18 Delicious Pierogi Casserole Recipes Easy to Make

Craving the comforting embrace of pierogi but short on time? You’re in luck! Our roundup of 18 Delicious Pierogi Casserole Recipes Easy to Make is here to transform your dinner routine. From cheesy to savory, these casseroles pack all the homely goodness of traditional pierogi into effortless, bake-and-serve dishes. Perfect for busy weeknights or cozy weekends, let’s dive into these mouthwatering recipes that promise to delight your taste buds!

Classic Potato and Cheese Pierogi Casserole

Oh, you’re going to love this twist on a classic comfort food. Imagine all the cozy flavors of potato and cheese pierogi, but baked into an easy, shareable casserole. Perfect for those nights when you’re craving something hearty without the fuss.

Ingredients

• 2 cups of mashed potatoes (leftovers work great!)
• 1 cup of shredded cheddar cheese
• 1/2 cup of sour cream
• A splash of milk
• A couple of green onions, chopped
• 1 tbsp of butter
• 1 package of egg roll wrappers (the secret shortcut!)
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and grab a baking dish. Lightly grease it with butter to prevent sticking.
2. In a bowl, mix the mashed potatoes, cheddar cheese, sour cream, and a splash of milk. Stir until it’s creamy. Tip: If the mixture feels too thick, add a bit more milk.
3. Lay out an egg roll wrapper on a clean surface. Spoon about 2 tbsp of the potato mixture into the center. Fold the wrapper over the filling, sealing the edges with a bit of water. Repeat until all the filling is used. Tip: Don’t overfill, or they’ll burst open while baking.
4. Arrange the filled wrappers in the baking dish. They can be snug but shouldn’t overlap too much.
5. Dot the tops with small pieces of butter and sprinkle with chopped green onions, salt, and pepper.
6. Bake for 20-25 minutes, until the edges are golden and crispy. Tip: For extra crispiness, broil for the last 2 minutes.

Mmm, the casserole comes out with crispy edges and a soft, cheesy center. Serve it with a dollop of sour cream or apple sauce for a sweet and tangy contrast. Perfect for potlucks or a cozy dinner at home.

Savory Bacon and Onion Pierogi Casserole

Today’s the perfect day to whip up something comforting and delicious. You’re going to love this savory bacon and onion pierogi casserole—it’s like all the best parts of pierogi in one easy dish.

Ingredients

• a pack of frozen pierogi (about 24 pieces)
• 6 slices of bacon, chopped
• a large onion, thinly sliced
• 2 cups of shredded cheddar cheese
• a splash of milk
• a couple of tablespoons of butter
• salt and pepper to season

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
3. In the same skillet, add the sliced onions and cook in the bacon fat until soft and golden, about 10 minutes. Tip: Stir occasionally to prevent burning.
4. Arrange half of the frozen pierogi in the bottom of the greased baking dish. Top with half of the cooked onions, half of the bacon, and half of the shredded cheese. Repeat the layers.
5. Dot the top with small pieces of butter and pour a splash of milk over the casserole to keep it moist. Tip: The milk helps the pierogi soften perfectly.
6. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving for easier slicing.

Serve this casserole hot, and watch how the creamy cheese and crispy bacon come together. It’s a crowd-pleaser that’s perfect for potlucks or a cozy night in.

Cheesy Spinach and Artichoke Pierogi Casserole

This cheesy spinach and artichoke pierogi casserole is the ultimate comfort food mashup you didn’t know you needed. Imagine all the gooey, savory goodness of your favorite dip baked right into pillowy pierogi—it’s a game-changer.

Ingredients

• A package of frozen pierogi (about 24 pieces)
• A couple of cups of shredded mozzarella cheese
• A cup of grated Parmesan cheese
• A 10-ounce box of frozen spinach, thawed and squeezed dry
• A 14-ounce can of artichoke hearts, drained and chopped
• A cup of sour cream
• A half cup of mayonnaise
• A splash of milk
• A teaspoon of garlic powder
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix together the spinach, artichoke hearts, sour cream, mayonnaise, milk, garlic powder, salt, and pepper until well combined.
3. Spread a thin layer of the spinach and artichoke mixture on the bottom of the prepared baking dish.
4. Arrange the pierogi in a single layer over the mixture, then cover with the remaining spinach and artichoke mixture.
5. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
7. Let the casserole sit for 5 minutes before serving to allow it to set.

Just out of the oven, this casserole is irresistibly creamy with a crispy cheese topping that adds the perfect contrast. Serve it with a side of marinara for dipping or a crisp green salad to cut through the richness.

