My Polish neighbor showed my Southern nana this recipe and she couldn’t stop eating it!

Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

Cover the baking dish tightly with foil and bake for 20 minutes. Then remove the foil and bake another 10–15 minutes, or until the cheese is melted, the sauce is bubbly, and the pierogi are heated through and tender.

Let the casserole rest for about 5 minutes before serving. This helps it set up a bit and keeps you from burning your mouth when you dive in.

Serve hot, scooping out portions with a big spoon. Leftovers reheat well in the microwave or covered in the oven at 325°F until warmed through.

If you have a few extra minutes, you can add more personality without complicating your life too much. For a smokier, Southern twist, crumble cooked bacon or diced ham over the top before adding the cheese. If you want a little green, toss in a handful of frozen peas or chopped cooked spinach with the pierogi before you pour on the sauce. You can also swap half the cheddar for mozzarella or Swiss for a different flavor profile. For a lighter take, use light sour cream and reduce the butter to 6 tablespoons—still cozy, just a bit less heavy. If your family likes a little kick, sprinkle on some black pepper, smoked paprika, or a pinch of red pepper flakes before baking. And if you’re meal-prepping, assemble the casserole up to a day in advance, cover, and refrigerate; just add an extra 5–10 minutes to the covered baking time since you’re starting from cold.