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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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray.

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  • 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.

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.

Nutrition Facts

686 calories; protein 26.2g; carbohydrates 85.1g; fat 26g; cholesterol 64.7mg; sodium 1733.5mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2016
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 there is only 4 reviews for this delicious recipe. I've been using this site for years and this is my first review. I couldn't pass up giving this a review. Read More
(8)

Most helpful critical review

Rating: 2 stars
03/08/2017
Flavor was ok but the perogies were doughy and sticking together almost mushy. Not a great texture. I wouldn't make again. Read More
23 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/27/2016
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 there is only 4 reviews for this delicious recipe. I've been using this site for years and this is my first review. I couldn't pass up giving this a review. Read More
(8)
Rating: 5 stars
03/20/2018
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 made it with smokies quartered and sautéed with the onions first. Just a thought, for those who find the pierogies mushy or doughy. I actually place mine on a paper lined cookie sheet and bake them @350 from frozen while I am preparing the onions and bacon. They stay firm and retain a nice texture this way. I just cut the end baking time of the casserole since the pierogies are no longer frozen but, nicely done. Read More
(6)
Rating: 5 stars
04/18/2015
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. Read More
(1)
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Rating: 5 stars
09/22/2016
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 it was about halfway done added in the mushrooms and onions and cooked it all together then drained it. Delicious! Read More
(1)
Rating: 5 stars
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 onions. Even with my family of big eaters I think this recipe serves closer to 10-12 servings. A definite hit will make again! Read More
(1)
Rating: 3 stars
06/11/2016
I had leftover perogies from an event and wanted to re-purpose them. The only change I made was add ham (oh the salt!). Salt aside the consensus was that this was just mediocre. I have a half a pan left and really not looking forward to eating it again. I still have a couple of pounds of perogies in the freezer so still in search of something to do with them. Read More
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Rating: 5 stars
05/21/2018
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 Read More
Rating: 4 stars
02/22/2016
Followed the recipe as is but I halfed it (it makes a lot) and I made it in a crock pot. Easy to make and it came out good. Tried it again with cream of chicken and added some leftover chicken. I thought it was better that way. I'm thinking that maybe golden mushroom soup might be better. Very good as is but some room for person tweaking.:) Read More
Rating: 2 stars
03/08/2017
Flavor was ok but the perogies were doughy and sticking together almost mushy. Not a great texture. I wouldn't make again. Read More