Creamy Pierogi Casserole

  • Cooking spray
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ cup sour cream
  • ½ cup milk
  • ½ cup chicken broth
  • 1 tsp. cornstarch mixed with 2 tsp. cold water
  • 1 package (16 oz.) frozen pierogies
  • 4 green onions, chopped
  • 4 oz. cherry tomatoes, halved
  • 1 cup shredded cheddar cheese

Preheat the oven to 375°F. Coat a 9 x 7-inch baking dish with nonstick cooking spray, set aside.

In a large skillet over medium-high heat, sauté the garlic in the olive oil until fragrant, about 5 minutes.

Stir in the sour cream, milk, and chicken broth; bring to a boil. Reduce heat to medium-low and add the cornstarch slurry. Mix constantly until the sauce thickens. Remove from the heat.

Spread half of the sauce along the bottom of the baking dish. Arrange the pierogies over the top, shingling them to fit if necessary.

Sprinkle the green onions and cherry tomatoes over the pierogies. Spread the remaining sauce over the top, making sure all the pierogies are coated. Sprinkle the top of the casserole with the cheddar cheese.

Bake for 30 for 40 minutes until the top is golden brown and the sauce is bubbling around the sides of the dish. Let the casserole cool for 4 to 5 minutes before serving.

  • Yields: 4-6 servings
  • Preparation Time: About 1 hour
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