7-Layer Pierogi Casserole

Okay, friends, gather ’round because I’m about to share something truly special. Think lasagna, but instead of pasta, we’re talking about layers of creamy, Cheesy Potato and cheese. What are some of the best pierogies you’ve ever had?7-Layer Pierogi CWhat is comfort food at its finest? Growing up, my grandma always made pierogies for special occasions, but let me tell you, this is a very special occasion. What is a casserole? Is it a game changer?

What is pierogi casserole?

What is the meaning of “what exactlyis a 7-Layer Pierogi C? It’s essentially a deconstructed pierogi feast, baked into one glorious, layered dish. Think of it as pierogi lasagna, where frozen (or homemade, if you’re feeling ambitious!) pierogies replace the pasta sheets. It’s layered with a creamy, cheesy sauce, your favorite marinara or tomato sauce, and sometimes even some crispy bacon or sausage for extra flavor. The seven layers typically include the pierogies, the sauce (usually a combo of creamy and tomato-based), cheese (lots of cheese!), and any extras you want to throw in. The concept is simple: build, bake, and devour! This is a crowd-pleaser, and it’s a fantastic way to use up leftover ingredients you might have in your fridge.

Why you’ll love this recipe?

What are some good reasons to fall in love with a girl?7-Layer Pierogi C, but let me narrow it down to the essentials. First and foremost, the flavor is absolutely incredible! The creamy, cheesy pierogies combined with the tangy tomato sauce create a symphony of tastes that’s both comforting and exciting. What I love most about this is how incredibly simple it is to make. Seriously, if you can layer ingredients in a dish, you can make this casserole. It’s also incredibly budget-friendly, especially if you use frozen pierogies and pantry staples. Plus, it’s incredibly versatile! You can easily adapt it to your preferences by adding different types of cheese, sauces, or even vegetables. This one’s a lifesaver on busy nights, and the whole family will absolutely adore it. This reminds me of my other favorite casserole, a good old Chicken Pot Pie, but this one is faster and easier! Trust me, this recipe is a winner!

How do you make a 7-layer pierogi casserole?

Quick Overview

Making this 7-Layer Pierogi C is a breeze! Essentially, you’ll be layering frozen (or cooked) pierogies with a creamy cheese sauce and your favorite tomato sauce in a baking dish. A little cheese sprinkled between each layer, and on top, gives it that perfect cheesy golden brown crust. Bake it until bubbly and golden brown, and that’s it! The best part is, it only takes about an hour from start to finish, making it perfect for a quick and easy weeknight meal. This method is great because it’s so forgiving – you really can’t mess it up!

Ingredients

For the Pierogi Layers: For a
* 2 (16-ounce) packages frozen pierogies, potato and cheese filled work best! I usually grab Mrs. T’s, but any brand will do. You can even use homemade if you’re feeling ambitious. Thawing them isn’t necessary, just use them straight from the freezer.
* 1 tablespoon olive oil (if using uncooked pierogies, you will want to pan fry them in the oil)

What is Creamy Cheese Sauce?
* 4 tablespoons butter * 1/4 cup all-purpose flour * 3 cups milk (I’ve even used almond milk in a smoothie). What is the best way to use pinch? ) * 4 cups shredded cheddar cheese, divided (sharp cheddar gives the best flavor! ) * 1/2 teaspoon salt * 1/4 teaspoon Black Pepper *1/2 teaspoon garlic powder

What is the tomato sauce layer?
* 1 (24-ounce) jar of marinara sauce (your favorite brand! ) I like to use Rao’s, but even store-brand works well. How do I make homemade tomato sauce?

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). While the oven is heating, grease a 9×13 inch baking dish with cooking spray or butter. How do you prevent a casserole from sticking to your hands? I always do this before I start anything else, so it’s ready to go when I need it!

Step 2: Cook Pierogies (Optional)

This step is only needed if you are using raw pierogies. How do you cook pierogies in olive oil? This step is not needed if your pierogies are precooked.

Step 3: Make the Creamy Cheese Sauce

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (this is called a roux). Slowly whisk in the milk, making sure to break up any lumps. Continue to whisk until the sauce thickens, about 5-7 minutes. Reduce the heat to low, and stir in 3 cups of the shredded cheddar cheese, salt, pepper, and garlic powder. Stir until the cheese is melted and the sauce is smooth. I always taste the sauce at this point and adjust the seasoning if needed. Sometimes I add a pinch of red pepper flakes for a little kick!

