This Cheesy Pierogi Casserole is layered with classic cheddar cheese mashed potato filled dumplings, alfredo sauce, green onions, bacon, and plenty of shredded mozzarella and cheddar cheese.
This family favorite recipe is a cinch to put together using frozen pierogies and your favorite jarred alfredo sauce. This recipe takes less than 15 minutes to prep, so it is easily doable on a weeknight. It is a filling meal all by itself, but if I have company over, I like to serve it with a fresh garden salad or Fruit Salad. You are going to love this fun, easy, and delectable dish.
Why this recipe works
- This fast and easy casserole uses premade frozen pierogies and your favorite jarred alfredo sauce, making this delectable, easy dinner recipe good for busy families that want to put a home-cooked meal on the table.
- Comfort food never tasted so good. You won’t receive any complaints on this one from the peanut gallery. You will only receive honest-to-goodness compliments and requests for seconds.
- All the ingredients are easily found at your local grocery store. This recipe is filled with tasty, easy-to-find, economically friendly ingredients.
How to make Cheesy Pierogi Casserole
Start by spraying a large baking dish with nonstick cooking spray. Then layer half of the frozen pierogies in the casserole. Next, spoon half of the alfredo sauce on top. Next, sprinkle with crispy chopped bacon, chopped green onions, and some shredded mozzarella and cheddar cheese. Now 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.
Then cover with aluminum foil and bake for about 15 minutes. Remove the foil and continue baking for another 20-25 minutes or until the cheese is melted and the casserole is bubbly and cooked through.
Recipe notes and tips
- Frozen pierogies are available in the freezer section of most grocery stores.
- For ease in cleaning, grease the casserole dish.
- You don’t have to pre-boil the pierogies. They will cook just fine layered with the sauce and the cheese.
- You can use any combination of creamy melting cheese that you like. I think the mozzarella and cheddar combo tastes best with the alfredo sauce.
- Replace the bacon with browned Italian sausage, smoked kielbasa, or ham.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The recipe reheats well in the microwave at reduced power.
- To freeze this casserole, first cool completely, then cover with two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for yo to 2 months. Thaw in the fridge overnight and reheat in the oven at 300 degrees for about 20-25 minutes or in the microwave at reduced power.
Recipe flavor variations
- Chicken Bacon Ranch – omit the alfredo sauce and replace with 8 ounces cream cheese mixed with 1/2 cup bottled ranch dressing. Continue with the rest of the recipe but add 1 1/2 cups of diced cooked chicken to the layers.
- Jalapeno Popper – omit the alfredo sauce and replace it with 8 ounces of cream cheese mixed with 1/2 cup salsa. Continue with the rest of the recipe but add 1/4 cup sliced or Pickled Jalapenos to the layers and replace the mozzarella with Monterey Jack Cheese.
- Garlic Onion – saute onion and garlic in butter and add to the layers. Proceed with the rest of the recipe as written.
Ingredients
- 2 lbs frozen cheddar cheese pierogies
- 1 15 ounce jar alfredo sauce
- 8 pieces crispy cooked bacon chopped
- 2 green onions finely chopped
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- Kosher salt and black pepper to taste
- 1 teaspoon chopped fresh parsley
