Pierogi Casserole
Our Pierogi Casserole, is a comforting twist on classic pan-fried sausage and pierogi. Layers of potato-filled pierogi, kielbasa, and a velvety sauce topped with bubbling cheese make this a perfect family meal.
We are all about hearty casserole recipes that have a protein, a starch, and some kind of creamy sauce. And, they have to be tasty!
This pierogi casserole checks all of those boxes! A while back, I made a crockpot pierogi and sausage casserole, and it’s been a reader favorite. Who doesn’t love potato dumplings with sausage and a creamy sauce?
For this recipe, we used store bought pierogi. Then, added kielbasa, sweet onion, and a creamy sauce made with cream cheese, sour cream, and cheddar cheese.
This is one of those dinner recipes that’s warm, hearty, and filling. Pair it with a side of sautéed mushrooms or roasted brussels sprouts for a full meal.
How to Make Pierogi Casserole
- Preheat the oven to 375°F. If not using an oven-safe pan, lightly grease a 9×13-inch baking dish. Set aside.
- In a large oven-safe skillet, cook the sausage and onion over low-medium heat until sausage crisps and the onion softens.
- Add the pierogi and mix well. Cook for 4-5 minutes, stirring often until warmed through and lightly browned. Then, remove from heat.
- In a separate saucepan over low heat, mix the cream cheese, sour cream, chicken broth, salt and pepper until smooth. Add in 1 ½ cups of cheese, and stir until melted.
- Pour the mixture over the pierogi and sausage, then top with the remaining 1 ½ cups of cheese.
- Cover and bake for 15 minutes. Uncover and bake for another 10-15 minutes until the cheese melts and the sauce bubbles around the edges.
- Garnish with green onions and serve.
Pierogi Casserole Tips
Tips
- Instead of using our cheese sauce, use your favorite homemade cheese sauce or jarred alfredo sauce.
- Try tossing the sausage and pierogi mixture with the sauce to get an even coating.
How to Store Leftovers
Refrigerator: Store leftover pierogi casserole in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave on half power until warmed through. Or, heat in the oven at 350°F until warm.
Other Casserole Recipes to Try
Ingredients
- 14 ounces kielbasa sausage, sliced
- ½ cup white onion, diced
- 32 ounces frozen pierogi, thawed
- 8 ounces block-style cream cheese
- 1 cup sour cream
- 1 cup chicken broth
- Salt, to taste
- ¼ teaspoon ground black pepper
- 3 cups shredded cheddar cheese, divided
- Green onions, sliced for garnish
Instructions
- Preheat the oven to 375°F. If not using an oven-safe pan, lightly grease a 9×13-inch baking dish. Set aside.
- In a large, oven-safe skillet over low-medium heat, cook the sausage and onion. Continue cooking until the sausage is crisp around the edges and the onion is softened.14 ounces kielbasa sausage½ cup white onion
- Add the pierogi and toss to combine. Cook for 4-5 minutes, stirring frequently, until the pierogi are warmed through and lightly browned. Remove from heat.32 ounces frozen pierogi
- In a medium saucepan over low heat, combine the cream cheese, sour cream, chicken broth, salt and pepper. Once warm and creamy, stir in 1 ½ cups of cheese. Continue stirring until the cheese fully melts.8 ounces block-style cream cheese1 cup sour cream1 cup chicken broth¼ teaspoon ground black pepperSalt
- Pour the mixture over the pierogi and sausage, and top with the remaining 1 ½ cups of cheese.
- Cover and bake for 15 minutes. Then, uncover, and bake for an additional 10-15 minutes until the cheese melts and the sauce bubbles around the edges.
- Garnish with green onions and serve.
- Scroll up and see the post for tips and storage information.
