I love pierogies. Considering my European background, I think I would be a disgrace to my ancestors if I did not appreciate the common pierogi, and while I’ve never made them from scratch myself, I do purchase them, frozen, from a local Dutch marketplace.
It blows my mind to acknowledge how many people out there have never had a pierogi and therefore the inexplicable pleasure that accompanies consuming them. You really can’t go wrong with a pierogi, so when I came across a recipe from delish.com for a Pierogi Casserole, naturally, I was intrigued. Check it out.
“Ingredients
- 2 Tbsp. extra-virgin olive oil, divided
- 2 lb. potato pierogi (or your favorite frozen pierogi flavor), divided
- 1 (10.5-oz.) can cheddar cheese soup or cream of mushroom soup
- 8 oz. cheddar, shredded, divided
- 15 oz. farmer’s cheese or ricotta, divided
- 1 (5-oz.) pkg. fresh or frozen spinach, thawed, drained, divided
- 1/2 medium yellow onion, thinly sliced, divided
- 1 (12-oz.) pkg. smoked kielbasa sausage, thinly sliced, divided
- Kosher salt
- Thinly sliced scallions, for serving
“Directions
-
- Step 1Preheat oven to 375°. Grease a 13″ x 9″ or 11″ x 7″ baking dish with 1 tablespoon oil. Arrange 12 pierogi to cover bottom of prepared dish.
- Step 2In a medium bowl, mix soup and three-quarters of cheddar. Pour half of soup mixture over pierogi. Crumble half of farmer’s cheese over pierogi. Sprinkle with half of spinach, half of onion, and half of sausage; season with salt.
- Step 3Repeat with remaining pierogi, soup mixture, farmer’s cheese, spinach, onion, and sausage, then top with remaining one-quarter of cheddar; season with salt. Drizzle with remaining 1 tablespoon oil.
- Step 4Bake casserole until heated through and bubbling, about 45 minutes.
- Step 5Heat broiler. Broil, watching closely, until top is crispy, about 3 minutes. Top with scallions,” the recipe states.
Whether you’re a fan or not, you can’t deny that this Pierogi Casserole checks all of the boxes.
Photo by Eugen Kucheruk on Unsplash
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