Kielbasa and Pierogi Bake Recipe

Introduction

This Kielbasa and Pierogi Bake is a comforting, hearty dish perfect for busy weeknights. Featuring tender potato and cheese pierogies combined with savory kielbasa and a creamy sauce, it’s a satisfying meal that comes together easily in one dish.

Ingredients

• 1 (16 oz) package frozen potato and cheese pierogies
• 1 tablespoon olive oil
• 1 medium yellow onion, thinly sliced
• 1 (14 oz) kielbasa sausage, sliced into 1/2-inch pieces
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1/4 cup whole milk
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional, for added color and flavor)
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: In a large skillet over medium heat, heat the olive oil. Add the sliced onions and sauté until softened and golden brown, about 5-7 minutes.
3. Step 3: Add the sliced kielbasa to the skillet and cook for another 4-5 minutes until lightly browned. Remove the skillet from heat.
4. Step 4: In a large bowl, whisk together sour cream, cream cheese, whole milk, garlic powder, black pepper, and paprika until smooth and well combined.
5. Step 5: Place the frozen pierogies in the prepared baking dish. Pour the cream sauce over the pierogies and gently toss to coat evenly.
6. Step 6: Add the cooked onions and kielbasa on top of the pierogies, mixing slightly to distribute them throughout the dish.
7. Step 7: Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
8. Step 8: Cover the baking dish with foil and bake for 20 minutes.
9. Step 9: Remove the foil and bake uncovered for another 10-15 minutes, until the cheese is melted and the dish is bubbly.
10. Step 10: Garnish with chopped fresh parsley before serving.

Tips & Variations

• For an extra layer of flavor, try adding sautéed mushrooms or bell peppers along with the onions and kielbasa.
• Use smoked sausage instead of kielbasa for a different but equally delicious taste.
• If you prefer a spicier dish, add a pinch of cayenne pepper or some crushed red pepper flakes to the cream sauce.
• Leftover bake can be topped with extra cheese and baked again for a crispy finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake covered at 350°F (175°C) until heated through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pierogies instead of frozen?

Yes, fresh pierogies can be used. Reduce the baking time slightly as fresh pierogies cook faster than frozen ones. Keep an eye on the dish to avoid overcooking.

Can I make this dish ahead of time?

Absolutely! Assemble the dish without baking, cover tightly, and refrigerate for up to 24 hours. When ready to eat, bake as directed, adding a few extra minutes if baking from cold.

Kielbasa and Pierogi Bake Recipe

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★★★★★

5 from 85 reviews

This Kielbasa and Pierogi Bake is a comforting and hearty casserole dish that combines tender potato and cheese pierogies with savory sautéed kielbasa and onions, all smothered in a creamy cheese sauce and baked to bubbly perfection. It’s an easy meal perfect for busy weeknights or lazy weekends, offering a delightful blend of creamy, smoky, and cheesy flavors.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Polish-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (16 oz) package frozen potato and cheese pierogies
• 1 tablespoon olive oil
• 1 medium yellow onion, thinly sliced
• 1 (14 oz) kielbasa sausage, sliced into 1/2-inch pieces
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1/4 cup whole milk
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional, for added color and flavor)
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and aid cleanup.
2. Sauté Onions: Heat olive oil in a large skillet over medium heat. Add thinly sliced onions and sauté them until they are softened and golden brown, about 5-7 minutes, to develop sweetness and flavor.
3. Cook Kielbasa: Add the sliced kielbasa sausage to the skillet with the onions. Cook for an additional 4-5 minutes, allowing the kielbasa to brown lightly and release its smoky flavors. Remove the skillet from heat.
4. Prepare Cream Sauce: In a large bowl, whisk together sour cream, softened cream cheese, whole milk, garlic powder, black pepper, and paprika until the mixture is smooth and fully combined. This sauce will coat the pierogies and bind the casserole together.
5. Assemble Pierogies and Sauce: Place the frozen pierogies into the prepared baking dish in an even layer. Pour the cream sauce over the pierogies, gently tossing or stirring to coat them evenly.
6. Add Kielbasa and Onions: Scatter the cooked onions and kielbasa over the coated pierogies and mix slightly to distribute them throughout the dish evenly.
7. Add Cheese: Sprinkle the shredded cheddar cheese uniformly over the top of the assembled ingredients to create a flavorful, golden crust when baked.
8. Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. This allows the ingredients to cook through and the flavors to meld.
9. Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is fully melted, bubbly, and beginning to brown slightly.
10. Garnish and Serve: Remove the casserole from the oven and sprinkle with fresh chopped parsley for a bright, fresh finish. Serve warm and enjoy this comforting meal.

Notes

• For a smokier flavor, try using smoked kielbasa.
• If you prefer a spicier kick, add a pinch of cayenne pepper or hot paprika to the cream sauce.
• Can be made ahead: assemble the dish and refrigerate for up to 24 hours before baking.
• Leftovers reheat well in the oven or microwave.
• To make this dish gluten free, ensure the pierogies and kielbasa are certified gluten free.

Keywords: kielbasa, pierogi, pierogi bake, kielbasa casserole, potato and cheese pierogies, comfort food, easy dinner