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Pierogi Casserole

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Pierogi Casserole holds a special place in my heart as someone who cherishes hearty meals that unite people. Imagine layers of tender pierogi enveloped in creamy mashed potatoes, kissed with the irresistible flavors of caramelized onions, and melty cheese—all cooked to perfection. It’s a dish that embodies the essence of home-cooked comfort with a modern twist. So, grab your apron, and let’s dive into the wonderful world of Pierogi Casserole together. Trust me, your taste buds are in for a treat!

Pierogi-Casserole-on-a-fork

What you’ll love about this recipe:

  • KID FRIENDLY – This pierogi and kielbasa casserole is a hit with kids of all ages! With its familiar flavors and comforting textures, even the pickiest eaters will enjoy digging into this hearty dish. Plus, it’s easy to customize by omitting any ingredients that your little ones might not prefer.
  • EASY TO MAKE – Whether you’re a seasoned chef or a kitchen novice, this recipe is a breeze to whip up! With straightforward instructions and minimal prep work, you can have this comforting casserole on the table in no time. Simply layer the ingredients, pop it in the oven, and let it bake to golden perfection. It’s a hassle-free meal that’s perfect for busy weeknights or lazy weekends when you want something delicious without all the fuss.
  • INEXPENSIVE – If you’re looking to stretch your grocery budget without sacrificing taste, look no further! Made with simple and affordable ingredients like pierogies, onions, ham (optional), kielbasa, and cheese, this casserole proves that delicious meals don’t have to break the bank. It’s a satisfying and budget-conscious option for feeding your family.
Pierogi-Casserole-close-up

Pierogi Casserole Ingredients

  • 1 onion, thinly sliced
  • 24 frozen pierogies (potato-filled)
  • 1 cup chopped ham (optional)
  • 1 kielbasa, sliced Or smoked sausage
  • 1/2 cup heavy cream
  • 1 cup sour cream
  • 1 cup water
  • 16 ounces shredded cheddar cheese

Pierogi Casserole Recipe

Instant Pot Directions:

  1. Set your Instant Pot to Saute mode.
  2. Start by creating a layer of sliced onions, chopped ham, and sliced kielbasa in the pot.
  3. Add a layer of pierogies on top of the onion, ham, and kielbasa.
  4. Continue layering until you’ve used all the ingredients or reached your desired amount.
  5. Pour one cup of water into the Instant Pot.
  6. Set the Instant Pot to Manual High Pressure for 4 minutes.
  7. Perform a quick release once the cooking time is complete.
  8. Return the Instant Pot to Saute mode.
  9. In a separate bowl, whisk together the heavy cream and sour cream.
  10. Pour the cream mixture into the Instant Pot.
  11. Add the shredded cheese to the pot.
  12. Allow the mixture to come to a low boil, stirring occasionally.
  13. Once the cheese is melted and the sauce is bubbly, transfer the contents of the Instant Pot to a casserole dish.
  14. Broil the casserole in the oven for 2-3 minutes until the top is golden and bubbly.
  15. Serve hot and enjoy your delicious pierogi casserole!

Crockpot:

  1. Layer sliced onions, chopped ham, sliced kielbasa sausage, and pierogies in a greased slow cooker.
  2. Continue layering until you’ve used all the ingredients or reached your desired amount.
  3. In a separate bowl, whisk together heavy cream and sour cream.
  4. Pour the cream mixture over the pierogi layers in the slow cooker.
  5. Sprinkle shredded cheese over the top.
  6. Cover and cook on low for 4-6 hours or cook on high for 3-4 hours, until pierogies are tender.
  7. Serve hot and enjoy!

