Pierogi Casserole

Print Recipe
5 from 1 vote

Pierogi Casserole

Prep Time15 mins
Cook Time45 mins
Course: Main Course
Keyword: kid friendly
Main Protein: Bacon, Vegetarian
Cooking Method: Oven, Slow Cooker
Servings: 5
Calories: 464kcal


  • 16-20 pierogies frozen
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 1/2 cup bacon cooked, chopped
  • 1/4 cup evaporated milk
  • 10 oz. cream of mushroom soup
  • dash salt
  • dash pepper
  • 1/3 cup cheddar cheese shredded
  • 1 large (gallon) freezer bag or reusable silicone bag
  • 1 medium (quart) freezer bag


Assembly Instructions:

  • Place pierogies, onion, red pepper, bacon, salt and pepper in a large freezer bag.
  • Add the cream of mushroom soup and evaporated milk to a bowl. Whisk together the two ingredients until well combined.
  • Pour the sauce over the other ingredients in the freezer bag. Squish the bag to combine the sauce and other ingredients. Remove excess air from the bag and seal it.
  • Put the shredded cheese in medium freezer bag and seal.
  • Staple the bag of cheese to large bag above the seal and place in the freezer.

Oven Cooking Instructions:

  • Thaw.
  • Preheat the oven to 350° and grease a casserole dish with nonstick cooking spray.
  • Dump the ingredients in the larger freezer bag into the casserole dish. Top with the shredded cheese.
  • Bake the casserole for 45 minutes, until the sauce is bubbly and the cheese on top is melted.

Slow Cooker Instructions:

  • Thaw.
  • Dump large bag into slow cooker. Top with the cheese.
  • Cook on low for 4 hours or on high for 3 hours.


Easily make this vegetarian by omitting the bacon or substituting with imitation bacon bits.


Calories: 464kcal | Carbohydrates: 34g | Protein: 10g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 39mg | Sodium: 799mg | Potassium: 198mg | Fiber: 3g | Sugar: 6g | Vitamin A: 852IU | Vitamin C: 39mg | Calcium: 119mg | Iron: 2mg