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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, Side Dish
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6

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!