Perogy Casserole - Meal in One

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This is a meal-in-one easy casserole to make. Make ahead and keep it in the fridge until 1 hour before serving. Allow 15 minutes to let the cassserole dish get to room temperature before popping it into the oven. Add more or less veggies; vary the veggies. I like these veggies because it make a very attractive casserole.

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Ingredients [?]

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  • add   1 1/2 cups onions
  • add   1 cup cauliflower florets
  • add   sour cream
  • add   1 1/2 cups baby carrots
  • add   2 banana peppers
  • add   2 cups cheddar cheese
  • add   1 1/4 cups mushrooms
  • add   1 kg potato & cheese pierogies (cheddar)
  • add   1 teaspoon vegetable oil
  • add   salsa
  • add   1 1/2 cups broccoli florets
  • add   2 jalapeno peppers, finely chopped (optional)
  • add   16 cherry tomatoes
  • add   bacon bits (optional)


  1. Pop the perogies into boiling salted water; stir so they do not stick to the bottom of the pot; bring back to a boil and when they float to the top, add the carrots to the pot. Allow to cook for 5 minutes longer Drain carrots and perogies.
  2. Meanwhile heat a skillet, add 1 tsp oil and saute the onions and mushrooms until the onions are translucent. Add the peppers and saute another two minutes.
  3. Mix the perogies and onion mixture together.
  4. Pour into a lightly oiled large casserole dish (9"x14"x3").
  5. Arrange the tomatoes, broccoli, and cauliflower artistically on top of the perogies.
  6. Sprinkle evenly with the cheese.
  7. Cover and bake in a 350 degree fahrenheit oven for 30 minutes.
  8. Uncover and bake a further 15 minutes, allowing the cheese to slightly brown.
  9. Serve with salsa, sour cream and, if you wish, bacon bits. Just let everyone add their own at the table.