Amazing pierogi casserole: 550 calories

Hi there, I’m Carla, and welcome back to my kitchen where we turn busy weeknights into something truly special! If you’re anything like me, sometimes you just need that big hug in a dish, and that’s exactly what this Easy Cheesy Kielbasa pierogi casserole delivers. Forget fussy Polish cooking; this recipe uses those simple grocery store staples—especially the frozen kind—to create an incredibly creamy, cheesy bake that is ready before you know it. I designed this meal to be the ultimate easy weeknight dinner, proving that comfort doesn’t need complicated steps!

Why This Creamy Pierogi Casserole is Your New Favorite Comfort Food Casserole

I know, I know, there are a million casserole recipes out there, but this one just hits different. This isn’t just food; it’s pure, unadulterated comfort food casserole that makes you want to curl up on the couch. I promise it will become a main feature on your rotation for easy weeknight dinner prep.

The real trick is how much flavor we pack in without spending all day hovering over the stove! Here’s why this specific recipe wins every time, especially when you’re short on time:

• It’s the perfect hearty family meal; everyone always asks for seconds.
• We start with frozen pierogi! Those little potato and cheese pockets are already cooked, which means this is essentially a quick casserole requiring very minimal prep. Seriously, you just toss them in!
• The combination of smoked kielbasa and a blend of sharp cheddar provides that deep, savory flavor that makes it taste like it simmered for hours.
• It’s totally flexible. If Tuesday is crazy, you can skip the pre-browning step and throw everything right into the slow cooker. You can find more quick meals like this over in my weeknight dinners category!

Ingredients for the Best Pierogi Casserole Recipe

Okay, let’s talk about what goes into this incredible pierogi casserole. Because we are keeping this simple, you probably have most of this stuff on hand! The key here is grabbing smoked kielbasa—it brings that amazing smoky flavor right away. And yes, we are using frozen pierogi; don’t blanch them, just toss them in straight from the freezer!

• 1 (12 ounce) package smoked kielbasa sausage, sliced
• 1 (16 ounce) package frozen potato and cheese pierogi
• 1 tablespoon butter
• 1 medium yellow onion, chopped
• 1/2 cup chicken broth
• 1 (10.5 ounce) can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese, divided
• 1/2 cup shredded mozzarella cheese
• 1/4 cup milk
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

Ingredient Notes and Substitutions for Your Pierogi Casserole

If you can’t find smoked kielbasa, please don’t panic! You can absolutely use sliced smoked turkey sausage or even some crispy cooked bacon for a wonderful bacon pierogi dish. Also, if you happen to have only plain salted pierogies, that’s fine; just go a little lighter on the added salt later on. You will notice I listed the sour cream and milk separately from the cheese. Make sure your sour cream is room temperature if you can manage it—it just mixes into that creamy sauce so much easier than if it’s ice cold!

Simple Casserole Assembly: How to Make Pierogi Casserole

Alright, here is where the magic happens, and trust me, this is so intuitive you won’t even need your phone timer going off constantly! Making this pierogi casserole is mostly about mixing things in the right order, which is why I love it for a busy family night. First things first, make sure you’ve preheated that oven to 375°F and lovingly greased your 9×13 baking dish. We need to sear the kielbasa first—get those slices nice and browned in a skillet until they release a little bit of that gorgeous, smoky flavor, then set them aside.

Don’t wipe out that skillet! Add the butter, sweat down those onions until they smell amazing, and then pour in the chicken broth to scrape up all those little browned bits. That’s pure flavor you don’t want to waste! Once you get the hang of this quick process, you can check out my guide on simple casserole assembly for more confidence.

Preparing the Creamy Casserole Base

Now for the heart of this dish: the sauce! In a big bowl—bigger than you think you need—we’re going to whisk together the cream of chicken soup, that cooling dollop of sour cream, milk, parsley, and garlic powder. This is where you earn that title of making a true creamy casserole recipe! Whisk it until it’s totally smooth, no lumps allowed. Then, stir in almost all that cheddar cheese (save a tiny bit for the topping!) and all the mozzarella. Once your kielbasa and those lovely frozen pierogi go into that bowl, gently fold everything together. You want them coated, but don’t beat them up!

SAVE IT

Baking Instructions for the Perfect Pierogi Casserole

Spread that glorious, cheesy mixture evenly into your prepared dish. Sprinkle that last bit of cheddar right over the top. Pop it into the 375°F oven for about 25 to 30 minutes. You’re looking for bubbly all over and that lovely, golden crust on top—that means we’ve achieved peak meltiness! The absolute hardest part? Letting it rest for five minutes after it comes out. If you cut into it immediately, it will try to flow everywhere. Those five minutes help everything set up perfectly for serving.

SAVE IT

Tips for Success When Making This Cheesy Pierogi Bake

Even though this is a super simple cheesy pierogi bake, I always have a couple of little tricks up my sleeve to make sure it’s perfect every single time. My goal is always melt-in-your-mouth tender pierogi, not a soggy potato bake! The biggest game-changer for me is really making sure that cream of chicken soup and sour cream mixture is perfectly emulsified before the frozen pierogi go in. If that base isn’t smooth, you end up with pockets of undissolved soup later on, and trust me, that’s not the texture we’re aiming for in a great creamy casserole recipe.

When it comes to browning the kielbasa and onions—don’t skip that step! It takes two minutes, but that little bit of fond scraped up from the bottom of the pan using the broth is essential for depth of flavor, especially in a one pan dinner like this. If you are worried about the pierogi being too soft while baking, try letting them thaw for just five minutes on the counter before you stir them into the cheese sauce; this takes the deep freeze off them just enough so they don’t turn into mush during the listed bake time.

