This delicious perogy casserole is potato and cheddar pierogis layered with a creamy, delicious, meat and veggie sauce and covered with cheese!

With sour cream, mushrooms, onion soup mix, garlic, and bell peppers, the sauce is so tasty! The ground beef adds protein to make this a balanced and complete casserole recipe!

Don’t be scared off by the long list of ingredients. They are all easy to find and most people have these ingredients in their pantry or refrigerator already. This ground beef casserole can be made with many different variations so if you don’t have one or two of the ingredients listed you can substitute for them. Let me know if you make this recipe and try any of the variations or substitutions. 🤗

This pierogi casserole is a totally simple meal to make. Plus, perogy casserole is terrifically tasty! A cheesy, creamy sauce with ground beef, garlic, celery, bell pepper, and mushrooms surround the perogies. Cheddar cheese melted on the top of the layers boosts the deliciousness! This simple meal can be made ahead and frozen to heat and serve at a later time.

I use frozen cheddar or bacon perogies in this casserole. If you have access to fresh pierogis, they will also work fine. The ground beef and vegetables can make this a one dish supper. I usually serve a salad with this Delicious Perogy Casserole. This is a yummy make ahead dinner recipe for a busy life!

Perogy or Pierogi?

The original spelling for perogies is pierogi. And the singular form is actually pierog. This is the traditional Polish spelling. Of course there are as many different spellings as there are countries that claim these tasty potato filled dumplings! I am used to the Canadian spelling which is perogy and perogies for the plural form.

Homemade Pierogi for delicious perogy casserole?

When my husband and I were first married, we had lots of time and homemade perogies was one of the recipes we learned to make together. Our pierogi were simple, with cooked onions, mashed potatoes and a homemade dumpling wrapper. Homemade perogies are the best, there is really no comparison. But, for this perogy casserole, it is totally fine to use the frozen store bought perogies. The sauce is so flavorful that you wouldn’t appreciate the amazing flavor of homemade pierogi even if you had them.

Make ahead instructions

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Substitutions for Delicious Perogy Casserole

• You could use any type of ground meat.
• Or, make this pierogi casserole vegetarian, by leaving the meat out.
• Use bacon, sausage or ham instead of the ground beef, but do reduce the onion soup mix or it may be too salty.
• You could use raw onions and a Tablespoon of beef bouillon instead of the onion soup mix.
• Add your favorite veggies, chopped and cooked with the ground beef.

History of Perogies or Pierogis

The exact history of perogies is as disputed as how to spell the word. Whether Polish or Ukrainian pierogis, or Canadian perogies, it is commonly agreed that these delicious dumplings originated in Europe. These potato or cheese filled dumplings are made with unleavened dough enclosing a sweet or savory filling and then boiled in water. Filled dumplings originated in China, then spread throughout Europe by the 1500s. In Poland, pierogis were first considered peasant food, then became popular throughout all ranks of society. They are a popular national dish in Ukraine, served regularly and for special celebrations! Here in America, we also love perogies (however you like to spell it) and eat them in so many different varieties and methods.

For more about the Canadian history of pierogis click this link: Canadian history of pierogis

Ingredients for Delicious Perogy Casserole

• Extra Lean Ground Beef: Could use any kind of ground meat. Lean is best so that you don’t have to drain the fat.
• Vegetables: Garlic, Celery, Bell Pepper, Mushrooms.
• Onion Soup Mix: Powdered, the instant french onion soup mix, I usually use the No Name brand and it is great.
• Flour: To thicken the sauce.
• Milk: For the sauce. If you want a richer base, cream is fine.
• Garlic Powder:
• Onion Powder:
• Cheddar Cheese: Grated, sharp cheddar gives the most flavor.
• Sour Cream: This adds to the creaminess.
• Perogies: Frozen, any flavor will do.

How to Make Delicious Perogy Casserole

1.In a large saucepan, cook the ground beef with the garlic, celery, bell pepper, and mushrooms until there is no red left in the meat and the vegetables are cooked thoroughly.

2. Add the onion soup mix and flour and stir.

3. Gradually add the milk, stirring until thickened.

4. Add the garlic powder, onion powder, and 1 cup of cheddar cheese. Stir to mix and melt the cheese, then remove from the heat. Add the sour cream and stir well.

