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Baked Perogy Casserole

Baked Perogy Casserole

This delicious casserole combines all the elements of a classic perogy dinner into a one-dish weeknight wonder.
Course Main Course
Cuisine Canadian
Keyword Casseroles, Easy Weeknight Dinner, One Dish Meal
Prep Time 15 minutes
Cook Time 35 minutes
Resting time 10 minutes
Total Time 1 hour
Servings 6 people
Calories 627 kcal
Author Cara

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

  1. Heat oven to 375°. Grease a 9x13 pan. Place perogies in 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.
    Baked Perogy Casserole Recipe
  5. 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
  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.
    Cheese on top of Baked Perogy Casserole
  7. Enjoy!

    Baked Perogy Casserole

Recipe 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).