Pierogie Casserole
I love pierogies- the are so versatile and easy to work with. This one is a great comfort food casserole that comes together quickly.
Ingredients
- 1 C Onion, sliced into half moons
- 2 lb Baby Spinach
- 4 Cloves Garlic, minced
- 1 T Butter
- ¼ t Red Pepper Flakes (optional, and to taste)
- 2 C Shredded cheese, use your favorite
- 12 Pierogies (frozen, potato and cheese work well)
- Freshly Ground Black Pepper, to taste
- Kosher Salt, to taste
Instructions
- 1 In A Pan Over Medium Heat: In a pan over medium heat, saute the onions in the butter until they start to soften. Season with salt and pepper as they cook.
- 2 Add The Garlic, Spinach And Optional: Add the garlic, spinach and optional red pepper.
- 3 Saute Until The Spinach Has Wilted: Saute until the spinach has wilted and most of the water has evaporated.
- 4 In A Greased Casserole, Place A: In a greased casserole, place a layer of 6 pierogies. Cover with 1 C of cheese and half the spinach mix. Add the remaining pierogies, cover with the remaining spinach then finally the cheese.
- 5 Bake At 350 For 25 Minutes: Bake at 350 for 25 minutes, or until the pierogies are heated through.
Pro Tips & Delicious Variations
- Pre-shredded Mexican-blend cheese works well in this dish.
- Store-bought pierogies are fine for this dish, although hand-made ones are much better.
- Tired of spinach? Use kale instead! Spinach and kale love garlic so use more garlic if you want.
- This makes a great use of end-of-the-week veggies in the refrigerator (or end-of-summer from the garden!). Just sauté them until tender and season to taste before adding to the casserole. Zucchini, bell peppers, eggplant are particularly suited.