Step 4: Layer the Casserole

What is the fun part? Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange half of the pierogies in a single layer over the sauce. Half of the cheese sauce is spread over the pierogies. Spread it evenly. Sprinkle with 1/3 cup of cheddar cheese. Repeat layers: 1 at a time. What are the ingredients for marinara sauce, remaining pierogies, cheese sauce and another 1/3 cup of cheddar cheese? Don’t be afraid to experiment with your layers! Sometimes I add a layer of sautéed onions and peppers for extra flavor.

Step 5: Bake

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the casserole is bubbly and the cheese is melted and golden brown. Keep an eye on it during the last few minutes to make sure the cheese doesn’t burn. Every oven is different, so adjust the baking time as needed.

Step 6: Cool & Serve

Let the casserole cool for at least 10 minutes before slicing and serving. This will allow the cheese to set slightly and make it easier to cut. If you try to cut it too soon, it will be a melty mess! I usually serve it with a dollop of Sour Cream or Greek yogurt and fresh parsley.

What should I serve it with?

This 7-Layer Pierogi C is pretty much a complete meal on its own, but if you’re looking to round it out, here are some suggestions. For a light lunch, serve it with a simple green salad with a vinaigrette dressing. The acidity of the dressing will cut through the richness of the casserole. If you’re serving it for dinner, roasted vegetables like broccoli, asparagus, or Brussels sprouts would be a great addition. My family also loves it with a side of Garlic Bread for soaking up all that delicious sauce! And if you’re feeling fancy, a glass of crisp white wine would be the perfect pairing.

How do I make a 7-Layer Pierogi Casserole?

Over the years, I’ve learned a few tricks to make this.7-Layer Pierogi C even better. First, don’t overcook the pierogies if you choose to precook them. You just want them to be lightly browned, not fully cooked, as they will continue to cook in the oven. Also, when making the cheese sauce, be sure to whisk constantly to prevent lumps from forming. If you do get lumps, you can strain the sauce through a fine-mesh sieve to remove them. I’ve found that using a combination of cheddar cheese and mozzarella cheese gives the best flavor and texture. The cheddar adds sharpness, while the mozzarella adds stretchiness. If you want to add some extra flavor to the casserole, try sautéing some onions, garlic, and peppers before layering them in. This adds a nice savory element. And finally, don’t be afraid to experiment with different sauces and toppings! This casserole is a blank canvas, so get creative and have fun!

What are some Storing and Reheating Tips?

If you have any leftovers from your meal, what would you do7-Layer Pierogi C (which is rare in my house!), you can store it in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out. To reheat, you can either microwave individual portions or reheat the entire casserole in the oven. To reheat in the oven, preheat to 350°F (175°C), cover the casserole with foil, and bake for 20-25 minutes, or until heated through. If you’re microwaving, start with 1-2 minutes and add more time as needed. You can also freeze the casserole for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. To thaw, transfer it to the refrigerator overnight. Reheat as directed above. Make sure the internal temperature reaches 165°F (74°C) before serving.

What are some frequently asked questions?

How can I make this gluten free?

Absolutely! Just use gluten-free pierogies and a gluten-free all-purpose flour blend for the cheese sauce. You may need to adjust the amount of milk slightly to get the right consistency for the sauce. I’ve tested it with Bob’s Red Mill gluten-free flour, and it works great!

Do I need to cook pierogies before assembling the casserole?

Can you use frozen pierogies straight from the freezer? They will cook through as the casserole bakes. Why do some people prefer to sauté their veggies first? Is it up to you?

Can you add meat to a casserole?

Definitely! Cooked bacon, sausage, or ground beef would be delicious additions. Just add them in between the layers along with the sauce and cheese. My family loves it with crumbled Italian sausage!

How can I make this vegetarian?

This recipe is already vegetarian! Just make sure your pierogies are vegetarian-friendly (some may contain meat). You can also add vegetables like spinach, mushrooms, or zucchini for extra nutrients.

Can I use a different type of cheese?

Of course! Feel free to experiment with different cheeses. Mozzarella, provolone, Monterey Jack, or even a blend of Italian cheeses would all be delicious. Just make sure it’s a cheese that melts well.

Final Thoughts

I hope you give this 7-Layer Pierogi Casserole a try! It’s a guaranteed crowd-pleaser, and it’s so easy to make. It’s the perfect comfort food for a chilly evening, and it’s a great way to use up leftover ingredients. If you’re a fan of easy, cheesy casseroles, you might also enjoy my Creamy Tomato Pasta Bake! Let me know in the comments below if you try this recipe and what variations you come up with. Happy baking!

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