Easy Perogie Casserole Recipe
This is the easiest perogie casserole recipe ever… incredibly rich, delicious, and bursting with cheesy perogie flavors that the whole family loves!
Too busy to make this right away?! Pin it for later! Pin this recipe to your favorite board on Pinterest and it’ll be waiting for you when you’re ready.
This easy perogie casserole recipe is a hit with the entire family. It makes a delicious, rich make ahead meal that serves a crowd!
I was inspired to create this dish when I witness my friend Tamara making a huge perogie casserole to feed all of our volunteers who helped with the Living Nativity last year. She simply used store bought, frozen perogies, layered them onto a sheet pan and topped them with a cream sauce, mennonite sausage and cheese before baking. The smell coming out of the church kitchen that day was divine!
I immediately went to work creating this Keto Cauliflower Perogie Casserole version for me while making this, the original recipe, for the family.
Ingredients you’ll need:
- 2kg pkg potato and cheddar perogies, frozen
- 300g mennonite sausage, sliced
- 1 yellow onion, sliced
- 5 Tbsp butter
- 10 Tbsp flour
- 1 cup heavy cream
- Salt and pepper
- 1 cup tex mex cheese, shredded
- 2 green onion stalks, diced
How to make this easy perogie casserole recipe:
1. In a medium frying pan, saute onion and sausage over medium heat until onion is opaque.
2. Melt butter in a sauce pan over medium heat, add flour whisking constantly until combined.
3. Add cream to the sauce pan, mix well and bring to a boil stirring frequently. Remove from heat when the mixture begins to boil and thicken. Add salt and pepper to taste.
4. Place perogies in a 9×11″ baking dish, from frozen. Top with onion, sausage and pour cream sauce overtop.
5. Sprinkle entire dish with shredded cheese and bake at 350 for 30 mins.
6. Top with green onions and serve.
This post contains affiliate links.
Kitchen essentials for cooking:
- I love using these non-stick pots and pans for all of my sauteing.
- These silicone spatulas are perfect for mixing and stirring food.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These rubbermade containers are perfect for storing and packing food.
This recipe is perfect for large families or those who like to plan ahead. It’s super easy to make ahead of time and freeze to use later. I simply prepare as instructed, cover the dish in plastic wrap and place it in the freezer for up to two months.
Then when we are ready to use this dish, I place it from frozen into the oven and bake as usual. I have made this recipe numerous times for friends and family in need and it’s always a hit!
What’s also great about this recipe is that it’s easily adapted to be low carb by replacing the perogies with cauliflower. So when I am meal planning for the week I make a keto version for me and this traditional perogie version for the rest of the family. And it requires very little extra effort on my part. Win, win!
If you love this easy perogie casserole recipe, please give it a five star review and help me share it on Facebook and Pinterest!
Easy Perogie Casserole Recipe
This easy perogie casserole recipe is a hit with the entire family. It makes a delicious, rich make ahead meal that serves a crowd!
Ingredients
- 2kg pkg potato and cheddar perogies, frozen
- 300g mennonite sausage, sliced
- 1 yellow onion, sliced
- 5 Tbsp butter
- 10 Tbsp flour
- 1 cup heavy cream
- Salt and pepper
- 1 cup tex mex cheese, shredded
- 2 green onion stalks, diced
Instructions
1. In a medium frying pan, saute onion and sausage over medium heat until onion is opaque.
2. Melt butter in a sauce pan over medium heat, add flour whisking constantly until combined.
3. Add cream to the sauce pan, mix well and bring to a boil stirring frequently. Remove from heat when the mixture begins to boil and thicken. Add salt and pepper to taste.
4. Place perogies in a 9x11" baking dish, from frozen. Top with onion, sausage and pour cream sauce overtop.
5. Sprinkle entire dish with shredded cheese and bake at 350 for 30 mins.
6. Top with green onions and serve.
