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.
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
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.
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.
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.
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!)
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.
Frequently Asked Questions About Pierogi Bake
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.
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.
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:
One Pot Pierogi Casserole Bake
- 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.