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Easy Cheesy Kielbasa Pierogi Casserole (Oven Baked)

A serving of cheesy pierogi casserole topped with melted cheddar and fresh chives on a white plate.
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Make this easy, hearty pierogi casserole using frozen pierogi, smoked kielbasa, and creamy cheese sauce for a comforting family dinner. This oven-baked dish is simple to prepare for weeknights.

Ingredients

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  • 1 (12 ounce) package smoked kielbasa sausage, sliced
  • 1 (16 ounce) package frozen potato and cheese pierogi
  • 1 cup chopped onion
  • 1/2 cup butter, melted
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh chives, for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the sliced kielbasa until lightly browned, about 5 to 7 minutes. Remove the sausage and set it aside.
  3. In the same skillet, sauté the chopped onion in 2 tablespoons of the melted butter until softened, about 5 minutes.
  4. In a large bowl, whisk together the remaining melted butter, condensed cream of chicken soup, milk, parsley, garlic powder, and pepper until smooth. This is your creamy sauce.
  5. Add the frozen pierogi, cooked kielbasa, sautéed onion, and 1 1/2 cups of the shredded cheddar cheese to the bowl with the sauce. Gently fold everything together until the pierogi are coated.
  6. Pour the mixture into the prepared baking dish, spreading it into an even layer.
  7. Bake for 25 minutes.
  8. While the casserole bakes, mix the sour cream with the remaining 1/2 cup of shredded cheddar cheese in a small bowl.
  9. Remove the casserole from the oven after 25 minutes. Spread the sour cream and cheese mixture evenly over the top.
  10. Return the dish to the oven and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  11. Let the pierogi casserole rest for 5 minutes before serving. Garnish with fresh chives.

Notes

  • You can substitute frozen cheese-only pierogi if you prefer.
  • For a slow cooker pierogi bake, combine all ingredients except the top cheese layer and cook on low for 4 hours or high for 2 hours. Stir in the topping mixture for the last 15 minutes of cooking time.
  • If you want a sharper cheese flavor, use Colby Jack or a sharp white cheddar instead of standard cheddar.

Nutrition

Find it online: https://hearthbite.com/pierogi-casserole-recipe-easy-cheesy-kielbasa/