Description
Pierogi casserole combines classic Polish comfort with hearty kielbasa in a simple, delicious one-dish meal that brings warmth to your dinner table. Loaded with cheesy potatoes, tender sausage, and a golden-brown crust, this crowd-pleasing recipe comes together quickly for a satisfying family feast.
Ingredients
Scale
Main Ingredients:
- 1 pound kielbasa sausage
- 1 (16 ounce) package frozen pierogies
Meats and Vegetables:
- 1 large onion
- 2 cloves garlic
Sauces, Dairy, and Seasonings:
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- ¼ cup bread crumbs
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 tablespoons chopped fresh parsley
- Salt to taste
Instructions
- Heat a large skillet to medium temperature. Slice 1 pound kielbasa into ¼-inch rounds and brown them until crispy for 5-7 minutes. Transfer the sausage to a separate plate, keeping the fat in the pan.
- Add 1 chopped onion to the skillet. Sauté for 5-7 minutes until translucent. Mince 2 garlic cloves and cook for 1 minute until fragrant. Return kielbasa to the skillet and mix together.
- Grab a large mixing bowl and whisk 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 cup sour cream, and ½ cup milk until completely smooth. Stir in ½ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder.
- Preheat your oven to 350F. Grease a 9×13 inch baking dish with butter or cooking spray. Layer half the frozen pierogies across the bottom of the dish.
- Spread half the kielbasa-onion mixture over the pierogies. Pour half the sauce evenly across the layer. Sprinkle ½ cup shredded cheddar cheese on top. Repeat these layers one more time.
- Melt 2 tablespoons butter in a small bowl. If using bread crumbs, mix ¼ cup bread crumbs into the melted butter. Drizzle this mixture across the casserole’s surface.
- Cover the dish with aluminum foil. Bake for 30 minutes at 350F. Remove foil and continue baking for 15-20 minutes until the cheese turns golden and the edges bubble.
- Remove the casserole from the oven. Let it rest for 10 minutes. Chop 2 tablespoons fresh parsley and sprinkle on top before serving hot.
Notes
- Choose potato and cheese pierogies for the most traditional flavor profile in this hearty casserole.
- Drain excess fat from kielbasa after browning to prevent the dish from becoming too greasy.
- Use full-fat sour cream and whole milk for a richer, creamier sauce that binds the casserole together.
- For a gluten-free version, replace bread crumbs with crushed gluten-free crackers and ensure all canned soups are certified gluten-free.
- Prep Time: 18-20 minutes
- Cook Time: 45-50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 457 kcal
- Sugar: 3 g
- Sodium: 1120 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg