Cheesy Pierogi and Kielbasa Casserole

A simple one-pan pierogi bake with a quick and easy homemade sauce (no canned soup!), kielbasa, potato dumplings and cheese.

JUMP TO RECIPE

Other than the pierogi and kielbasa, you probably already have all the other ingredients you need to make this in your pantry and fridge. And who knows, maybe you have the pierogi and kielbasa. Maybe you’re awesome like that!

An onion, a little butter, garlic, a drizzle of oil, flour, chicken broth, cheese and half & half is all you need. And if you don’t have chicken broth or half & half, bullion or milk will work fine too!

This is a super easy supper idea so full of comfort foods, it’s like a big hug from your granny – the one with the big soft arms who always smells like cold cream and roses.

[cue long, contented sigh]

When I was young and single (and broke) and cooking for one, I often made pierogi (hey, cut me some slack, carb consciousness wasn’t a thing back then!). I would sauté some onion and garlic in butter then add pierogi and let it get a little browned and crispy around the edges and it was glorious!

This recipe tastes so much like that! I think the browned kielbasa and then cooking the onion in the seasoned oil give the whole dish that sautéed, layered flavor.

Most similar recipes I see online call for Cream of Something soup but the way I see it, you really need to saute the kielbasa and onion (especially the onion) and if you’ve already got a skillet full of buttery cooked onions, all you need to make your own homemade sauce is a little flour and liquid… soooo… why reach for the can?

That's all Cream of Something soup is: a simple flour roux + the "something" + liquid. Except the low fat varieties... they're mostly starch and absolutely dreadful.

If your Polish grandma taught you how to make homemade pierogi or if you’re just feeling adventurous, by all means, definitely use homemade! It took me 9 months of social distancing at home to perfect biscuits so I’m not too confident I could tackle homemade pierogi anytime soon.

Don’t tell anybody I couldn’t make biscuits until this year. They might take away my Southerner card.

Be sure to read the recipe notes before assembling your ingredients. There’s a fair amount of wiggle room in making the sauce, which type of pierogi to use, etc.

MAKING CHEESY PIEROGI AND KIELBASA CASSEROLE: 

• One can of chicken broth yields a little more than 1 3/4 cups chicken broth. If using canned broth, simply pour contents of can into a 4-cup measuring pitcher then add half & half until total liquid equals 3 cups. A little more or less of either ingredient is fine – there’s no need to pour out perfectly good chicken broth!
• Milk can be substituted for half & half if necessary.
• There’s no need to transfer the ingredients to a baking dish if the skillet you use is oven-safe. Simply sprinkle the shredded cheese over the combined ingredients then place the skillet straight in the oven then bake until the cheese is melted.
• I made this batch with mini pierogi because my girls like them better. The boxes of mini pierogi I typically use (Mrs. T’s) yields 12.84 ounces vs. the box of regular size pierogi which yields 16 ounces (1-lb). I’ve made this using both and have never needed to make any adjustments. The smaller pierogi have more total surface area which is why I think they work the same with the rest of the recipe.
• Use any flavor variety pierogi (plain, cheddar, onion, etc.)
• 4 ounces cheddar yields about 2 cups shredded cheese.
• Feel free to use colby, monterey jack or marbled cheddar.
• Substitute smoked sausage if desired. Turkey, pork or beef varieties of smoked sausage or kielbasa will all work fine.

Recipe for Cheesy Pierogi and Kielbasa Casserole

Cheesy Pierogi & Kielbasa Casserole

Yield: 4-6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

A simple one-pan pierogi bake with a quick and easy homemade sauce (no canned soup!), kielbasa, potato dumplings and cheese.

Ingredients

• 1 lb. kielbasa
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/4 cup flour
• 1 3/4 cups chicken broth
• 3/4 cup half & half
• 2 boxes frozen pierogi (approximately 1-lb each)
• 4 ounces cheddar cheese, shredded

Instructions

1. See recipe notes before cooking. Preheat oven to 375 degrees.
2. Slice kielbasa into bite-sized pieces then sauté in oil over medium-high heat until browned. Remove kielbasa with a slotted spoon to add to casserole later.
3. Add onion to the hot oil and pan drippings, then sauté for 5 minutes.
4. Add butter and garlic then continue cooking for 2 minutes.
5. Add flour then continue cooking for 1 minute. Season to taste with salt and pepper (about 1/2 teaspoon each).
6. Add chicken broth and half & half then stir and cook for about 2-3 minutes or until thickened.
7. Give yourself a pat on the back for making your own homemade Cream of Onion soup! Yeah, ya did!
8. Add pierogi and cooked kielbasa then gently stir until well incorporated into sauce. Pour into a 2-quart baking dish, top with shredded cheese then bake at 375 degrees for 40-45 minutes or until cheese is melted and sauce around the edges is bubbly.
9. Serve with sour cream and chopped chives if desired. Enjoy!

Notes

• One can of chicken broth yields a little more than 1 3/4 cups chicken broth. If using canned broth, simply pour contents of can into a 4-cup measuring pitcher then add half & half until total liquid equals 3 cups. A little more or less of either ingredient is fine – there’s no need to pour out perfectly good chicken broth!
• Milk can be substituted for half & half if necessary. 
• There’s no need to transfer the ingredients to a baking dish if the skillet you use is oven-safe. Simply sprinkle the shredded cheese over the combined ingredients then place the skillet straight in the oven then bake until the cheese is melted.
• I made this batch with mini pierogi because my girls like them better. The boxes of mini pierogi I typically use (Mrs. T’s) yields 12.84 ounces vs. the box of regular size pierogi which yields 16 ounces (1-lb). I’ve made this using both and have never needed to make any adjustments. The smaller pierogi have more total surface area which is why I think they work the same with the rest of the recipe. 
• Use any flavor variety pierogi (plain, cheddar, onion, etc.)
• 4 ounces cheddar yields about 2 cups shredded cheese.
• Feel free to use colby, monterey jack or marbled cheddar. 
• Substitute smoked sausage if desired. Turkey, pork or beef varieties of smoked sausage or kielbasa will all work fine. 

https://www.southyourmouth.com/2021/01/cheesy-pierogi-and-kielbasa-casserole.html

Images and text © South Your Mouth LLC 2021

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