Ingredients

Scale

2 tablespoons butter: Butter forms the foundation of our creamy cheese sauce. It provides richness and flavor while also acting as the fat component for our roux, the thickening agent that gives the sauce its luxurious texture. Unsalted butter is generally recommended in recipes like this to control the overall saltiness, especially since we are using chicken broth and cheddar cheese, both of which contain sodium. However, if you only have salted butter on hand, simply reduce the amount of salt you might add later in the recipe, or taste the sauce before adding any extra salt. For a richer flavor, consider using European-style butter, which has a higher butterfat content.

1 cup diced onions: Onions are the aromatic backbone of many savory dishes, and this pierogi bake is no exception. When sautéed in butter, onions release their sweet and pungent flavors, adding depth and complexity to the cheese sauce. Yellow onions are a great all-purpose choice for this recipe, offering a balanced flavor that isn’t too overpowering. White onions are milder, while red onions, with their sharper taste, could also be used for a slightly different flavor profile. Dice the onions into small, uniform pieces to ensure they cook evenly and become tender during the sautéing process. For an even deeper onion flavor, you could caramelize the onions slightly before adding the flour, though this will add extra time to the preparation.

2 tablespoons Gold Medal™ all-purpose flour: All-purpose flour is the key ingredient for creating a smooth and creamy cheese sauce. It acts as a thickening agent when combined with butter, forming a roux. This roux is then used to thicken the liquid ingredients (chicken broth and milk) into a luscious sauce. Gold Medal™ is a well-known and reliable brand of all-purpose flour, but any good quality all-purpose flour will work perfectly. It’s crucial to whisk the flour into the melted butter until smooth and cook it for 1 to 2 minutes. This step, known as cooking out the raw flour taste, is essential for a flavorful and non-grainy sauce. For those who need to avoid gluten, a gluten-free all-purpose flour blend can be substituted. Ensure it’s a blend that is designed for a 1:1 replacement for all-purpose flour in baking and cooking applications.

3/4 cup Progresso™ reduced sodium chicken broth (from 32-oz carton): Chicken broth adds savory depth and moisture to the cheese sauce. Using reduced sodium broth is a healthier option, allowing you to control the overall saltiness of the dish. Progresso™ is a readily available brand, but any good quality chicken broth, whether store-bought or homemade, will work well. Homemade chicken broth, if you have the time to make it, will always elevate the flavor of your dishes. Vegetable broth can be used as a vegetarian alternative, although it will slightly alter the flavor profile of the sauce. Make sure to use broth from a carton rather than bouillon cubes or granules, as carton broth provides a richer and more balanced flavor.

3/4 cup milk: Milk adds creaminess and thins out the cheese sauce to the perfect consistency. Whole milk will result in the richest and creamiest sauce, but 2% or even 1% milk can be used to reduce the fat content without significantly compromising the texture. For a dairy-free option, unsweetened almond milk, soy milk, or oat milk can be substituted. Keep in mind that dairy-free milks may slightly alter the flavor and thickness of the sauce. If using dairy-free milk, you may need to adjust the cooking time slightly, as some dairy-free milks thicken differently than cow’s milk.

1 1/2 cups shredded Cheddar cheese (6 oz): Cheddar cheese is the star of this bake, providing a sharp, tangy, and cheesy flavor that complements the ham and pierogies beautifully. Using pre-shredded cheese is convenient, but shredding your own cheese from a block is often recommended for better melting and flavor. Pre-shredded cheese is often coated with cellulose to prevent clumping, which can sometimes hinder its melting ability. Sharp cheddar cheese will provide a more pronounced flavor, while mild or medium cheddar will be milder and creamier. For a richer flavor, consider using a blend of sharp and extra-sharp cheddar. You can also experiment with other types of cheese, such as Monterey Jack, Colby, or even a smoky Gouda for a different flavor dimension.

1 package (16 oz) frozen potato and Cheddar pierogies: Frozen potato and cheddar pierogies are the heart of this dish, providing a comforting and satisfying base. Frozen pierogies are readily available and convenient, making this recipe quick and easy to prepare. Potato and cheddar pierogies are a classic and popular choice, but you can also experiment with other pierogi fillings, such as potato and onion, cheese, or even meat-filled pierogies, depending on your preference. If you prefer fresh pierogies, they can be used instead of frozen, but you will need to adjust the microwaving time accordingly. Fresh pierogies usually require less cooking time. There are many brands of frozen pierogies available; Mrs. T’s and Kasia’s are popular and widely available options.

1 tablespoon water: Water is used to help thaw the frozen pierogies in the microwave. The small amount of water creates steam, which gently thaws the pierogies without cooking them through. This step ensures that the pierogies are tender and ready to absorb the cheese sauce during baking.

1 cup cubed ham (6 oz): Ham adds a savory and salty element to the bake, complementing the cheesy pierogies and sauce perfectly. Cooked ham, such as leftover holiday ham, deli ham, or ham steak, can be used. Cubing the ham into bite-sized pieces makes it easy to distribute throughout the bake and ensures that each bite is flavorful. For a smoky flavor, consider using smoked ham. If you don’t have ham on hand, cooked bacon, diced kielbasa, or even shredded cooked chicken or turkey can be used as substitutes. For a vegetarian option, consider adding sautéed mushrooms or roasted vegetables instead of ham.

