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pierogi casserole with kielbasa

A golden pierogi casserole with kielbasa in a rustic ceramic dish, topped with melted cheese and garnished with fresh parsley, served alongside crusty bread.
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This comforting pierogi casserole with kielbasa is a hearty, flavorful dish that combines tender dumplings, smoky sausage, creamy sauce, and caramelized onions for an unforgettable meal. Perfect for family dinners, potlucks, or cozy weeknight suppers, this recipe offers rich textures and satisfying flavors in every bite. Whether you’re using store-bought frozen pierogies or homemade ones, this dish promises to be a crowd-pleaser!

Ingredients

  • 2 lbs (900g) frozen pierogies (potato and cheese or sauerkraut and mushroom varieties work well)
  • 1 lb (450g) smoked kielbasa, sliced into 1/4-inch rounds
  • 2 tbsp olive oil or butter
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup chicken broth (or vegetable broth for vegetarian option)
  • 1 cup heavy cream (optional; can substitute with half-and-half or milk for lighter version)
  • 1 tsp paprika (smoked paprika adds extra depth)
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese (optional, for topping)
  • Fresh parsley, chopped (for garnish)

Optional Add-ins:

  • 2 cups sautéed mushrooms
  • 1/2 cup caramelized apples (for a sweet-and-savory twist)

Instructions

  1. Precook the Pierogies:

    • Follow package instructions to boil or microwave the frozen pierogies until fully cooked. Drain and set aside.

  2. Prepare the Kielbasa:

    • Heat olive oil or butter in a large skillet over medium heat. Add the sliced kielbasa and cook until browned and slightly crispy on all sides (about 8–10 minutes). Remove from skillet and set aside.

  3. Sauté the Onions and Garlic:

    • In the same skillet, add the sliced onions and sauté until golden and caramelized (about 10 minutes). Stir in the minced garlic and cook for another minute until fragrant.

  4. Make the Sauce:

    • Pour in the chicken broth and heavy cream, stirring to combine. Add the paprika, salt, and pepper. Bring the mixture to a simmer and let it thicken slightly (about 5 minutes).

  5. Assemble the Casserole:

    • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Layer the bottom with half of the cooked pierogies, followed by half of the kielbasa slices and half of the onion mixture. Repeat the layers, ending with the onion mixture on top.

  6. Add the Sauce and Cheese:

    • Pour the cream sauce evenly over the casserole. If desired, sprinkle shredded cheddar cheese on top for added richness.

  7. Bake:

    • Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.

  8. Garnish and Serve:

    • Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and enjoy!

Notes

  • Substitutions: For a vegetarian version, replace kielbasa with marinated portobello mushrooms or plant-based sausage. Use vegetable broth instead of chicken broth.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave for best results.
  • Serving Suggestions: Pair this casserole with a crisp green salad, roasted vegetables, or a slice of sourdough bread for a complete meal. It’s also great as part of a holiday spread or brunch buffet!

Nutrition

Find it online: https://yumchefrecipes.com/pierogi-casserole-with-kielbasa/