Lightened-Up Pierogi Casserole (Healthy Comfort Food Recipe)

This ultra-creamy, lightened-up Pierogi Casserole is the coziest winter comfort food ever. Tender potato-and-onion pierogies bake in a velvety sauce made with reduced-fat cream cheese, fat-free half and half, caramelized onions, and mozzarella. The top gets lightly golden and bubbly just like the picture — total comfort without the heaviness

Course Main Course

Cuisine American

Keyword comfort food made healthy, healthy pierogi casserole

Prep Time 15

Cook Time 40

Servings

Calories 470kcal

Ingredients

2 Boxes Potato and Onion Pierogies 24 Total Pierogies
2 Cups Caramelized Onions
2 Tbl Light Butter
1.5 Cups Fat Free Half and Half
6 Ounces Reduced Fat Cream Cheese
1.5 Cups Fat Free Shredded Mozzarella
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Tsp Each of Salt and Pepper
Fresh Chives (Snipped) for Topping

Instructions

Preheat the oven. Preheat to 375°F. Lightly spray a 9x13 ceramic baking dish.
Make the creamy base. In a medium saucepan, melt the light butter over medium heat. Stir in the fat free half and half, reduced-fat cream cheese, garlic powder, onion powder, salt, and pepper. Whisk gently until the cream cheese melts and the sauce becomes smooth, creamy, and glossy.(It should look velvety — not thick like alfredo.)
Add the caramelized onions. Stir 1 cup of the caramelized onions directly into the creamy sauce. Reserve the remaining 1 cup for layering.
Arrange the pierogies. Place all the frozen pierogies into the baking dish, arranging them in an even, slightly overlapping layer (like your picture — pillowy and golden when baked).
Pour the creamy sauce over top. Slowly pour the creamy onion sauce all over the pierogies, making sure everything gets coated. Use the back of a spoon to nudge the sauce between the pierogies.
Layer on the remaining onions. Sprinkle the remaining caramelized onions across the top. They will caramelize even more in the oven and give that exact golden look from your photo
Add the cheese. Top with fat-free shredded mozzarella evenly across the dish.
Bake uncovered for 35–40 minutes, or until: ✔ the tops of the pierogies get lightly golden✔ the sauce is bubbling around the edges ✔ the cheese is melty and browned in spots (like your picture!) If you want more golden color, broil for 1–2 minutes, watching closely.
Finish and serve. Let sit for 5 minutes so the sauce thickens slightly. Sprinkle with fresh chives right before serving. Scoop and serve warm — the inside stays creamy while the tops stay beautifully browned
This makes 6 servings. On WW, each serving is 13 WW Points. Enjoy this masterpiece!

Notes

This makes 6 servings. On WW, each serving is 13 WW Points. Enjoy this masterpiece!

Nutrition