If you’ve ever had traditional pierogi—those beloved Polish dumplings stuffed with potato and cheese—you already know how comforting they are.
Now imagine those cozy flavors baked into a cheesy, creamy casserole.
That’s exactly what this Pierogi Casserole delivers: all the heartwarming goodness of pierogi, but layered and baked for weeknight ease.
It’s creamy, cheesy, slightly smoky, and perfect for feeding a hungry crowd.
Why You’ll Love This Recipe
Classic pierogi flavors without the effort of making dough
Layers of cheesy potatoes, sautéed onions, and bacon
Hearty, comforting, and family-friendly
Great for potlucks, holidays, or meal prep
Can be made ahead and baked when ready
What You’ll Need (Ingredient Highlights)
Frozen potato and cheese pierogi – the star of the dish
Cream cheese + sour cream – form a rich, creamy base
Shredded cheddar cheese – melted on top for extra gooeyness
Bacon – adds smoky, salty crunch
Onion + garlic – deeply savory and aromatic
Butter – for sautéing and flavor
Pro Tips Before You Start
Thaw frozen pierogi slightly before assembling so they cook evenly
Sauté onions until golden brown for best flavor
Use full-fat cream cheese and sour cream for a richer texture
Let the casserole rest 5–10 minutes before serving
Garnish with fresh parsley or chives for a pop of color
How to Make Pierogi Casserole
Step 1: Cook the Bacon and Onions
In a large skillet, cook chopped bacon until crispy.
Remove with a slotted spoon and drain.
In the same skillet, sauté chopped onion and garlic in the bacon drippings until soft and golden. Set aside.
Step 2: Make the Creamy Sauce
In a saucepan over low heat, combine cream cheese and sour cream.
Stir until smooth and melted. Season with salt and pepper.
Step 3: Assemble the Casserole
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Arrange half the pierogi in a single layer.
Spoon over half the creamy mixture, then sprinkle with sautéed onions and bacon.
Repeat layers. Top with shredded cheddar cheese.
Step 4: Bake
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10–15 minutes until bubbly and golden.
Step 5: Rest and Serve
Let rest for 5–10 minutes. Garnish with chopped parsley or chives before serving.
What to Serve It With
Crisp green salad with vinaigrette
Roasted carrots or steamed broccoli
Pickled beets or sauerkraut for contrast
Rye bread or soft dinner rolls
A glass of chilled white wine or light beer
Variations / Substitutions
Use homemade pierogi if you have time
Swap bacon with cooked kielbasa or smoked sausage
Add a layer of caramelized onions or sautéed mushrooms
Use Greek yogurt instead of sour cream for a tangier flavor
Add jalapeños or paprika for a spicy kick
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days
Reheat in the oven or microwave until warm
Make ahead: assemble fully and refrigerate up to 24 hours before baking
Freeze baked portions for up to 2 months
Add a splash of broth or cream when reheating to keep moist
FAQs
Do I need to cook frozen pierogi first?
Nope! Just thaw slightly. They’ll cook perfectly in the oven surrounded by the sauce.
Can I use other types of pierogi?
Yes—potato and onion or potato and mushroom work well too.
Can I make this vegetarian?
Absolutely. Skip the bacon and sauté mushrooms or bell peppers instead.
What’s the best cheese for topping?
Sharp cheddar melts beautifully, but mozzarella or gouda also work.
Can I freeze the unbaked casserole?
It’s best frozen after baking. Otherwise, the dairy can separate.
How do I keep it from drying out?
Cover with foil during baking, and don’t skip the creamy layer in each step.
Final Thoughts
This Pierogi Casserole brings together everything I love about comfort food: warm, hearty, cheesy, and full of flavor.
It’s easy enough for a weeknight, but satisfying enough for a celebration.
If you love traditional pierogi but don’t have time to make them from scratch, this baked version is the shortcut you’ll fall in love with.
Full Recipe Card (Ingredients + Instructions)
Ingredients
1 package frozen potato and cheese pierogi (16–18 pieces)
6 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, minced
4 oz cream cheese
1 cup sour cream
Salt and pepper to taste
1½ cups shredded cheddar cheese
1 tbsp butter
Fresh parsley or chives, for garnish
Instructions
Preheat oven to 350°F. Grease a 9×13″ baking dish.
In a skillet, cook bacon until crispy.
Set aside. In same pan, sauté onion and garlic in butter until golden.
In a saucepan, melt cream cheese and sour cream over low heat until smooth.
Season with salt and pepper.
Arrange half of pierogi in baking dish.
Top with half the sauce, onions, and bacon. Repeat layers.
Top with shredded cheddar. Cover with foil and bake for 20 mins.
Remove foil and bake 10–15 mins more.
Let rest 5 mins. Garnish and serve warm.
