Description
A simple and delicious casserole featuring frozen potato and cheese pierogies, kielbasa, and creamy cheese sauce for a comforting dinner.
Ingredients
Scale
- 24 oz frozen potato and cheese pierogies
- 1 lb smoked kielbasa, sliced into rounds
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
- ½ cup milk, optional, to thin sauce
- 1 medium onion, thinly sliced
- 2 tablespoons chopped fresh parsley, optional for garnish
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F. Grease a 9×13 inch casserole dish with oil or nonstick spray.
- Heat olive oil in a large skillet over medium heat. Add sliced kielbasa and cook until edges are lightly browned, approximately 4 to 6 minutes. Remove with a slotted spoon and set aside.
- Using the same skillet, add sliced onion and sauté for 4 to 6 minutes until softened and beginning to caramelize. Season lightly with salt and pepper. Remove from heat.
- In a medium bowl, whisk together condensed cream of mushroom soup, sour cream, and milk until smooth. Adjust milk quantity for desired sauce consistency. Season with salt and pepper to taste.
- Arrange half of the frozen pierogies in an even layer in the prepared casserole dish; no thawing necessary.
- Evenly scatter half the browned sausage and half the sautéed onions over the pierogies. Spoon half of the sauce mixture evenly on top. Sprinkle 1 cup of shredded cheddar cheese over the layer.
- Repeat with remaining pierogies, sausage, onions, and sauce. Top with the remaining 1 cup of shredded cheddar cheese.
- Cover the dish tightly with aluminum foil and bake for 25 minutes in the preheated oven.
- Remove foil and bake an additional 10 to 15 minutes until cheese is melted, bubbly, and the top is golden. For extra browning, broil for 1 to 2 minutes monitoring closely.
- Allow the casserole to rest for 5 minutes before serving. Garnish with chopped fresh parsley and serve with optional sour cream.
Notes
- For a vegetarian option, replace kielbasa with a meat alternative.
- Can add vegetables such as spinach or bell peppers for extra nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg