Cheesy Baked Pierogy Casserole Recipes

PIEROGI CASSEROLE

Steps:

• Preheat oven to 350 degrees. Coat a 2 quart casserole dish with cooking spray.
• In a large, heavy bottom skillet, melt butter over medium-high heat. Add half of the perogies and chopped yellow onion. When the first half is browned, remove and add second half.
• Fry until lightly browned. Remove to a bowl and allow to cool while preparing other ingredients.
• In a medium mixing bowl, stir together ricotta cheese, eggs fine sea salt and ground white pepper.
• In casserole dish, place a layer of perogies on the bottom in a single layer, trying to place together and avoid gaps the best you can. Some gaps are inevitable.
• Top with 1/3 ricotta mixture, 1/3 kielbasa and 1/3 shredded cheddar cheese. Repeat two more times ending with cheddar cheese and kielbasa.
• Loosely over with aluminum foil. Bake for 40 minutes.
• Remove aluminum foil and bake for an additional 10 minutes uncovered.
• Remove and allow to cool for 5 minutes. Top with scallions and serve.
• If you've tried this recipe, come back and let us know how it was!

CHEESY PIEROGI CASSEROLE

Steps:

• Preheat oven to 375 degrees. Grease 9×13 inch casserole dish (or equivalent sized dish)
• Layer half of the frozen pierogies in the casserole. Spoon half of the alfredo sauce on top. Sprinkle with half of the crispy chopped bacon, half of the chopped green onions, and half of the cheese. Layer the rest of the pierogies on top and spoon the rest of the alfredo sauce on top. Sprinkle with the rest of the chopped bacon, green onions and remaining cheese. Season with kosher salt and black pepper to taste.
• Cover with foil and bake for 15 minutes. Remove foil and continue baking for another 20-25 minutes or until the cheese is melted and casserole is bubbly and cooked through. Garnish with chopped fresh parsley.

CHEESY PIEROGI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly crispy, about 10 minutes.
• In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook kluski at a boil until nearly tender, about 7 minutes. Drain.
• Drain bacon slices on paper towels. Add onion to the bacon drippings in the skillet. Cook and stir over medium heat until softened, about 5 minutes. Add cabbage; reduce heat to low and simmer for 15 minutes.
• Stir cottage cheese, Muenster cheese, dill, and salt into noodles. Add bacon, onion, and cabbage and mix well. Turn all ingredients out into a 3-quart baking dish.
• Melt butter in the empty skillet and mix in bread crumbs to coat. Top noodle mixture with bread crumb mixture; sprinkle paprika on top.
• Bake in the preheated oven until golden brown on top and heated through, 25 to 35 minutes.