If you’ve ever longed for a cozy dinner that wraps you in warm, cheesy goodness, this Pierogi Casserole with Kielbasa is your new best friend. It all starts with tender frozen pierogies that soak up the rich flavors of sautéed onions, bell pepper, and garlic. When you layer in slices of smoky kielbasa and fold in a creamy blend of sour cream, cheddar cheese, and chicken broth, you’re building comfort food on steroids. There’s something magical about how the cheese melts around each dumpling, creating little pockets of gooey happiness. I love serving this on a chilly evening—my family gathers around the table, wide-eyed, as the casserole bubbles and browns in the oven, filling the kitchen with mouthwatering signs that dinner is more than just a meal; it’s an event.
I remember the first time I whipped up this casserole for a group of friends. They thought they knew pierogies until they tasted them baked under that golden, bubbling cheese blanket. The red bell pepper adds a pop of color and sweetness, while a hint of paprika and parsley brings a subtle earthiness that ties everything together. With just 20 minutes of prep, 30 minutes of oven time, and a quick 10-minute rest, you’ll have a dinner that feels gourmet but is really as simple as “dump, bake, and enjoy.” At around 400 calories per serving, it hits the sweet spot between indulgence and practicality—perfect for beginner cooks or anyone craving a no-fuss, hearty dish. Trust me, once you try this recipe, it’ll become a staple in your dinner rotation.
KEY INGREDIENTS IN PIEROGI CASSEROLE WITH KIELBASA
Before we dive into the step-by-step, let’s break down what makes this casserole so irresistible. Each ingredient plays a vital role in creating layers of flavor, texture, and color that keep you coming back for seconds.
- Frozen pierogies: These tender dumplings are the star of the show, providing a soft, chewy base that soaks up all the savory juices. When baked, they develop lightly crisped edges that add texture to each bite.
- Kielbasa: With its smoky, garlicky notes, kielbasa slices infuse the casserole with hearty, meaty richness. Browning it first deepens its flavor and lends a beautiful color contrast.
- Vegetable oil: A neutral oil that warms quickly, helping to prevent sticking while you brown the sausage and sauté vegetables. Its high smoke point keeps flavors pure and bright.
- Onion: Chopped onion brings natural sweetness and aromatic depth. As it softens, it releases sugars that balance the savory sausage.
- Red bell pepper: This vibrant pepper adds a subtle crunch and sweet undertones. Its ruby-red color also makes the casserole pop visually.
- Garlic: Minced garlic brightens every layer with pungent, mouthwatering aroma. Just a minute in the skillet is enough to release its fragrant oils.
- Sour cream: Creamy and tangy, sour cream forms the luscious sauce that coats pierogies and kielbasa. It keeps the casserole moist and adds a slight acid to cut through richness.
- Cheddar cheese: Sharp cheddar melts into gooey bliss, creating that irresistible cheese pull. It also contributes a nutty, savory backbone.
- Chicken broth: A splash of broth loosens the mixture, ensuring even coating and preventing dryness. It also seasons the filling with a savory, gentle broth flavor.
- Black pepper: Freshly ground pepper delivers a subtle kick and warms the palate. Just the right amount heightens other spices.
- Paprika: This bright, mild spice adds warmth and a hint of smokiness without overwhelming. It ties into the kielbasa’s own smoky quality.
- Dried parsley: Parsley brings a hint of earthiness and a fresh herbal note. Even dried, it brightens the overall flavor profile.
- Salt: Essential for balancing all flavors, salt enhances natural tastes and ensures no ingredient comes off bland.
- Chopped chives: A garnish option that lends fresh color and a mild oniony flavor. Sprinkle on top for a final pop of brightness.
HOW TO MAKE PIEROGI CASSEROLE WITH KIELBASA
Let’s take a quick tour through the steps that turn simple ingredients into a bubbling, golden casserole. With just a few straightforward techniques, you’ll have a hearty dinner on the table in no time.
1. Preheat your oven to 350°F (175°C). This ensures even baking and perfectly melted cheese without burning.
2. Cook frozen pierogies according to package instructions, then drain and set aside. Draining well prevents excess moisture in the casserole.
3. In a large skillet, heat vegetable oil over medium heat. Add sliced kielbasa and cook until browned, about 5 minutes. Browning the sausage adds depth of flavor. Remove kielbasa from the skillet and set aside.
4. In the same skillet, add chopped onion and red bell pepper. Sauté for about 4–5 minutes, or until the onion becomes translucent and the pepper softens slightly.
5. Add minced garlic and cook for another 1 minute, until fragrant. Watch closely so the garlic doesn’t burn.
6. In a large mixing bowl, combine sour cream, shredded cheddar cheese, and chicken broth. Stir until well blended, creating a creamy, uniform sauce.
7. Add cooked pierogies, kielbasa, sautéed vegetables, black pepper, paprika, dried parsley, and salt to the bowl. Mix until all ingredients are evenly coated and distributed.
8. Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly for uniform baking.
9. Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbling around the edges.
