This casserole with pumpkin soufflé makes me think of a delicious pumpkin meal I tasted in South Africa.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- ½ pound bacon, finely chopped
- 3 large onions, diced
- 2 tablespoons butter
- 1 pound mushrooms, sliced
- 4 (1 pound) packages frozen potato and cheese filled pierogies
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 cups shredded Cheddar cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Cook and stir onion in hot bacon grease until golden, 5 to 10 minutes. Transfer onion to bacon and drain bacon grease from the skillet.
- Melt butter in the same skillet over medium-high heat. Saute mushrooms in hot butter until golden and moisture evaporates, 5 to 10 minutes.
- Cover the bottom of the prepared casserole dish with a single layer of frozen pierogies and spread 1 can condensed cream of mushroom soup on top. Layer bacon, onions, and mushrooms over the top. Spread remaining pierogies over mushrooms, cover with remaining cream of mushroom soup, and top with Cheddar cheese. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until casserole is golden and cheese is bubbling, 10 to 15 minutes.
- Make sure that the pierogies are still frozen and the cream of mushroom soup is undiluted. You can add additional Cheddar cheese on top of the bacon, onion, and mushroom layer, if desired.
Nutrition Facts
| Calories | 686 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 7 g |
| Protein | 26 g |
| Saturated Fat | 12 g |
| Sodium | 1734 mg |
| Sugars | 20 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved this recipe. The only thing I did different was use the packaged real bacon bits and sauteed them for like 30 seconds. So yummy comfort food.
The recipe is amazing and I make it quite often. Probably my favourite meal of all time! Can’t recommend the recipe enough! Only reason for 4 stars is that prep time is way more than 15 min. It takes me 45 min – 1 hour to prepare the bacon and the onion and the cheese etc. Then it cooks in the oven for 1 hour. Otherwise this recipe is
This was just ok, wasn’t in love with this recipe. I didn’t find it full of flavour
I made this but used keubesa instead of bacon. I added a photo but I didn’t get to take one before the family dug in and it was half gone. I also added some garlic powder to the mushroom soup before spreading it. They devoured their plates and all said they loved it. I’ll definitely be making this again.
I did make this recipe and substituted a few things as I didn’t have bacon or cream of mushroom. I added chicken and basil Alfredo and threw some fresh asparagus in it. Holy yummy! Topped with Parmesan cheese!
This was a nice, filling meal but a little on the bland side. I would add a little extra seasoning the next time.
I made this dish the other day. The recipe calls for frozen perogies, but I would boil them first, because the perogies in the finished dish seemed to be a bit raw to my liking. Other than that, great first time.
I haven’t had this dish for probably 20 yrs and I made it and it was the way I remembered it, delicious. I didn’t make any changes to the recipe. Thank u
I haven’t had this dish for probably 20 yrs and I made it and it was the way I remembered it, delicious. I didn’t make any changes to the recipe. Thank u
I’ve made this casserole several times now. My family truly looks forward to dinner when, they hear that this bubbly creamy casserole is what’s cooking! I’ve made it with bacon and have also made it with smokies quartered and sautéed with the onions first. Just a thought, for those who find the pierogies mushy or doughy. I actually place mine on a paper lined cookie sheet and bake them @350 from frozen while I am preparing the onions and bacon. They stay firm and retain a nice texture this way. I just cut the end baking time of the casserole since the pierogies are no longer frozen but, nicely done.
I took this to a potluck and it disappeared. It was tasty even though the oerogies were a bit mushy. The convenience and taste made up for that. I don’t think you can expect this casserole to look like individually cooked perogies.
Flavor was ok, but the perogies were doughy and sticking together almost mushy. Not a great texture. I wouldn’t make again.
Nice twist! Usually make with cabbage or sauerkraut. Nice hearty meal for the family. Thank you.
This was an excellent recipe – very tasty, creamy, cheesy, and satisfying. I made it for a crowd and there was nothing left in the pan. I started the bacon in the frying pan first, and when it was about halfway done, added in the mushrooms and onions and cooked it all together, then drained it. Delicious!
This was an excellent recipe – very tasty, creamy, cheesy, and satisfying. I made it for a crowd and there was nothing left in the pan. I started the bacon in the frying pan first, and when it was about halfway done, added in the mushrooms and onions and cooked it all together, then drained it. Delicious!
I had leftover perogies from an event and wanted to re-purpose them. The only change I made was add ham (oh the salt!). Salt aside, the consensus was that this was just mediocre. I have a half a pan left and really not looking forward to eating it again. I still have a couple of pounds of perogies in the freezer so still in search of something to do with them.
Made last night for family b-day dinner, everyone loved it, asked about the recipe, and took to go plates….will definitely make again
We enjoyed this recipe, loved the bacon, onion, mushroom combo on the perogies. I halved the recipe using only two boxes perogies (I used onion perogies) and one can of soup. I would like to tweek recipe in future by subbing out soup for some other sauce. Overall quite good. Topped my portion with sour cream.
Followed the recipe, as is, but I halfed it (it makes a lot) and I made it in a crock pot. Easy to make and it came out good. Tried it again with cream of chicken and added some leftover chicken. I thought it was better that way. I’m thinking that maybe golden mushroom soup might be better. Very good as is, but some room for person tweaking. 🙂
Fantastic recipe. Didn’t make any changes to the portions at all, they are perfect! Any leftovers are quickly gone. Cooking the onions in the bacon grease works out great. I’m flabbergasted that there is only 4 reviews for this delicious recipe. I’ve been using this site for years and this is my first review. I couldn’t pass up giving this a review.
Everyone loved this as a side dish with my ham this Christmas Day. I keep my side dishes vegetarian, so didn’t use the bacon, just sauteed the onions in 2 TBSPs butter. Only used two medium onions. Even with my family of big eaters, I think this recipe serves closer to 10-12 servings. A definite hit, will make again!