Baked Perogy Casserole
This delicious casserole combines all the elements of a classic perogy dinner into a one-dish weeknight wonder.
Equipment
- 13x9" 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 9x13 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.
- 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.
- 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.
- Enjoy!
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).