Oven:

  1. Preheat your oven to 375°F (190°C).
  2. Layer sliced onions, chopped ham, sliced kielbasa, and pierogies in a greased 9×13-inch baking dish.
  3. Continue layering until you’ve used all the ingredients or reached your desired amount.
  4. In a separate bowl, whisk together heavy cream and sour cream.
  5. Pour the cream mixture over the pierogi layers in the baking dish.
  6. Sprinkle shredded cheese over the top.
  7. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
  8. Remove the foil and bake for an additional 15 minutes, or until the cheese on top is melted and the pierogies are cooked.
  9. Serve hot and enjoy your delicious pierogi casserole!
Pierogi-casserole-in-a-baking-dish

Tips & Tricks

  • Variety is Key: Don’t be afraid to get creative with your ingredients. Experiment with different types of store bought pierogies, such as potato and cheese, spinach and feta, or even mushroom and onion, to add depth and flavor to your casserole.
  • Precook Ingredients: To ensure that all the ingredients are fully cooked and tender, consider precooking any raw ingredients such as onions, ham, or kielbasa before layering them in the casserole. This will also help enhance their flavors.
  • Customize to Taste: Adjust the ingredients to suit your personal preferences. If you prefer a meatier casserole, add extra ham or kielbasa. For a vegetarian option, omit the meat altogether and add more vegetables or additional pierogies.
  • Layering Technique: When layering the ingredients in the casserole dish or slow cooker, aim for even distribution to ensure that each bite is packed with flavor. Start with a base layer of onions, followed by ham and kielbasa, then pierogies, and repeat until you’ve used up all the ingredients.
  • Sauce Consistency: Pay attention to the consistency of the cream mixture. You want it to be smooth and pourable, but not too thin. Adjust the ratio of heavy cream to sour cream as needed to achieve the desired thickness.
  • Cheese Selection: Use a high-quality shredded cheddar cheese for the best flavor and melting consistency. You can also experiment with different types of cheese, such as mozzarella, Monterey Jack, or Gouda, to add variety to your casserole.
  • Baking or Broiling: If you prefer a crispy, golden-brown top on your casserole, broil it in the oven for a few minutes after baking. Keep a close eye on it to prevent burning, as broilers can be quite powerful.
  • Let it Rest: Allow the casserole to rest for a few minutes before serving. This will help the flavors meld together and make it easier to slice and serve.
  • Leftover Magic: This casserole reheats beautifully, making it perfect for leftovers. Simply store any leftovers in an airtight container in the refrigerator and reheat in the microwave or oven for a quick and easy meal.
  • Garnish and Serve: Garnish the casserole with fresh herbs, such as chopped parsley or chives, before serving to add a pop of color and freshness. Pair it with a side salad or steamed vegetables for a complete and satisfying meal. Enjoy!
Pierogi-Casserole-on-a-plate

FAQs about Pierogi Casserole

Yes, you can use fresh pierogies if you prefer in the oven or the crockpot directions. Just be sure to adjust the cooking time accordingly, as fresh pierogies may cook faster than frozen ones. I would not use fresh in the instant pot.

Absolutely! You can assemble the casserole ahead of time and refrigerate it until you’re ready to bake or slow cook it. This is a great option for meal prep or entertaining.

Yes, Pierogi Casserole freezes well. After baking or cooking, allow it to cool completely, then transfer individual portions or the entire casserole to freezer-safe containers or resealable bags. It can be stored in the freezer for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then bake or microwave until heated through.

Pierogi Casserole pairs well with a variety of side dishes, such as steamed vegetables, a crisp salad, or crusty bread. You can also enjoy it on its own as a satisfying main course.

Absolutely! Simply omit the ham and kielbasa, and add extra vegetables or additional pierogies to make a delicious vegetarian version of this casserole.

Yes, you can customize the cheese to your liking. While shredded cheddar cheese is commonly used, feel free to experiment with other varieties such as mozzarella, Monterey Jack, or Swiss cheese for different flavor profiles.

To prevent the pierogies from sticking, make sure to grease the bottom of your pot or baking dish before layering the ingredients. This will help ensure that the pierogies lift easily and maintain their shape when serving.

