Oven-Baked Pierogi Kielbasa Casserole

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

• 2 (16-ounce/450 g) packages frozen potato and cheese pierogi
• 14 ounces (400 g) smoked kielbasa, sliced into ¼-inch rounds
• 1 medium onion, thinly sliced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 (10.5-ounce/300 g) can cream of mushroom soup (or cream of chicken)
• 1 cup sour cream
• ½ cup milk
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 2 cups shredded sharp cheddar cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley or chives (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Melt the butter in a skillet over medium heat. Cook the onion for about 5 minutes until softened. Add the garlic and cook for another 30 seconds.

3. Add the sliced kielbasa to the skillet and cook for 3–4 minutes until lightly browned.

4. In a large bowl, whisk together:
   • cream soup
   • sour cream
   • milk
   • Dijon mustard (if using)
   • paprika
   • black pepper

5. Fold the onion and kielbasa into the sauce.

6. Arrange half of the frozen pierogi in the baking dish.

7. Spoon half of the sauce mixture over the pierogi.

8. Sprinkle with 1 cup cheddar cheese.

9. Repeat with the remaining pierogi, sauce, and cheeses.

10. Cover tightly with foil and bake for 30 minutes.

11. Remove the foil and bake another 10–15 minutes, until bubbly and the cheese is golden.

12. Let the casserole rest for 5 minutes before serving. Garnish with parsley or chives.

Optional Add-Ins

• Cooked bacon crumbles
• Sautéed mushrooms
• Baby spinach
• Caramelized onions
• Diced bell peppers
• Jalapeños for a spicy kick

Serving Suggestions

This casserole pairs well with:

• A crisp green salad
• Roasted broccoli or green beans
• Steamed asparagus
• Garlic bread or crusty rolls
• Applesauce (a classic pairing with pierogi)

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Bake at 350°F (175°C) until heated through, or microwave individual portions.