Cheddar Bacon Ranch Pierogi

Cheddar Bacon Ranch Pierogi Bake is the weeknight comfort food you need when time is tight and cravings are high. The creamy sauce wraps store-bought pierogi in all the flavors of loaded potato skins—salty bacon, sharp cheddar, cool ranch, and that satisfying bite of scallion. It is pure cozy casserole bliss and comes together with just a few winning shortcuts.

This recipe became a regular in my house after a friend brought it to a potluck. Now my kids cheer whenever they catch even a whiff of bacon in the air.

Ingredients

• Frozen potato pierogi: The hero of the dish They soak up the flavorful sauce and make this meal incredibly easy A good brand stays pillowy after baking
• Bacon: Choose thick cut for bigger pops of salty smoky crunch Cook until crisp and crumble well
• Cream cheese: Adds silky texture and a bit of tang Choose full fat for the best results and let it soften before use
• Chicken broth: Thins out the sauce and adds savory depth Go for low sodium if you want to control saltiness
• Ranch salad dressing seasoning: Bring out a punch of herby tang Dryer packets work great but if you make homemade ranch seasoning use that
• Shredded cheddar cheese: The melty topping that brings it all together Sharp cheddar cuts through the richness and tastes best when freshly grated
• Green onions: These add fresh color and bite on top Choose firm bright stalks and slice thin for the best garnish

Step-by-Step Instructions

Prepare the Pierogi:

Set your oven to four hundred degrees Lay the frozen potato pierogi in a single layer in a medium casserole dish This helps them bake evenly and soak up all the delicious sauce

Make the Sauce:

In a medium saucepan add cream cheese chicken broth and ranch seasoning Heat over medium and whisk gently The cream cheese melts into the broth and ranch seasoning blends in to create a smooth velvety sauce Keep whisking until there are no lumps and the mixture is totally combined

Sauce the Pierogi:

Pour the smooth ranch cream cheese mixture evenly over the pierogi Make sure each one gets a nice coating so every bite is flavorful

Top with Cheese and Bacon:

Sprinkle the shredded cheddar cheese and crumbled bacon evenly over the sauced pierogi The cheese will melt into the sauce and the bacon crisps further as it bakes

Bake:

Place the casserole dish on the center oven rack Bake uncovered for twenty to twenty five minutes The cheese should be bubbling and golden the pierogi heated through Check the middle to ensure it is piping hot

Garnish and Serve:

Once baked scatter thinly sliced green onions over the top The fresh bite balances out all that creamy richness Serve while hot and gooey straight from the dish

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There is something special about the combination of bacon and ranch—my youngest always tries to “accidentally” sprinkle on even more cheese before it bakes. This is a family favorite and has been on repeat every winter since we first tried it.

Storage Tips

Leftovers keep very well in a sealed container in the fridge for up to three days. Reheat individual portions in the microwave or cover with foil and bake gently in the oven to restore the creamy melted texture. If freezing, assemble the dish up until baking, wrap tightly, and freeze. Bake straight from frozen adding ten minutes to the bake time.

Ingredient Substitutions

You can swap the bacon for turkey bacon or vegetarian bacon for a lighter version. Use plain Greek yogurt instead of some cream cheese for a tangy twist. If you do not have ranch seasoning, mix dried dill, garlic powder, and onion powder with a pinch of salt and pepper to mimic ranch flavors. Try Monterey Jack or colby instead of cheddar for a slightly different cheese profile.

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Serving Suggestions

This dish is filling on its own but becomes a true feast with a crisp green salad and a side of roasted vegetables. Offer extra green onions or even a dash of hot sauce so each person can top their serving as they wish. I love serving this bake at casual gatherings because it wows a crowd and stretches easily.

Cultural Context

Pierogi, a popular staple in Central and Eastern European cuisine, are usually boiled and served with onions or bacon. This American-style casserole gives them a classic comfort food spin, bringing together nostalgic flavors familiar to many of us. It’s a playful merging of Polish and American tastes that truly satisfies.

Recipe FAQs

→ What type of pierogi works best for this dish?

Frozen potato-filled pierogi are ideal, as they hold up well during baking and absorb the flavors of the sauce and toppings.

→ Can I use pre-cooked bacon?

Yes, pre-cooked bacon can be used for convenience. Just crumble and sprinkle it over the top before baking.

→ How do I store leftovers?

Cool the casserole completely, then refrigerate in an airtight container. Reheat portions in the oven or microwave until hot.

→ Is it possible to add vegetables?

Absolutely! Sautéed spinach, mushrooms, or even steamed broccoli make delicious additions to this bake.

→ Which cheese substitutes can I use?

Monterey Jack or a mild white cheddar are great alternatives if you want a different flavor or use what’s on hand.