One Pot Pierogi Casserole Bake (with Video)

One Pot Pierogi Casserole Bake tastes (and smells) amazing. Combined with sauteed onions, crispy bacon, and browned ring sausage, the pierogies are smothered in cheese and baked in a cream sauce until browned and bubbly. This cheese pierogi recipe is basically the food equivalent of a hug.

One pot perogie casserole skillet

Easy Cheese Pierogi Recipe

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Fun fact: I’m 1/4 Ukranian and so pierogies (or perogies) are in my blood. This pierogi bake is the ultimate comfort food and it comes together quickly too!

Aside from weeknight meals, kielbasa pierogi casserole is an easy meal to fall back on during hectic holiday seasons. In fact, the holidays were my inspiration for this cheese pierogi recipe.

When it comes to comfort, I think of Christmas morning and the Ukrainian Christmas Breakfast my family and I have traditionally shared since I was a baby.

I was inspired but didn’t want to use almost every burner on my stove to cook a simple dinner.

So I decided to turn it into a skillet pierogi casserole — it was one of my best genius kitchen ideas. Even better, this one pot recipe saves time, effort, and room (on your stovetop that is).

How To Make One Pot Pierogi Casserole

Cream. Butter. Bacon. Cheese. Sausage. Pierogies. 

Seriously, is there anything better than that? Watch the video to see how easy it is to make this pierogi casserole recipe!

Why You Will Love This Pierogi Casserole Recipe

  • One pot meal – just one main dish to wash
  • Ready in 40 minutes – half of that is baking time
  • Feeds six – plenty for family or guests
  • Tasty comfort food – classic combo of meat, cheese, and potatoes
close up of creamy baked pierogies

How To Make Kielbasa Pierogi Casserole

To make this pierogi bake, I used everything for a traditional Ukranian breakfast (minus the eggs). Can’t find ring sausage? Use kielbasa instead!

It was so much easier to prepare it this way because I didn’t have to eyeball 3-4 different pots and pans at once and (as I said before) there was only one main dish to wash after.

skillet pierogi with bacon, sausage, and cheese

TBK’s Pro Tip: I recommend a deep saute pan (like this one) to cook this in. That way you can truly have a one pot dish.

Brown the veggies and meat

Don’t skip this step! Not only will it soften the onions, but it will really bring out their flavor and create a delicious base for the creamy sauce.

cooking onions, sausage, and bacon

When the onions, bacon, and garlic sausage hit the melted butter in the hot skillet – your kitchen will smell so damn good.

This is the smell I grew up with. This is the smell that used to stick on my clothes every Monday morning just in time for me to go to school.

Partially Cook the Pierogies

Saute frozen pierogi for a few minutes, just until thawed and softened. If you pop them straight into the oven, your pierogi casserole will be a bit loose and watery.

cooking frozen pierogi in skillet

Want to use fresh for this pierogi casserole recipe? Go for it! Just know that they will need to be boiled before they are added to the pan so the dough is cooked through.

TBK’s Pro Tip: During this part of the recipe (when the pierogies are added), it’s not uncommon for the pierogies to stick to the bottom of the pan a bit. If that happens, just add some more butter. It’s okay, you can have a salad tomorrow.

Easy Cheese Sauce

Simmer whole cream in the skillet to pull all of the flavors together. Start with half, then add the rest once it starts to thicken a bit.

No need to mix in the cheese — just sprinkle it over the top and let it melt in the oven! I should say to always use freshly grated cheese because it melts easier and tastes better. But life is busy and those bags of pre-shredded stuff are just so handy. (I won’t tell if you won’t tell!)

skillet pierogi bake topped with shredded cheese

I didn’t measure the amount of shredded marble cheese I used, but I’m guessing at least two cups. I tried for one, but I could tell it just wasn’t enough.

You’re welcome!

Frequently Asked Questions About Pierogi Bake

scooping cheesy pierogi out of skillet

Frozen or Fresh Perogies?

One day I will learn how to make homemade perogies, and when that day comes, you know darn well I’ll share the recipe with you all!

Fun fact: my mom makes and sells perogies in my hometown, and I have never even made an attempt to make them, yet.

