Squash and Spinach Pierogi Casserole

Squash and Spinach Pierogi Casserole Recipe photo by Taste of Home

  • Total Time: Prep: 35 min. Bake: 55 min. + standing
  • Makes: 6 servings


  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup meatless pasta sauce
  • 1 package (14 ounces) frozen potato and cheese pierogi, thawed
  • 1-1/2 cups frozen chopped spinach, thawed and squeezed dry
  • 1 large egg, room temperature, lightly beaten
  • 1 cup frozen cubed butternut squash (about 5 ounces)
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1/2 cup sour cream, optional


  • Preheat oven to 350°. Line a 9×5-in. loaf pan with foil, letting ends extend up sides; grease foil.
  • In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat.
  • Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes.
  • Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream, if desired.


SOURCE: Taste of Home

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