Pierogi And Smoked Sausage Casserole

A Pierogi and Smoked Sausage Casserole is the ultimate comfort food—rich, hearty, and incredibly easy to put together. It takes tender potato-and-cheese dumplings, savory smoked kielbasa, and a creamy, cheesy sauce, and bakes them all together into one bubbling, golden masterpiece.

Ingredients

• 2 packages (16 oz each) frozen potato and cheese pierogies (unthawed)
• 1 lb (450g) smoked Polish sausage or kielbasa, sliced into thin rounds
• 1 medium yellow onion, diced
• 8 oz fresh mushrooms, sliced (optional, but adds great earthy flavor)
• 2 cloves garlic, minced
• 2 cans (10.75 oz each) cream of mushroom or cream of chicken soup
• 1 cup milk or low-sodium chicken broth
• 2 cups shredded sharp cheddar cheese (divided)
• 2 tbsp butter or oil (for sautéing)
• Fresh chives or parsley chopped, for garnish (optional)

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 Veggies: Heat a large skillet over medium-high heat with a touch of oil or butter. Add the sliced smoked sausage and cook until nicely browned on both sides (about 5 minutes). Remove the sausage with a slotted spoon and set aside. In the same skillet with the leftover drippings, toss in the diced onions and sliced mushrooms. Cook until softened and golden (6–8 minutes), stirring in the minced garlic for the final minute.
3. Layer the Casserole: Arrange the frozen, unthawed pierogies in a single even layer across the bottom of your prepared baking dish. Scatter the browned smoked sausage, onions, and mushrooms evenly right over the top of the pierogies.
4. Mix the Cream Sauce: In a medium mixing bowl, whisk together the canned cream soup, milk (or chicken broth), and 1 cup of the shredded cheddar cheese until smooth and combined. Season with a pinch of black pepper (the sausage provides plenty of salt, so you likely won’t need extra).
5. Pour and Cover: Pour the creamy mixture evenly over the pierogies and sausage, ensuring everything is well coated. Cover the baking dish tightly with aluminum foil.
6. Bake: Bake covered for 30 minutes so the pierogies cook through and absorb the flavors.
7. Add the Cheese Finish: Remove the foil, sprinkle the remaining 1 cup of cheddar cheese evenly over the top, and return to the oven uncovered for another 10 to 15 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden.
8. Rest and Serve: Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken up slightly. Garnish with a sprinkle of fresh chives or parsley if desired!

Chef’s Tips for Success

• No Need to Boil: Keeping the pierogies frozen and unboiled before they go into the dish is actually a secret weapon here—they cook right in the oven’s steam and sauce without turning into mush.
• Add a Little Crunch: If you want a textural contrast, sprinkle a half-cup of crushed butter crackers or French fried onions on top along with the final layer of cheese.