My pierogi casserole is made with just 7 ingredients plus salt and pepper and in the oven baking within 10 minutes. The pierogi are used frozen from the freezer and the sauce is just mixed in a bowl and added on top!

In my house, winter is casserole season, and some of my family’s other favorite casserole recipes to cope with the cold are my pork chop casserole and chicken tater tot casserole recipe.

My pierogi casserole is so comforting, it needs to be in a category above your standard “comfort food.” It’s so creamy, and the pierogi and kielbasa add just the right texture and flavor that makes it literally impossible to stop eating!

Ben loves kielbasa and was really my inspiration for adding it to the recipe. Pierogi and kielbasa are a match made in heaven, and the combination is what keeps this dish from feeling too cream-forward. 

I also love how the pierogi come out super tender from baking in the creamy sauce. And with that smoky, savory flavor from the kielbasa, this was an instant family favorite.

But maybe my favorite part is how I can prep everything in about 10 minutes and then let the oven do the rest of the work. Pierogi casserole with kielbasa is the kind of hearty dinner that can warm you up on even the coldest day but doesn’t require standing over the stove all afternoon!

Pierogi and kielbasa casserole ingredients

• Frozen pierogi – I use these straight from the freezer. No need to thaw or boil them first! Potato and cheese pierogi are my go-to, but another savory filling will work too.
• Kielbasa – This adds flavor and makes the casserole hearty enough for dinner. I slice it into rounds so there’s a little sausage in just about every bite.
• Cream of mushroom soup – I use condensed soup as the creamy base of the sauce. It adds savory flavor while helping keep the pierogi moist as they bake.
• Milk – This thins the condensed soup so the sauce can spread around the pierogi.
• Sour cream – I love the extra creaminess and slight tang this adds to the sauce. Full-fat sour cream gives me the richest consistency. I’ve tested the recipe without it, and it’s just much more creamier with it and tastes flatter without it.
• Cheddar cheese – Some goes into the sauce for cheesy flavor, then I save the rest for that melted, bubbly layer on top.
• Salt and pepper – I add these to taste since the kielbasa, soup, and cheese already bring quite a bit of saltiness to the casserole.
• Green onion – This gives the rich pierogi casserole recipe a little fresh onion flavor. I use some inside the casserole and save the rest for the top.

How to make pierogi casserole

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Recipe tips

• Keep the pierogi frozen until they go into the baking dish. I don’t thaw them first because they can become overly soft as they bake.
• Spread the sauce all the way to the edges. I make sure every pierogi gets some of the creamy mixture so there aren’t any dry spots around the sides.
• Cover the casserole for the first 30 minutes. The foil traps steam in the baking dish, which helps the frozen pierogi cook through without drying out.
• Slice the kielbasa into similar-size pieces. Keeping the rounds fairly even helps them heat through at the same rate.
• Taste before adding more salt. Kielbasa, condensed soup, and cheddar are already salty, and sometimes, the casserole doesn’t even need any additional salt.
• Let the casserole sit for a few minutes before serving. A short rest helps the creamy sauce settle and cling to the pierogi instead of running across the plate.

Variations

• Try a different pierogi filling. I usually reach for potato and cheese, but onion, cheddar, or sauerkraut pierogi can completely change the flavor without changing the method.
• Swap the kielbasa for smoked sausage. I use whichever one I have on hand since both bring that smoky flavor that works so well with creamy potatoes and cheese.
• Change up the cheese. I love sharp cheddar, but Monterey Jack, Colby Jack, or a cheddar blend will all melt nicely.
• Mix in mushrooms. I like sautéing fresh mushrooms before adding them when I want to build on the flavor of the cream of mushroom soup.
• Add a little garlic. I mix minced garlic or garlic powder into the sauce when I want a stronger savory flavor.
• Give it some heat. I add a pinch of crushed red pepper or a little hot sauce to the creamy mixture when I want to cut through some of the richness and give the pierogi casserole a kick.

What to serve with this pierogi casserole recipe

My pierogi casserole recipe is already pretty hearty, so I like serving simple sides like my roasted baby carrots recipe, air fryer broccoli parmesan, or broccoli salad recipe to add some freshness and veggies.

If it’s extra cold out and my family is craving all comfort, I’ll whip up my air fryer garlic bread or garlic cheese bread to soak up any leftover sauce!

Pierogi casserole FAQs

Do I need to thaw or boil the frozen pierogi first?

I put the pierogi into the casserole straight from the freezer. There’s no need to thaw or boil them first, which is one of my favorite things about this pierogi casserole recipe.

The foil traps moisture inside the casserole so the frozen pierogi have a chance to heat through and become tender.

How do I prevent the casserole from drying out in the oven?

I make sure the pierogi are evenly covered with the creamy sauce and keep the baking dish tightly covered with foil for the first 30 minutes. The sauce and trapped steam provide all the moisture the frozen pierogi need as they cook.

Can I make this ahead of time and bake it later?

Because my pierogi casserole recipe uses frozen pierogi, it’s difficult to prep this casserole ahead of time. If you assembled everything and put it in the refrigerator overnight, the pierogi would thaw, which makes it easy to overcook them.

How should I store leftovers?

I store leftover pierogi and kielbasa casserole in an airtight container in the refrigerator for up to 3 to 4 days. I let the casserole cool completely before covering and refrigerating it.

How do I reheat leftovers?

For the quickest option, I reheat individual portions of pierogi casserole with kielbasa in the microwave in 30-second bursts. If I’m reheating several servings, I place them in a covered baking dish in a 350°F oven until warmed through.

I like adding a small splash of milk before reheating if the sauce has thickened considerably in the refrigerator. It helps bring some of that original creaminess back without making the casserole watery.

More dinner casserole recipes

• Sausage green bean potato casserole
• 5-ingredient hamburger potato casserole
• Cowboy casserole with tater tots
• Turkey stuffing casserole
• Big Mac casserole