Description
This hearty Pierogi Casserole is a comforting layered bake combining tender potato pierogi with creamy cheddar cheese soup, farmer’s cheese, sautéed onions, spinach, and smoky kielbasa. Baked until bubbling and topped with scallions, it’s a flavorful, easy-to-make dish perfect for a cozy dinner.
Ingredients
Units
Scale
Base Ingredients
- 2 Tbsp. extra-virgin olive oil, divided
- 2 lb. potato pierogi (or your favorite frozen pierogi flavor), divided
Cheese & Dairy
- 1 (10.5-oz.) can cheddar cheese soup or cream of mushroom soup
- 8 oz. cheddar, shredded, divided
- 15 oz. farmer’s cheese or ricotta, divided
Vegetables & Aromatics
- 1 (5-oz.) pkg. fresh or frozen spinach, thawed, drained, divided
- 1/2 medium yellow onion, finely chopped or thinly sliced, divided
- Kosher salt, to taste
- Thinly sliced scallions, for serving
Meat
- 1 (12-oz.) pkg. smoked kielbasa sausage, thinly sliced, divided
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C). Grease a 13″ x 9″ or 11″ x 7″ baking dish using 1 tablespoon of the olive oil to prevent sticking and promote even cooking.
- Layer pierogi and cheese mixture: Arrange 12 pierogi to cover the bottom of the prepared dish evenly. In a medium bowl, combine the cheddar cheese soup and three-quarters of the shredded cheddar cheese until well blended. Pour half of this soup mixture evenly over the pierogi.
- Add cheese, vegetables, and sausage: Crumble half of the farmer’s cheese over the pierogi and soup mixture. Sprinkle half of the drained spinach, half of the onion, and half of the thinly sliced smoked kielbasa sausage on top. Season lightly with kosher salt.
- Repeat layering: Repeat the layering process with the remaining pierogi, the remaining half of the soup mixture, the rest of the farmer’s cheese, spinach, onion, and sausage. Top the casserole with the remaining one-quarter of shredded cheddar cheese and season again with salt. Finally, drizzle the remaining 1 tablespoon of olive oil over the top for added richness and browning.
- Bake the casserole: Place the casserole in the preheated oven and bake until the casserole is heated through and bubbling, about 45 minutes.
- Broil for crispy top: Switch oven to broil. Carefully broil the casserole, watching closely, until the top becomes crispy and golden, about 3 minutes. Remove from oven.
- Garnish and serve: Sprinkle the thinly sliced scallions over the top for a fresh, bright garnish. Serve warm and enjoy your comforting Pierogi Casserole.
Notes
- You can substitute the cheddar cheese soup with cream of mushroom soup for a different flavor profile.
- If fresh spinach is unavailable, frozen spinach works well—just be sure to thaw and drain it thoroughly.
- Use your preferred pierogi flavor for variety; cheese or sauerkraut pierogi can also be delicious.
- Watch closely while broiling to avoid burning the top layer.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1/4 casserole
- Calories: 520
- Sugar: 4g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
