Well now, let me tell you about this here pierogi casserole. It’s real easy to make, even for an old woman like me. You don’t need no fancy stuff, just some good ol’ pierogies and some cream of mushroom soup. That’s the main thing, you see.
What you gotta have for this pierogi casserole, that’s what we’ll talk about first. You need them pierogies, the potato and cheese ones are my favorite, but you get whatever you like. Make sure you got enough, two of them 16.5-ounce packs should do it. Then you need that cream of mushroom soup, two cans of that stuff. It makes it all creamy and good. And some onions, one big one or two little ones, whatever you got. Butter, gotta have butter, about a quarter cup. And some sour cream, about half a cup, give or take. Oh, and some shredded cheese, about a cup or so, and some salt and pepper, just a pinch of each.
Now, let’s get to cookin’. First thing you gotta do is heat up your oven. Put it on 375, that’s what the recipe says. Then you gotta grease your pan. I use a big ol’ glass pan, about 13 by 9, but you can use whatever you got. Just rub some oil or butter in it so the pierogies don’t stick.
- First, heat the oven to 375 degrees.
- Then, grease a 13×9 inch baking dish.
- After that, arrange 12 pierogies to cover the bottom of the dish.
Then you take them pierogies and put ‘em in the pan. Just lay ‘em out flat, don’t need to be fancy. Twelve pierogies should cover the bottom, but if you got a smaller pan, just use less. You know, just enough to cover the bottom.
Next, you gotta cook them onions. Chop ‘em up small, don’t want no big chunks in there. Melt that butter in a pan, a big frying pan, you know, the one you use for everything. Throw them onions in there and cook ‘em till they’re soft, not burnt, just soft. Takes about five minutes or so, maybe a little more if your stove ain’t so hot.
Then you dump that cream of mushroom soup in with the onions. And the sour cream too. Stir it all up good, till it’s all mixed together. And add that cheese, most of it, save a little bit for the top. And don’t forget the salt and pepper, just a pinch of each, don’t go overboard now.
Now you pour that soup mixture all over the pierogies in the pan. Spread it out even, so all them pierogies get covered. And then you sprinkle the rest of that cheese on top. That’s it, you’re done getting it ready. Easy peasy, like I said.
Now you put that pan in the oven. Let it bake for about 35 minutes. You’ll know it’s done when it’s all bubbly and the cheese is melted and golden brown. Just keep an eye on it, you don’t want it to burn.
And that’s all there is to it. A good, hot meal, ready in under an hour. This pierogi casserole with cream of mushroom soup is perfect for a weeknight dinner, or you can take it to a potluck, everyone always loves it. It’s real fillin’ too, you won’t be hungry after eatin’ this.
You can make this ahead of time too, if you want. Just put it all together in the pan, cover it up, and stick it in the fridge. Then when you’re ready to eat, just pop it in the oven. Might take a little longer to cook if it’s cold, but that’s alright.
Now, I like to serve this with a side of veggies, you know, green beans or peas or somethin’. Just to make it a little healthier. But you don’t have to, it’s good just by itself. And if you got any leftovers, they heat up good the next day. Just put ‘em in the microwave for a minute or two.
This easy pierogi casserole dinner only takes about 15 minutes to get ready, and then just 35 minutes in the oven. It’s a comforting dish, good for a cold night or anytime you want something warm and filling. And like I said, it’s real easy to make, even if you ain’t no fancy cook.
So there you have it, my pierogi casserole recipe. It ain’t nothin’ fancy, just good ol’ home cookin’. Give it a try, I think you’ll like it. And don’t be afraid to add your own little touches, you know, maybe some garlic or some bacon bits or whatever you like. That’s the best part about cooking, making it your own.
This recipe is also great because you can change it up to your liking. If you don’t have potato and cheddar pierogies, use whatever flavor you like. Some people like the sauerkraut and mushroom ones, or even the ones filled with meat. And if you don’t like sour cream, you can leave it out, or use cream cheese instead. It’s all up to you, just have fun with it.
Anyway, I gotta go now, got things to do. But you go on and make this here casserole, and let me know what you think. I bet you’ll love it. It’s a real crowd-pleaser, that’s for sure.
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