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Pierogi Casserole Recipe with Bacon & Tomato

This is a modified version of Cooking Light's Bacon Pierogi Bake.  This Pierogi Casserole dish has less cream cheese and mushrooms added.  We also added more tomatoes and found if you slices them over the peirogi and add them to the oven, they cook nicely--kind of like tomatoes on pizza.  Some may opt for sprinkled chili pepper on top before baking too.  Serve with a salad for a complete meal.

Pierogi Casserole Ingredients

  • 1  (12-ounce) package frozen potato and cheese pierogies
  • 2  center-cut bacon slices, chopped
  • 3  garlic cloves, minced
  • 1/4  cup  (3 ounces) 1/3-less-fat cream cheese
  • 1/2 cup to 1.5 cups chicken broth
  • 1/2  cup  (2 ounces) shredded sharp cheddar cheese
  • 1/4  cup  thinly diagonally sliced green onions
  • 1  cup  chopped plum tomato
  • 1/2 cup chopped red bell peppers
  • 1/2 cup chopped mushrooms
  • 1/2  teaspoon freshly ground black pepper

***NOTE: The amount of chicken broth varies if you are using precooked (preboiled) pierogi.  Our pierogi is NOT precooked and absorbs quite a bit of liquid, so 1 cup chicken broth may not be enough.  If you buy other brands that are precooked, you need less broth.

How To Prepare

1. Preheat oven to 400°.

2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray or coat with butter. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.

3. Add garlic and mushrooms to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese and tomatoes. Cover.  Bake at 400° for 25-30 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, and pepper.  

There are 4 servings in this recipe!
 
**The recipe has been modified from an original recipe from Julianna Grimes, Cooking Light, DECEMBER 2010
 
 
 
 
 

Pierogi casserole

Hoping this is good. I am baking it all together....veggies, bacon Etc. I used a little extra chicken broth as I think a 1/2 cup may be a little too little. Should be interesting!

The recipe has got to be printed wrong

On the cooking light site it says 1/2 cup chicken broth. Here it says 2.5 cups. I think that may be the problem. I had the same issue following the recipe above and I have perogie soup still in my over after 20 minutes.

I will change the recipe

I will change the recipe then.  I do remember I used more than 1/2 cup of chicken broth and the original recipe (1/2 cup) was not enough, but with our pierogi, they really soaked up the broth.  I will change it to 1/2 cup to 1 cup.  I will try this recipe again since it has been years since we made it.

This pierogi recipe is not at

This pierogi recipe is not at all what I thought it would be. The runny "sauce" makes me wonder if this was even tried out before it was posted. 

Hi Nesha, Sorry to hear yours

Hi Nesha,

Sorry to hear yours didn't turn out.  Several things could have happened to your recipe. First, if you used precooked pierogi, then yes, the sauce will not soak up into the pierogi. Most frozen pierogi on the market is pre-boiled, then frozen. You have to make your own from scratch, on use a pierogi version like ours that is frozen Fresh. Also, we took this from Cooking Light's Bacon Pierogi Bake recipe.  But, of course we tried it--that is why you see the modifications.  Ours turned out like a little pizza.  I just didn't like the amount of cream cheese the original recipe used, took away from the flavor of the pierogi.  

Hope that helps!

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