Pierogi Casserole with Kielbasa
45 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 35 min | 45 min |
Introduction
Polish comfort food meets a cheesy weeknight bake: smoky kielbasa, pillowy frozen pierogi, and a creamy, bubbling three-cheese sauce.
Perfect for cold nights, game day or a potluck, this one-pan casserole is hearty, crispy, and fast.
Ingredients (6 servings)
Ingredients for Pierogi Casserole With Kielbasa
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How to Make Pierogi Casserole with Kielbasa
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Heat oven and prep pan
Preheat the oven to 375 F and lightly grease a 9x13 inch baking dish.
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Brown the kielbasa
Set a large skillet over medium-high heat and sear the sliced kielbasa until the edges are browned and some fat renders, about 4 to 6 minutes.
Transfer the kielbasa to a plate and reserve 1 to 2 tablespoons of the drippings in the pan for flavor.
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Make the creamy sauce
Lower the heat to medium and pour in the chicken broth, then whisk in the cream cheese until smooth and lightly simmering.
Whisk in the parmesan and half of the cheddar until melted, then season with salt and pepper to taste.
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Assemble the casserole
Add the frozen pierogi to the baking dish and pour the hot cheese sauce evenly over them, tossing gently to coat every pierogi.
Scatter the browned kielbasa over the top and finish with the remaining cheddar.
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Bake until bubbly
Cover the dish tightly with foil and bake for 20 minutes to let the pierogi steam and cook through.
Uncover and bake 10 to 12 minutes more until the top is bubbling and lightly golden, then broil 1 to 2 minutes if you want extra color.
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Rest and serve
Let the casserole rest for 5 minutes so the sauce settles and clings to the pierogi, then taste and finish with a touch more pepper if you like.
Substitutions
- Kielbasa -> Smoked turkey kielbasa
- Smoked turkey kielbasa is less fat, making the sauce a bit lighter.
- Cream cheese -> Full fat ricotta
- Ricotta gives a silkier, slightly looser sauce with a gentle dairy sweetness. It marries beautifully with parmesan and cheddar.
- Cheddar -> Smoked gouda
- Smoked gouda melts well and adds a deeper campfire smokiness, giving the casserole a richer, rounder finish.
Tips
- Steam first, crisp second
- Covering the pan traps steam so frozen pierogi cook through evenly, then uncovering lets the cheese caramelize for those craveable browned spots.
- Emulsion matters
- Whisk the cream cheese into hot broth off the boil so it melts smoothly without splitting, then add cheeses gradually for a glossy sauce that clings.
- Salt with restraint
- Parmesan and kielbasa are salty, so taste the sauce before adding extra salt and use freshly cracked black pepper to build heat without oversalting.
- Use the drippings wisely
- A tablespoon of kielbasa drippings in the sauce boosts smoky depth, but if your sausage is extra fatty, blot slices before topping to avoid greasy pockets.
- Right pan, right heat
- A glass or ceramic 9x13 holds heat evenly so the center cooks as fast as the edges, and a gas broiler gives you fast color without drying the sauce.
- Rest for structure
- Five minutes on the counter lets starches relax so the sauce thickens naturally and each scoop holds together cleanly.
Nutrition Facts *
| Energy | 493 | kcal |
|---|---|---|
| Protein | 21 | g |
| Total Fat | 33 | g |
| Carbohydrates | 25 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Do I need to thaw the pierogi first?
- No, add them frozen and bake covered for the first 20 minutes so they steam through, then uncover to brown.
- My sauce looks thin out of the oven, what now?
- Let the casserole rest 5 to 10 minutes to let the starches hydrate and the cheese firm.
- How do I keep it from getting greasy?
- Brown the kielbasa hard for flavor, then leave only 1 to 2 tablespoons of drippings in the pan and blot the slices before topping the casserole.
- Can I make this on the stovetop instead of baking?
- Yes, definitely. Simmer the pierogi in the sauce covered in a deep skillet for 10 to 12 minutes. Stir in the kielbasa, top with cheese, cover until melted. Finish under the broiler if your pan is oven safe.
- Can I prep this ahead?
- Yes, you can! Assemble up to the point of baking, cover, and refrigerate up to 24 hours. Then, add 5 to 10 minutes to the covered bake time.
- How can I stretch it to feed more people?
- Add an extra half pound of pierogi and splash in 1/4 cup more broth. Then, bake in a larger pan or two smaller pans so everything heats evenly.
Serving Suggestions
This loves a bright side like a quick cucumber dill salad or a crisp apple slaw to cut the richness.
For a twist, drizzle with a stripe of good mustard at the table or tuck in a handful of thinly sliced scallions for bite and color.
Reviews
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numma, Atlanta: Cozy, cheesy comfort food at its best! The sauce came out super creamy and the kielbasa added so much flavor. Letting it rest a few minutes really helped it thicken up 😋
: Love hearing that it turned out cozy and creamy, and that the rest time helped the sauce set up nicely! 😊
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Rachel Thompson, San Antonio: This turned out super cozy and rich, and the kielbasa browning first added a ton of flavor without much effort 😋. The sauce came together nicely once the cream cheese fully melted, but the “whisk until smooth” part was a little confusing since it stayed lumpy for a minute until I lowered the heat and kept stirring. Tossing frozen pierogi in a 9x13 was a bit awkward too, so I just poured the sauce over and gently nudged them around with a spatula instead of really mixing. The foil step absolutely mattered because everything steamed through perfectly, and after a short rest the sauce thickened up just like promised. Next time I would go lighter on salt since the sausage and cheeses already bring plenty.
: Happy it hit that cozy, rich spot, Rachel! 😊 For the sauce, gentler heat and steady stirring is the move with cream cheese, and your “pour then nudge” method for the frozen pierogi in a 9x13 is exactly how I do it; great note on going easy with salt since kielbasa and cheeses are plenty salty.
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