Kielbasa Pierogi Casserole Recipe | The Recipe Critic
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You guys go wild for my homemade pierogis and kielbasa bites, so I combined them into one killer casserole. Trust me, it’ll be gone before you can say “seconds”!
Comfort in Every Bite!
- Cozy Cravings, Unlocked: Gooey cheese, savory flavor, and total comfort food. This dish is something I know your whole family will LOVE!
- Quick & Easy Prep: Just 10 minutes of prep, and then the oven does all the work! All the creamy, cheesy goodness melds together as it bakes!
- Frozen Pierogis! I love using frozen pierogies to save you time and money. You can pick what filling you like best, and dinner is ready in no time!
Ingredients For Pierogi Casserole
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- Type of Pierogi: You can use any type of pierogi. You can even make my viral homemade recipe. Just make sure they are completely cooked before adding them to the casserole.
- Add-Ins: You can add a bag of frozen vegetables or diced potatoes to this casserole for some variation.
- Use Any Sausage: While I use kielbasa sausage in this recipe, you can use turkey, all beef, pork, spicy, or whatever you like best.
How to Make Pierogi Casserole With Kielbasa
This cheesy kielbasa pierogi casserole dish is a total game changer for busy nights! With simple ingredients and minimal prep, you can have a delicious dinner baking away in no time.
- Add: Preheat oven to 375ºF and then spray a 9×13 inch baking pan with non stick cooking spray. Place the kielbasa sausage and pierogies in the prepared baking dish.
- Make the Cheese Sauce: In a bowl, using a hand mixer, whisk together the cream cheese and sour cream until smooth. Add in the chicken broth, onion powder, garlic powder, salt, pepper, half of the shredded cheddar, and half of the shredded mozzarella cheese. Whisk until well combined.
- Add Sauce, Cheese & Bake: Pour the creamy sauce over the pierogies and sausage and then mix to coat everything well. Sprinkle the remaining cheddar cheese and mozzarella cheese, then cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the top is bubbly and golden. Remove from the oven and let cool for a few minutes. Then, top the pierogi casserole with sliced green onions and serve.
Alyssa’s Recipe Tip
Make sure the cream cheese is very soft! I like to leave the cream cheese out for a few hours or microwave it for 30 seconds. This makes the sauce extra smooth and creamy.
Make Ahead and Storing Leftovers
- Make Ahead: Assemble the pierogi casserole up to 3 days in advance, cover, and store it in the fridge until you’re ready to bake.
- In the Refrigerator: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
- In the Freezer: Freeze for up to 2 months. Freeze in smaller portions so you only have to reheat what you need. Thaw it overnight in the fridge.
- Reheating: Reheat in the oven at 350°F until hot and bubbly. You can also microwave until heated through.
What to Serve Pierogi Casserole With
With pierogies, kielbasa, and melty cheese, this dish is a hit with the whole family. Serve it with Brussels sprouts or roasted zucchini to balance the meal with veggie goodness. Here are a few more ideas to make it a complete meal!
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Preheat the oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray. Place the 14 ounces sliced kielbasa sausage, and 32 ounces frozen pierogies in the prepared baking dish.
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In a bowl, using a hand mixer, whisk together the 1 (8-ounce) block softened cream cheese and ½ cup sour cream until smooth. Add in the ½ cup chicken broth, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon pepper, HALF of the 1 cup shredded cheddar cheese, and HALF of the 1 cup mozzarella cheese, and whisk until well combined.
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Pour the sauce over the pierogies and sausage and mix to coat everything well. Top the dish with the remaining cheddar cheese and mozzarella cheese.
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Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the top is bubbly and golden.
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Remove from the oven and let the casserole cool for a few minutes before topping with sliced green onions for garnish and serving.
Calories: 725kcalCarbohydrates: 64gProtein: 27gFat: 41gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 92mgSodium: 1713mgPotassium: 203mgFiber: 4gSugar: 8gVitamin A: 436IUVitamin C: 17mgCalcium: 311mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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