One Pot Perogie Casserole Bake

Fun fact: I’m 1/4 Ukranian and so pierogies (or perogies, however, you spell them) are in my blood. This One Pot Perogie Casserole Bake tastes (and smells) amazing. They’re basically the food equivalent to a hug.

One pot perogie casserole bake - these creamy baked pierogies are AMAZING and a super easy dinner recipe! Perogies, cream, butter, garlic sausage, bacon, onions and cheese.

This is the ultimate comfort food, but please keep in mind that this is not the meal you eat the day before you put on your skinny jeans. So ladies, put those bad boys away (the jeans, not the dish – because this is the ultimate cheat meal).

One pot perogie casserole bake - these creamy baked pierogies are AMAZING and a super easy dinner recipe! Perogies, cream, butter, garlic sausage, bacon, onions and cheese.

For the Holiday Entertaining Guide, we decided to do an easy, one pot meal idea because we know that the holidays can get hectic and it’s nice to have an easy (and comforting) meal to fall back on.

One pot perogie casserole bake - these creamy baked pierogies are AMAZING and a super easy dinner recipe! Perogies, cream, butter, garlic sausage, bacon, onions and cheese.

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. Now this is how I’ll prepare everything for that breakfast (minus the eggs) because it was so much easier than watching a few pans.

One pot perogie casserole bake - these creamy baked pierogies are AMAZING and a super easy dinner recipe! Perogies, cream, butter, garlic sausage, bacon, onions and cheese.

Cream. Butter. Bacon. Cheese. Sausage. Perogies. 

Seriously, is there anything better than that?

One pot perogie casserole bake - these creamy baked pierogies are AMAZING and a super easy dinner recipe! Perogies, cream, butter, garlic sausage, bacon, onions and cheese.

When the onions, bacon, and garlic sausage hit the melted butter in the hot skillet – your home smells so darn good. This is the smell I grew up with.

One pot perogie casserole bake - these creamy baked pierogies are AMAZING and a super easy dinner recipe! Perogies, cream, butter, garlic sausage, bacon, onions and cheese.

I used frozen perogies, but if you have homemade – more power to you! Fun fact: my mom makes and sells perogies in my home town and I have never even made an attempt to make them yet. One day, and when that day comes you know darn well I’ll share the recipe with you all.

During this part of the recipe (when the perogies are added), it’s not uncommon for the perogies 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.

One pot perogie casserole bake - these creamy baked pierogies are AMAZING and a super easy dinner recipe! Perogies, cream, butter, garlic sausage, bacon, onions and 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!

Perogie Casserole Bake

One pot perogie casserole bake - these creamy baked pierogies are AMAZING and a super easy dinner recipe! Perogies, cream, butter, 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.

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One Pot Perogie Casserole Bake

These creamy baked pierogies are AMAZING and a super easy dinner recipe! Perogies, cream, butter, garlic sausage, bacon, onions, and cheese.

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.

Directions:

Pre heat oven to 375F

  1. 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.
  2. 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.
  3. 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.
  4. Put it in the oven for 20 minutes, or until cheese is bubbly.
  5. Top with parsley and extra cooked sausage to garnish.

Nutrition Information

Yield: 6 servings, Serving Size: 1

  • Amount Per Serving:
  • Calories: 474 Calories
  • Total Fat: 25.2g
  • Saturated Fat: 13.2g
  • Cholesterol: 71.2mg
  • Sodium: 1215.5mg
  • Carbohydrates: 40.3g
  • Fiber: 2.6g
  • Sugar: 4.8g
  • Protein: 22g
All images and text ©.

Check out what my friends did for their one pot or one skillet meals:

One Pot Balsamic Chicken

One Pot Balsamic Chicken via Sober Julie

One Pot Jambalaya

One Pot Jambalaya via This Lil Piglet

One pot perogie casserole bake - these creamy baked pierogies are AMAZING and a super easy dinner recipe! Perogies, cream, butter, garlic sausage, bacon, onions and cheese.

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Randa Derkson

I believe that the kitchen is the heart of the home. Whether it’s discussing your day, sharing the highlights of your trip, or just having quality time with a loved one; lives are brought together at the kitchen table.

27 comments on “One Pot Perogie Casserole Bake”

  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. 🙂

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