Frozen pierogi form the base of this delicious casserole that's deceptively simple to make. In the recipe below, a combination of bacon and onions are fried before being tossed with butter, sour cream, and, of course, pierogies. Spread in a casserole dish and topped with cheese, the pierogi are baked and topped with fresh green onions and a few more dollops of sour cream for a truly comforting meal.
Different pierogi can be used in this dish, from classic cheese to chicken to funky sauerkraut. The best part? They don't have to be defrosted ahead of time, making this the ideal last-minute dinner idea for days when the cupboards are a bit bare.
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Cooktop Cove
Pierogi bake casserole
6
20 minutes
1 hour
1 hour 20 minutes
1 pound bacon, diced
1 tablespoon butter
2 onions, thinly sliced
42 frozen pierogi
1 cup sour cream
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
4 green onions, thinly sliced
Preheat the oven to 375 degrees.
Bring a large pot of salted water to a boil.
Cook the bacon in a large skillet over high heat. When browned, remove the bacon and set on paper towels. Drain off the grease.
Reduce the heat to medium. Add the butter to the same pan, then add the onions. Cook until soft and slightly browned, about 10 minutes. Set aside.
Add 8-10 pierogi to the pot of boiling water, stirring to ensure they don't stick. When they float to the surface, add a tablespoon of bacon fat to the skillet, still over medium heat, and use a slotted spoon to add the pierogi to the skillet. Brown on each side, then remove and place in a 9x13 inch casserole dish.
Repeat until all of the pierogi are cooked.
Add the bacon, onions, pepper, and half of the sour cream to the pierogi, and toss to combine.
Top with cheese and bake for 20 minutes, or until the cheese is melted.
Top with dollops of the remaining sour cream and the green onions.