2 tablespoons thinly sliced green onions: Green onions, also known as scallions, provide a fresh, mild onion flavor and a pop of color as a garnish. They are added at the end of the baking process to maintain their fresh flavor and vibrant green color. Thinly slicing the green onions ensures they are delicate and easy to eat. Other fresh herbs, such as chives, parsley, or dill, can also be used as a garnish for a different flavor profile and visual appeal.

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Instructions

Step 1

Begin by preheating your oven to 350°F (175°C). This temperature is ideal for baking the pierogi bake evenly and melting the cheese to a golden, bubbly perfection without burning. While the oven is preheating, prepare an 8-inch square (2-quart) glass baking dish. Glass baking dishes are recommended for even heat distribution, but a similar-sized ceramic or metal baking dish can also be used. Spray the baking dish generously with cooking spray. This is a crucial step to prevent the pierogi bake from sticking to the dish, making it easier to serve and clean up afterwards. Any type of cooking spray will work, whether it’s olive oil, canola oil, or butter-flavored. Ensure you spray the bottom and sides of the dish thoroughly.

Step 2

Now, let’s prepare the creamy cheese sauce. Place a 3-quart saucepan over medium heat. Add the 2 tablespoons of butter to the saucepan and let it melt completely. Swirling the pan gently will help the butter melt evenly and prevent it from burning. Once the butter is melted, add the 1 cup of diced onions to the saucepan. Cook the onions for 3 to 4 minutes, stirring occasionally with a spoon or spatula. The goal is to sauté the onions until they are just starting to soften and become translucent, but not brown. Stirring prevents the onions from sticking to the bottom of the pan and ensures they cook evenly. As the onions cook, they will release their aroma and sweeten slightly, adding depth to the cheese sauce.

Once the onions are softened, reduce the heat slightly to medium-low if needed to prevent the butter from browning. With a whisk in hand, sprinkle the 2 tablespoons of all-purpose flour over the sautéed onions in the saucepan. Whisk continuously to incorporate the flour into the melted butter and onions until smooth and no lumps remain. This mixture is called a roux, and it’s the foundation of our creamy cheese sauce. Continue to cook and stir the roux for 1 to 2 minutes. This step is essential to cook out the raw flour taste and ensure a smooth, non-grainy sauce. The roux will become bubbly and slightly fragrant as the flour cooks. Don’t skip this step, as undercooked flour can result in a pasty or grainy sauce.

Step 3

In a separate 2-cup glass measuring cup, combine the 3/4 cup of Progresso™ reduced sodium chicken broth and 3/4 cup of milk. Whisk them together briefly to combine. Gradually pour the broth and milk mixture into the saucepan with the roux, whisking constantly as you pour. Pouring gradually and whisking continuously helps to prevent lumps from forming in the sauce and ensures a smooth consistency. Increase the heat to medium-high and heat the sauce to boiling, stirring constantly with the whisk. Continue to boil and stir for 1 minute. Boiling activates the thickening properties of the flour and allows the sauce to thicken properly. Don’t stop stirring during this step, as the sauce can easily scorch or stick to the bottom of the pan.

After boiling for 1 minute, reduce the heat to medium. Stir in 1 cup of the shredded Cheddar cheese into the sauce. Continue to cook and stir until the cheese is completely melted and the sauce is smooth and creamy. Stir occasionally to ensure the cheese melts evenly and doesn’t clump. Once the cheese is melted, remove the saucepan from the heat. The cheese sauce is now ready to be poured over the pierogies.

Step 4

While the cheese sauce is being prepared, let’s thaw the frozen pierogies. Place the 1 package (16 oz) of frozen potato and cheddar pierogies in the prepared baking dish. Pour 1 tablespoon of water over the pierogies. Cover the baking dish tightly with plastic wrap. Ensure the plastic wrap is microwave-safe. Microwave the pierogies on High for 2 minutes. Carefully remove the plastic wrap (be mindful of steam). Stir the pierogies gently to distribute the heat evenly. Re-cover with plastic wrap and continue microwaving on High for another 1 1/2 to 2 minutes, or until the pierogies are thawed. The pierogies should be pliable and no longer frozen solid. Microwaving helps to thaw the pierogies quickly and ensures they are tender when baked.

Once the pierogies are thawed, pour the prepared cheese sauce evenly over the pierogies in the baking dish. Distribute the sauce to ensure all pierogies are coated. Top the cheese-sauce-covered pierogies with the 1 cup of cubed ham, spreading it evenly over the surface. Finally, sprinkle the remaining 1/2 cup of shredded Cheddar cheese over the ham. This final layer of cheese will melt beautifully and create a golden, cheesy topping.

Step 5

Place the baking dish in the preheated oven and bake for 20 to 25 minutes. Bake until the cheese is melted and bubbly and the edges of the bake are lightly golden brown. The baking time may vary slightly depending on your oven, so keep an eye on it. The cheese should be fully melted and slightly browned, and the sauce should be bubbly around the edges. Once baked, remove the baking dish from the oven and let it stand for 10 minutes before serving. This resting time allows the bake to set slightly and makes it easier to serve. Before serving, sprinkle the 2 tablespoons of thinly sliced green onions over the top of the bake as a garnish. The green onions add a fresh flavor and a pop of color to the finished dish. Serve hot and enjoy!

Nutrition

Serving Size: One Normal Portion
Calories: 450-550