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Easy Baked Perogy Casserole Recipe

Baked Perogy Casserole is a delicious one-dish meal with all the ingredients from a classic Perogy Dinner together in one mouthwatering casserole!

Baked Perogy Casserole

Growing up in Canada, the humble perogy (also spelled pierogi or perogie) was a quintessential part of our Canadian diet. I knew many people who made theirs right from scratch. Not me, though: I always thought the point of perogies was to have an inexpensive but delicious meal that could be ready in minutes, so I’ve never attempted the time consuming (but delectable) task of creating mine from scratch since they were so readily available in the frozen aisle at the grocery store.

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Now that I live in the United States, perogies can be a little harder to come by, so I normally try to bring back frozen ones whenever I am traveling back from a visit to my family. If you aren’t fortunate enough to be able to obtain true Canadian perogies, I have found that Wal-Mart sells a pretty good version, and you may be able to find them at your local grocer as well, depending on where you live. If all else fails, and you are feeling adventurous, you could certainly try your hand at making a batch from scratch sometime! You can check out a detailed tutorial from Let The Baking Begin here.

Once you’ve got your hands on some perogies, whether store-bought or homemade, you are good to go! This casserole combines all the elements of a classic perogy dinner – perogies (of course), fried onions, sausage, and sour cream –  into a one-dish weeknight wonder.

This recipe was originally published in March 2020 and was updated April 2021

What you’ll Need to Make Baked Perogy Casserole:

1 package (907 gram/2lb.) frozen perogies, thawed

¼ cup butter

1 medium onion, diced

1 lb. fully cooked sausage, such as Kielbasa

1 ½  cups low sodium chicken broth*  see note below

1 cup sour cream

1 cup sharp cheddar cheese, grated

Fresh ground black pepper

Directions For making Baked Perogy Casserole:

  1. Heat oven to 375°. Grease a 9×13 pan. Place thawed perogies in the pan.
  2. In a skillet, melt the butter over medium-high heat, then add the diced onions and sauté until the onions begin to turn translucent, about 5 minutes, stirring frequently.
  3. In the meantime, cut the sausage into bite-sized pieces (I like to use kitchen shears for this job!), and scatter over top the perogies.
  4. Once the onions are sautéed, spread them over top of the perogies and sausage.
  5. In a medium bowl, whisk together the sour cream and chicken broth. Pour over top of the perogies mixture. Sprinkle with pepper to taste, then sprinkle the cheese over top and place in the heated oven.
  6. Bake uncovered for 35 minutes or until casserole is heated through, bubbly, and cheese is melted and beginning to brown on top. Let stand for ten minutes before serving.
Baked Perogy Casserole
Pour the sour cream and broth mixture over the perogies, sausage and fried onions.
Baked Perogy Casserole
Sprinkle everything with fresh ground black pepper
Baked Perogy Casserole
Add the grated sharp cheddar cheese, and pop it all in the oven
Baked Perogy Casserole
Dinner is ready!


Baked Perogy Casserole

Baked Perogy Casserole

Cara
This delicious casserole combines all the elements of a classic perogy dinner into a one-dish weeknight wonder.
Prep Time 15 mins
Cook Time 35 mins
Resting time 10 mins
Total Time 1 hr
Course Main Course
Cuisine Canadian
Servings 6 people
Calories 627 kcal

Equipment

  • 13×9″ baking dish

Ingredients
  

  • 1 package 907 gram/2lb. frozen perogies, thawed
  • ¼ cup butter
  • 1 medium onion diced
  • 1 lb. fully cooked sausage such as Kielbasa
  • 1 ½ cups low sodium chicken broth
  • 1 cup sour cream or plain yogurt
  • 1 cup sharp cheddar cheese grated
  • Freshly ground black pepper

Instructions
 

  • Heat oven to 375°. Grease a 9×13 pan. Place perogies in pan.
  • In a skillet, melt the butter over medium-high heat, then add the diced onions and sauté until the onions begin to turn translucent, about 5 minutes, stirring frequently.
  • In the meantime, cut the sausage into bite-sized pieces (I like to use kitchen shears for this job!), and scatter over top the perogies.
  • Once the onions are sautéed, spread them over top of the perogies and sausage.
    Baked Perogy Casserole Recipe
  • In a medium bowl or measuring cup, whisk together the sour cream and chicken broth. Pour over top of the perogies mixture. Sprinkle with pepper to taste, then sprinkle the cheese over top and place in the heated oven.
    Sour cream mixture for Baked Perogy Casserole
  • Bake uncovered for 35 minutes or until casserole is heated through, bubbly, and cheese is melted and beginning to brown on top. Let stand for ten minutes before serving.
    Cheese on top of Baked Perogy Casserole
  • Enjoy!
    Baked Perogy Casserole

Notes

I have found that various brands of perogies absorb moisture differently while cooking. Depending on what brand you use, you may have extra liquid at the bottom of the pan once the baking time is done. Don’t worry about this: the sauce is delicious and will thicken as the perogies are served up. If you find that you have more sauce than you would like, make a note of that and simply decrease the liquid by 1/2 cup intervals the next time you make Baked Perogies (providing you are using the same brand the next time).
Keyword Casseroles, Easy Weeknight Dinner, One Dish Meal

If you’ve tried this recipe and love it, please rate it, pin it so that you can find it easily next time you want to make it, and feel free to share it with others!

Happy cooking,

—>Looking for something for your sweet tooth? Check out this recipe for Candy Cane Whipped Shortbread!

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6 Comments

  1. 5 stars
    Love this recipe! So easy and good. My husband cannot have onions, so I sauté broccoli florets in the butter instead and put them on top of the sausage. It is excellent and adds a vegetable to the dish. Win, win!

  2. 4 stars
    Very nice and quick. I used left over perogies (never sure what to do with them the next day) and used some left over meat on top instead of the sausage. It was very tasty! Will make it again for sure.

    1. Hi Josie, thanks for taking the time to leave a review. I’m glad you enjoyed this recipe. Using leftover meat in place of the sausage sounds like a great idea. Thanks for sharing!

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