I used frozen cheddar and potato perogies, but if you have homemade – more power to you!

Using frozen for this kielbasa pierogi casserole will certainly save time, but a little extra love makes any dish that much better. Just be sure to boil fresh perogies before tossing them into the skillet.

skillet pierogi bake with bacon and cheese

Can you bake pierogies instead of boiling?

The answer is: that depends. If pierogies are precooked, you can fry, bake, or grill them instead of boiling. If freshly prepared, they’ll need to be boiled to cook the dough.

My tip? Boil fresh perogies ahead of time, then refrigerate or freeze until you need them. And if they’re simply chilled, you don’t need to saute before baking, saving you even more time when making this pierogi casserole recipe!

What to serve with pierogi bake?

I consider this a meal on its own, but some may consider it a bit heavy. Lighten your plate with a green salad or some roasted vegetables.

pierogi casserole with garlic sausage, bacon, onions and cheese.

If there is one dish that will make me famous, this is it. I hope you all enjoy, and you guys…it’s THAT good.

Pierogi casserole, perogy casserole, perogie casserole — however you spell it, it’s all the same! Enjoy friends.

More One Pot Dinner Recipes:

Sweet Potato Egg Skillet with Kale and Peppers

Instant Pot French Dip

Spicy Chicken and Apple Sweet Potato Stir Fry

Crockpot Thai Chicken

One pot perogie casserole skillet
Print Pin
3.64 from 91 votes

One Pot Pierogi Casserole Bake

Creamy one pot pierogi casserole that tastes AMAZING and is a super easy dinner recipe the whole family will enjoy.
Course Main Course
Cuisine American
Keyword comfort food, one pot recipe, perogie casserole
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 474kcal

Ingredients

  • 1 onion diced
  • 4 slices bacon chopped
  • 1/4 cup butter
  • 18 frozen pierogies
  • 1/3 ring garlic sausage sliced and then quartered
  • 3/4 cup whole cream
  • 2 cups shredded marble cheese
  • Optional: parsley and extra cooked sausage for garnish.

Instructions

  • Pre heat oven to 375F
  • In a large skillet/chefs pan over medium heat add the chopped onion, diced bacon, sausage and half the butter. Saute until onion is translucent.
  • Add the rest of the butter and the frozen perogies. Saute for 5 -8 minutes, stirring around frequently until the perogies are no longer frozen.
  • Add 1/2 cup of the cream and turn the heat to medium-low. When the cream looks like it’s thickening, add the rest, stir and top with the cheese.
  • Put it in the oven for 20 minutes, or until cheese is bubbly.
  • Top with parsley and extra cooked sausage to garnish.

Video

Nutrition

Serving: 1g | Calories: 474kcal | Carbohydrates: 40.3g | Protein: 22g | Fat: 25.2g | Saturated Fat: 13.2g | Cholesterol: 71.2mg | Sodium: 1215.5mg | Fiber: 2.6g | Sugar: 4.8g
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one pot perogie casserole recipe

77 comments on “One Pot Pierogi Casserole Bake (with Video)”

  1. my this does sound very delicious, pinned it to try later

  2. I made this tonight and it was great!  Thank you.  Added a little green pepper and garlic not sure but otherwise followed the recipe.  A great fall comfort dish.

  3. I’ve only sampled the product before throwing it in the oven to cook,, but I can already tell it’s going to be amazing! Thanks for the recipe!!!

  4. It was to die for. My husband is going to be impressed. Thanks fir making it so easy to follow

  5. This casserole looks delicious, I want to prepare tonight for my family. Good Job!!. Thanks for sharing the recipoes

  6. Made this tonight and tweeked a few things.  Added chopped garlic and bumped up the bacon, sausage and shredded cheese.  This thing is AMAZING!!!  Salad for tomorrow for sure!!!

    • I’ll probably add a little more bacon too 😉 Making this for Christmas Breakfast, along with my tradition eggs poached in cream. So glad you liked it 🙂

      I’ll be eating salad for weeks after all this.

