Cheesy Chicken Pierogie Casserole Recipes

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CHEESY PIEROGI CASSEROLE

This Cheesy Pierogi Casserole is layered with classic cheddar cheese potato filled dumplings, alfredo sauce, green onions, bacon and plenty of shredded mozzarella and cheddar cheese. This family favorite recipe is a cinch to put together using frozen pierogies and your favorite jarred alfredo sauce. This recipes takes less than...

Provided by Beth Pierce

Categories     Casseroles

Time 45m

Number Of Ingredients 6



Cheesy Pierogi Casserole image

Steps:

  • 1. Preheat oven to 375 degrees. Grease 9×13 inch casserole dish (or equivalent sized dish)
  • 2. Layer half of the frozen pierogies in the casserole. Spoon half of the alfredo sauce on top. Sprinkle with half of the crispy chopped bacon, half of the chopped green onions, and half of the cheese. Layer the rest of the pierogies on top and spoon the rest of the alfredo sauce on top. Sprinkle with the rest of the chopped bacon, green onions and remaining cheese.
  • 3. Cover with foil and bake for 15 minutes. Remove foil and continue baking for another 15-20 minutes or until the cheese is melted and casserole is bubbly and cooked through.

2 lb frozen cheddar pierogies
1 jar(s) alfredo sauce
8 pieces crispy cooked bacon chopped
2 green onions finely chopped
1 c shredded mozzarella
1 c shredded cheddar

CHEESY PIEROGI CASSEROLE

This is my family's favorite casserole. No matter when my mom makes this it will not last to the next day.

Provided by LADDIE18

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h30m

Yield 6

Number Of Ingredients 11



Cheesy Pierogi Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly crispy, about 10 minutes.
  • In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook kluski at a boil until nearly tender, about 7 minutes. Drain.
  • Drain bacon slices on paper towels. Add onion to the bacon drippings in the skillet. Cook and stir over medium heat until softened, about 5 minutes. Add cabbage; reduce heat to low and simmer for 15 minutes.
  • Stir cottage cheese, Muenster cheese, dill, and salt into noodles. Add bacon, onion, and cabbage and mix well. Turn all ingredients out into a 3-quart baking dish.
  • Melt butter in the empty skillet and mix in bread crumbs to coat. Top noodle mixture with bread crumb mixture; sprinkle paprika on top.
  • Bake in the preheated oven until golden brown on top and heated through, 25 to 35 minutes.

Nutrition Facts : Calories 532 calories, Carbohydrate 40 g, Cholesterol 109 mg, Fat 28 g, Fiber 3.2 g, Protein 30.1 g, SaturatedFat 15.4 g, Sodium 947.9 mg, Sugar 4.3 g

½ pound bacon
1 (8 ounce) package kluski noodles
¾ cup chopped onion
4 cups shredded cabbage
1 (12 ounce) container cottage cheese
10 ounces Muenster cheese, cubed
¼ teaspoon dried dill weed
salt to taste
2 tablespoons butter
½ cup bread crumbs
¼ teaspoon paprika, or to taste

CHEESY CHICKEN & PIEROGIE CASSEROLE

I'm can't remember where I found this recipe but we've been making it for a few years. DH & kids woof it down like candy and there are never any leftovers!

Provided by SaltnPepa

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8



Cheesy Chicken & Pierogie Casserole image

Steps:

  • season chicken with salt & pepper to taste then cook chicken breasts in pan, cube & set aside.
  • saute diced onion in the butter in chicken pan.
  • cook spinach (I microwave it.) until thawed.
  • cook pierogies according to package.
  • mix chicken, onions, spinach & soup together in same pan as before.
  • spray large (9x13) casserole dish with oil.
  • layer pierogies, chicken mixture, & cheese in casserole dish.
  • top w/ cheese.
  • Bake in 350 degree oven for about 20 minutes & until cheese is melted.
  • Serve.

2 lbs of mrs.t's potato & cheddar pierogies
1/2 large onion
2 frozen boneless chicken breasts
2 cups spinach
1 tablespoon butter
10 1/2 ounces cream of mushroom soup
1 cup of shredded cheddar cheese
1 pinch salt & pepper

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