Go Back

Creamy Kielbasa Pierogi Casserole

A hearty, cheesy 30-minute meal featuring tender pierogi dumplings and savory smoked sausage in a rich cheddar sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Polish-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb frozen potato & cheese pierogi approx 1 box
  • 14 oz smoked kielbasa sausage sliced into rounds
  • 2 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
Cheese Sauce
  • 0.5 cup chicken broth low sodium
  • 0.75 cup heavy cream
  • 1.5 cups sharp cheddar cheese freshly grated
  • 0.5 tsp black pepper freshly cracked
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet or Dutch oven
  • Large Pot for boiling
  • Cheese Grater
  • Knife and Cutting Board

Method
 

  1. Bring a large pot of salted water to a boil. Add frozen pierogi and cook for 3-4 minutes (until they float). Drain and set aside.
  2. In a large skillet over medium-high heat, sauté the sliced kielbasa until browned and crispy on the edges. Remove sausage from pan, keeping the drippings.
  3. Add butter to the skillet drippings. Add diced onion and sauté for 5 minutes until soft. Stir in garlic and cook for 30 seconds.
  4. Pour in chicken broth and heavy cream. Bring to a gentle simmer and let cook for 2-3 minutes to slightly thicken.
  5. Remove skillet from heat. Stir in the grated cheddar cheese until melted and smooth. Season with black pepper.
  6. Gently fold the cooked pierogi and browned sausage back into the sauce until well coated.
  7. Garnish with fresh parsley and serve immediately.

Notes

For a baked version, transfer to an oven-safe dish after step 6, top with extra cheese, and bake at 375°F for 10 minutes.