Lightened Up Pierogi Casserole

Warm, cheesy comfort with fewer calories — Lightened Up Pierogi Casserole makes weeknights feel cozy without the heavy guilt. This dish layers tender potato pierogi with a creamy, tangy yogurt-cottage cheese mix and a golden, melty top. It fills the house with the smell of sautéed onions and warm cheese, and it comes together fast on busy nights. If you like cozy casseroles, you might also enjoy our blueberry buttermilk pancake casserole for another family-friendly bake.

Why Make This Recipe

• Quick & Easy: Most hands-on time is simple mixing and a short pan sauté.
• Family Favorite: Kids love the soft pierogi and cheesy top; adults love the lighter twist.
• Budget-Friendly: Uses frozen pierogi and pantry staples for an affordable meal.
• Comfort Food, Lighter: Cuts fat with Greek yogurt and cottage cheese but keeps a creamy texture.

This recipe stands out because it keeps the familiar, cozy pierogi flavor while trimming calories. The warm, bubbling top and tender dumplings bring comfort and a little nostalgia—like Sunday dinners without the fuss.

Ingredients

For the casserole

• 16 frozen potato-and-cheese pierogi (about 1 lb)
• 1 cup frozen mixed peas and carrots, thawed
• 1 cup reduced-fat shredded cheddar cheese

For the creamy filling

• 1 cup low-fat cottage cheese
• 1/2 cup plain low-fat Greek yogurt
• 1/3 cup light sour cream (or extra yogurt)
• 1/4 cup skim or low-fat milk
• 1 teaspoon Dijon mustard (optional)
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper

For the sauté

• 1 tablespoon olive oil or light butter
• 1 medium yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika (or regular paprika)

Garnish

• 2 tablespoons chopped fresh chives or green onions
• Cooking spray or a little extra olive oil for the dish

Notes: If your pierogi are fresh, reduce boiling time. Use unsalted butter or olive oil if you watch sodium.

How to Make Lightened Up Pierogi Casserole

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Preheating helps the casserole cook evenly and form a golden top.

• Mini-tip: Use cooking spray for easy cleanup.

1. Bring a large pot of salted water to a boil. Add frozen pierogi and cook for 3–4 minutes until they float and feel slightly tender. Drain well.

• Why this matters: Par-boiling softens pierogi so they bake through without drying.

1. While pierogi cook, heat olive oil in a skillet over medium heat. Add sliced onion and cook 6–8 minutes until soft and sweet, stirring occasionally. Add garlic and paprika in the last minute and stir.

• Smell note: The kitchen will smell warm and savory as onions caramelize.

1. In a medium bowl, stir together cottage cheese, Greek yogurt, sour cream, milk, Dijon, salt, and pepper until smooth-ish. Fold in the thawed peas and carrots.

• Mini-tip: If you prefer a smoother mix, briefly pulse cottage cheese in a blender.

1. Place half the drained pierogi in an even layer in the prepared baking dish. Spoon half the creamy filling over them and spread the cooked onions on top. Add the remaining pierogi in a single layer and spread the rest of the creamy mix over the top. Sprinkle shredded cheddar evenly over the casserole.

• Why layer: Layering keeps pierogi tender and ensures each bite has creamy filling and cheesy top.

1. Bake uncovered for 20–25 minutes until the cheese melts and the top bubbles and lightly browns. If you like a crispier top, broil 1–2 minutes—watch closely to avoid burning.

• Texture note: The top should be golden and slightly crisp while the inside stays soft and creamy.

1. Let the casserole rest 5 minutes before sprinkling chopped chives and serving. This short rest helps the filling set so it slices cleanly.

• Mini-tip: A few extra minutes makes serving neater and safer.

How to Serve Lightened Up Pierogi Casserole

• Serve hot with a dollop of extra Greek yogurt or light sour cream and a sprinkle of chives for color.
• Pair with a crisp green salad or steamed green beans to add brightness and crunch.
• For a heartier meal, add a side of roasted sausage slices or a simple cucumber salad.

