Baked Perogy Casserole is A delicious one-dish meal with all the ingredients from a classic Perogy Dinner together in one mouthwatering 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.
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.
Baked Perogy Casserole
Preparation time: 15 minutes Cooking Time: 35 Minutes Set Time: 10 minutes Total Time: 60 minutes Serves 8-10
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:
Heat oven to 375°. Grease a 9×13 pan. Place thawed perogies in the 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.
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.
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.
*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 up 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).