Baked Pierogi and Kielbasa Casserole
Ingredients
- 1 package (about 24 oz) frozen potato and cheese pierogi
- 14 oz fully cooked kielbasa, sliced into ¼-inch rounds
- 1 medium onion, thinly sliced
- 1 tablespoon butter
- ½ cup chicken broth
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1½ cups shredded sharp cheddar cheese
- 2 tablespoons chopped green onions, for serving
Optional toppings: Extra sour cream, chopped parsley, or a little freshly ground black pepper.
Instructions
1. Prepare the baking dish
Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish. Keep the pierogi frozen while you prepare the other ingredients. Frozen pierogi hold their shape well as you arrange them in the dish and will cook in the sauce as the casserole bakes.
2. Brown the kielbasa and onions
Melt the butter in a large skillet over medium heat. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until it begins to soften.
Add the kielbasa rounds. Cook for another 3–4 minutes, stirring now and then, until the sausage develops some browned edges. The kielbasa is already cooked, so this step is mainly for flavor and texture. Remove the skillet from the heat.
3. Make the sauce
In a bowl, whisk together the chicken broth, sour cream, Dijon mustard, garlic powder, and black pepper until mostly smooth. A few small streaks of sour cream are fine; they will blend into the casserole during baking.
The broth provides enough liquid to help the frozen pierogi cook, while the sour cream gives the sauce its creamy texture and slight tang. Dijon mustard adds a little depth without making the dish taste strongly of mustard.
4. Assemble the casserole
Arrange the frozen pierogi in the prepared baking dish in an even layer. Some overlap is fine. Spread the browned kielbasa and onions over the top, making sure each area of the dish gets some of both.
Pour the sauce evenly over the casserole. Gently shake the dish or use a spoon to help some of the liquid settle between the pierogi. Cover the dish tightly with foil. A snug cover traps steam, which helps the frozen pierogi become tender.
5. Bake and add the cheese
Bake the covered casserole for 25 minutes. Carefully remove the foil, keeping your hands clear of the steam. Check a pierogi near the center of the dish: it should be hot and becoming tender.
Sprinkle the shredded cheddar evenly over the top. Return the uncovered dish to the oven for 10–15 minutes, until the pierogi are tender throughout, the sauce is bubbling, and the cheese has melted. If your pierogi are especially large or were packed closely together, they may need a few extra minutes.
6. Rest and serve
Let the casserole rest for 5 minutes after it comes out of the oven. This gives the sauce a little time to settle, making the pierogi easier to serve. Sprinkle with chopped green onions and add a spoonful of sour cream if you like.
Tips for the Best Casserole
Use fully cooked kielbasa. Smoked, fully cooked kielbasa is the easiest choice for this recipe. Browning it briefly in the skillet brings out its flavor, and the oven heats it through with the pierogi.
Keep the dish covered for the first part of baking. The sauce needs time to warm the frozen pierogi, and the foil keeps moisture in the dish. Add the cheese after removing the foil so it melts on top instead of sticking to the cover.
Check the center before serving. Ovens and pierogi sizes vary. If a pierogi in the middle still feels firm or cool, cover the dish again and bake for another 5–10 minutes before adding or finishing the cheese.
Choose your favorite pierogi filling. Potato and cheese is a classic match for kielbasa, but potato and onion or cheddar-filled pierogi also work well. Keep the package size about the same so there is enough sauce for the dish.