10. Remove from the oven and let it cool slightly before serving. This rest time lets flavors settle and makes it easier to serve neat slices.
11. Garnish with chopped chives if desired, adding a fresh, colorful finishing touch.
SERVING SUGGESTIONS FOR PIEROGI CASSEROLE WITH KIELBASA
When your casserole emerges golden and bubbling, it’s time to think about the perfect accompaniments that will elevate every bite. Whether you’re feeding a hungry family or hosting friends, these serving ideas will round out the meal and turn simple comfort food into a memorable feast.
- Serve with a side of steamed vegetables such as broccoli or green beans. The fresh, bright flavors and crisp textures complement the rich, cheesy casserole and add a healthy balance.
- Offer a crisp garden salad dressed with a tangy vinaigrette on the side. The acidity cuts through the creamy sauce, creating a refreshing contrast that keeps the palate lively.
- Top individual servings with a dollop of sour cream and a sprinkle of fresh herbs like parsley or dill. The extra creaminess and herbaceous notes elevate each portion.
- Present the casserole in individual ramekins or small baking dishes. This not only makes for a charming presentation but also ensures that each guest receives a perfect ratio of pierogies, kielbasa, and cheese.
HOW TO STORE PIEROGI CASSEROLE WITH KIELBASA
Life is busy, and leftovers are a gift—especially when they taste just as good reheated as they do fresh from the oven. Here’s how to store your pierogi casserole so it maintains its flavor, texture, and convenience for future meals.
- Refrigeration: Allow the casserole to cool to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3–4 days. When you’re ready, simply reheat individual portions in the microwave or in a 350°F oven until warmed through.
- Freezing: For longer storage, assemble the casserole but don’t bake. Cover the baking dish tightly with foil, label with the date, and freeze for up to 2 months. When you’re ready, bake from frozen (add about 10–15 minutes to the cooking time), uncovering for the last 5 minutes to crisp the cheese.
- Portioning: Store leftovers in individual meal prep containers. This makes grab-and-go lunches or solo dinners a breeze. Just reheat in the microwave or oven as needed.
- Reheating: For best texture, reheat in an oven or air fryer at 350°F for about 10–15 minutes, until the cheese is bubbly again. This helps maintain a slightly crisp top layer.
CONCLUSION
From the first forkful of baked pierogi to the last crispy edge of cheesy sausage, this Pierogi Casserole with Kielbasa is a celebration of comfort food at its finest. You’ve seen how simple ingredients—frozen dumplings, smoky kielbasa, fresh veggies, and a creamy blend of cheese and sour cream—transform into a dish that feels both nostalgic and excitingly new. With only three easy cooking stages—cooking pierogies, sautéing your mix-ins, and baking everything together—you’re set up for success. The total timeline is just 20 minutes of prep, a 30-minute bake, and a short 10-minute rest, making it a perfect weeknight “easy dinner” or a weekend casserole to impress friends without breaking a sweat. Don’t forget the optional additions, like a swirl of Dijon mustard or a handful of mushrooms or green peas to personalize your comfort feast.
Feel free to print this article and save it for later reference. You can tuck it into your recipe binder or pin it to your kitchen board—whatever helps you keep this cheesy casserole at your fingertips. Below, you’ll find a handy FAQ section that answers common questions about variations, substitutions, and troubleshooting. If you give this recipe a try, I’d love to hear how it goes! Leave a comment sharing your favorite twist, ask any questions if you get stuck, or drop feedback on what you’d tweak next time. Happy cooking, and may your kitchen be forever filled with delicious aromas and full bellies!
Pierogi Casserole with Kielbasa
Description
This Pierogi Casserole brings together tender pierogies, flavorful kielbasa, and a delightful blend of cheeses and veggies, making it a comforting one-dish meal that everyone will love.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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Cook frozen pierogies according to package instructions, then drain and set aside.
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In a large skillet, heat vegetable oil over medium heat. Add sliced kielbasa and cook until browned, about 5 minutes. Remove kielbasa from the skillet and set aside.
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In the same skillet, add chopped onion and red bell pepper. Sauté for about 4-5 minutes, or until the onion becomes translucent.
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Add minced garlic and cook for another 1 minute, until fragrant.
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In a large mixing bowl, combine sour cream, shredded cheddar cheese, and chicken broth. Stir until well blended.
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Add cooked pierogies, kielbasa, sautéed vegetables, black pepper, paprika, dried parsley, and salt to the bowl. Mix until all ingredients are evenly coated.
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Transfer the mixture to a greased 9x13-inch baking dish.
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Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbling.
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Remove from the oven and let it cool slightly before serving.
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Garnish with chopped chives if desired.
Note
- You can substitute kielbasa with smoked sausage or any other preferred sausage variety.
- For extra flavor, try adding a tablespoon of Dijon mustard to the sour cream mixture.
- Feel free to add or swap vegetables based on your preference, such as mushrooms or green peas.
- Serving the casserole with a side of steamed vegetables can make for a complete, balanced meal.
- This dish can be prepared ahead of time; just refrigerate before baking and add 10 minutes to the cooking time.