  7. Love this recipe! Usually they are just served with a mushroom soup with dill sauce at Baba’s so this seems fancy 🙂 That 100% pure Ukrainian, my husbands side of our family is coming for New Years and this would be perfect. Not sure if Baba will be ok with cheese on her’s so we will see

    • I’ve had it with Dill Sauce before, it was good but I’m used to using simply cream. You can totally leave out the cheese 😉 I just did that to make my husband happy, but we left it out on Christmas morning.

  8. Do you know the calorie count for this recipe

  9. This was way too greasy for my taste. If I tried this recipe again I would cook the bacon and onion first and put it aside. Cook my sausage then put it aside. Discard all but a tablespoon or so of the fat. Add the perogies and the sausage. Add the bacon and onion about the same time as the cream. Add the cheese and bake. It’s possible the bacon and sausage I used are not as lean as what you are using. 

    • The sausage I use leaves no leftover grease (it’s garlic sausage, not breakfast sausage – maybe that is what happened?).

      Make it your way next time and let me know if that worked for you 🙂

  10. Made this tonight with thick-sliced bacon, and a whole kielbasa.  It was pretty greasy, but delicious.  I love butter, but I likely will reduce the amount, and add it only when Inadd the pierogi.  Formcrisper bacon, I will fry it first, then remove it from the pan, and thrn sautée the sausage and onion in the drippings.  I will remove all but 1T before adding the pierogi and butter.

    • I never claimed it was healthy Betsy 😉 haha! Lots of butter was how I was raised on it so maybe I’m just used to it. There is a reason we only do this once (maybe twice) a year.

  11. Have you made this the day before? Can you reheat in the oven the next day?

  12. Do you use the full size frozen perogies or the mini ones?

  13. I’m 1/2 Ukrainian and this is certainly different from any pierogies I’ve served – we’ve boiled them and then put them with fried onions and served with sour cream and kielbasa. I’m glad you can get the frozen pierogies from your mother, because the store-bought brands are horrible! We have a Polish couple in Orlando who make them and sell them frozen and they are so much easier than me making them!! I will certainly try your dish Randa!

    • It’s different that how we traditionally eat them too. We usually do onions, bacon and butter but this is a treat we have once a year. I just combined it all into one pot. 🙂

  14. What flavor perogie do you use

  15. 5 stars
    O…..M……G is this delicious!!!!! Wow. Whole family loved it. Even got a rare “it’s really good” from my son. I will make this ALOT!!! It’s so rich and flavorful!!! Thank you for sharing the recipe. Can’t wait to bring this to the next family gathering.

    • Michelle! Thanks so much for leaving the review! It’s so rich but SOOO yummy 🙂 I’m glad your family liked it.

  16. What is marble cheese?

    • Hey Kathleen, marble cheese is a brick of cheese that’s marbled with different varieties. Google tells me it’s colby and monterey jack, I always thought it was a blend of mozza and cheddar lol!

  17. Would the garlic sausage be the same as garlic ring bologna by chance?

  18. Trying to figure out where to get Garlic Sausage in San Diego, CA.  Any idears

    • Hmmm…well all our grocery stores here carry it. Look for Ukranian sausage if you can’t find it. If all else fails, a deli 🙂

  19. are you using milk or heavy whipping cream or half and half when you say cream?

  20. Could this be made ahead and frozen?

    • I’m not sure, as I haven’t done that yet. It would taste fine but it may not look pretty when it’s thawed and recooked. If you give it a shot, let me know how it turns outs.

  21. 5 stars
    This was delicious! I added about 1 tsp of seasoning salt with the cream and it gave the sauce some extra dimension. It was great, but what sooo good that I just soaked it up with the potatoes in the pierogis!

  22. Can you cook it in a slow cooker?

  23. 5 stars
    made this and it was so good. Thank you for sharing. I love how different it is than what I will normally make. i am trying to get out of the dull-drums of the same old meals. This was a nice change in menu! Thank you:)

  24. I’ve not made this yet but it looks delicious! I wanted to comment how much I love the way you make your funny little comments as you describe how to make this dish, I was cracking up! Thank you for a great recipe, can’t wait to try it!

