This pierogi casserole is creamy, cheesy, and loaded with smoky ham for cozy holiday comfort. With a few simple shortcuts and one baking dish, it’s an easy favorite your family will love long after the holidays.
Perfect Pierogi Casserole
- This easy pierogi casserole is a hearty dish loaded with creamy, cheesy, and savory flavors.
- Tender pierogi baked in a creamy mushroom sauce with ham and cheese is the perfect meal to make for larger families or if you need to feed a crowd on a budget.
- This “lazy” pierogi casserole uses ready-made pierogies and a can of soup as a creamy sauce base. Add some cooked meat, cheese, and bake for an easy dinner.
- There’s something for everyone in this casserole, and it’s super easy to make, using ready-made ingredients, perfect for busy weeknights.
- Got leftover meat, veggies, and cheese in the fridge? Toss them in and create a new homemade pierogi casserole every time you make it!
Simple Ingredients You’ll Need
- Pierogies: No need to thaw the pierogis before using them in this recipe! Look for the cheese or meat-stuffed frozen pierogis and be sure to get two bags if they only come in 16-ounce bags.
- Meat: Diced ham, bacon crumbles, chopped kielbasa, and even breakfast sausage links can be used in a pinch. Save time and use leftover or pre-cooked meat.
- Sauce: Cream of mushroom soup is the perfect base for the sauce, and you don’t need to buy the name brand. You can also use cream of chicken or cream of celery condensed soup if you like. Milk or any dairy-free alternative works in this recipe.
- Cheese: Cheddar adds bold flavor to perogy casserole, but you can use any cheese you like, and for the best flavor, be generous with the cheese. You can also use a Mexican blend, shredded mozzarella, Monterey Jack, or a combination of what’s on hand.
- Variations: This is a great recipe for adding extras like sliced mushrooms, chopped spinach, sliced green onions, or even a bag of frozen (not thawed) peas and carrots; all will work in a pierogi casserole.
How to Make Perogi Casserole
- Cook the onions in melted butter (full recipe below).
- Whisk together the remaining soup mixture ingredients until smooth and set aside.
- In a casserole dish, add the pierogis in a single layer, and top with onions, ham, and the sauce mixture.
- Sprinkle with cheese and bake.
Garnish with fresh herbs, serve with a dollop of sour cream, and sprinkle with crumbled bacon.
Storing, Freezing, and Reheating Leftovers
- Keep leftover pierogi casserole covered in the refrigerator for up to 3 days.
- Portions can be reheated in the microwave or the oven. If reheating in the oven, stir in a little milk to loosen the sauce and sprinkle on some fresh cheddar. Cover with foil and reheat at 350°F until heated through.
- Freeze portions in freezer-safe containers for up to a month and thaw in the refrigerator or a crockpot on low until heated through.
More Easy Casseroles to Try
Did you enjoy this Pierogi Casserole? Leave a comment and rating below.
Pierogi Casserole
A simple, crowd-friendly casserole full of creamy, cheesy pierogi goodness for a comforting holiday favorite.
Ingredients
- 2 teaspoons butter
- 1 onion diced
- 1 (10.5 ounces) can condensed cream of mushroom soup
- 1½ cups milk or ¾ cup *see note
- ½ teaspoon garlic powder
- 2 pounds frozen pierogies
- 1½ cup ham cooked and diced
- 1½ cup cheddar cheese shredded
- 1 Tablespoon fresh dill or parsley, for garnish, optional
- sour cream optional
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch 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.
Notes
- *If you prefer less sauce, reduce milk to ¾ cup.
- Refrigerate leftovers for up to 3 days, or freeze for up to 1 month.
Nutrition Information
Calories: 415 | Carbohydrates: 44g | Protein: 21g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1201mg | Potassium: 231mg | Fiber: 3g | Sugar: 8g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 213mg | 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.
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This was very good, but next time I make it I will incorporate cheese into the onion and chicken layer as well as on top. I didn’t use mushroom soup as I seldom have canned soups in my pantry. From my own chicken or turkey stock, I made soup thick enough to equal a can of same. That was the only way I differed from the original above.
Excellent served with crisp salad greens. Thank you for the post.
Hi Jan, those sound like some good twists to the recipe and serving with a side of salad greens is the perfect combination. Thank you for commenting and I am glad to hear that you enjoyed the recipe.
Do i bake it covered or uncovered initially
Hi Meaghan, we bake this dish uncovered. You will only need to cover it if reheating to help prevent the top from overcooking. Enjoy!
Could you make this ahead and freeze it for baking for later?
Hi Jenna, that should work well. When assembling the casserole make sure the onions are fully cooled before adding to the casserole. When ready to bake, let the casserole thaw in the fridge overnight then bake according to the recipe instructions. I would love to hear how it turns out for you!
Hey Candace love your recipes! The Pierogi casserole do you thaw the pierogi’s ? Thanks
Hi Ann marie, thank you very much! The beauty of this recipe is that they go in frozen! Super easy!