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Cheesy Beer and Sausage Pierogi Bake

Cheesy Beer and Sausage Pierogi Bake

Potato pillows and sausage baked in a cheesy beer sauce, this easy pierogi casserole using frozen pierogis is a weeknight must-make and great way to use up leftover cheese.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 6 people
Calories 620 kcal


  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 1 ½ cups milk
  • ¼ cup cream
  • ½ cup stout beer
  • 1 Tbsp heaping whole grain mustard
  • 2 cups shredded cheddar or Monterey jack cheese see Notes
  • 1 tsp kosher salt
  • 2 (16 oz) boxes frozen classic onion pierogis
  • ½ lb bulk pork sausage cooked and crumbled, drained of fat
  • 3 Tbsp plain breadcrumbs
  • 1 Tbsp extra virgin olive oil or unsalted butter
  • garnish: chopped green onion and flat-leaf parsley


  • Heat oven to 350°F. Bring a large pot of water to a boil.
  • In a medium saucepan over medium heat, whisk the butter and flour until smooth. Simmer gently 2 minutes.
  • Slowly whisk in the milk, cream, beer. Heat over medium heat, stirring constantly, until mixture is hot but not yet at a simmer. Remove from the heat and add the cheeses, mustard, and salt, and stir until cheese is melted and sauce is smooth.
  • In the boiling water, cook the pierogi according to package directions. Drain and add to the cheese sauce and transfer all to a 13x9 bake dish.
  • In a small bowl, combine the breadcrumbs and olive oil (or butter). Sprinkle over the casserole.
  • Bake at 350°F for 20 minutes or until bubbly and top is lightly browned. Remove from the oven, top with parsley and green onion, and serve.


My package directions said to add the pierogis to the boiling water, return to a boil, then cook an additional 3 minutes. Because I added both boxes of pierogis at the same time, my water never same back to a boil. So I just added them and let them go 5 minutes. The point is to thaw them, then they will finish while baking no worries.
This is a great recipe for using up all the little bags of leftover cheeses in your refrigerator. When I made this, I used FOUR: Monterey Jack, mozzarella, white cheddar, and a cheddar-jack blend. Boom.


Calories: 620kcal (31%) | Carbohydrates: 57g (19%) | Protein: 23g (46%) | Fat: 33g (51%) | Saturated Fat: 17g (106%) | Monounsaturated Fat: 2g | Cholesterol: 84mg (28%) | Sodium: 1352mg (59%) | Potassium: 118mg (3%) | Fiber: 2g (8%) | Sugar: 5g (6%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword easy pierogi casserole
Tried this recipe?Leave a comment below and let me know!