This casserole is quick and easy. It's great by itself or with soup or salad.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with the softened butter.

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  • Arrange the frozen pierogies into the prepared baking dish. Sprinkle the sauerkraut over top, then layer with the corned beef and Swiss cheese. Spread the salad dressing over the Swiss cheese, and sprinkle evenly with the bread crumbs. Wrap the dish with aluminum foil.

  • Bake in the preheated oven for 20 minutes. Remove the aluminum foil, and continue baking until hot and bubbly, 10 to 20 minutes more.

Nutrition Facts

826.6 calories; protein 29.1g 58% DV; carbohydrates 64.3g 21% DV; fat 51.7g 80% DV; cholesterol 112.1mg 37% DV; sodium 2061.7mg 83% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2011
This was so yummy! I used potato and onion peirogies and an additional cup of sauerkraut just because we like it so much. It is a great variation on my standard pierogie dinner. Read More
(16)

Most helpful critical review

Rating: 3 stars
01/24/2012
I made some mistakes & adjustments so not quite ready to review properly yet - giving a neutral so as to not skew the numbers. Wanted to log in now with a warning: single layer of perogies ONLY. Any that get "doubled up" become raw slimy pieces of dough. Willing to try this again properly and re-review. Read More
(2)
27 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/11/2011
This was so yummy! I used potato and onion peirogies and an additional cup of sauerkraut just because we like it so much. It is a great variation on my standard pierogie dinner. Read More
(16)
Rating: 5 stars
02/24/2011
This was very good. Very flavorful! Made exactly to recipe. Will make again when we get the craving for sauerkraut and corned beef. Thank you for sharing your recipe. Read More
(9)
Rating: 4 stars
02/16/2011
We thought this was pretty good. The flavors mixed well but I wish there would've been more pierogie for the amount of stuff that was on top. For the rye crumbs I toasted and crumbled pieces of rye bread - I ended up using at least a cup to cover the top and add a little crunch. It definitely takes the whole 40 minutes! Read More
(7)
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Rating: 5 stars
12/27/2011
for a 9x13 glass baking dish I ended up adding more to the recipe (so it made 8 servings). I doubled the amount of butter and sauerkraut. I ended up using 3 quarter pound deli sliced corned beef. Used 8 slices of Sargento's swiss cheese. An entire bottle of Wishbone's light thousand island dressing and mixed it with 1/3 cup of French's spicy brown mustard. Couldn't find rye bread crums so I baked 5 slices of rye bread separately at 350 degrees for 15 minutes to make it hardened. Broke up the bread and put it on after the mixture boiled for 10 minutes. DELICIOUS!!! Read More
(6)
Rating: 5 stars
06/26/2011
Really great for a quick and easy meal. I made mine in a 7X11 casserole dish which worked perfectly. I also used regular bread crumb instead of rye. Very good! Read More
(4)
Rating: 5 stars
03/17/2011
Just made this today and it's very good! I used potato and cheddar pierogies because that's all the store had. It did take a good 40 minutes to cook but well worth the wait! Read More
(4)
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Rating: 4 stars
08/17/2011
It was good. In addition to thousand island dressing I also added spicy brown mustard. Next time I will add more dressing/mustard and some garlic and onion powder. It seemed a little bland to me Read More
(4)
Rating: 5 stars
03/09/2011
This was really good. Tasted just like a reuben sandwich. Even my daughter enjoyed it. I didn't have rye crumbs so I just used regular ones Read More
(4)
Rating: 5 stars
02/07/2011
havent tried it yet but sounds delicious! Read More
(3)
Rating: 3 stars
01/24/2012
I made some mistakes & adjustments so not quite ready to review properly yet - giving a neutral so as to not skew the numbers. Wanted to log in now with a warning: single layer of perogies ONLY. Any that get "doubled up" become raw slimy pieces of dough. Willing to try this again properly and re-review. Read More
(2)