Beef and Mushroom Pierogi Casserole

Kickstart your comfort food game with this beef and mushroom pierogi casserole. It’s like all the cozy vibes of homemade pierogi, but way easier because we’re turning it into a bake.

Ingredients

• 1 lb ground beef
• 2 cups sliced mushrooms
• 1 onion, diced
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 package (16 oz) frozen pierogi
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• A pinch of salt and pepper
• 1 tbsp butter, melted

Instructions

1. Preheat your oven to 375°F and grease a baking dish with a bit of olive oil.
2. In a skillet over medium heat, cook the ground beef until it’s no longer pink, about 5 minutes. Tip: Drain the fat to keep it from getting greasy.
3. Add the mushrooms, onion, and garlic to the skillet. Cook until the veggies are soft, about 5 more minutes. Season with salt and pepper.
4. Spread the frozen pierogi in the greased baking dish. No need to thaw—they’ll cook perfectly in the oven.
5. Top the pierogi with the beef and mushroom mixture, then dollop with sour cream and sprinkle with cheddar cheese.
6. Drizzle the melted butter over the top for a golden finish. Tip: This adds a nice crunch to the cheese.
7. Bake for 25 minutes, or until the cheese is bubbly and slightly browned. Tip: Let it sit for 5 minutes before serving to set up nicely.

Hearty and satisfying, this casserole brings together the savory flavors of beef and mushrooms with the creamy tang of sour cream and cheese. Serve it with a side of pickled beets for a pop of color and acidity.

Vegetable Medley Pierogi Casserole

Looking for a cozy, comforting dish that’s packed with veggies and flavor? This vegetable medley pierogi casserole is your answer. It’s like a hug in a dish, perfect for those nights when you want something hearty without too much fuss.

Ingredients

• A couple of cups of frozen pierogies
• A splash of olive oil
• A handful of chopped onions
• A couple of minced garlic cloves
• A cup of sliced bell peppers
• A cup of sliced zucchini
• A cup of sliced mushrooms
• A sprinkle of salt and pepper
• A cup of shredded cheese (your choice!)
• A half cup of sour cream
• A handful of chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. This ensures everything bakes evenly.
2. Heat a splash of olive oil in a large skillet over medium heat. Toss in the onions and garlic, sautéing until they’re just soft, about 3 minutes.
3. Add the bell peppers, zucchini, and mushrooms to the skillet. Cook until they’re tender, about 5 minutes. Season with a sprinkle of salt and pepper.
4. Layer the frozen pierogies at the bottom of a greased baking dish. Spread the vegetable mixture evenly over the pierogies.
5. Top everything with shredded cheese. The more, the merrier, right?
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
7. Let it cool for a couple of minutes before serving. This helps the layers set.
8. Dollop each serving with sour cream and a sprinkle of fresh parsley for that extra zing.

Just imagine the creamy, cheesy goodness with the slight crisp of the pierogies underneath. Serve it with a side of crisp salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Creamy Chicken and Broccoli Pierogi Casserole

Unbelievably easy and utterly delicious, this casserole is your new weeknight hero. You’ll love how the creamy sauce, tender chicken, and broccoli come together with pierogi for a comfort food mashup that’s just too good.

Ingredients

• A package of frozen pierogi (about 16 oz)
• A couple of cups of cooked, shredded chicken
• A head of broccoli, chopped into small florets
• A cup of sour cream
• A can of cream of chicken soup (10.5 oz)
• A splash of milk
• A cup of shredded cheddar cheese
• A tablespoon of butter
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with a bit of butter.
2. Arrange the frozen pierogi in a single layer at the bottom of the dish. No need to thaw them first!
3. In a bowl, mix the shredded chicken, broccoli florets, sour cream, cream of chicken soup, and a splash of milk until everything’s well combined. Tip: If the mixture seems too thick, add a little more milk to loosen it up.
4. Spread the chicken and broccoli mixture evenly over the pierogi.
5. Sprinkle the shredded cheddar cheese on top. For extra flavor, you can mix in some garlic powder or onion powder with the cheese.
6. Dot the top with small pieces of butter. This will help the cheese get all golden and bubbly.
7. Bake for 35-40 minutes, until the casserole is hot all the way through and the cheese is melted and slightly browned. Tip: If the cheese isn’t browning to your liking, broil for the last 2-3 minutes.
8. Let it sit for 5 minutes before serving. This helps the layers set a bit, making it easier to scoop.

