Pierogi Casserole

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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.

Melted cheese on pierogi.

How to Make Pierogi Casserole

  1. Preheat the oven to 375°F. If not using an oven-safe pan, lightly grease a 9×13-inch baking dish. Set aside.
  2. In a large oven-safe skillet, cook the sausage and onion over low-medium heat until sausage crisps and the onion softens.
Sausage and onions in a pan.
  1. Add the pierogi and mix well. Cook for 4-5 minutes, stirring often until warmed through and lightly browned. Then, remove from heat.
Pierogi tossed with sausage.
  1. 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.
Cheese on top of sour cream, cream cheese, chicken broth and pepper.
  1. Pour the mixture over the pierogi and sausage, then top with the remaining 1 ½ cups of cheese.
Cheese sprinkled over pierogi casserole.
  1. 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.
  2. 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.
Side view of cheesy pierogi casserole.

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.

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Close up view of cheesy pierogi and sausage casserole on a plate.

Pierogi Casserole

5 from 2 votes
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Author: Kimberly
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 Servings

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 sausage
    ½ 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 cheese
    1 cup sour cream
    1 cup chicken broth
    ¼ teaspoon ground black pepper
    Salt
  • 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.

Suggested Equipment

Nutrition

Serving: 2pierogi | Calories: 515kcal | Carbohydrates: 34g | Protein: 18g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 85mg | Sodium: 897mg | Potassium: 176mg | Fiber: 2g | Sugar: 5g | Vitamin A: 657IU | Vitamin C: 9mg | Calcium: 271mg | Iron: 2mg

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 pierogi and sausage with sauce. Actual calories will vary.
*Use your favorite brand of store bought pierogi.
*Try tossing the sausage and pierogi mixture with the sauce to get an even coating.
*If the sauce is too thick, use a couple splashes of milk to thin it out. Use smoked paprika or red pepper flakes to add extra flavor.
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