Dump-and-Bake Pierogi Casserole

A flavorful pierogi and sausage casserole with almost zero prep work!

Course Dinner

Cuisine American

Keyword pierogi and kielbasa casserole, pierogi casserole, pierogi casserole recipe, pierogi casserole with kielbasa

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 769kcal

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

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.

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