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My review
Pierogie and Mushroom Casserole
2
mrshastiethecook
"If you are short on time but still want comfort food which is full of flavor, this recipe is for you. Serve with sour cream."
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Ingredients
1 h 15 m servings 686Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Cook and stir onion in hot bacon grease until golden, 5 to 10 minutes. Transfer onion to bacon and drain bacon grease from the skillet.
- Melt butter in the same skillet over medium-high heat. Saute mushrooms in hot butter until golden and moisture evaporates, 5 to 10 minutes.
- Cover the bottom of the prepared casserole dish with a single layer of frozen pierogies and spread 1 can condensed cream of mushroom soup on top. Layer bacon, onions, and mushrooms over the top. Spread remaining pierogies over mushrooms, cover with remaining cream of mushroom soup, and top with Cheddar cheese. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until casserole is golden and cheese is bubbling, 10 to 15 minutes.
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Footnotes
- Cook's Notes:
- Make sure that the pierogies are still frozen and the cream of mushroom soup is undiluted. You can add additional Cheddar cheese on top of the bacon, onion, and mushroom layer, if desired.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1721 Ratings
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Most helpful positive review
1/27/2016
Fantastic recipe. Didn't make any changes to the portions at all, they are perfect! Any leftovers are quickly gone. Cooking the onions in the bacon grease works out great. I'm flabbergasted that...
Most helpful critical review
3/7/2017
Flavor was ok, but the perogies were doughy and sticking together almost mushy. Not a great texture. I wouldn't make again.
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1/27/2016
Fantastic recipe. Didn't make any changes to the portions at all, they are perfect! Any leftovers are quickly gone. Cooking the onions in the bacon grease works out great. I'm flabbergasted that...
3/19/2018
I’ve made this casserole several times now. My family truly looks forward to dinner when, they hear that this bubbly creamy casserole is what’s cooking! I’ve made it with bacon and have also mad...
9/21/2016
This was an excellent recipe - very tasty, creamy, cheesy, and satisfying. I made it for a crowd and there was nothing left in the pan. I started the bacon in the frying pan first, and when i...
12/27/2015
Everyone loved this as a side dish with my ham this Christmas Day. I keep my side dishes vegetarian, so didn't use the bacon, just sauteed the onions in 2 TBSPs butter. Only used two medium on...
4/18/2015
Wow loved this recipe. I had half as I only had one can of soup. Used fat and salt reduced cream of mushroom soup. Will be making again. Thank you for such a wonderful recipe.
3/7/2020
This was a nice, filling meal but a little on the bland side. I would add a little extra seasoning the next time.
1/17/2019
I made this dish the other day. The recipe calls for frozen perogies, but I would boil them first, because the perogies in the finished dish seemed to be a bit raw to my liking. Other than that,...
5/21/2018
I haven't had this dish for probably 20 yrs and I made it and it was the way I remembered it, delicious. I didn't make any changes to the recipe. Thank u
7/6/2017
I took this to a potluck and it disappeared. It was tasty even though the oerogies were a bit mushy. The convenience and taste made up for that. I don't think you can expect this casserole to lo...