May 18th, 2011

Bacon Pierogi Bake

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BACON PIEROGI BAKE — Pierogi baked in a creamy sauce, then topped with cheese, bacon and green onions.

Bacon Pierogi Bake


I never even heard of pierogi until I met my Canadian husband in college.  I know, I was missing out! Up until now, I always boiled pierogi then fried them in some butter.

But I think this Bacon Pierogi Bake recipe is the way I’ll be serving pierogi from now on.

If you’ve never had pierogi, imagine ravioli stuffed with cheesy mashed potatoes. I usually by frozen peirogi from the grocery store and cook them in boiling water, followed by a saute in melted butter.

Some people just boil them, and skip the saute, but I like my pierogi a little crispy. They’re traditionally served with sour cream on the side.

The whole family loved this version of cooking pierogi though, even my husband, who I thought might balk at me messing with the traditional pierogi cooking method.  I shouldn’t have been worried.

Bacon Pierogi Bake

How can you go wrong with potato filled pasta, bacon and cheese, all smothered in a creamy sauce? It’s sort of a loaded baked potato version of pierogi.

I’ve had friends make this and personally tell me how much their family loved it. That’s how I know it’s really good!

I’ve actually started keeping some pierogi in my freezer so I can throw this together at the last minute. It’s one of those meals that I know will disappear, and I won’t hear any complaints.

In fact, this is what my husband calls a “lick your plate” kind of meal. And that’s exactly what he does!

Be sure to save this Bacon Pierogi Bake recipe to your favorite Pinterest board for later.


Bacon Pierogi Bake


Bacon Pierogi Bake

Preparation 15 min Cook Time 20 min Total Time 35 mins
Serves 6     adjust servings

Pierogi baked in a creamy sauce, then topped with cheese, bacon and green onions.


  • 1 (16 oz.) package frozen potato and cheddar pierogies
  • 4 sliced bacon, chopped
  • 2 cloves garlic, minced
  • 1 (8 oz.) package cream cheese, softened and cubed
  • 1/2 cup chicken broth
  • Salt and pepper to taste
  • 1 cup cheddar cheese
  • 2-3 green onions, chopped
  • 1/4 cup chopped seeded plum tomato (optional)


  1. Preheat oven to 400 degrees. Arrange the pierogies in a lightly greased, 9x9 inch baking dish.
  2. In a medium skillet, cook the bacon until crispy. Remove to a paper towel lined plate.
  3. Add garlic to drippings in pan and cook for 30 seconds. Add cream cheese to pan and cook until cream cheese begins to melt, stirring frequently.
  4. Gradually whisk in the chicken broth until smooth. Season sauce with salt and pepper to taste.
  5. Pour the cream cheese mixture evenly over pierogies. Bake for 15 minutes or until bubbly and heated through.
  6. Remove from oven and top with cheese. Bake for an additional 5 minutes or until cheese is melted.
  7. Top with cooked bacon, green onions and tomato before serving.

Recipe Notes

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2 reviews

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Who Dished It Up First: Adapted from Cassie Craves.



  1. What a coincedence, I just made and posted this yesterday. Saw it on Cassie’s blog as well. It was so delicious!

  2. You had me at Bacon! This recipe sounds soooooo good! Bookmarked!

  3. YUM! I’m part Polish, so I have eaten Pierogi my whole life (fried in butter, like you make it) and I’ve never seen this, but if you say it is so good, I will have to try it one day! Thanks for sharing!

  4. Coming from a Polish and Ukrainian family, homemade pierogis make an appearance at every gathering. I can’t wait to make this for the next one. It’s bound to be a hit! Thanks for sharing! :]

  5. I’d say there’s NO way to go wrong with that combination…yum!

  6. This looks awesome! I’d never heard of pierogies before my husband either. (he’s from Duluth, MN) We tend to eat them in the winter time, but for a nice twist for summer, put them frozen on the grill with some olive oil and seasoning. So good!
    I’m new to your blog, but you are definitely on my favorites list! Thanks for all your great ideas!

  7. Already sent the recipe to a friend in hopes she’ll make it for me!!! Like a BLT in comforting casserole form! (minus the lettuce of course, but green onions are yummy)

  8. Michelle says:

    Made this tonight and it was so yummy! You can’t go wrong with mashed potatoes, cheese and bacon.

  9. Yum! Would love to take to work potluck….could this be assembled in a crock pot?

  10. Do they have to be frozen or can I use fresh pierogis?

  11. Saneita Duhaney says:

    I had pierogis once it was ok. However this one looks great im making it for dinne.

  12. We made this yesterday and added sasuage to make it a full meal. We boiled the perogi then pan fried them as well.did the rest the same. Turned out amazing

  13. Made this tonight with italian sausage instead of bacon and it was delicious! Thanks for sharing such a great recipe!

  14. The bacon grease/cream cheese sauce is soooooooo yummy. I could have eaten the whole pan myself, but I shared it with my husband and four kids. If they ever decide they like mashed potatoes I will need to make a double batch!

  15. I add mushroom soup with a can of water and half a cup of cream cheese to mine. Yummy. I’ll have to try with the chicken stock instead of water 🙂

  16. SO yummy!!!! Use a 9 by 9 dish I did it in a larger one and there wasn’t enough sauce for it.

  17. I’ve made this a few times and mine isn’t hot in the middle after 15min of cooking. Takes more like 45min. Any suggestions. I use Frozen pyrogy’s and a cream soup base normally not the cream cheese.
    Any comments or suggestions would be appreciated.

    Thanks in advance.

    • I would either cook it longer, like you have been. Or let your peirogies thaw before making the casserole. Also, if your cream soup base isn’t hot (the cream cheese version is hot when you add it to the peirogies) that would result in a longer cooking time.

  18. My kids loved it!!! (me too – only I knew how much bacon went into this so I skipped desert 🙂 ) We always buy the Feta and Spinach Pirogi and it still tasted amazing!

  19. Good to hear! Thank you!


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