One Pot Perogie Casserole Bake (with Video)

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. This casserole back is basically the food equivalent of a hug.

One pot perogie casserole skillet

One Pot Perogie Casserole Bake

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These perogies are 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).

Perogie Casserole Recipe

Disclosure: This post contains affiliate links for your convenience. As an Amazon Associate, I earn from qualifying purchases.

It’s time for some comfort food!

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 for this week’s theme.

We know that the holidays can get hectic and it’s nice to have an easy (and comforting) meal to fall back on.

I have to admit, I had a hard time coming up with an idea for the post, but then I thought of Christmas.

How to make perogies
Pierogi Casserole 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 element on my stove to cook a simple dinner.

So I decided to turn it into a perogie skillet bake. (It was one of my best genius kitchen ideas.)

One Pot Recipe

This pierogi casserole inspired dish is perfect, especially, once it’s turned into a one pot wonder.

Why are one pot recipes (or one skillet recipes) so popular? 

You only have one pot/pan to wash when you’re done. It saves times, effort, and room (on your stove top that is).

Breakfast for Dinner (Sort Of)

To make the perogy bake I tossed used everything for the Ukranian breakfast (minus the eggs).

It was so much easier 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.

Easy Perogies Recipe

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

Seriously, is there anything better than that?

How to make perogies

When the onions, bacon, and garlic sausage hit the melted butter in the hot skillet – your 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.

Let me tell you, as amazing as it smells in the kitchen, it’s not so nice on a 13-year-old girl in highschool. It brought a whole new reason to why I hated Mondays. Garfield had nothing on me.

One pot perogie casserole recipe

Frozen or Fresh Perogies?

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

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

One day I will learn how to make perogies, and when that day comes you know darn well I’ll share the recipe with you all. Well, I already know the recipe I just have to make it and it put together.

TBK’s Pro Tip: 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.

Cheesy Perogies Casserole

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.

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

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.

How to Make Perogie Casserole

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3.86 from 54 votes

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.
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


  • 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.


  • 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.



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

one pot perogie casserole recipe

75 comments on “One Pot Perogie Casserole Bake (with Video)”

  1. 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!

  2. 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!

  3. 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.

  4. 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

  5. 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

  6. 5 stars
    very easy directions and great tasting dish definitely a keeper

  7. 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!

  8. 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?  

  9. 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.

  10. 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.

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