PIEROGIE CASSEROLE (WONDERFUL)

"Frozen pierogies can be purchased at Costco and other supermarkets. I purchase mine from Schwan's."
 
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photo by rpgaymer photo by rpgaymer
photo by rpgaymer
photo by Chef Moose photo by Chef Moose
Ready In:
1hr 5mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Prepare frozen pierogies according to package instructions.
  • Drain pierogies and set aside.
  • In a large skillet, add olive oil, onions and mushrooms and cook until golden brown.
  • Add all other ingredients to skillet, EXCEPT PIEROGIES, and simmer for 5 minutes.
  • Cover bottom of baking dish with prepared pierogies.
  • Drizzle olive oil over pierogies.
  • Then pour contents of skillet over the pierogies and bake at 350 degrees for 30 minutes.
  • Remove from oven and serve.

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Reviews

  1. rpgaymer
    This was decent. I'm Polish, so I grew up eating pierogis, and I've gotten so sick of them. This sounded like an interesting twist on regular pierogis, and all in all it's not a bad side dish. Next time I might skip the tomatoes though, they add too much acidity and Poles would never serve pierogies with tomatoes. The mushrooms and onions are a traditional topping though. My parents also liked chopped bacon on theirs as well, and I might try using that next time. This can also easily be served as a main dish if you use meat pierogis, which is nice.
     
  2. simplemom
    This is fantastic!! I am always looking for new ways to use pierogis, but I may never have them any other way again. Thanks so much for sharing this recipe!
     
  3. stovetop stephanie
    very good melted some cheese on top 5 stars
     
  4. LRB6680
    My husband and I really enjoyed this casserole! We added some grated mozerella. I might add some more tomatoes next time because the last couple of pierogies were a little dry.
     
  5. RichmondRED
    Sorry Gang, forgot to add this for you as an fyi--something I tried and it turned out great! Even if you don't have the potato and cheddar one go ahead and use the potato & onion--still following the recipe--about 5 minutes before it due to come out of the oven, grate up--for real, not in the precut nonsense--your favorite cheese, sharp, NY'er sharp, mozellera, etc and let it melt over the casserole. Its awesome and that's a promise! Enjoy! Again thanks for sharing this recipe, its great!!
     
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RECIPE SUBMITTED BY

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
 
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