This Cheesy Baked Pierogy Casserole makes for a delicious and easy weeknight dinner. It’s loaded with Mrs. T’s Mini Four Cheese Medley Pierogies and a creamy cheese sauce, topped with a crispy breadcrumb gratin, and baked to golden perfection. And the best part – it’s ready in just 30 minutes!
This post is sponsored by Mrs. T’s® Pierogies. The opinions and text are all mine.
There’s nothing I love more than a warm, cheesy casserole. Talk about comfort food! And the only thing better is one that can be made in under 30 minutes.
This pierogy casserole is so simple to throw together, and only needs a handful of basic ingredients. It’s sure to be your new favorite weeknight meal.
I love these Pierogies!
When Mrs. T’s® Pierogies asked me to create a recipe using their new Mini Four Cheese Medley Pierogies, I couldn’t have been more excited. That’s because I’ve been cooking their pierogies for a long, long time.
In fact, there is almost always a box in my freezer. It’s one of our go-to easy dinners – I love to simply toast the pierogies and serve them with a little dollop of sour cream. So yummy!
So, I was really excited to find that they have several new varieties available at Publix. You’ll find them in the frozen section.
You can now take your pick of options like Mini Four Cheese Medley Pierogies, Loaded Baked Potato Pierogies, and Classic Cheddar Pierogies (check out all the varieties at the Mrs. T’s website and make sure to look for them on your next Publix trip!). You can also purchase here through Publix on Instacart!
They’re all deliciously stuffed with the stuff we love. And I love that they are so easy and quick to prepare. They can be boiled, baked, sautéed, fried, or even grilled!
And did you know that October 8th is National Pierogy Day? Yes, that’s a real thing! And it’s the perfect time to try out this recipe.
How to Make this Cheesy Pierogy Casserole
Grab a baking dish, and coat it with a non-stick cooking spray. Then add the Mrs. T’s Pierogies to the dish.
Next, add some broccoli florets. I used frozen broccoli, because it’s so convenient and tastes just as good as fresh in this dish.
In a mixing bowl, mix up the cheesy sauce. Simply combine softened cream cheese, sour cream, vegetable broth, and cheddar cheese. Whisk it all together, and add a bit of salt and pepper, to taste.
Next, pour the cheesy sauce over the pierogies, and toss until the broccoli and pierogies are well coated in the sauce.
Bake the casserole at 425 degrees Fahrenheit for 20 minutes.
While the casserole is baking, you can go ahead and prepare the breadcrumb topping. In a small bowl, combine the breadcrumbs with a drizzle of olive oil, salt, and black pepper.
When the casserole is done baking, remove it from the oven. Careful – it will be hot!
Sprinkle the pierogies with a bit more shredded cheddar cheese and the breadcrumb topping. Return it to the oven and broil for 1-2 minutes, just until the cheese is melted and the breadcrumbs are toasted.
Be careful not to leave it under the broiler too long, as you don’t want to burn the breadcrumb topping. Serve the casserole nice and hot for the best flavor!
Tips & Variations
Mix up the Pierogies – I used the Mini Four Cheese Medley pierogies and they were so delicious! I think the bite sized pierogies were simply perfect for a casserole. Try the other variations of Mrs. T’s Pierogies for a completely different flavor. The Loaded Baked Potato would be a great choice!
Use your Favorite Veggies – I opted for broccoli in this casserole because it’s a perfect match for cheddar cheese, and it’s my son’s favorite veggie! But you can feel free to mix it up and include your own favorite vegetables. Cauliflower or brussels sprouts would both work well and cook in a similar time as broccoli. You can also use fresh veggies instead of frozen, but they will cook a bit more quickly.
Softening the Cream Cheese – If you’re planning ahead, you can simply leave the cream cheese out at room temperature to soften. But if you’re like me, and dinner is a last-minute affair, you can also soften it in the microwave. Just place the cream cheese in a microwave safe bowl, and microwave in 20 second increments until it’s soft.
Cheesy Baked Pierogy Casserole
- 1 package Mrs. T’s® Mini Four Cheese Medley Pierogies
- 1 ½ cups Broccoli Florets frozen
- 4 oz Cream Cheese softened
- ½ cup Sour Cream
- ½ cup Vegetable Broth
- 1 cup Cheddar Cheese shredded, divided
- ⅓ cup Breadcrumbs
- 2 tbsp Olive Oil
- ½ tsp Salt plus extra to taste
- Black Pepper to taste
- Non-stick Cooking Spray
- Preheat oven to 425 degrees Fahrenheit.
- Spray an oven-proof baking dish with non-stick cooking spray.
- Add the pierogies and broccoli to the baking dish. Set aside.
- In a mixing bowl, whisk together the cream cheese, sour cream, broth, and ⅔ cup of cheddar cheese. Add salt and pepper, to taste.
- Pour cheese sauce over the pierogies and broccoli. Toss to coat.
- Bake 20 minutes.
- While casserole is baking, prepare the breadcrumb topping. In a small bowl, combine the breadcrumbs, salt, and a pinch of black pepper.
- Remove casserole from oven. Top with the remaining cheddar cheese and breadcrumb mixture.
- Return to the oven and broil for 1-2 minutes, just until the cheese is melted and the breadcrumb topping is toasted.
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