Why This Recipe Is a Keeper
Before we dive into the method, here is why this pierogi kielbasa casserole will become a family favorite.
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Only 6 ingredients. Pierogies, kielbasa, cheese, cream, soup.
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No pre-cooking. Frozen pierogies go straight into the dish.
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One dish. Minimal cleanup.
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Crowd-pleasing. Creamy, cheesy, smoky, and comforting.
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Budget-friendly. Pierogies and kielbasa are affordable.
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Great for leftovers. Tastes even better the next day.
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Perfect for potlucks. Easy to transport and reheat.
Ingredients
Servings: 6
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2 (16-ounce) boxes frozen potato and cheese pierogies
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1 pound smoked kielbasa or Polish sausage, sliced into 1/4-inch rounds
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2 cups shredded sharp cheddar cheese, divided
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2 cups heavy cream (or half-and-half for a lighter version)
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1 (10.5-ounce) can condensed cream of mushroom soup
Ingredient Notes
Frozen potato and cheese pierogies: Use frozen potato and cheese pierogies. Do not thaw them before baking. They go into the dish frozen. You can also use other flavors like potato and onion or sauerkraut.
Smoked kielbasa: Use smoked kielbasa or Polish sausage. Slice it into 1/4-inch rounds. The kielbasa adds smoky flavor and a little crispness around the edges. Turkey kielbasa can be substituted.
Sharp cheddar cheese: Sharp cheddar provides bold, tangy flavor. Shred your own cheese from a block if possible. Pre-shredded cheese contains anti-caking agents that can affect melting. Divide the cheese into 1 1/2 cups and 1/2 cup.
Heavy cream: Heavy cream creates the richest, creamiest sauce. Half-and-half can be used for a lighter version. Do not use milk, which may curdle.
Condensed cream of mushroom soup: Use the standard 10.5-ounce can. Do not add water. The soup adds creaminess and savory umami. Cream of chicken or cream of celery soup can be substituted.
Step-by-Step Directions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so the pierogies do not stick.
Step 2: Arrange the Pierogies
Arrange the frozen pierogies in a single, snug layer in the bottom of the baking dish. It is fine if they overlap just a bit, but try to keep them mostly in one layer so they bake up evenly and get those nice golden tops.
Step 3: Add the Kielbasa
Scatter the sliced kielbasa rounds evenly over the pierogies. Make sure every scoop will get a bit of sausage. Let some pieces rest on top so they can crisp around the edges in the oven.
Step 4: Make the Sauce
In a medium bowl, whisk together the heavy cream and the condensed cream of mushroom soup until smooth and well blended. This makes the rich, creamy sauce that will bubble up around the pierogies as they bake.
Step 5: Add the Sauce
Pour the cream-and-soup mixture evenly over the pierogies and kielbasa. Tilt the pan gently if needed so the sauce seeps down between everything. You want all the dumplings to have some sauce around them.
Step 6: Add the Cheese
Sprinkle 1 1/2 cups of the shredded sharp cheddar cheese evenly over the top of the casserole. Reserve the remaining 1/2 cup for later. This first layer will melt into the sauce and help it thicken and cling to the pierogies.
Step 7: Cover and Bake
Cover the baking dish tightly with foil. Place it on the middle rack of the preheated oven. Bake for 25 minutes, until the sauce is hot and starting to bubble around the edges.
Step 8: Uncover and Finish Baking
Carefully remove the foil from the dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the casserole to the oven, uncovered, and bake for another 15 to 20 minutes. The casserole is ready when the cheese is fully melted, the top is golden in spots, and the kielbasa edges are lightly crisped.
Step 9: Broil for Extra Color (Optional)
If you would like a deeper golden brown top, switch the oven to broil for 1 to 3 minutes at the end. Watch closely so the cheese bubbles and browns without burning. The pierogies should be soft and tender underneath, with a creamy, thickened sauce.
Step 10: Rest and Serve
Remove the casserole from the oven and let it rest for about 5 to 10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to scoop.
How to Serve Pierogi Kielbasa Casserole
This creamy, cheesy casserole is delicious on its own, but a few simple sides can round it out.
With a Green Salad: A simple salad with a tangy vinaigrette cuts through the richness.
With Sour Cream: A dollop of sour cream adds tanginess.
With Applesauce: A side of applesauce balances the savory flavors.
With Caramelized Onions: Serve with sautéed onions on top.
With Crusty Bread: A loaf of crusty bread is perfect for sopping up extra sauce.
Variations & Tips
Make It With Different Pierogies: Use potato and onion, sauerkraut, or cheddar pierogies.
Make It With Different Sausage: Use smoked sausage, andouille, or chorizo.
Make It With Different Cheese: Use Monterey Jack, provolone, or a blend of Italian cheeses.
Make It With Half-and-Half: Substitute half-and-half for the heavy cream for a lighter version.
Make It With Onions: Add 1 sliced onion to the casserole before baking.
Make It With Mushrooms: Add 1 cup of sliced mushrooms to the casserole.
Make It With Bacon: Sprinkle crumbled cooked bacon over the top before baking.
Make It in a Slow Cooker: Layer ingredients in a slow cooker. Cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours.
Make It Gluten-Free: Use gluten-free cream of mushroom soup and check the pierogi ingredients.
Pro Tips for Absolute Success
Do not thaw the pierogies. Frozen pierogies go directly into the dish.
Do not overcook. Check the casserole at 25 minutes covered. The pierogies should be tender but not mushy.
Use a 9×13-inch baking dish. This size is perfect for two boxes of pierogies.
Shred your own cheese. Pre-shredded cheese does not melt as smoothly.
Let the casserole rest. The 5 to 10 minute rest allows the sauce to thicken.
Broil with caution. Watch the cheese closely to prevent burning.
Frequently Asked Questions
Can I use a different type of pierogi?
Yes. Any frozen pierogi flavor works. Potato and onion, sauerkraut, and cheddar are all good.
Can I use a different sausage?
Yes. Smoked sausage, andouille, or chorizo all work well.
Can I use milk instead of cream?
Milk is not recommended. It may curdle. Use heavy cream or half-and-half.
Can I make this ahead of time?
Yes. Assemble the casserole completely but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 to 15 minutes to the bake time.
Can I freeze this casserole?
Yes. Assemble the casserole but do not bake it. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Bake as directed, adding 15 to 20 minutes to the bake time.
How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven or in the microwave.
Why is my casserole runny?
The pierogies released too much water. Let the casserole rest for 10 to 15 minutes before serving. The sauce will thicken as it cools.
Why is my casserole dry?
You did not use enough sauce. Ensure the pierogies are mostly covered with sauce before baking.
Can I add vegetables to this casserole?
Yes. Add sautéed onions, mushrooms, or bell peppers.
Can I use a different soup?
Yes. Cream of chicken or cream of celery soup can be substituted.
The Comfort of Pierogies
Pierogies are a beloved comfort food in Polish and Eastern European cuisine. They are dumplings filled with potatoes, cheese, sauerkraut, or meat. They are boiled, fried, or baked. They are warm, comforting, and satisfying.
This casserole takes that comfort food and turns it into an easy one-dish meal. The pierogies bake in a creamy, cheesy sauce. The kielbasa adds smoky flavor. The cheese melts into a golden, bubbly top. It is the kind of dish that makes you feel full and happy.
Keep pierogies in your freezer. Keep kielbasa in your fridge. Keep cheese and cream in your refrigerator. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes covered, plus 15–20 minutes uncovered
Rest Time: 5–10 minutes
Total Time: Approximately 1 hour
Yield: 6 servings