Absolutely! Feel free to get creative with toppings and garnishes such as chopped parsley, green onions, crispy bacon bits, or a dollop of sour cream. These add-ons can enhance the flavor and presentation of your Pierogi Casserole.

crockpot-pierogi-casserole

More Recipes

Pierogi-Casserole-on-a-fork

Instant Pot Perogie Casserole

Yield: 1
Prep Time: 2 minutes
Cook Time: 4 minutes
Additional Time: 3 minutes
Total Time: 9 minutes

This Instant Pot Pierogi Casserole is a hearty one-pot dish to serve up to your family. Whip up this Pierogi casserole in under 15 minutes

Ingredients

  • 1 onion, thinly sliced
  • 24 frozen pierogies (potato-filled)
  • 1 cup chopped ham (optional)
  • 1 kielbasa, sliced
  • 1/2 cup heavy cream
  • 1 cup sour cream
  • 1 cup water ( for instant pot)
  • 16 ounces shredded cheddar cheese

Instructions

    Instant Pot Directions:

    1. Set your Instant Pot to Saute mode.
    2. Start by creating a layer of sliced onions, chopped ham, and sliced kielbasa in the pot.
    3. Add a layer of pierogies on top of the onion, ham, and kielbasa.
    4. Continue layering until you’ve used all the ingredients or reached your desired amount.
    5. Pour one cup of water into the Instant Pot.
    6. Set the Instant Pot to Manual High Pressure for 4 minutes.
    7. Perform a quick release once the cooking time is complete.
    8. Return the Instant Pot to Saute mode.
    9. In a separate bowl, whisk together the heavy cream and sour cream.
    10. Pour the cream mixture into the Instant Pot.
    11. Add the shredded cheese to the pot.
    12. Allow the mixture to come to a low boil, stirring occasionally.
    13. Once the cheese is melted and the sauce is bubbly, transfer the contents of the Instant Pot to a casserole dish.
    14. Broil the casserole in the oven for 2-3 minutes until the top is golden and bubbly.
    15. Serve hot and enjoy your delicious pierogi casserole!

    Crockpot:

    1. Layer sliced onions, chopped ham, sliced kielbasa sausage, and pierogies in a greased slow cooker.
    2. Continue layering until you’ve used all the ingredients or reached your desired amount.
    3. In a separate bowl, whisk together heavy cream and sour cream.
    4. Pour the cream mixture over the pierogi layers in the slow cooker.
    5. Sprinkle shredded cheese over the top.
    6. Cover and cook on low for 4-6 hours or cook on high for 3-4 hours, until pierogies are tender.
    7. Serve hot and enjoy!

    Oven:

    1. Preheat your oven to 375°F (190°C).
    2. Layer sliced onions, chopped ham, sliced kielbasa, and pierogies in a greased 9×13-inch baking dish.
    3. Continue layering until you’ve used all the ingredients or reached your desired amount.
    4. In a separate bowl, whisk together heavy cream and sour cream.
    5. Pour the cream mixture over the pierogi layers in the baking dish.
    6. Sprinkle shredded cheese over the top.
    7. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
    8. Remove the foil and bake for an additional 15 minutes, or until the cheese on top is melted and the pierogies are cooked.
    9. Serve hot and enjoy your delicious pierogi casserole!

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    Nutrition Information:
    Yield: 10 Serving Size: 1
    Amount Per Serving: Calories: 597Total Fat: 42gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 110mgSodium: 1283mgCarbohydrates: 33gFiber: 1gSugar: 4gProtein: 23g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    © Adventures of a Nurse
    Cuisine: American / Category: Instant Pot Recipes

    Pin This Recipe!

    Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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    43 Comments

    3. This perogies casserole looks so creamy and delicious. I pinned and stumbled so I can make it later! Thanks!!

      Reply

    4. A little confused as to why you put the instapot on saute and put the onion, sausage on etc. and layer it right away, and turn off and put on high pressure? Should I be sauteing the onion/sausage for a few minutes first all together before layering it? What is the purpose of having it on saute for just a few minutes wile assembling it in the instapot it it’s not really browning or cooking it per se. Does that make sense? Haven’t eaten yet, but I’m sure it will be great regardless. I just didn’t understand that part.

