Cheesy Pierogi Casserole: A Comforting Twist on a Classic Dish

Prepare the casserole base: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sour cream, cream of mushroom soup, milk, melted butter, garlic powder, salt, and pepper. Stir until smooth and well combined.
Layer the casserole: Grease a 9×13-inch baking dish. Place half of the frozen pierogi in the dish, spreading them out evenly. Pour half of the cream mixture over the pierogi, then sprinkle with a layer of cheddar cheese. Repeat with the remaining pierogi, cream mixture, and cheese.
Cook the casserole: Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the casserole is bubbly and golden on top.
Sauté the onions: While the casserole bakes, sauté the chopped onion in a small pan with a bit of butter over medium heat until golden brown and crispy, about 5-7 minutes.
Finish and serve: Once the casserole is done, remove it from the oven and top with the crispy onions. Garnish with fresh parsley if desired, and serve hot.
Serving and Storage Tips: