Cheesy Kielbasa and Pierogi Casserole
Frozen pierogi make this kielbasa pierogi casserole a practical dinner for six. They bake with browned sausage and tender onion in a creamy sauce, then get a layer of melted cheddar on top. There’s no need to boil the pierogi first: covered baking gives them time to heat through and soften before the cheese goes on.
Use a 9-by-13-inch baking dish and keep the pierogi in a single, slightly overlapping layer. That gives the sauce room to settle around them and makes it easier to serve a portion with a little of everything.
Recipe details
- Yield: 6 servings
- Prep time: About 15 minutes
- Cook time: About 45 minutes
- Total time: About 1 hour
- Equipment: Large skillet, 9-by-13-inch baking dish, foil
Ingredients
- 1 tablespoon (15 ml) neutral oil
- 14 ounces (400 g) fully cooked kielbasa, sliced into ¼-inch (6 mm) rounds
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup (240 ml) low-sodium chicken broth
- ¾ cup (180 ml) sour cream
- 1 tablespoon Dijon mustard
- ½ teaspoon freshly ground black pepper
- 2 pounds (900 g) frozen potato-and-cheese pierogi
- 1½ cups (about 170 g) shredded sharp cheddar cheese
- Chopped chives or parsley, for serving (optional)
Check the kielbasa package before cooking. This recipe calls for fully cooked sausage; fresh, uncooked sausage needs to be cooked according to its package directions before it goes into the casserole. Frozen pierogi also vary in size and thickness, so use the baking time as a guide and check one in the center before serving.
How to make the casserole
Brown the kielbasa and soften the onion
Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
Heat the oil in a large skillet over medium heat. Add the kielbasa and cook for 4 to 5 minutes, turning the slices once or twice, until some edges are browned. Transfer the sausage to a plate, leaving the drippings in the skillet.
Add the onion and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden. Stir in the garlic and cook for about 30 seconds, just until fragrant. Return the kielbasa to the skillet, then remove it from the heat.
Browning the sausage adds flavor, but it does not need to be cooked through again. It will spend plenty of time in the oven. Give the onion a few minutes to soften in the skillet, though; it won’t cook as evenly if it goes into the dish raw.
Mix the sauce and assemble
In a bowl, whisk the broth, sour cream, Dijon mustard, and black pepper until smooth. The mixture will look fairly thin. The pierogi will absorb some of the liquid as they bake.
Arrange the frozen pierogi in the prepared dish in a single layer, overlapping them slightly where needed. Scatter the kielbasa and onion over and between them. Pour the sauce evenly across the dish, nudging a few pierogi with a spoon so some liquid reaches the bottom.
Cover the dish tightly with foil. Bake for 30 minutes, then carefully remove the foil and check a pierogi near the center. It should be hot and tender when cut open. If it is still firm or cool in the middle, cover the dish again and bake for another 5 to 10 minutes.
Add the cheddar
Once the pierogi are tender, sprinkle the cheddar evenly over the casserole. Return the dish to the oven, uncovered, for 8 to 12 minutes, until the cheese has melted and the sauce is bubbling around the edges.
Let the casserole stand for 5 to 10 minutes before serving. The sauce will settle slightly, and the portions will be easier to lift from the dish. Add chives or parsley if you like.
Getting the texture right
The covered portion of the bake does most of the work. It traps moisture around the frozen pierogi so the dough can soften without the exposed edges drying out. Save the cheddar for the uncovered finish. Cheese added at the start can stick to the foil and brown before the pierogi are ready.
A little sauce in the bottom of the dish is expected. If the casserole looks especially loose when it comes out of the oven, give it the full 10-minute rest before serving. If the top looks dry while the pierogi are still firm, add a small splash of broth around the edges, cover the dish again, and continue baking until the center is hot.
Sharp cheddar gives the casserole a distinct cheese flavor without needing a heavy layer. For a milder version, use medium cheddar. Potato-and-cheese pierogi are an easy match for the sausage and onion, though potato-and-onion pierogi work too. Check the package if cooking for someone with dietary restrictions; pierogi fillings and dough ingredients vary by brand.
Kielbasa brings salt as well as smoke, so taste a spoonful of sauce with the sausage before adding any salt at the table. Low-sodium broth leaves more room to adjust. A spoonful of sour cream on each serving is welcome if you prefer a tangier finish, but the casserole is creamy enough without it.
Serving and storing
This is a filling dinner on its own. A crisp green salad, steamed green beans, or sliced cucumbers make simple sides when you want something fresh alongside the pierogi.
Refrigerate leftovers in a covered container within two hours of cooking and use them within three to four days. Reheat individual portions in the microwave until hot throughout, or cover a baking dish with foil and warm it in a 350°F (175°C) oven. A spoonful of broth or water helps loosen sauce that has thickened in the refrigerator. For food safety, reheat leftovers to 165°F (74°C).
The casserole is best baked soon after assembly. Leaving frozen pierogi in the sauce for hours before baking can make the dough soft in some spots while the center of the dish remains cold. For a head start, slice the kielbasa and onion and shred the cheese ahead of time; keep them refrigerated, then assemble the dish when you’re ready to bake.
A dependable pierogi-night dinner
The useful sequence is simple: soften the onion, bake the frozen pierogi under foil until tender, and add the cheddar at the end. Check the center rather than relying only on the clock, since pierogi brands differ. Once the cheese is melted and the casserole has rested briefly, it’s ready to bring to the table and serve family-style.
