Creamy Tomato Pierogi Casserole

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 02/22/21
Creamy Tomato Pierogi Casserole

The Spruce / Elizabeth Briskin

Prep: 5 mins
Cook: 65 mins
Total: 70 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
249 Calories
6g Fat
42g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 249
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 9%
Cholesterol 10mg 3%
Sodium 1099mg 48%
Total Carbohydrate 42g 15%
Dietary Fiber 7g 24%
Protein 8g
Calcium 151mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Creamy Tomato Pierogi Casserole is a super simple five ingredient recipe perfect for busy weeknights. Pierogies are those big pasta half moons stuffed with potatoes and onions or cheese. You can usually find them near the frozen potatoes in your grocery store. They are wonderful in casseroles or just boiled and topped with pasta sauce or pesto.

This super simple casserole recipe takes about 5 minutes to put together. Then it just bakes in the oven, so you hardly have to do any work at all!

Serve it with a green salad tossed with some grape tomatoes and avocados and a nice glass of wine after a hard day at work or school.

Ingredients

  • 1 (26-ounce) jar pasta sauce
  • 2 (16-ounce) packages frozen potato pierogies
  • 1/4 cup water
  • 1 (16-ounce) jar Alfredo sauce
  • 3 tablespoons milk
  • 1/2 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Creamy Tomato Pierogi Casserole ingredients

    The Spruce / Elizabeth Briskin

  2. Pre heat the oven to 350 degrees F. Place half of the pasta sauce in the bottom of a 13 x 9" glass baking dish. Arrange the pierogies as evenly as you can over the sauce.

    Arrange the pierogies as evenly as you can over the sauce in the baking dish

    The Spruce / Elizabeth Briskin

  3. Top with remaining pasta sauce.

    Top the pierogis with remaining pasta sauce

    The Spruce / Elizabeth Briskin

  4. Pour the Alfredo sauce over all, making sure the pierogies are covered with one of the two sauces. Then add the milk and water to the empty jar of Alfredo sauce, close tightly and shake. Pour this mixture over the pierogies.

    Pour the Alfredo sauce over all, making sure the pierogies are covered with one of the two sauces, and milk

    The Spruce / Elizabeth Briskin

  5. Sprinkle with the Parmesan cheese.

    Sprinkle the pierogis with the Parmesan cheese

    The Spruce / Elizabeth Briskin

  6. Cover the casserole with foil and bake for 40 to 50 minutes or until casserole is bubbly around the edges.

    Cover the casserole with foil

    The Spruce / Elizabeth Briskin

  7. Uncover and bake for 15 minutes longer or until cheese melts and top is beginning to brown and the pierogies are hot. Serve immediately.

    Creamy Tomato Pierogi Casserole

    The Spruce / Elizabeth Briskin