Pierogi Casserole
A simple, crowd friendly casserole full of creamy, cheesy pierogi goodness for a comforting holiday favorite.
Servings: 8 servings
Calories: 415
Equipment
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 9x13 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
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