With chewy dumplings covered in a cheesy and creamy sauce, this Pierogi Casserole is such a savory and simple meal.

This tasty and filling casserole is loaded with baked perogies and smothered in creamy mushroom soup with onion and ham. Served with sour cream, it’s a home cooked comfort meal that is so easy to put together. New cooks and even kids can easily make this delicious casserole, and then have the satisfaction of making something the whole family will rave about.

Pierogi Casserole on a plate with sour cream

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Why We Love this Pierogi Casserole Recipe

  • This perogie casserole is so incredibly easy to make, and it makes frozen perogies taste super fresh. Even store bought perogies end up tasting almost like the ones that Babunia makes!
  • It is the best for those nights when everyone is on the go and something filling and quick to cook is desired.
  • It’s the kind of meal that’s perfect when something everyone is sure to like is needed. 

close up of cooked Pierogi Casserole

What Is It?

A pierogie (or perogy) is a stuffed dumpling that has a pasta-like consistency. However, unlike pasta, pierogies are made with whipped potatoes and milk, giving them a chewier and tastier flavor. A traditional Polish and Eastern European dish, pierogies are so inconceivably delicious when they are straight from the stovetop and homemade like my grandma’s. But to save time, this recipe calls for store-bought packaged pierogies. Similar to Leftover Pulled Pork Tater Tot Casserole Recipe or a crack chicken casserole, these “lazy” perogies are cooked in a baking dish, covered in canned mushroom soup, sprinkled with cheese, and baked in the oven.

ingredients to make a Pierogi Casserole

Ingredients and Variations 

THE PIEROGIES – Pierogies are potato dough stuffed with smooth and velvety cheese. Although more well known for that cheesy interior they were also traditionally stuffed with sauerkraut, hamburger meat, mushrooms, and sometimes even plums and blueberries. The dessert pierogies, stuffed with fruit, are sometimes fried with butter and bread crumbs. Frozen pierogies can be found in most frozen food aisles. Make sure that for this recipe they are stuffed with cheese, or possibly a meat mixture. Two packages will be required for this recipe.

SAUCE – A quick and simple cheese sauce made with canned mushroom soup, milk, and topped with cheese. Generally, perogies are served with creamy sauces like this one, or a generous helping of caramelized onions. But they also taste great with simple sour cream, or even a side of Greek Tzatziki

MEAT – This recipe is sprinkled with ham, but it would also go great with sausages like kielbasa, or Italian sausage. Remember to chop the sausage into smaller pieces so the meat doesn’t overwhelm the dish.


process of adding ingredients to the casserole dish to make a Pierogi Casserole

Tips and Tricks

  • These pierogies can also be made in the Crockpot or Instant Pot.
  • Definitely serve this recipe with a side of sour cream! And for saucier pierogies, we suggest doubling the amount of milk the recipe calls for, which makes it so good!
  • Add a little chopped spinach to the casserole to give it a splash of green.
  • Make sure to arrange the pierogies nicely in the pan, with no overlapping. This helps to make sure they stay nice and plump during cooking, and don’t accidentally tear open. They’ll also cook more evenly this way.

taking a piece out of a cooked Pierogi Casserole

Storing and Reheating

Pierogies can be stored in an air-tight container in the fridge for up to 3 days. To reheat the casserole, add about ¼- cup milk, cover tightly, and then reheat in a 350°F oven for about 20 minutes. It can also be reheated in the microwave.

close up of Pierogi Casserole on a fork

Comfort Food Favorites

close up of cooked Pierogi Casserole
5 from 43 votes↑ Click stars to rate now!
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Pierogi Casserole

Tender plump perogies float in a creamy sauce with cheesy topping, for a meal the whole family will enjoy.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Author Candace


  • 2 teaspoons butter
  • 1 onion diced
  • 1 can condensed cream of mushroom soup
  • cups milk or ¾ cup *see note
  • ½ teaspoon garlic powder
  • 2 pounds frozen pierogies about 28 pierogies, 2 bags (more or less would work)
  • 1 ½ cup ham cooked and diced
  • 1 ½ cup cheddar cheese shredded
  • 1 Tablespoon fresh dill or parsley, for garnish, optional
  • sour cream optional


  • Preheat oven to 350°F. Grease a 9x13 pan.
  • In a medium skillet, melt butter on medium low. Add onion and cook until translucent, about 5 minutes.
  • Meanwhile, mix mushroom soup, milk, and garlic powder until smooth. Set aside.
  • Add pierogies to the casserole dish, arranging them carefully without overlapping. Sprinkle with cooked onion and ham.
  • Pour soup mixture over the entire pan, spreading to cover evenly. Sprinkle with cheese.
  • Bake for 1 hour. Garnish with fresh dill or parsley if desired. Serve with sour cream or your favorite pierogi garnishes.


*If you prefer less sauce, reduce milk to ¾ cup. 
5 from 43 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 402 | Carbohydrates: 44g | Protein: 21g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 1197mg | Potassium: 239mg | Fiber: 3g | Sugar: 8g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course
Cuisine American, Polish

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Pierogi Casserole on a plate with writing

Recipe adapted from The Shortcut Kitchen

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Pierogi Casserole on a fork with plate in the back and a title

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Pierogi Casserole in the casserole dish with a fork full and a title


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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