Turn a bag of frozen pierogi into the most comforting casserole ever with this cheddar bacon ranch pierogi bake. With smoky bacon, smooth cream cheese and big ranch flavor, this dish pleases the whole family. Perfect for cold winter nights or for game day eats, this cozy casserole will warm you up and help you beat the dead of winter blues.
The January doldrums have started to settle in. I know we are only in the first post holiday season stretch but the thought of a long cold winter has me wanting to curl up under a blanket.
Since that’s generally not an option with 4 kids at home, I’ll take making and eating comfort food for the rest of the winter.
If this cheddar bacon ranch pierogi bake isn’t comfort food that will make a cold winter night a little bit warmer, I don’t know what is.
It has so many comforting elements. Pillowy potato dumplings. Two kinds of cheese. And did I mention bacon?
The same elements that make it so comforting make this pierogi casserole so flavorful. Frozen pierogis by themselves are yummy. But loaded with all of this extra goodness? Even better.
Smoky, salty bacon and a delightfully tangy and creamy cheese sauce compliments the pierogi flavor, which is good on its own.
Don’t let the ranch cheese sauce scare you away from making this dish. One of the best parts of this pierogi casserole, besides how delicious it is? How simple it is to put together. There aren’t any ingredients that are hard to find. And there are no cooking techniques that are overly complicated.
To start, just empty a 16 ounce bag of frozen pierogis into a casserole dish. Make sure to spread them out into a single layer. Set it aside while you make the cheese sauce.
To make the creamy ranch cheese sauce, just add the cream cheese, chicken broth, and ranch seasoning to a medium pot on the stove. Heat it up over medium heat and stir regularly. Keep cooking and stirring until the ingredients are evenly combined. It only takes a couple of minutes.
After the sauce is prepared, you pour it over the casserole dish of frozen pierogis. Then top the sauce covered pierogis with the cheddar cheese and cooked, crumbled bacon. Then comes the hardest part: waiting 20 minutes or so for this cheddar bacon ranch pierogi casserole to bake in the oven.
It’ll be worth the wait though when you pull it out of the oven and the casserole will be bubbling away in all its cheesy ranch goodness just begging you to dive right in.
Other Cheesy Baked Dishes You Might Also Enjoy:
- Cheesy Ground Beef & Rice Casserole
- Beefy Cheesy Tomato Casserole
- Cheesy Buffalo Ranch Chicken Lasagna
- Rotisserie Chicken & Rice Casserole
Cheddar Bacon Ranch Pierogi Bake
Ingredients
- 16 oz pkg frozen potato filled pierogi
- 3-4 slices bacon, cooked crisp & crumbled
- 2-3 oz cream cheese
- 1/2 cup chicken broth
- 2 tsp ranch salad dressing seasoning
- 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.
- 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.
- Sprinkle the shredded cheddar & bacon evenly out over top of the sauce laden 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.
Notes
Dani says
Sounds like something my husband would love! Can this be made a freezer meal?
Life Diet Health says
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.
Amber says
Tried this tonight and we loved it! Definitely will be making this again!!!
Wanda Husak says
Super easy to make and the perfect casserole dish to take to new parents that are feeling a bit overwhelmed.
Harold says
Delicious, super easy to make and no mess in the kitchen.
Jennifer says
Can I nake this a day ahead and how would it be to reheat?
Cathy says
We love our pierogies with bacon and onion. I would HAVE to add onion to this recipe!!! Sounds delish!
Mikki B says
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.
Alesia says
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?
Cynthia says
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.
Kim Swenka says
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!
Susan says
Tried it and it was delicious, will make again
Kim Swenka says
PS I used a pound of cookedground chicken mixed with the sauce.
Cynthia says
This is so good! I will be making this again.
Sandi Rea says
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!
Liz says
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!