Perfectly creamy with a satisfying bite from the pierogi and broccoli, this casserole is a hit every time. Try serving it with a side of crisp green salad to balance the richness.

Spicy Sausage and Pepper Pierogi Casserole

Kickstart your week with this hearty Spicy Sausage and Pepper Pierogi Casserole that’s sure to spice up your dinner routine. It’s a comforting blend of spicy, savory, and cheesy goodness that comes together with minimal fuss.

Ingredients

• 1 package of frozen pierogi (about 16 oz)
• 1 lb spicy Italian sausage, casings removed
• 1 large bell pepper, sliced into strips
• 1 onion, thinly sliced
• 2 cups shredded mozzarella cheese
• 1/2 cup sour cream
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 tsp smoked paprika
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, add a splash of olive oil and cook the sausage until it’s nicely browned, breaking it up as it cooks.
3. Toss in the sliced bell pepper, onion, and minced garlic, cooking until they’re soft and fragrant, about 5 minutes.
4. Spread the frozen pierogi in a single layer at the bottom of your prepared baking dish.
5. Top the pierogi with the cooked sausage and pepper mixture, then sprinkle the smoked paprika, salt, and pepper over everything.
6. Dollop the sour cream over the top, then cover everything with the shredded mozzarella.
7. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
8. Let it sit for 5 minutes before serving to let everything set.

Deliciously creamy with a kick of spice, this casserole is a crowd-pleaser. Serve it with a side of crusty bread to soak up all the cheesy goodness, or a crisp salad to balance the richness.

Sweet Potato and Kale Pierogi Casserole

Ready to dive into a cozy, comforting dish that’s perfect for any night of the week? This sweet potato and kale pierogi casserole is a twist on the classic, packed with flavors that’ll have you coming back for seconds. It’s easy to make and even easier to love.

Ingredients

• 2 cups of mashed sweet potatoes (about 2 medium ones)
• A couple of cups of chopped kale, stems removed
• 1 package of frozen pierogi (about 24 pieces)
• A splash of olive oil
• 1/2 cup of sour cream
• 1/4 cup of grated Parmesan cheese
• 1 tsp of garlic powder
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with a splash of olive oil.
2. Spread the mashed sweet potatoes evenly at the bottom of the dish. Tip: For extra flavor, mix a little garlic powder into the sweet potatoes before spreading.
3. Layer the frozen pierogi over the sweet potatoes in a single layer. No need to thaw them first—they’ll cook perfectly in the oven.
4. Top the pierogi with the chopped kale, then drizzle with another splash of olive oil and sprinkle with salt and pepper.
5. Cover the dish with foil and bake for 25 minutes. Tip: The foil keeps the kale from drying out too much.
6. Remove the foil, spread the sour cream over the top, and sprinkle with Parmesan cheese. Bake uncovered for another 10 minutes, or until the cheese is golden and bubbly.
7. Let the casserole sit for 5 minutes before serving. Tip: This rest time helps the layers set, making it easier to slice.

Now, this casserole comes out creamy, cheesy, and with just the right amount of sweetness from the potatoes. Try serving it with a side of apple sauce for a sweet and savory combo that’s downright delicious.

Traditional Sauerkraut and Mushroom Pierogi Casserole

Kickstart your comfort food game with this hearty sauerkraut and mushroom pierogi casserole. It’s like a hug in a dish, perfect for those chilly evenings when you crave something warm and satisfying.

Ingredients

• 2 cups of sauerkraut, drained
• 1 cup of mushrooms, sliced
• 1 onion, diced
• 2 tbsp of butter
• A splash of olive oil
• 1 package of pierogi (about 20 pieces)
• 1 cup of sour cream
• A couple of dashes of salt and pepper
• 1/2 cup of shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and grab a 9×13 baking dish.
2. Heat a splash of olive oil and 1 tbsp of butter in a skillet over medium heat. Toss in the diced onion and mushrooms, cooking until they’re soft and golden, about 5 minutes.
3. Tip: Don’t rush the onions and mushrooms. Letting them cook slowly brings out their sweetness.
4. Stir in the sauerkraut and a dash of salt and pepper. Cook for another 2 minutes, then remove from heat.
5. Arrange half the pierogi in the baking dish. Spread the sauerkraut mixture over them, then top with the remaining pierogi.
6. Dot the top with the remaining tbsp of butter and pop it in the oven for 25 minutes.
7. Tip: The butter helps the pierogi get a lovely golden color.
8. Remove from oven, spread sour cream over the top, and sprinkle with cheddar cheese. Bake for another 10 minutes until the cheese is bubbly.
9. Tip: Let it sit for 5 minutes before serving. It makes slicing easier and the flavors meld beautifully.