    Rhonda in Ohio

    • Haha! Thanks Rhonda 🙂 I have to let my sarcastic and hilarious self come through 😉

      Cooking isn’t really a serious thing, is it? lol

  25. Could you use regular milk instead of whole cream? Is whole cream even needed? Can I avoid that part entirely?

    • It would have a different taste and texture, I haven’t tried that so I can’t recommend. But go ahead and give it a try! If you really don’t want to use heavy cream, try half and half.

  26. Great job gentrifying PIEROGI*!

  27. Is garlic sausage ring the same as kielbasa?

  28. 5 stars
    I made this tonight and it was so good!! I used a little less of some of the ingredients, bacon (only had 3 pieces), butter, cream, and it turned out wonderful, and maybe a little less greasy. A bit of sour cream on the side completed it.

  29. 5 stars
    This was really really good! I pinned it a while ago but finally just got around to making it! I used ham because that was what I had and I also added more of everything because I used two boxes of pierogis (12/box). My 1.5 yr old son LOVED it! It is so hard trying to find a happy medium for his and my dinner and this was perfect! He had 2.5 helpings! Unheard of!! Thank you! Thank you! 

  30. Hi Randa: I love pierogies and just had to make this. I added some green peppers and it came out soo good!  Butter— more the better ha totally lickable right out of pan.  

  31. This sounds amazing!  I purchased all the ingredients and making it tonight.  I am gotrying ngbto try it in a slow cooker though as I wanted to bring it to work tomorrow.  Will let you know how it comes out!

  32. I’m half Russian, grew up eating pierogies too, mostly just boiled with sour cream on top, so I am definitely going to make this dish. Sounds tasty!

  33. I’ve just read your recipe and am going to try it this weekend. I just want to pass on some advice, my stepdad was Ukrainian and my mom learned how to make petaha (peroghy) from her sisters-in-law. She became famous for them among our family. I was like you and never leaned how to make them. Mom developed alzheimers’ disease and I lost the chance. Don’t wait too long to learn, I’ve always regretted not learning.

  34. Ditto on Madeline’s comment.  I waited to long to learn from my 100 percent Polish mother and she passed away.  I never learned how to make them; but we have a Polish Deli in Port Orange that do make them.  All recipes I read make it sound like a large task.  But if I make them I will make the filling one day the dough another day and possibly put them together for hat day

  35. 5 stars
    Hi Randa,
    I’ve made this beforebusing your recipe, and everyone LOVED it!!!❤ I made it again tonight too. I used a can if evaporated milk for a richer taste, which was so good. I’m a southern Georgia Girl so butter was never left out of my family’s cooking!! Hahaha Thank you so kuch for giving us more ideas to cook than same ole stuff. Huge hit in my family!!! Take care….xoxox, Nichole

  36. 5 stars
    very easy directions and great tasting dish definitely a keeper

  37. Thanks for sharing your recipe! I plan on trying the this tonight. It sounds super yummy. Do you know if this reheats well? I’d like to make it tonight to have for dinner tomorrow when we get home from football practice. Also, have you ever tried to freeze it? I’m always looking for dinners I can make in advance for busy weeknights.

    • Hey Kia,

      I have never froze it before, but I have reheated it and it was still delicious.

      I get it, I love make ahead meals. If you freeze it, let me know how it turns out!
      Randa

  38. Hi. I can’t wait to try this recipe for my 90 year old mom whom LOVES pierogies. 
    On your recipe you call for “whole” cream, I’m guessing that’s heavy cream?  

  39. I made this tonight but I changed it up a little. I browned piergis in butter and put in casserole dish. Browned onion bacon and sausage then poured over top of  pierogi. Added butter and cream cooked til thicker some. Add half of cheese to cream blend together. Add pepper pour over top. Sprinkle remaining cheese pop in oven for 20 minutes until bubbly . I sprinkles green onion and served with salad . People loved it.

  40. This looks great! My only question is should I cook the bacon before putting it in the pot with the other ingredients?

    • 5 stars
      I made this tonight and it’s delicious but I would definitely cook the bacon before putting it in next time. I think I would also brown th sausage before adding it, too.

  41. Do you use Perogies that are filled with something?

  42. I saved this recipe about a month ago. I think I’ve made it every week since. My family loves it. We live in a small town so we couldn’t find garlic sausage. I just used smoked suausage and added bell pepper too. Sooo good! 

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