Cheesy Pierogi And Smoked Sausage (Kielbasa) Casserole

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Combining pillowy potato pierogi with savory smoked kielbasa and a rich, creamy cheese sauce creates an absolute powerhouse of comfort food. It’s hearty, incredibly satisfying, and comes together with minimal effort.

Here is how to make an easy, crowd-pleasing Cheesy Pierogi and Smoked Sausage Casserole:

Cheesy Pierogi & Kielbasa Bake

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Servings: 6

Ingredients

  • 1 box (16 to 24 oz) frozen potato and cheddar pierogi (no need to boil them beforehand!)
  • 1 lb smoked kielbasa or polish sausage, sliced into coin rounds
  • 1 medium yellow onion, diced (or sliced into half-moons)
  • 2 tbsp butter (for sautéing the sausage and onions)
  • 1 can (10.5 oz) cream of mushroom soup (or cream of cheddar soup)
  • 1/2 cup sour cream (adds a wonderful tang and creamy texture)
  • 1/3 cup milk or chicken broth
  • 1.5 to 2 cups shredded cheddar cheese (divided)
  • 1 tsp garlic powder, salt, and black pepper to taste
  • Optional garnish: Chopped fresh green onions or chives

Step-by-Step Instructions

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
  2. Brown the Sausage and Onions: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the sliced kielbasa and diced onions. Cook for 5 to 7 minutes until the sausage is nicely browned and the onions are soft and translucent.
  3. Mix the Creamy Sauce: In a medium mixing bowl, whisk together the cream of mushroom soup, sour cream, milk (or broth), garlic powder, salt, pepper, and 1 cup of the shredded cheddar cheese.
  4. Layer the Casserole:
    • Arrange the frozen pierogi in a single, even layer across the bottom of your prepared baking dish.
    • Scatter the browned kielbasa and onions evenly over and between the pierogi.
    • Pour the creamy soup and cheese mixture evenly over the entire dish, making sure all the pierogi are well-coated.
  5. Bake: Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
  6. Add the Cheese Crust: Remove the foil, sprinkle the remaining 1 cup of shredded cheddar cheese over the top, and return it to the oven uncovered for 10 more minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
  7. Serve: Let the casserole rest for about 5 minutes before serving. Garnish with chopped fresh green onions or a dollop of extra sour cream if desired!
Do you prefer your pierogi stuffed with classic potato and cheddar, or do you like mixing in varieties loaded with sauerkraut or caramelized onions?

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