Baked Pierogi Casserole with Fried Onions
Baked Pierogi Casserole with Fried Onions
Experience a comforting Polish classic, pierogi ruskie, reimagined into a hearty baked casserole. Traditionally, pierogi ruskie are delicate dumplings filled with a savory mixture of mashed potatoes, farmer's cheese, and sautéed onions, then often boiled and served with a dollop of sour cream or fried bacon bits. This casserole rendition embraces that beloved flavor profile but transforms it into an effortlessly baked dish, perfect for family gatherings or a soul-warming weeknight meal. The process involves layering tender, pre-cooked pierogi with a rich, creamy sauce, and is crowned with a generous topping of golden-fried onions, which add a delightful crunch and depth of flavor. This method is a testament to the versatility of Polish cuisine, allowing beloved traditional tastes to be presented in a new, accessible format for modern kitchens. It's a wonderful way to introduce the comforting essence of Polish comfort food to your table, offering a cheesy, savory, and deeply satisfying experience with every bite. Prepare to be enchanted by this delightful twist on a beloved Polish staple.
- Preparation time
- 45 min
- Cooking time
- 35 min
- Total time
- 1 hr 20 min
- Servings
- 6
Instructions
Prepare the Filling and Dough (if making from scratch)
- 1Mash the boiled potatoes until smooth. In a separate bowl, combine the farmer's cheese, finely chopped onion, egg, salt, and pepper. Mix well.
- 2Gradually add the flour to the mashed potatoes, mixing until a soft dough forms. Turn out onto a floured surface and knead gently for a minute or two.
- 3Roll out the dough thinly. Cut out circles and place a spoonful of the cheese mixture onto one half of each circle. Fold the dough over and crimp the edges to seal.
- 4Boil the pierogi in batches in salted water until they float, then cook for an additional 2-3 minutes. Remove with a slotted spoon and set aside.
Assemble the Casserole
- 1Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- 2In a small pan, melt 2 tablespoons of butter over medium heat. Add the sliced onions and sauté until golden brown and caramelized, about 15-20 minutes.
- 3While onions are caramelizing, prepare the creamy sauce. In a bowl, whisk together the sour cream, heavy cream, grated cheese, salt, and pepper. Stir in the remaining 2 tablespoons of butter, melted.
- 4Arrange the pre-cooked pierogi in a single layer in the prepared baking dish. If they are large, they can be cut in half. You can also arrange them in two layers if needed.
- 5Pour the creamy sauce evenly over the pierogi, ensuring they are well coated.
- 6Top the casserole with the caramelized fried onions.
Bake and Serve
- 1Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is lightly golden.
- 2Let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly.
- 3Serve hot, garnished with extra fried onions or a dollop of sour cream if desired.
Nutrition Information
- Calories
- 651 kcal
- Protein
- 25 g
- Fat
- 38 g
- Carbs
- 51 g
| Nutrient | Per serving |
|---|---|
| Calories | 651 kcal |
| Protein | 25 g |
| Fat | 38 g |
| Carbs | 51 g |
Tips
- For the creamiest sauce, use full-fat sour cream and heavy cream. Ensure all ingredients for the sauce are at room temperature.
- Don't rush the caramelization of the onions; low and slow heat yields the best flavor and color for the topping.
- This casserole is excellent served alongside a fresh green salad or a side of pickled cucumbers for a balanced meal.
