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Close up of the pierogi casserole scooped out onto a white plate with a fork.
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Pierogi Casserole with Kielbasa (7 Ingredients!)

My pierogi casserole takes 7 ingredients plus salt and pepper, and about 10 minutes to put together. The frozen pierogi go straight into the dish with no thawing or boiling, then they bake in a creamy sauce I stir up from cream of mushroom soup, sour cream, milk, and cheddar. Sliced kielbasa goes on top, and the rest of the cheese melts on at the end.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 4 servings
Calories: 783kcal
Author: Samantha Erb

Equipment

  • 9x13 casserole dish
  • medium mixing bowl
  • Aluminum foil
  • Rubber spatula

Ingredients

  • 16 ounces frozen pierogi
  • 14 ounces kielbasa sliced
  • 1 (10.5-ounce) can cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 1/2 cups cheddar cheese shredded, divided
  • salt and pepper to taste
  • 2 tablespoons green onion sliced, divided

Instructions

  • Preheat the oven to 400°F. Spray a 9x13 dish with nonstick cooking spray and set it aside.
  • In a medium bowl, combine the cream of mushroom soup, milk, sour cream and ¾ cup of shredded cheese. Season with salt and pepper to taste.
  • Place the pierogi in the casserole dish, then the sliced kielbasa layered over them. Sprinkle half of the green onions on top.
  • Pour the soup mixture over the pierogi and kielbasa. Use a spatula to spread it evenly across the top.
  • Cover it with aluminum foil and bake for 30 minutes.
  • Remove the aluminum foil and top the casserole with the remaining cheese and place back into the oven for 10-15 minutes, uncovered, until it is melted and bubbly.
  • Optional: Turn the broiler on high for 1 to 2 minutes to brown the top of the cheese. Sprinkle the top with the remaining green onions.

Notes

Keep the pierogi frozen until they're about to go into the casserole dish. If they thaw, they'll get too soft when they bake.
Store leftovers in an airtight container or tightly covered in the fridge for up to 4 days. Let the casserole cool completely before covering and storing.
Reheat single portions in the microwave in 30-second spurts until warmed through, or in a preheated oven at 350°F until warmed. If the sauce is too thick, add a small splash of milk to it.

Nutrition

Calories: 783kcal | Carbohydrates: 38g | Protein: 31g | Fat: 56g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 132mg | Sodium: 1664mg | Potassium: 358mg | Fiber: 2g | Sugar: 4g | Vitamin A: 683IU | Vitamin C: 2mg | Calcium: 380mg | Iron: 2mg