FROM OUR LITTLE KITCHEN
Pierogi Corn Casserole
Pierogies and sweet corn tossed together in a creamy, cheesy casserole that is pure comfort food. Easy, filling, and one of Dawn & Garrett’s absolute favorites.
WHAT THIS DINNER COST US
RECIPE COST
$7.57
COST PER SERVING
$1.89
MAKES
4 SERVINGS
THE COST BREAKDOWN
4 Cheese Medley Pierogies
1 box: $3.19 · Used: 1 box · Cost: $3.19
Frozen Corn
32 oz bag: $2.48 · Used: 2½ cups · Cost: ~$1.03
Minced Garlic
32 oz jar: $5.42 · Used: 3 cloves equivalent · Cost: ~$0.05
Butter
16 oz box: $3.06 · Used: 1 tbsp · Cost: ~$0.10
Salt
26 oz container: $0.94 · Used: ¼ tsp · Cost: < $0.01
Black Pepper
1.5 oz container: $2.87 · Used: ¼ tsp · Cost: ~$0.08
Chili Flakes
1.75 oz container: $1.44 · Used: ¼ tsp · Cost: ~$0.03
Heavy Cream
16 oz carton: $2.96 · Used: 1½ cups · Cost: $2.22
Sharp Cheddar Cheese
16 oz bag: $3.48 · Used: 1 cup · Cost: ~$0.87
Optional basil/extra chili flakes aren’t included.
THE FAMILY VERDICT
Dawn: One of my absolute favorites. Creamy, cheesy, carby perfection. Super quick and easy! Great left overs!
Garrett: Also one of his favorites. This one should be firmly in the regular rotation, if only the kids would approve.
Aiden: Likes pasta. Likes mashed potatoes. Somehow does not like pierogies. We have questions. 
Family Status: DAWN & GARRETT FAVORITE ✓
WHAT YOU'LL NEED
- 1 box 4 Cheese Medley Pierogies
- 2½ cups frozen corn
- 3 cloves garlic, minced
- 1 tbsp butter
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 1½ cups heavy cream
- 1 cup shredded sharp cheddar cheese
For Serving
- Fresh basil, optional
- Extra red pepper flakes, optional
HOW WE MAKE IT
1. Preheat the oven.
Preheat oven to 400°F.
2. Start the corn mixture.
Heat a skillet over medium heat. Add the butter and garlic and sauté for about 1 minute, until fragrant.
3. Add the corn.
Stir in the corn and cook for about 2 minutes, just until it begins to soften.
4. Make it creamy.
Pour in the heavy cream and season with salt, black pepper, and red pepper flakes. Stir everything together, then remove the skillet from the heat.
5. Assemble the casserole.
Spray a 9×13-inch baking dish with cooking spray. Arrange the frozen pierogies in the bottom of the dish, then pour the creamy corn mixture evenly over them.
6. Add the cheese.
Top everything with the shredded sharp cheddar cheese and cover the baking dish with aluminum foil.
7. Bake.
Bake covered for 10 minutes. Remove the foil and bake uncovered for another 10 minutes.
8. Give it a little char.
For some browned, slightly charred corn and bubbly cheese, switch the oven to broil for about 2 minutes. Keep an eye on it because broilers go from “ooh, pretty” to “well, crap” remarkably fast.
9. Finish and serve.
Garnish with fresh basil and additional red pepper flakes, if desired, and serve hot.
MAKE IT YOURS
- Add some onion. Dice a small onion and sauté it with the garlic before adding the corn.
- Switch up the pierogies. Four Cheese Medley is our go-to, but this works with pretty much any flavor of pierogi you like.
- Give it a little kick. Add a can of drained Rotel after the corn and right before adding the heavy cream.