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Pierogie and Mushroom Casserole
Pierogie and Mushroom Casserole
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Quick and flavorful Pierogi and Mushroom Casserole - perfect for busy weeknights!
Ingredients:
  • cooking spray
  • 0.5 pound bacon, finely chopped
  • 3 large onions, diced
  • 2 tablespoons butter
  • 1 pound mushrooms, sliced
  • 4 (1 pound) packages frozen potato and cheese filled pierogies
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously coat a lasagna-size casserole dish with cooking spray, ensuring the bottom and sides are well covered.
  • In a large skillet, crisp bacon over medium-high heat until golden and cooked through, about 5 to 10 minutes. Place on a paper towel-lined plate to drain. Cook onion in the flavorful bacon grease until golden, about 5 to 10 minutes. Add onion to the bacon and remove excess grease from the skillet.
  • Heat butter in the skillet over medium-high heat. Cook mushrooms in the butter until golden and all liquid evaporates, 5 to 10 minutes.
  • Place a single layer of frozen pierogies at the bottom of the casserole dish, then evenly spread 1 can of condensed cream of mushroom soup. Layer bacon, onions, and mushrooms on top. Add remaining pierogies over the mushrooms, cover with the rest of the cream of mushroom soup, and finish with a generous topping of Cheddar cheese. Finally, cover the baking dish with aluminum foil before baking.
  • Bake in the preheated oven for 45 minutes, then remove foil and bake until casserole is golden and cheese is bubbling, 10 to 15 minutes more.

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