Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: Serves 4-6
- 2 (16-ounce) bottles Alfredo sauce
- 3 tablespoons milk
- 1-1/2 cups shredded cheddar or colby cheese
- 1/2 cup grated Parmesan cheese, divided
- 2 (16-ounce) boxes frozen potato pierogies
- 2 cups frozen baby peas, if desired
Preheat oven to 350 degrees F. Pour both bottles of Alfredo sauce into large saucepan. Pour milk into one bottle; cover tightly and shake. Pour contents into second bottle; cover tightly and shake. (This is how you get all of the sauce out of the bottles). Pour into saucepan. Add cheddar cheese and half of the Parmesan cheese and stir.
Heat over medium heat, stirring frequently, until cheese melts and mixture is smooth, about 5-6 minutes. Spoon 1/2 cup sauce in bottom of 13" x 9" glass baking dish.
Arrange 1 box of the frozen pierogies over sauce in dish (there should be 12 pierogies per box). Cover with half of the remaining sauce. Scatter peas (if using) in the dish. Top with remaining box of frozen pierogies and remaining sauce. Be sure to cover all of the pierogies with sauce. Sprinkle with remaining Parmesan cheese.
Cover with foil and bake for 40 minutes. Then uncover and bake for another 10 minutes or until casserole is bubbling and pierogies are hot.