Tuna Pierogi Casserole
Discover the ultimate comfort food with this creamy and indulgent Tuna Pierogi Casserole! This unique recipe transforms tender potato and cheddar pierogies into a hearty, flavor-packed casserole that’s perfect for family dinners or potlucks. Layered with savory drained tuna, a luscious cream of mushroom soup base, and melty shredded cheddar cheese, this dish is elevated further with the addition of sweet peas and a touch of garlic and onion powder for depth. A golden breadcrumb topping adds the perfect crunch to balance the creamy, cheesy filling. Ready in just 50 minutes and baked to bubbly perfection, this casserole is a one-pan wonder guaranteed to satisfy. Ideal for tuna lovers and pierogi enthusiasts alike, this dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 16 pieces Frozen potato and cheddar pierogies
- 2 cans Canned tuna (drained)
- 1 can Cream of mushroom soup
- 1 cup Whole milk
- 2 cups Shredded cheddar cheese
- 1 cup Frozen peas
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 0.5 cups Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish and set it aside.
Bring a large pot of water to a boil and cook the frozen pierogies according to the package instructions until tender. Drain and set aside.
In a large mixing bowl, whisk together the cream of mushroom soup and milk until smooth.
Stir in the drained tuna, frozen peas, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper.
Gently fold in the cooked pierogies, making sure they're evenly coated with the mixture.
Pour the mixture into the prepared casserole dish and spread it out evenly.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
In a small skillet, melt the butter over medium heat. Add the breadcrumbs and stir until evenly coated and slightly golden, about 2 minutes.
Sprinkle the toasted breadcrumbs over the cheese layer in the casserole dish.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 11260 mg | 490% | |
| Total Carbohydrate | 584.0 g | 212% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 64.7 g | ||
| Protein | 199.1 g | 398% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 3013 mg | 232% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 4488 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
