Rachel! 🙂
Teri
I’m 1/2 Ukrainian & to make this more authentic, I used fat back to sauté green pepper & omited mushroomsK
Nina
Hi Teri! I'm so glad you liked it and were able to make it your own 🙂
Lynn
Hi Nina,
This was a 5 star hit with my foodie family, with Eastern European roots, (I still make homemade perogies), but of course I changed it for our tastes! I left out the red pepper and sausage, and added 1/2 lb. diced bacon, a whole onion, doubled the mushrooms, and used cream of chicken soup and Tex/mex cheese. We were literally getting every last speck of cheese, etc. when the pan was empty. We unanimously agreed it was the best way to eat bought perogies. Thankyou, Lynn
Nina
I am so happy that your family loved this recipe!
Rachel
Hi, I’m not being rude but if you change any ingredients in THIS recipe, then you haven’t made the recipe!!! Just saying!
Bunny
Isn’t that so annoying? And all the “I’m going to try it”s. Comment AFTER you try the recipe as is. The whole purpose of reading the comments is to decide if you want to make it. ?
Paula
Nina gave suggestions for different variations of the recipe...sounds to me like she is encouraging us to make adjustments to fit our needs and tastes.
I personally enjoy seeing how people make changes that could level up the recipe.