Rich in flavor with a creamy texture, this casserole is a crowd-pleaser. Try serving it with a side of apple sauce for a sweet contrast to the tangy sauerkraut.

BBQ Pulled Pork Pierogi Casserole

Zesty flavors and comforting textures come together in this BBQ pulled pork pierogi casserole. It’s the kind of dish that turns a regular dinner into something special, with layers of flavor that’ll have everyone asking for seconds.

Ingredients

• 2 cups of pulled pork, shredded
• 1 package of frozen pierogies (about 24)
• 1 cup of your favorite BBQ sauce
• 1 cup of shredded cheddar cheese
• 1/2 cup of sour cream
• A couple of green onions, sliced
• A splash of olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with a splash of olive oil.
2. Arrange the frozen pierogies in a single layer at the bottom of the dish. No need to thaw them first—they’ll cook perfectly in the oven.
3. Spread the shredded pulled pork evenly over the pierogies, then drizzle the BBQ sauce on top. Tip: For extra flavor, mix the pork with half the BBQ sauce before layering.
4. Sprinkle the shredded cheddar cheese over the top, covering the pork and pierogies completely.
5. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: If you like a crispier top, broil for the last 2 minutes.
6. Remove from the oven and let it sit for 5 minutes. This helps the layers set, making it easier to serve.
7. Dollop the sour cream on top and sprinkle with sliced green onions before serving. Tip: For a fresh contrast, serve with a side of coleslaw.

Hearty and satisfying, this casserole brings a smoky sweetness from the BBQ pork that pairs wonderfully with the creamy pierogies. Try serving it straight from the dish for a family-style meal that’s as easy to make as it is delicious.

Garlic Butter Shrimp Pierogi Casserole

Venture into a cozy kitchen creation that’s as comforting as it is delicious. This dish blends the rich flavors of garlic butter shrimp with the hearty satisfaction of pierogi, all baked into a casserole that’ll have everyone asking for seconds.

Ingredients

• 1 package of frozen pierogi (about 16 oz)
• 1 lb of shrimp, peeled and deveined
• 4 tbsp of butter
• 3 cloves of garlic, minced
• A splash of olive oil
• 1/2 cup of shredded mozzarella cheese
• A couple of green onions, chopped
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Boil the pierogi according to the package, then drain and lay them in the dish.
3. Heat a splash of olive oil in a pan over medium heat, add the shrimp, and cook until pink, about 2 minutes per side. Tip: Don’t overcrowd the pan to get a nice sear.
4. Melt the butter in the same pan, toss in the garlic, and cook until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
5. Pour the garlic butter over the shrimp, then spread the shrimp over the pierogi.
6. Sprinkle the mozzarella and green onions on top, then bake for 15 minutes, or until the cheese is bubbly. Tip: For a golden top, broil for the last 2 minutes.

Warm, cheesy, and packed with flavor, this casserole is a crowd-pleaser. Serve it straight from the dish with a side of sour cream for dipping, and watch it disappear.

Three Cheese Pierogi Casserole

Mmm, imagine diving into a cozy dish that combines the comfort of pierogis with the heartiness of a casserole. You’re in for a treat with this Three Cheese Pierogi Casserole, perfect for those nights when you crave something warm and cheesy.

Ingredients

• a package of frozen pierogis (about 24)
• a cup of shredded cheddar cheese
• a cup of shredded mozzarella cheese
• a half cup of ricotta cheese
• a splash of milk
• a couple of tablespoons of butter
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and grab a 9×13 baking dish.
2. Butter the bottom of the dish lightly to prevent sticking.
3. Layer half the pierogis in the dish, slightly overlapping.
4. Dot with half the ricotta, then sprinkle half the cheddar and mozzarella.
5. Repeat the layers with the remaining pierogis and cheeses.
6. Pour a splash of milk over the top to keep it moist.
7. Cover with foil and bake for 30 minutes.
8. Remove the foil, bake for another 15 minutes until bubbly and golden.
9. Let it sit for 5 minutes before serving to set.

You’ll love the gooey cheese pull and the tender pierogis in every bite. Try serving it with a dollop of sour cream or a side of crispy bacon for extra yum.

