Description
This Easy Pierogi Casserole with Sausage is the kind of cozy, cheesy comfort food that saves weeknights. Tender potato-filled pierogi bake in a creamy sour cream and mushroom sauce, tucked under smoky slices of kielbasa and a blanket of melted cheddar. While I love it as a hearty main dish, the leftovers also work for lazy weekend brunch, quick breakfast or even a midnight nibble when you need a little something. If you’re always hunting for easy dinner inspiration, breakfast ideas, dinner ideas, a surprisingly satisfying healthy snack, or just bookmark-worthy easy recipe food ideas, this bubbly pierogi bake belongs on your table.
Ingredients
2 pounds frozen potato and cheese pierogi
14 ounces smoked sausage sliced into coins
1 medium yellow onion thinly sliced
2 tablespoons unsalted butter
1 can 10.5 ounces cream of mushroom soup
1 cup sour cream
1 cup whole milk
2 cups shredded sharp cheddar cheese divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped green onions for garnish
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Arrange the frozen pierogi in an even layer in the prepared baking dish; no need to thaw or boil them first.
3. In a large skillet melt the butter over medium heat then add the sliced smoked sausage and onions.
4. Cook stirring occasionally until the sausage is browned and the onions are softened and lightly golden 6 to 8 minutes.
5. In a mixing bowl whisk together the cream of mushroom soup sour cream milk garlic powder onion powder smoked paprika salt and pepper until the sauce is smooth and pourable.
6. Scatter the sausage and onions evenly over the pierogi in the baking dish.
7. Pour the creamy sauce all over the pierogi and sausage using a spatula to nudge it into the corners and between any gaps.
8. Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the casserole.
9. Cover the baking dish tightly with foil and bake for 25 minutes until the sauce is hot and the pierogi are tender.
10. Remove the foil sprinkle the remaining cheddar over the casserole and bake uncovered for another 10 to 15 minutes until the top is melted golden and bubbling.
11. Let the casserole rest for 5 to 10 minutes to allow the sauce to thicken slightly.
12. Garnish with chopped green onions then scoop and serve warm.
Notes
You can assemble this casserole up to a day ahead cover it tightly and refrigerate then bake straight from the fridge adding 5 to 10 extra minutes of covered bake time.
For extra color and freshness add a handful of frozen peas or chopped steamed broccoli to the pan when you layer in the sausage and onions.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 650
- Sugar: 5
- Sodium: 1450
- Fat: 42
- Saturated Fat: 20
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 24
- Cholesterol: 120
Keywords: pierogi casserole, easy dinner, sausage casserole, comfort food, weeknight meal, casserole recipe