Print

Ultimate Cheesy Kielbasa Pierogi Casserole

A close-up serving of baked pierogi casserole topped with melted, browned cheese and fresh green onions.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, hearty pierogi casserole using frozen pierogi, smoked sausage, and a creamy cheese sauce for a satisfying family dinner.

Ingredients

Scale
  • 1 (12 ounce) package smoked kielbasa sausage, sliced
  • 1 (16 ounce) package frozen potato and cheese pierogi
  • 1 (10.5 ounce) can condensed cheddar cheese soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup chopped green onion
  • 1 tablespoon butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the sliced kielbasa in a skillet over medium heat until lightly browned. Drain off any excess fat.
  3. In a large bowl, whisk together the condensed cheddar cheese soup, milk, and sour cream until smooth. Stir in half of the shredded cheddar cheese.
  4. Add the frozen pierogi and the cooked kielbasa to the cheese mixture. Gently fold everything together until the pierogi and sausage are coated.
  5. Pour the mixture into the prepared baking dish, spreading it into an even layer.
  6. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole. Dot the top with small pieces of butter.
  7. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden brown.
  8. Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped green onion.

Notes

  • For a Crockpot Pierogi Casserole variation, combine all ingredients (except butter) in a slow cooker. Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours. Sprinkle cheese on top for the last 15 minutes of cooking.
  • You can substitute farmer’s cheese or cream cheese for sour cream for a different creamy texture.
  • If you want to add vegetables, stir in 1 cup of thawed, drained frozen spinach with the pierogi mixture.

Nutrition