Buffalo Chicken Pierogi Casserole

Unbelievably delicious and perfect for game day or a cozy night in, this Buffalo Chicken Pierogi Casserole is a crowd-pleaser that combines spicy, cheesy, and comforting flavors in one dish.

Ingredients

• 2 cups of shredded cooked chicken
• 1 package (16 oz) of frozen pierogies
• 1/2 cup of buffalo sauce
• 1/2 cup of ranch dressing
• 1 cup of shredded cheddar cheese
• 1/2 cup of crumbled blue cheese
• 2 tbsp of melted butter
• a couple of green onions, sliced

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Spread the frozen pierogies in a single layer at the bottom of the dish. No need to thaw them first!
3. In a bowl, mix the shredded chicken with buffalo sauce and ranch dressing until well coated.
4. Spread the chicken mixture evenly over the pierogies.
5. Sprinkle the cheddar and blue cheeses on top of the chicken layer.
6. Drizzle the melted butter over the cheese for that golden, crispy finish.
7. Bake for 25-30 minutes, or until the cheese is bubbly and slightly browned.
8. Let it sit for 5 minutes before serving to allow the layers to set.
9. Garnish with sliced green onions for a fresh crunch.

Here’s the deal: this casserole is all about the gooey cheese, the spicy kick from the buffalo sauce, and the soft pierogies that soak up all the flavors. Serve it with extra ranch on the side for dipping, or throw some celery sticks on the plate for a cool contrast.

Caramelized Onion and Gruyere Pierogi Casserole

Cooking up a storm in the kitchen doesn’t have to be complicated, especially when you’ve got this caramelized onion and Gruyere pierogi casserole in your back pocket. It’s the kind of dish that feels like a hug, with layers of flavor that’ll have everyone asking for seconds.

Ingredients

• 2 cups of thinly sliced onions
• A splash of olive oil
• A couple of tablespoons of butter
• A pinch of sugar
• 1 package of frozen pierogi (about 24 pieces)
• 1 cup of shredded Gruyere cheese
• A half cup of sour cream
• A sprinkle of fresh thyme leaves

Instructions

1. Preheat your oven to 375°F and grab a 9×13 baking dish.
2. Heat a splash of olive oil and a couple of tablespoons of butter in a large skillet over medium heat. Tip: The butter adds richness to the onions.
3. Add the thinly sliced onions and a pinch of sugar to the skillet. Cook, stirring occasionally, for about 20 minutes until they’re golden and caramelized. Tip: The sugar helps speed up the caramelization process.
4. While the onions are doing their thing, arrange the frozen pierogi in a single layer in the baking dish. No need to thaw them first!
5. Spread the caramelized onions evenly over the pierogi, then sprinkle the shredded Gruyere on top.
6. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.
7. Let it cool for a few minutes, then dollop with sour cream and a sprinkle of fresh thyme leaves before serving. Tip: The sour cream adds a nice tang that balances the sweetness of the onions.

This casserole is all about the contrast—creamy, cheesy, with a hint of sweetness from the onions. Try serving it with a crisp green salad to cut through the richness, or just dive in as is.

Mexican Street Corn Pierogi Casserole

Let’s dive into a dish that’s a fun twist on two classics. Imagine the creamy, tangy flavors of Mexican street corn cozying up with the comforting, doughy goodness of pierogi in one irresistible casserole.

Ingredients

• 2 cups of frozen pierogi (no need to thaw)
• A couple of ears of corn, kernels cut off
• A splash of olive oil
• 1/2 cup of mayo
• 1/2 cup of sour cream
• A handful of crumbled cotija cheese
• A sprinkle of chili powder
• A squeeze of lime juice
• A small bunch of cilantro, chopped

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Toss the pierogi and corn kernels with a splash of olive oil in the dish. Spread them out evenly.
3. Whisk together the mayo and sour cream in a bowl. Drizzle this over the pierogi and corn.
4. Sprinkle the cotija cheese and chili powder on top. Don’t be shy with the cheese!
5. Bake for 25 minutes, or until the edges are golden and bubbly.
6. Right out of the oven, give it a squeeze of lime juice and a scatter of chopped cilantro.

Fresh out of the oven, this casserole is a delightful mix of creamy, cheesy, and slightly spicy. The pierogi get perfectly crispy on the edges while staying soft inside. Serve it straight from the dish for a cozy family dinner or as a standout side at your next BBQ.

Pesto and Sun-Dried Tomato Pierogi Casserole

Zesty flavors come together in this comforting dish that’s perfect for any night of the week. You’ll love how the pesto and sun-dried tomatoes bring a burst of flavor to the classic pierogi casserole.

