Cheddar Bacon Ranch Pierogi Bake
This cheddar bacon ranch pierogi bake turns a humble bag of frozen pierogi into the most comforting dinner. With smoky bacon, smooth cream cheese and big ranch flavor, this crack pierogi casserole will satisfy the whole family whatever the occasion.
The winter doldrums generally have me wanting to curl up under a blanket and hide until spring.
But since that’s out of the question between my family and work, the next best thing is making all the comfort food I can until then.
And this cheddar bacon ranch pierogi bake is just the kind of comfort food that will make even the dreariest of days seem better.
It has so many comforting elements.
Pillowy potato dumplings.
Two kinds of cheese and a velvety ranch cheese sauce.
And did I mention bacon?
Since it uses a bag of frozen pierogi as its base, this pierogi casserole is as easy as it gets.
So you can get back to feeding your hungry hoard or hiding under your blankets that much faster!
Ingredients
To make this you’ll need:
- Pierogi– 16 ounces of frozen potato filled pierogi.
- Bacon– Cooked crisp and crumbled
- Cream cheese– Softened to room temperature
- Chicken broth– You could also use chicken stock
- Ranch seasoning– Your favorite variety
- Cheddar cheese– Shredded
- Green onions– Thinly sliced, for garnish. These are optional.
How to Make
This cheddar bacon ranch pierogi bake is so easy to make!
Just lay the frozen pierogi out into a single, even layer in a casserole dish.
Set the dish aside.
Then heat the cream cheese, broth and ranch seasoning in a medium sized pan over medium heat.
While you heat the sauce, stir to make sure the sauce gets smoothly incorporated.
Once the sauce is smooth, pour it evenly out over the pierogi.
Sprinkle the shredded cheddar and bacon evenly out over top of the saucy pierogi.
Bake the dish at 400 degrees for 20-25 minutes, until the cheese is bubbly and the pierogi are cooked through.
Garnish the casserole with green onions before serving.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat the leftovers in a 350 degree oven until warmed through or microwave individual portions.
Tips and Tricks
- Spray the casserole dish with nonstick spray to make for easier clean up.
- Adjust the amount of cream cheese based on how thick you like the sauce.
- Fill this out by adding some shredded rotisserie chicken on top of the pierogi before adding the sauce. You could also brown up some ground beef and add that if you want it to be more filling.
Other Easy Pierogi Recipes
This cheddar bacon ranch pierogi bake makes for a comforting dinner perfect for nights when you need a pick me up.
Make it and enjoy!
Looking for other easy pierogi recipes?
Try these:
- Smoked Sausage Sheet Pan Dinner With Pierogi
- Slow Cooker Chicken & Pierogi Stew
- Smoked Sausage & Pierogi Skillet
- Dump And Bake Italian Pierogi Bake
If you’ve tried this CHEDDAR BACON RANCH PIEROGI BAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheddar Bacon Ranch Pierogi Bake
Ingredients
- 16 oz pkg frozen potato filled pierogi
- 4 slices bacon cooked crisp & crumbled
- 2-3 oz cream cheese
- 1/2 cup chicken broth
- 2 tsp ranch salad dressing mix
- 1/2 cup shredded cheddar cheese
- thinly sliced green onions, for garnish (optional)
Instructions
- Place the frozen pierogi in a single layer in a casserole dish.16 oz pkg frozen potato filled pierogi
- Add the cream cheese, broth, & ranch seasoning to a medium sized pan, heating over medium heat. Whisk the two together, stirring often, until completely incorporated and the sauce is smooth. Pour it evenly out over the pierogi.2-3 oz cream cheese, 1/2 cup chicken broth, 2 tsp ranch salad dressing mix
- Sprinkle the shredded cheddar & bacon evenly out over top of the sauce laden pierogi.4 slices bacon, 1/2 cup shredded cheddar cheese
- Bake the dish at 400 degrees for 20-25 minutes, until the cheese is bubbly and the pierogi are cooked through.
