A weeknight winner! This cheesy pierogi casserole with kielbasa requires just 10 minutes of prep.
Table of Contents
It doesn’t get much easier than a pierogi casserole that you can assemble and go! This cozy recipe includes layers of frozen pierogies and sliced kielbasa baked in a creamy sauce. Plenty of sharp cheddar cheese and bright green onions add even more flavor to the satisfying meal.
A Few Notes Before You Get Started
- Pierogies are dumplings of Eastern European origin, typically filled with ingredients like potatoes, cheese, or meat. I use Mrs. T’s brand 4-cheese pierogies, but any similar brand and flavor variety will work.
- I’ve shown traditional Polish kielbasa here, but you can sub with just about any smoked sausage or fully-cooked sausage of your choice. Other good options include turkey kielbasa and andouille sausage. Hotdogs work, too!
- Choose a low-sodium or reduced-sodium variety of condensed soup, since the sausage, pierogies, and cheese are already quite salty on their own. If you don’t want to use cream of mushroom soup, pick a different flavor (such as cream of celery).
- Stir some room-temperature sour cream into the sauce before adding it to the casserole dish. This provides a nice tang, and balances some of the salty flavor.
Serving Suggestions
Pair the pierogies and sausage with veggies such as roasted broccoli, Southern-style green beans, marinated vegetable salad, brown sugar glazed carrots, braised cabbage with apples and bacon, or a crisp green salad dressed in red wine vinegar dressing.
Preparation and Storage Tips
- Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the fridge overnight before baking. If the pierogies thaw, decrease the total baking time.
- Storage: Leftovers will keep in an airtight container in the refrigerator for 3-4 days. I do not recommend storing leftovers in the freezer, as the pierogies will have a weird, undesirable texture after thawing.
- How to Reheat: Cover with aluminum foil and reheat leftovers in a 350°F oven for 15-20 minutes, or until warmed through. You can also reheat individual portions in a microwave for about 1 minute.
More Dump-and-Bake Casseroles
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Dump-and-Bake Chicken Alfredo Casserole
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Dump-and-Bake Chicken Parmesan Casserole
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Dump-and-Bake Pierogi Casserole
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
A flavorful pierogi and sausage casserole with almost zero prep work!
Ingredients
- 1 (16 ounce) package frozen pierogies (I use a 4-cheese variety, but any flavor will work)
- 1 (14 ounce) package kielbasa sausage, sliced into rounds
- 1 (10.5 ounce) can condensed cream of mushroom soup (I prefer the "Heart Healthy" low-sodium variety for this recipe, since the pierogies and the sausage are salty on their own)
- ½ cup milk
- 1 ½ cups (6 ounces) grated sharp cheddar cheese, divided
- ½ cup thinly sliced green onions, divided
- Ground black pepper, to taste
Instructions
- Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Arrange the pierogies and sliced sausage in the prepared dish.
- In a medium bowl, stir together the condensed soup, milk, ½ cup of the cheese, and ¼ cup of the green onions. Pour the soup mixture evenly over the top of pierogies and sausage.
- Cover with foil and bake for 30 minutes. Sprinkle with the remaining 1 cup of cheese.
- Return to the oven (uncovered) for about 10 more minutes, or until the cheese melts. If you’d like the casserole more browned on top, place the dish under the broiler for the final 1-2 minutes. Just keep a close eye on it so that it doesn’t burn!
- Garnish with the remaining green onions and serve.
Notes
- Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. If the pierogies thaw, decrease the total baking time.
- Recipe inspired by Pillsbury.com
Nutrition
Serving: 1/4 of the casseroleCalories: 769kcalCarbohydrates: 37gProtein: 36gFat: 52gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.03gCholesterol: 152mgSodium: 1802mgPotassium: 812mgFiber: 3gSugar: 4gVitamin A: 579IUVitamin C: 3mgCalcium: 429mgIron: 8mg
The best! I downsized the recipe for 2 people. It’s was so good. The Pierogi ‘s were so fluffy.
We’re so glad you enjoyed it, Kim!
Used a deeper casserole dish and added extra cream and sliced mushrooms. Lovely and “saucy”
Thank you for trying it out, Irene! We’re so glad you enjoyed it.