How to Store Lightened Up Pierogi Casserole

• Fridge: Cool completely, cover tightly with foil or store in an airtight container, and refrigerate up to 3–4 days.
• Freezer: Freeze baked casserole in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm individual portions in the microwave for 1–2 minutes, or reheat the whole dish covered at 350°F (175°C) for 15–20 minutes until hot and bubbly.

Tips to Make Lightened Up Pierogi Casserole

• Don’t skip the brief boil for frozen pierogi — it prevents a doughy center.
• Use a mix of cottage cheese and yogurt for tangy creaminess with fewer calories.
• To avoid a soggy bottom, drain pierogi well and bake on a preheated baking sheet for extra crisping; for more tips, check avoid soggy hash brown casserole.
• If you want a richer top, stir a tablespoon of olive oil into the shredded cheese before sprinkling.

Variation (if any)

• Vegetarian boost: Add a cup of sautéed mushrooms and spinach to the filling for more veggies.
• Gluten-free option: Use gluten-free pierogi or make small potato dumplings from mashed potatoes and rice flour to layer instead of traditional pierogi.

FAQs

Can I use fresh or homemade pierogi instead of frozen?

Yes. Fresh pierogi need less boiling time; boil only until they float, then layer and bake. Reduce total bake time by a few minutes if they’re already very soft.

Can I make this ahead and bake later?

Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if chilled. You can also freeze it unbaked for up to 2 months.

What can I use instead of cottage cheese?

You can swap cottage cheese for more Greek yogurt or ricotta for a similar texture. If you use ricotta, add a splash of milk to keep the filling smooth.

How do I stop the casserole from getting watery?

Drain pierogi and vegetables well before assembling. Avoid overly watery dairy—use low-fat sour cream or thicker yogurt. Let the casserole rest a few minutes after baking so juices settle.

Conclusion

This Lightened Up Pierogi Casserole gives you the warm, cozy flavors of traditional pierogi with a lighter, family-friendly twist. It fills the kitchen with roasted onion and cheese aromas, offers tender bites of dumpling-like pierogi, and cleans up easily for weeknight comfort. If you enjoyed this version, you can also read another comforting take at Creamy Dreamy Pierogi Casserole | Healthy Comfort Food Recipes. Please leave a comment and a star rating if you tried it, and share the recipe on Pinterest or Facebook so more families can find a simple, tasty dinner. What twist did you try? Let us know below!

Lightened Up Pierogi Casserole

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A cozy and lighter twist on the traditional pierogi casserole, featuring creamy filling and a golden, cheesy top.

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Ingredients

Scale 1x2x3x

• 16 frozen potato-and-cheese pierogi (about 1 lb)
• 1 cup frozen mixed peas and carrots, thawed
• 1 cup reduced-fat shredded cheddar cheese
• 1 cup low-fat cottage cheese
• 1/2 cup plain low-fat Greek yogurt
• 1/3 cup light sour cream (or extra yogurt)
• 1/4 cup skim or low-fat milk
• 1 teaspoon Dijon mustard (optional)
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil or light butter
• 1 medium yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika (or regular paprika)
• 2 tablespoons chopped fresh chives or green onions
• Cooking spray or a little extra olive oil for the dish

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Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil, add frozen pierogi, and cook for 3–4 minutes until they float and feel slightly tender. Drain well.
3. In a skillet over medium heat, heat olive oil. Add onion and cook for 6–8 minutes until soft. Add garlic and paprika in the last minute.
4. In a medium bowl, mix cottage cheese, Greek yogurt, sour cream, milk, Dijon, salt, and pepper until smooth. Fold in the thawed peas and carrots.
5. Layer half of the drained pierogi in the prepared dish, spoon half of the creamy filling over them, and spread the cooked onions on top. Add the remaining pierogi and the rest of the creamy mix, then sprinkle cheddar cheese on top.
6. Bake uncovered for 20–25 minutes until the cheese melts and the top is bubbly. Broil for 1–2 minutes for a crispier top.
7. Let the casserole rest for 5 minutes before serving. Sprinkle with chopped chives before serving.

Notes

If using fresh pierogi, reduce boiling time. For lower sodium, use unsalted butter or olive oil.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Comfort Food

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg