Cheddar Bacon Ranch Pierogi Bake
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
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
- 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
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!! 🇨🇦