Are you looking for an creamy cheesy vegetarian casserole that takes just minutes to prepare? This delicious Spinach and Mushroom Casserole takes frozen pierogies and turns them into an even more marvelous dish.
Pockets of potato filled pasta in a tangy cheddar sauce with mushrooms and spinach makes a delicious side dish or main course if you prefer.
I kept mine vegetarian using traditional cheddar pierogies. But, you can use any flavor you like best. Toss in some cooked chopped bacon, sliced smoked sausage, leftover chicken, beef or ham, or anything else you think would be dreamy with potatoes and cheese.
Want some onion flavor? SautΓ© some chopped onions while the oven is preheating and add them in. Use chard or other soft green instead of the spinach. Leave out the mushrooms if they aren't your thing. Spice it up with some canned or freshly chopped chili peppers.
It is so easy to mix and match flavors to make this Spinach Mushroom Pierogi Casserole your family's favorite.
Ingredients for Spinach Mushroom Pierogi Casserole
The ingredients are all easy to find, and you can go with fresh or frozen pierogis, mushrooms and spinach.
- frozen pierogies - any flavor
- Cheddar cheese - or nice melting cheese of your choice
- cream cheese
- sour cream
- chicken broth
- mushroom slices - canned (drained) or fresh
- spinach - fresh or frozen
- fresh parsley - optional for serving
If you use unfrozen pierogies, cooking time will be faster.
More Pierogi Recipes from #OurFamilyTable
If you want to try your hand at making your own pierogies for this dish, give these recipes a try:
- Bacon, Cheddar, Caramelized Onion, and Potato Pierogi from The Spiffy Cookie
- Sweet Potato Gruyère Pierogi from A Kitchen Hoor's Adventures
- Twice-Baked Potato Pierogis from Karen's Kitchen Stories
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Recipe
Ingredients
- 16 ounces frozen pierogies
- 2 cup shredded Cheddar cheese (divided)
- 4 ounces cream cheese (room temperature)
- Β½ cup sour cream
- β cup chicken broth
- 4 ounces mushroom slices
- 4 ounces spinach, chopped (about 2 cups fresh)
- fresh parsley (optional)
Instructions
- Heat oven to 375Β°F. Grease a 2-quart baking dish with cooking spray.
- In medium bowl, mix together 1 cup of shredded cheese, cream cheese, sour cream. Add chopped spinach and mushrooms.
- Place pierogies in casserole dish, top with cheese mixture and pour broth over the top. Cover with lid (or foil) and bake for bake 30-35 minutes.
- Uncover, and top with remaining cheese. Turn oven to broil and cook for 3 to 5 minutes, until cheese is melted.
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Until next time, happy eating!
~Audrey
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