Ingredients

• a package of frozen pierogi (about 24 pieces)
• a cup of sun-dried tomatoes, chopped
• half a cup of pesto
• a cup of shredded mozzarella cheese
• a splash of olive oil
• a couple of garlic cloves, minced
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
2. Arrange the frozen pierogi in a single layer in the baking dish. No need to thaw them first—they’ll cook perfectly in the oven.
3. Spread the chopped sun-dried tomatoes and minced garlic evenly over the pierogi.
4. Dollop the pesto over the top, then use a spoon to gently spread it around.
5. Sprinkle the shredded mozzarella cheese over everything, covering the pierogi as evenly as possible.
6. Bake for 25-30 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Let the casserole sit for 5 minutes before serving. This helps the layers set and makes it easier to slice.

Perfectly cheesy with a hint of garlic and the tangy sweetness of sun-dried tomatoes, this casserole is a crowd-pleaser. Try serving it with a side of sour cream for dipping or a fresh green salad to balance the richness.

Apple and Cinnamon Sweet Pierogi Casserole

Oh, you’re going to love this cozy, comforting dish that’s perfect for any time of the day. It’s like a hug in a casserole dish, combining the sweet flavors of apple and cinnamon with the comforting texture of pierogi.

Ingredients

• 2 cups of all-purpose flour
• A pinch of salt
• 1 egg
• A splash of water
• 2 large apples, peeled and diced
• A couple of tablespoons of butter
• 1/2 cup of brown sugar
• 1 teaspoon of cinnamon
• A dash of vanilla extract
• 1/2 cup of sour cream

Instructions

1. In a large bowl, mix the flour and salt. Make a well in the center and crack the egg into it. Add a splash of water and mix until a dough forms. Tip: If the dough feels too sticky, add a bit more flour.
2. Roll the dough out on a floured surface until it’s about 1/8 inch thick. Cut into circles using a glass or cookie cutter.
3. In a skillet over medium heat, melt a couple of tablespoons of butter. Add the diced apples, brown sugar, cinnamon, and a dash of vanilla extract. Cook until the apples are soft, about 5 minutes.
4. Place a small spoonful of the apple mixture onto each dough circle. Fold the dough over the filling and press the edges to seal. Tip: Use a bit of water on your fingers to help seal the edges if they’re not sticking.
5. Preheat your oven to 350°F. Arrange the pierogi in a greased casserole dish. Dot with a bit more butter and bake for 20 minutes, or until golden brown. Tip: For an extra golden top, broil for the last 2 minutes.
6. Serve warm with a dollop of sour cream on top.

Mmm, the pierogi come out tender and flaky, with the sweet and spicy apple cinnamon filling oozing out. Try serving it with a drizzle of caramel sauce for an extra decadent touch.

Chocolate Hazelnut Dessert Pierogi Casserole

Who knew combining the comfort of pierogi with the indulgence of chocolate hazelnut could be this magical? You’re about to make a dessert that’ll have everyone asking for seconds.

Ingredients

• 2 cups of all-purpose flour
• A pinch of salt
• 1 egg
• A splash of water
• 1 cup of chocolate hazelnut spread
• A couple of tablespoons of butter, melted
• 1/2 cup of heavy cream
• A handful of chopped hazelnuts for topping

Instructions

1. In a large bowl, mix the flour and salt. Crack the egg into the center and add a splash of water. Knead until the dough comes together. Tip: If the dough feels too sticky, add a bit more flour.
2. Roll the dough out on a floured surface to about 1/8 inch thickness. Use a round cutter to make circles.
3. Place a small spoonful of chocolate hazelnut spread in the center of each circle. Fold the dough over the filling and press the edges to seal. Tip: A little water on the edges helps them stick better.
4. Preheat your oven to 375°F. Arrange the pierogi in a buttered baking dish.
5. Drizzle the melted butter over the pierogi and pour the heavy cream around them. Tip: This step ensures they come out golden and slightly crispy.
6. Bake for 25 minutes, or until the edges are golden brown.
7. Sprinkle the chopped hazelnuts on top before serving.

The pierogi come out with a crispy edge and a gooey, chocolatey center. Serve them warm with a scoop of vanilla ice cream for an extra treat.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 18 easy-to-make pierogi casserole recipes is a treasure trove for anyone looking to bring comfort and flavor to their table. Whether you’re a pierogi pro or trying them for the first time, there’s something here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

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