Pierogi Casserole
Pierogi Casserole is a super easy dinner recipe perfect for busy weeknights. Made with frozen pierogis, mushrooms, onions, pasta sauce and topped with Parmesan cheese. It’s a family favorite comfort food!
I always have boxes of frozen pierogies in the freezer. One reason is that Matty, my spouse, LOVES them for a quick and filling dinner. Sometimes he will even make them for a late night snack.
They are also super cheap. You can get a full family meal out of them without breaking the bank.
I’m sure homemade pierogies are better, but the frozen variety will do just fine for us. I’ve never made them before because they seem like a lot of extra work.
This baked casserole reminds me a little of a ravioli. The pierogies are the “pasta” with the spaghetti sauce. I use a jar of pasta sauce to save on time. I have a Homemade Spaghetti Sauce though that you could try if you want more of a homemade taste.
It’s filling, hearty and perfect for busy nights when you don’t really feel like cooking dinner!
Ingredients
To make this easy casserole recipe, you’ll need to round up:
- Frozen pierogies of your choice – I used a 907g box of pierogies with bacon, Romano cheese and potato.
- Extra virgin olive oil
- Onion
- Mushrooms
- Pasta sauce
- Parmesan cheese
- Salt and pepper
How to Make
Dinner is ready in under 1 hour!
- Preheat oven to 350F.
- Prepare frozen pierogies according to package directions for boiling. Drain. Arrange at the bottom of a 9×13 casserole dish.
- Add extra virgin olive oil to a large skillet over medium heat. Add onions, mushrooms and season with salt and pepper. Cook until the onions are softened, about 10 minutes. Add pasta sauce and stir to combine.
- Pour pasta sauce mixture over pierogies in the casserole dish. Cover with aluminum foil. Bake for 30 minutes.
- Remove from oven and top with Parmesan cheese. Serve hot.
Helpful Kitchen Tools
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The Best Way to Cook Frozen Pierogies
I like to boil my frozen pierogies to cook them. That way, I know for sure they aren’t still frozen. You can also sauté them on the stove in a skillet or even bake them.
Some people boil their pierogies and then finish them off in the skillet to give them a crispier crust.
For this recipe, I boil them since they will be covered in sauce. They are softer and more tender and suit this recipe more if they are boiled.
Recipe Tips
- You can prep this casserole ahead of time if you need to (ie. the morning for tonight’s dinner). Cook the pierogies and assemble all the ingredients in the casserole dish. Cover and refrigerate until you are ready to bake. You might want to add a little extra baking time since it’s going into the oven cold.
- Feel free to switch up the sauce. Alfredo sauce is also yummy!
- Want it really cheesy? Add 1 cup of shredded cheddar or mozzarella cheese on top before placing it in the oven.
- Need an amazing comfort recipe to share? Bring this family favorite to potluck and parties.
How to Store
Store any uneaten leftovers in the fridge for up to 3 days. I like to put leftovers in plastic storage containers so I can wash the casserole dish and it doesn’t take up too much real estate in the fridge.
You also freeze Pierogi Casserole. Place in freezer safe containers and freeze for up to 3 months.
What to Serve With Pierogi Casserole
- Caesar Salad
- Garlic Bread
- Dinner Rolls
More Super Easy Dinner Recipes
- Tater Tot Casserole
- Impossible Cheeseburger Pie
- Mexican Meatloaf
- Chicken Shepherd’s Pie
- Mexican Tater Tot Casserole
- Russian Chicken
- Chicken Alfredo Pierogi Casserole
- Slow Cooker Ravioli Lasagna
- Meatzza Casserole
- Lasagna Tater Tot Casserole
- Slow Cooker Lasagna
What are your favorite ways to serve pierogies?
Pierogi Casserole
Ingredients
- 2 pounds frozen pierogies of your choice
- 2 tbsp extra virgin olive oil
- 1 large onion sliced thin
- 1 cup white button mushrooms sliced
- 2 ¾ cup pasta sauce of your choice
- ¼ cup Parmesan cheese grated
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Prepare frozen pierogies according to package directions for boiling. Drain. Arrange at the bottom of a 9×13 inch casserole dish.
- Add extra virgin olive oil to a large skillet over medium heat. Add onions, mushrooms and season with salt and pepper. Cook until the onions are softened, about 10 minutes. Add pasta sauce and stir to combine.
- Pour pasta sauce mixture over pierogies in the casserole dish. Cover with aluminum foil. Bake for 30 minutes.
- Remove from oven and top with Parmesan cheese. Serve hot.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Such a unique dish! Definitely going to give this recipe a try! Looks so yum!Â
This looks delicious and easy too. I am pretty sure my son would eat it all.
I made these tonite and they were delicious. I normally wait until the next day to hear from my picky eater but was so pleased with these I am not waiting. The only significant change I made was that I only used a 1 pound package of pierogis. I used the 4 cheese medley. When I opened the box and looked at I realized that one box would cover the bottom of the 9 X 13 pan. And I was right. I had some leftover onions from a recipe the night before. I added a cup of sliced mushrooms and a 24 oz jar of pasta sauce. Cooked it in a 350 oven for a half hour. It was so good. I had not had pierogis for quite some time and had forgotten how good they are. I served these with a recipe for oven baked pork chops and it made for wonderful dinner. Thanks for posting such an EZ and yummy recipe.