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The Boat Shed Kitchen

Pierogi Casserole

This comforting pierogi casserole layers frozen potato and cheese pierogi with a smooth cream cheese–sour cream sauce, golden sautéed onions, crispy bacon, and melty cheddar. It’s baked to bubbly perfection and makes the ultimate crowd-pleasing dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 package frozen potato and cheese pierogi 16–18 pieces
  • 6 slices bacon chopped
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 oz cream cheese
  • 1 cup sour cream
  • Salt and pepper to taste
  • 1½ cups shredded cheddar cheese
  • 1 tbsp butter
  • Fresh parsley or chives for garnish

Method
 

  1. Preheat oven to 350°F. Grease a 9x13" baking dish.
  2. In a skillet, cook bacon until crispy.
  3. Set aside. In same pan, sauté onion and garlic in butter until golden.
  4. In a saucepan, melt cream cheese and sour cream over low heat until smooth.
  5. Season with salt and pepper.
  6. Arrange half of pierogi in baking dish.
  7. See full steps with tips & photos → https://theboatshedcafe.com/pierogi-casserole/

Notes

  • No need to pre-boil frozen pierogi—they’ll cook perfectly in the oven.
  • Use turkey bacon or skip it entirely for a vegetarian version.
  • Add sautéed mushrooms or spinach for extra flavor and veggies.