      Reply

      1. Supposedly it will help reduce time to bring your IP up to pressure if you turn on saute first. I worry I’d forget and wonder off for a bit.

        Reply

    5. I made this tonight exactly as written and it was very good. The sauce was very delicious and creamy, but almost too rich for my liking. Also, the amount of sauce was a bit too much. If I make this again, I would like replace the heavy cream with 1/3 cup of milk and reduce the amount of sour cream to 1/2 cup. I would also consider using chicken broth in the pot rather than plain water. Using one full pound of cheese was a bit too much for us, so I will probably reduce the amount of cheese next time and am going to consider adding a couple tbsp of nutritional yeast to help boost the lovely cheesy, tangy flavour – which would help bring the calories down to something a bit less artery clogging. I want to restate that the recipe is fine as it is, these changes are to my own personal tastes and health requirements; I only mention it for those who may also have similar tastes.

      Reply

      1. @Felicity, I agree. I make one similar to this but with less cheese and sour cream and I do use chicken broth not water gives it much better flavor. I like to use the low sodium both.

        Reply
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    27. OMG…this was soooo good. Very rich, creamy and a lot of sauce. I would only change the amount of sauce it makes by cutting back to half the amount of sour cream and heavy cream. But then again that may not be enough sauce so I will have to experiment. Husband love loved it. Enough for leftovers for lunch for work tomorrow.

      Reply

    28. I used chicken boullion instead of water and less cheese than was called for. I won’t be using boullion again… just a bit too salty, thankful I stopped grating when I was sick of it. I used about half a cup of extra sour Greek yogurt instead of the sour cream to reduce the volume of sauce… thus, I concentrated the salt factor. Kind of wish I measured the ingredients I dumped in for sauce because it was GOOD! Oh well, where’s the adventure in measuring stuff?

      I will be making this again and bet it will be even better with perogies that are not freezer burned.

      Reply

    29. I made it this afternoon. I had already started before I realized that I was out of pierogies! Subbed frozen tortellini and the fam loved it! Can’t wait to try again with pierogies. 🙂 Thank you!

      Reply
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    32. I made this for dinner tonight and it was awesome.

      I halved the recipe. Used lactaid fat free milk, light sour cream, probably about half the cheese the recipe called for (mostly cheddar and a little bit of pre shredded moz I wanted to use up). I also dumped in some baby spinach I wanted to finish. So dang good. I had to stop myself from going for thirds.

      Reply

    33. I want to make this but dairy is an issue in my family. Is there a version that I can do that has no dairy? I am new to using a pressure cooker and I am slowly adding things to cook in it.

      Reply

      1. IF Lactose is the issue se Lactose Free Milk or Cream, use LF plain Greek Yogurt to sub for sour cream

        hard cheeses like aged cheddar, parmesan are lower in lactose. Swiss Cheese has no lactose

        otherwise try coconut milk full fat, it gives a nice rich taste & no coconut flavour when cooked with other things,

        Reply

      2. I made this but veganised it 🙂 I used these ingredients for sauce. 1/2 cup soaked cashews, 2 cups broth, 1 teaspoon white miso paste, 1 garlic clove, a splash of lemon juice and 1/8 teaspoon salt in a blender. Blend until smooth and creamy. It came out great but there was a lot of sauce. I also blended in a half cup roasted rosemary potatoes I had to use up. The sauce was so yummy. We had them with carrot, mushroom and zucchini, and the onion. Served over mixed greens and green onions on top. The pierogies were perfectly cooked (Thanks Carla!)

        Reply

    34. hello..made this but used low fat milk combined with low fat sour cream and half the cheese.
      Now I had quite a bit left over…refrigerated it. Two days later we ate it with cooked chicken. WOW..so much better..the perogies soaked up the sauce and boy it was sooo good. Sort of like leftover lasagna which is always better like that. Also had cauliflower which sent well with the sauce. Try this…you wont regret it.

      Reply
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    38. Amazing! I substituted the water for beer though, added garlic, kraut, and a little deli mustard. Thank you for the amazing meal!

      Reply

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