Baked Pierogi Casserole Recipe

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Course: Main Dishes

Cuisine: Polish

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings:

Author: Jennifer Stewart

Preheat the oven to 350°F and spray a 9×9 baking dish with nonstick cooking spray.
In a large skillet over medium heat, melt butter and brown the frozen pierogis and diced onions in two batches. Set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, beaten eggs, salt, and pepper.
To assemble the casserole, start by layering half of the pierogis on the bottom of the prepared dish.
Add 1/3 of the ricotta mixture, 1/3 of the kielbasa, and 1/3 of the cheddar cheese. Repeat with the remaining pierogis and other ingredients, finishing with a layer of cheese on top.
Cover the casserole with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden brown and bubbly.
Let the casserole cool slightly before topping with sliced green onions and serving. Enjoy!

Spray the baking dish with nonstick spray for easy cleanup. The cheese will stick to the sides and be hard to clean off later.
Thaw frozen pierogis slightly before browning. They'll cook more evenly in the pan and won't release as much water.
Work in two batches when browning pierogis and onions. Crowding the pan steams them instead of browning.
Let the browned pierogis cool slightly before layering. Hot pierogis can scramble the eggs in the ricotta mixture.
Shred cheese from a block for better melting. Pre-shredded cheese contains anti-caking agents that keeps it from melting and can make the topping "grainy" in texture.
Don't skip the eggs in the ricotta mixture. They help everything set properly so the casserole slices cleanly.
Cover with foil for the first 40 minutes to prevent the top from browning too fast. The inside needs time to heat through.
Top with sliced green onions, sour cream, or crispy bacon right before serving for extra flavor and texture.