Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I needed something to do with left over frozen perogies. I had 5 bags in the freezer with about 6-10 perogies in each one so decided to make them into a casserole. I had about 3 different flavours of perogies and they all blended. It turned out very well; my company named it. They said it was very good. This is handy and filling. I think it would be even better if I used sour cream instead of canned milk. I will have to try it like that next time because they all said, yes, make it again.

Ingredients Nutrition

  • 30 -50 frozen pierogies, thawed, uncooked
  • 12 slices bacon, cooked to bacon bits
  • 12 onion, chopped and sauted 'til clear
  • 2 (10 1/2 ounce) cans tomato soup
  • 34 cup canned milk
  • 1 cup cheddar cheese, grated


  1. Arrange perogies in a 9" x 13" pan so they are touching.
  2. Sprinkle bacon bits over top.
  3. Sprinkle sauted onions over top of bacon bits.
  4. Top with any remaining perogies.
  5. Mix the soups and milk together and pour evenly over top.
  6. Sprinkle grated cheese over all.
  7. Bake, covered, for 1 hour at 350 degrees Fahrenheit.
Most Helpful

I made it with cream of mushroom soup and sour cream. Tasted really good.

Signe Thorgood September 02, 2002

We liked this. I recently started using perogies and I love the simplicity of this recipe. I too subbed in sausages I had on hand mostly because I'm lazy. I didn't want to cook bacon, so I just cut up sausages and cooked them in the casserole along with everything else. This is a big kid pleaser too!

Cookworm October 23, 2008

I did take a big liberty with this recipe - I left out the bacon and used Linguica Sausage - Hot & Spicy. Recipe was wonderful.I used store bought (loval homemade) perogies- potato & cheese. Because I cut the recipe back I put in a bit too much Tomato soup - It was still very tasty & definately a do again perogy recipe,Thanks Linda

Bergy April 08, 2005