This pierogi casserole combines all my favorite comfort foods in one pan! It’s full of soft pierogies, smoky kielbasa, caramelized onions, and gooey cheese. It’s like a warm hug for your tastebuds!
The best part is how easy it is to put together. Just layer everything in a casserole dish, pour over the creamy sauce, top with plenty of sharp cheddar, and let the oven work its magic.
In about 45 minutes, you have a bubbling, golden-brown masterpiece that’ll have everyone running to the table.
Trust me, it’s a guaranteed crowd-pleaser!
Why You’ll Love This Pierogi Casserole
Comfort Food: This casserole combines all the beloved flavors of pierogies into one hearty, indulgent dish. It’s classic comfort food.
Easy Preparation: With simple steps and readily available ingredients, this recipe is perfect for busy weeknights.
Crowd-Pleaser: Ideal for family gatherings or potlucks, it’ll be a hit with its rich flavors and satisfying textures.
Freezer-Friendly: The leftovers of this pierogi casserole can be easily frozen and reheated for a quick, satisfying meal.
Ingredients
- Frozen Potato and Cheese Pierogies: The star of the dish. Pre-made dumplings are filled with a savory potato and cheese mixture.
- Smoked Kielbasa Sausage: Smoky, savory Polish-style sausage adds a meaty, flavorful punch to the casserole. Slice it up for hearty bites throughout.
- Large Onion: It lends a subtle sweetness that complements the rich ingredients.
- Cream Cheese: It’s softened and mixed into the sauce for a luxuriously creamy, tangy element that coats every bite.
- Sour Cream: It adds a cool, tart creaminess to balance the richness. It’s a classic pierogi topping that’s a must in this casserole.
- Chicken Broth: The liquid base adds a savory depth of flavor and helps create the right consistency.
- Black Pepper: It cuts through the cream and brings all the flavors together. Freshly cracked is best.
- Green Onions: They’re used as a bright, fresh garnish.
- Shredded Sharp Cheddar Cheese: It provides a bold, tangy flavor and irresistible cheese pull.
How to Make Pierogi Casserole
This casserole is so easy, even beginners can make it!
1. Preheat and prepare. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
2. Layer the pierogies and sausage. Spread the frozen pierogies evenly in the prepared baking dish. Scatter the sliced kielbasa sausage over the pierogies.
3. Sauté the onions. In a skillet over medium heat, melt 2 tbsp butter. Add the diced onion and sauté until soft and lightly caramelized, about 10 minutes. Spread the onions over the pierogies and sausage.
4. Make the sauce. In a bowl, mix together the softened cream cheese, sour cream, chicken broth, black pepper, and half of the sliced green onions until smooth. Pour the sauce evenly over the casserole.
5. Add the cheese topping. Sprinkle the shredded cheddar cheese over the top of the casserole.
6. Bake covered and uncovered. Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese is melted and lightly browned and the casserole bubbles.
7. Rest and garnish. Remove from the oven and let stand for 5 minutes before serving. Garnish with the remaining sliced green onions and serve hot.
Tips for the Best Pierogi Casserole
Here are some tips I use to make this casserole shine.
- Quality is key. Opt for highly-rated frozen pierogies like Mrs. T’s or Golden’s for the best texture and flavor.
- Don’t let them get soggy! To prevent the pierogies from getting too soft, thaw and pat them dry before layering them in the casserole. Bake uncovered for the last 10-15 minutes.
- Swap out the sausages: For different flavor profiles, substitute smoked kielbasa with bratwurst, chorizo, or sweet Italian sausage.
- Keep it creamy. To avoid lumps, ensure the cream cheese, sour cream, and chicken broth mixture is smooth before pouring it over the casserole.
- Toss in some mix-ins. For more flavor and texture, add sautéed mushrooms, crispy bacon crumbles, or a crunchy vegetable like shredded Brussels sprouts to the casserole.
- Swap the sauce. Instead of the cream cheese sauce, try a cheddar cheese sauce made with Béchamel for a richer casserole.
How to Store
Enjoy your casserole at a later date by following these storage steps.
To Store: Refrigerate leftovers in an air-tight container for up to 4 days. Cover the baking dish tightly with plastic wrap or foil.
To Freeze: Freeze unbaked casserole for up to 3 months. Thaw overnight before baking as directed. You can freeze cooked casserole for 2-3 months.
To Reheat: Reheat portions in the microwave until heated through, about 2-3 minutes. Or, bake covered at 350°F for 15-20 minutes.
Pierogi Casserole
8
servings15
minutes45
minutes487
kcalGet ready to indulge in the ultimate comfort food with this pierogi casserole! It’s creamy, cheesy, satisfying, and downright delicious.
Ingredients
2 (16 ounce) packages frozen potato and cheese pierogies
1 lb smoked kielbasa sausage, sliced into 1/2-inch pieces
1 large onion, diced
4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup chicken broth
1/2 tsp black pepper
3 green onions, sliced
2 cups shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- Spread the frozen pierogies evenly in the prepared baking dish. Scatter the sliced kielbasa sausage over the pierogies.
- In a skillet over medium heat, melt 2 tbsp butter. Add the diced onion and sauté until soft and lightly caramelized, about 10 minutes. Spread the onions over the pierogies and sausage.
- In a bowl, mix together the softened cream cheese, sour cream, chicken broth, black pepper, and half of the sliced green onions until smooth. Pour the sauce evenly over the casserole.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese is melted and lightly browned and the casserole is bubbling.
- Remove from the oven and let stand for 5 minutes before serving. Garnish with the remaining sliced green onions and serve hot.
