This easy to make pierogi casserole is loaded with sausage, cheese and veggies. It's a super easy dish to make and it is THAT good!
While I love cooking more complex dishes, I certainly appreciate a quick, easy meal. This perogi casserole is just that! It uses Straight-from-the-freezer pierogies and it's sauce is made from mushroom soup. How easy can it get!
Ingredients in a pierogi casserole:
- Frozen Pierogis - You do not need to defrost the pierogies. They go frozen right into the dish.
- Veggies - Saute mushrooms, bell pepper and onion in a frying pan. Spread those over the frozen pierogies.
- Sausage - I use hot Italian sausage because I like a bit of spice. You can substitute with any other type if you prefer. Break up sausage in the same frying pan you cooked the veggies in. Spread sausage over frozen pierogies and veggies.
- Mushroom soup - Pour the mushroom soup in a bowl and add ¼ cup milk to it. Stir them together and pour over top of the pierogies.
- Cheese - Grate 1 cup chedder cheese and sprinkle over pierogi dish.
I promise that this casserole will become one of your family's weeknight meal rotations. It certainly has with mine. 🙂
If you loved this recipe, then you might like these:
Pierogi Casserole
This easy to make casserole uses frozen pierogies. It is loaded with sausage, cheese and veggies. It’s a super easy dish to make and it is THAT good!
Ingredients
- 20 frozen pierogies
- 1 tbsp olive oil
- ½ onion, chopped
- ½ bell pepper, chopped
- ½ cup mushrooms, sliced
- 3 hot Italian sausages
- 1 can (284ml) cream of mushroom soup
- ¼ cup milk
- 1 cup cheddar cheese, grated
Instructions
- Preheat oven to 350 degrees F.
- Place frozen pierogies in one layer at the bottom of a 9"x13" casserole 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.
- Empty the can of mushroom soup in a small bowl. Add in milk and stir. Pour over top of the casserole. Top with cheddar cheese.
- Bake in oven for 35 minutes. Leftovers will keep for 3 days.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 527Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 46mgSodium: 1359mgCarbohydrates: 46gFiber: 2gSugar: 4gProtein: 20g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.
Recipe adapted from Genius Kitchen
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!!!
Hi Lynn, I am so happy that your family enjoyed this recipe!
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!
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 🙂
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! 🙂
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.
Love this recipe!! Easy to make,used leftover veggies and it was delicious!! Thank you for the recipe. AMAZING
You're very welcome Jeanette 🙂
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.
Hi Bernice, I would suggest finding a gluten free cream of mushroom soup 🙂
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 .
Hi, that's great! I hope you enjoy the recipe 🙂
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.
That is great Rachel! 🙂
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
I am so happy that your family loved this recipe!