- Garnish the casserole with green onions before serving.thinly sliced green onions,
Notes
- Spray the casserole dish with nonstick spray to make for easier clean up.
- Adjust the amount of cream cheese based on how thick you like the sauce.
- Fill this out by adding some shredded rotisserie chicken on top of the pierogi before adding the sauce. You could also brown up some ground beef and add that if you want it to be more filling.
Nutrition
recipe adapted from Table for Seven
Sounds like something my husband would love! Can this be made a freezer meal?
Oh, I’ve never seen frozen pierogis here (nor fresh come to think of it) – I think I need to make some just to make this! My boys would love this dish! Thanks for sharing at Fiesta Friday.
Tried this tonight and we loved it! Definitely will be making this again!!!
Super easy to make and the perfect casserole dish to take to new parents that are feeling a bit overwhelmed.
Delicious, super easy to make and no mess in the kitchen.
Can I nake this a day ahead and how would it be to reheat?
We love our pierogies with bacon and onion. I would HAVE to add onion to this recipe!!! Sounds delish!
Loved this recipe after tweaking a bit to better suit my tastebud. I made the sauce with a brick of cream cheese (8 oz), 8 oz of cubed ham, 1/4 cup of diced yellow onion, 1 cup of chicken stock and a TSP of ranch
seasoning. Poured it over and under the pierogi, topped with 1/4 cup shredded fiesta blend cheese and baked for 25 minutes. Sprinkled with green onions before serving.
almost exactly what I did as well!! I added frozen chopped onions, peppers, celery and carrots to mine as well (comes all in one bag). I just simmered them with the sauce for a while before adding it to the pierogies, just to make sure they were cooked through. I also added chili powder, garlic powder, onion powder, fresh ground pepper and paprika. I’m glad I DIDN’T add salt, bc I figured the ranch seasoning/ chicken broth would be salty enough. (I didn’t have sodium reduced on hand). It would have been too salty if I had.
Looks great! Can’t wait to make this tonight for the family. I am not sure if I missed it or not but I was wondering how many this recipe feeds?
This was amazing. I’m not a cream cheese or ranch fan like @ all but I tried it. Minus the green onions the first time I made it I made it to the T. Second time I made it I said let me try something a little different I cooked up some diced chicken breast with a little salt & pepper & added Buffalo. What goes better with ranch then Buffalo?! It complimented it soooooo well & was soooooo good definitely making it a third time.
I didn’t have any chicken broth so I substituted a can of cream of chicken soup mixed with an envelope of Velveeta cheese sauce with a half cup of milk. I put it in a sauce pan with the cream cheese. Everything mixed together great. Ended up thickening with 2T of corn starch. Poured over the pierogi,added the ranch seasoning and baked for 25 min at 400 degrees. It was delicious! Will make again!
Tried it and it was delicious, will make again
PS I used a pound of cookedground chicken mixed with the sauce.
This is so good! I will be making this again.
I made these pierogies tonight and my husband and I loved them. I didn’t have green onions, but I had a bag of frozen peppers and onions so I defrosted some of them and baked in with the pierogies. Absolutely delicious!
This is one of my favorite new recipes! It’s super easy to make for a crowd, and it was gone before I got any. Wish I would’ve quadrupled it. Great for breakfast too! And I usually have all the ingredients in the house.
Absolutely love it, and so has everyone else! Thanks for sharing!
The pan for the perogies needs to be greased and the sauce needs to be doubled.
Made this and it was really good, family loved it ! I substituted ranch dressing for the ranch seasoning , habanero cheddar cheese as well as added onions.
Those sound like great substitutions- thanks for taking the time to leave a review!
🇨🇦 Made this recipe for supper for the first time tonight and it’s a keeper!!! Soooooo easy, and soooooo good!!
I used potato, spinach and feta pierogies and added chopped ham, frozen diced onions, peppers, celery and carrots (all in one bag) to the sauce and simmered for a while to soften them before adding to the pierogies.
Thanks for sharing!! I’ve passed your recipe on to my friend that ate it as well. She loved it too!! 🇨🇦