Lemon Broccoli Pierogy Skillet

Lemon Broccoli Pierogy Skillet


  • 1 bag Classic Cheddar
  • 12 ounces olive oil, divided
  • 3 yellow onions, sliced
  • 15 cloves garlic, minced
  • 6 teaspoons dried basil
  • 1 ½ pounds vegetable broth
  • 6 ounces fresh lemon juice
  • 3 pounds broccoli, chopped into florets
  • 6 tablespoons lemon zest
  • 1 ½ pounds milk
  • 1 ½ ounces cornstarch
  • 9 ounces Parmesan cheese, grated
  • Salt, to taste
  • Pepper, to taste


  1. Heat half of the olive oil in a non-stick skillet over medium heat. Add pierogies and cook 8 minutes or until golden brown, turning occasionally. Remove from skillet.
  2. In the same skillet, heat remaining olive oil over medium heat. Add onions and cook 3-4 minutes or until softened. Add garlic and basil; cook 30 seconds, stirring constantly.
  3. Add broth, lemon juice, broccoli and lemon zest. Bring to a simmer, cover, and steam for 2-3 minutes until broccoli is bright green and tender.
  4. While the broccoli is cooking, whisk together the milk and cornstarch. Stir in milk mixture and Parmesan cheese. Simmer, uncovered, 1 minute, until the sauce has thickened slightly. Return pierogies to the skillet and continue to simmer until they are heated through.
  5. Season with salt and pepper to taste before serving.
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Product Used In This Recipe

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Classic Cheddar

You can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket. Delicious.

Mrs. T’s Classic Cheddar Pierogies are perfect for quick snacks and easy dinners!