Monday, August 9, 2021

Corn and Pepper Medley Pierogi Casserole (with Seafood) for Baking Bloggers

 It's time for Baking Bloggers and I'm ready.   Sue Lau of Palatable Pastime is our hostess and this month we were tasked with making something with corn.  As Sue said,  "Join us in baking up some sweet corn in our recipes.
You can use fresh, frozen or canned sweet corn in your recipe"
, but it had to be baked, hence the name of the group, Baking Bloggers.

I missed the past couple of months of Baking Bloggers,  I'm still trying to get my head together over suddenly becoming a widow.  Not an easy task.  

However, I happened to have the ingredients for this on hand and decided to throw it all together and see how it turned out. 

Corn and Pepper Medley Pierogi Casserole

I googled ideas and got some inspiration from here, this lady added pierogi's, and made a casserole.  

I immediately jumped on that one, cause I've got lots of Pierogies in my freezer, from the last time I made them.  

I may have found a new way of eating  Pierogies.  Although my favorite way is probably still the classic one.  But this comes a close second. 

I made a single serving, cause there's only me now to eat it.  And since I had made some large pierogi's two was more than enough for me.  I think you can use commercial Pierogi's if you wish, I'm sure it will be just fine. 

Because my Pierogi's were homemade, they're thicker and more substantial than commercial ones.  Which meant that I felt the need to cook them first before baking them in the casserole.  And it was a good thing.  That thick outer shell actually could have cooked a little more, it was kinda chewy, but delicious.  

I also happened to have a couple of crab legs and a few cooked shrimp in the freezer, so I added them in the last few minutes of the bake.  

Corn and Pepper Medley Pierogi Casserole

I'm so glad I did, they enhanced the entire dish to an absolutely amazing meal.  

In fact, I'm thinking of doing a repeat this coming week.  I still have some crab left...  

Corn and Pepper Medley Pierogi Casserole

Corn and Pepper Medley Pierogi Casserole

Yield: 1 serving (although it can be doubled or quadrupled very easily)
Author: Sid's Sea Palm Cooking - Adapted from several online recipes.
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This was such an awesome casserole, quick and easy to put together and baked beautifully in my toaster oven. No need to turn the big one on in the summer heat. This is substantial enough for a hearty appetite.


  • 1/3 cup corn - fresh or frozen
  • 1/3 cup mixed red, green and orange peppers - frozen works great here
  • 1/3 cup Heavy cream
  • 2-3 frozen pierogies - homemade or commercial
  • Optional:
  • 3-5 shrimp - cooked and shelled
  • 1-2 crab legs - meat only
  • Non-stick spray


  1. If using a conventional oven, preheat to 350 degrees. If using a toaster oven, you can wait to heat the oven until you place the casserole dish inside.
  2. Spray a heavy pan with some non-stick spray, and heat the pan over medium high heat. Add the corn and pepper medley, and saute' for a couple of minutes, just til the pepper softens a little.  Add the cream and heat to boiling. 
  3. While the corn and pepper medley is saute'ing, heat some water to boiling for the pierogies.  If using homemade ones.  If using frozen commercial pierogies you can skip this step.  Let the home made pierogies simmer for a couple of minutes, take out and let drain.
  4. Spray a baking dish with some non-stick spray and place the pierogies into the dish.  Pour the corn mixture over top, and if desired, place a lid or piece of aluminum foil over top. 
  5. Bake for 20-25 minutes.   If adding the seafood, uncover and place the seafood on top for the last 5-7 minutes and let heat through. 
  6. Serve with a nice chilled glass of white wine if desired. (I like a mildly sweet wine rose wine myself.)

Estimate only

Did you make this recipe?
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Baking Bloggers: Baking with Sweet Corn


Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I love this pierogi recipe with the corn and sweet peppers. It will be a Meatless Monday dinner coming up very soon. Then perhaps I will add some seafood to any leftovers for lunch the next day.

  2. This sounds absolutely wonderful! Welcome back! Big hugs.

  3. This is amazing meal. I would love to make a vegetarian version of this - pierogi's corn and pepper sounds amazing!


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