5. Put a thin layer of the meat sauce in the bottom of a 9×13 inch casserole dish, then layer 25 pierogis on top. Layer 1/2 of the remaining sauce, spreading over the perogies. Cover with the remaining pierogis and then the last of the meat sauce. Cover with aluminum foil. Place the casserole dish on a large baking sheet. Bake at 350°F for 1 hour.

6. Take off the foil, and sprinkle the remaining cheese on the top.

7. Bake for another 20-30 minutes until the cheese is melted completely and starting to brown.

For Useful items to help make this recipe, check out my Amazon Shop.

Other tasty and easy casserole recipes to try!

Tasty Baked Lasagna

Creamy Baked Macaroni and Cheese

Deluxe Tatertot Casserole

Breakfast Hashbrown Casserole

Delicious Perogy Casserole

This delicious perogy casserole takes those little potato filled dumplings to the next level! Surrounded by a meaty, tasty, and creamy sauce that is made from scratch, humble pierogis turn into a complete and nutritious meal that will earn you so many compliments!

Author:RebekahCooking Method:BakedCuisine:EuropeanCourses:Lunch, Main CourseRecipe Keys:BeefCheesyHomemade

Print Recipe

Pin Recipe Baked

Prep Time20 minsCook Time90 minsTotal Time1 hr 50 minsDifficulty:IntermediateServings:8Calories:750Best Season:Suitable throughout the year

Ingredients

Servings

• 2 lb extra lean ground beef
• 2 clove garlic
• 1 Stalk celery
• 1 bell pepper
• 5 mushrooms
• 1 package onion soup mix (powdered)
• 6 tbsp flour
• 2 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 cup cheddar cheese (grated)
• 1 cup sour cream
• 45 perogies (frozen)

Instructions

Video

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1. Fry the ground beef in a large saucepan with the garlic, celery, bell pepper, and mushrooms until there is no red left in the meat and the vegetables are cooked thoroughly.

   

2. Add the onion soup mix and flour and stir.

   

3. Gradually add the milk, stirring until thickened.

   

4. Add the garlic powder, onion powder, and 1 cup of cheddar cheese. Stir to mix and melt the cheese, then remove from the heat. Add the sour cream and stir well.

   

5. Put a thin layer of the meat sauce in the bottom of a 9x13 inch casserole dish, then layer 25 pierogis on top. Layer 1/2 of the remaining sauce, spreading over the perogies. Cover with the remaining pierogis and then the last of the meat sauce. Cover with aluminum foil. Place the casserole dish on a large baking sheet. Bake at 350°F for 1 hour.

   

6. Take off the foil, and sprinkle the remaining cheese on the top.

   

7. Bake for another 20-30 minutes until the cheese is melted completely and starting to brown.

   

Nutrition Facts

Serving Size 5-6 perogies

Servings 8

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Amount Per Serving

Calories 750kcal

Calories from Fat 363kcal

% Daily Value *

Total Fat 40g62%

Saturated Fat 19g95%

Trans Fat 1.2g

Cholesterol 172mg58%

Sodium 1856mg78%

Potassium 867mg25%

Total Carbohydrate 60g20%

Dietary Fiber 3.1g13%

Sugars 5.2g

Protein 51.98g104%

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Vitamin A 35 IU

Vitamin C 24 mg

Calcium 51 mg

Iron 38 mg

Vitamin K 11 mcg

Thiamin 55 mg

Riboflavin 86 mg

Niacin 80 mg

Vitamin B6 52 mg

Folate 47 mcg

Vitamin B12 170 mcg

Pantothenic Acid 40 mg

Phosphorus 96 mg

Magnesium 25 mmol

Zinc 124 mcg

Selenium 117 mg

Copper 40 mg

Manganese 36 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make sure to place a baking sheet with sides under the casserole dish, to catch any spill overs.
• This casserole can be assembled, then frozen. (it will just need an extra hour of baking)
• Can use any flavor of perogies you like.
• There is no need to thaw the perogies before assembling and baking.
• To store leftovers, place in a sealed ovenproof dish in the refrigerator and when you want to eat the pierogi casserole, just warm it up in the oven at 350°F for 30 minutes.