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Savory Pierogi Casserole with Kielbasa

Savory Pierogi Casserole with Kielbasa

This Savory Pierogi Casserole with Kielbasa is a weeknight dinner hero, transforming simple ingredients into a deeply satisfying meal with minimal fuss. Its creamy sauce and tender pierogi, combined with savory kielbasa, create a comforting dish that’s incredibly easy to assemble. Ready in about 30 minutes, it’s the perfect solution for busy evenings.
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Prep Time 35 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course: Main Course
Cuisine: Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound kielbasa, sliced into ½-inch rounds
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (16 ounce) package refrigerated potato and cheese pierogi
  • 1 (10.5 ounce) can condensed cream of mushroom soup, undiluted
  • ½ cup milk
  • ½ teaspoon black pepper
  • ¼ cup shredded cheddar cheese (optional, for topping)
  • 2 tablespoons chopped fresh chives or parsley for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Medium Bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a bit of butter. This step is crucial for preventing sticking and ensuring an even bake.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook, stirring occasionally, until it’s nicely browned and slightly rendered, about 5-7 minutes. Once browned, add the chopped yellow onion to the skillet with the kielbasa. Cook, stirring, until the onion is softened and translucent, about 5 minutes. Finally, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil, 1 pound kielbasa, sliced into ½-inch rounds, 1 medium yellow onion, finely chopped, 2 cloves garlic, minced
  3. In a medium bowl, whisk together the condensed cream of mushroom soup, milk, and black pepper until smooth and well combined. This forms the creamy base of our casserole. If you find the soup mixture a little too thick, you can add another tablespoon or two of milk to reach your desired consistency.
    1 (10.5 ounce) can condensed cream of mushroom soup, undiluted, ½ cup milk, ½ teaspoon black pepper
  4. Place the refrigerated pierogi in a single layer in the prepared baking dish. If your pierogi are very thick, you might need to slightly overlap them. Pour the kielbasa and onion mixture evenly over the pierogi. Then, pour the prepared cream of mushroom soup mixture over the entire dish, ensuring all the pierogi and kielbasa are at least partially coated. Gently spread the sauce to cover as much of the surface as possible.
    1 (16 ounce) package refrigerated potato and cheese pierogi, 1 pound kielbasa, sliced into ½-inch rounds, 1 medium yellow onion, finely chopped, 1 (10.5 ounce) can condensed cream of mushroom soup, undiluted, ½ cup milk, ½ teaspoon black pepper
  5. Cover the baking dish tightly with aluminum foil. Place the casserole in the preheated oven and bake for 20 minutes. This initial covered baking time helps the pierogi soften and cook through without drying out.
  6. After 20 minutes, carefully remove the aluminum foil. If you’re using cheddar cheese, sprinkle it evenly over the top of the casserole. Return the dish to the oven, uncovered, and bake for another 5-10 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
    ¼ cup shredded cheddar cheese
  7. Once baked, remove the Savory Pierogi Casserole with Kielbasa from the oven. Let it rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld. Garnish with chopped fresh chives or parsley, if desired, for a pop of color and freshness.
    2 tablespoons chopped fresh chives or parsley

Notes

Leftovers can be stored for up to 3-4 days in an airtight container in the refrigerator. Reheat in the oven or microwave. Can be frozen for up to 2-3 months.