Now, if you are using this recipe as a crockpot dinner idea—which I highly encourage on those super short weeks—you need to adjust your expectations slightly! When you use the slow cooker, the top won’t get that gorgeous crispy, bubbly crust unless you carefully lift the lid and sprinkle the cheese on in the last 15 minutes. It will be incredibly moist and soft, leaning more toward a traditional comforting potato bake texture than the crispier oven-baked version. For more inspiration on making easy meals, you should check out my tips on frozen treats—sometimes you need something cool after a hot casserole!

Variations on Your Favorite Kielbasa Casserole Recipe

The beauty of a fantastic pierogi casserole is how much personality you can inject into it! You start with this amazing, creamy foundation, and then you make it completely your own. Since this is such a blank canvas for savory flavors, I love playing around with different meats and adding in some brightness with veggies. Don’t feel locked into just the kielbasa, even though I adore it!

If you’re looking for a weeknight pivot, swapping out the sausage is the easiest change. Instead of kielbasa, try scrambling a couple of cups of cooked, crumbled bacon into the mixture—that instantly turns it into a true bacon pierogi dish. Or, if you’re looking for something a little leaner, cooked shredded chicken works wonderfully, especially if you use ranch seasoning instead of the garlic powder for a totally different flavor profile. Maybe you want to try a creamy sausage and pierogi bake like a savory pasta bake! I use a similar method over on my chicken sausage pasta recipe when I pivot away from Polish comfort food.

SAVE IT

For added texture and vegetables (because my kids actually eat them when they are smothered in cheese!), I highly recommend adding things in with the onions. Sautéed mushrooms are divine here, or roasted broccoli florets you have on hand. If you use vegetables, just make sure they are pre-cooked or sautéed slightly so they don’t release tons of water while the casserole is baking. It keeps that top layer from getting too mushy!

Serving Suggestions for Your Hearty Family Meal

Wow, pull that gorgeous, golden pierogi casserole out of the oven—now take a deep breath because the aroma is incredible! You’ve done the heavy lifting, and now you have this rich, cheesy, unbelievably satisfying hearty family meal sitting there. Since this dish is quite decadent on its own, packed with potatoes in those pierogi and all that wonderful grease from the kielbasa, my rule of thumb is always to pair it with something bright and crunchy to cut through the richness.

You want simple sides that don’t require much active cooking time, right? We are aiming for minimal effort here because the casserole is the star! Nobody wants an elaborate second dish when the main course is already this comforting and filling. Think light, fresh, and maybe a little vinegary to balance out all that creamy goodness.

I am completely obsessed with serving this alongside a simple green salad. Skip the heavy ranch dressing! A light vinaigrette—maybe just olive oil, red wine vinegar, salt, and pepper—works wonders. Or, if you want to bring in a little sweetness that plays nicely with the savory sausage, you have to try my spinach salad with mandarin oranges. The burst of citrus is just what this Polish comfort food needs!

If you feel like you absolutely must have a cooked vegetable, don’t overcomplicate it! Steamed green beans with a little lemon zest sprinkled on top take five minutes. Roasted asparagus works beautifully, too, because the slight char complements the browned cheese on top of the oven baked pierogi. Whatever you choose, keep it light. This isn’t the time for heavy mashed potatoes or another heavy starch. We’ve got enough yummy carbs right here, friend!

Storage and Reheating: Keeping Your Pierogi Casserole Fresh

Oh, honey, if you manage to have leftovers from this pierogi casserole, consider yourself lucky! Usually, there’s just crumbs left on the edges of the dish, but if you dodge that bullet, storing it right is key to enjoying it the next day as a delightful easy weeknight dinner repeat. Since this recipe is so creamy and cheesy, we want to treat those leftovers gently so they don’t turn watery when reheated.

For storage, let the casserole cool down a bit after it comes out of the oven—maybe 30 minutes. You don’t want to put piping hot food directly into the fridge, as that messes with the temperature safety for everything else. Cover your leftover dish tightly with plastic wrap or transfer servings into an airtight container. It’s going to keep beautifully in the refrigerator for about three to four days. Any longer than that, and that dreamy texture starts to fade.

Now, for reheating—this is where we talk texture management for your comfort food casserole! If you’re reheating a big chunk, I always suggest the oven first. Cover the baking dish loosely with foil (you don’t want to trap all the steam, which can make it soggy), and warm it up at 350°F until it’s piping hot all the way through. This usually takes 15 to 20 minutes, depending on the size of your piece.

SAVE IT

If you’re just grabbing a single serving for lunch the next day or just need it fast, the microwave is totally fine! Just put a portion on a microwave-safe plate. I always put a tiny splash of milk or water right on the plate next to the casserole slice before covering it loosely with a paper towel. That little bit of steam helps hydrate the potatoes and cheese sauce rather than drying it out. Heat in 45-second bursts, stirring in between, until it’s hot. It won’t be quite as golden or crispy on top as the first night, but trust me, it is still heavenly!

Frequently Asked Questions About Making Pierogi Casserole

I get so many lovely messages about this dish! It seems like everyone wants to know how to tweak it or how best to serve it up, which tells me this is definitely sticking around as a top-tier comfort food casserole. Before you run off to try the original baked version, let me tackle a few of the biggest questions I get about this easy casserole recipe.

Can I use different types of pierogi in this pierogi casserole?

Absolutely, you can! The recipe I shared uses the classic potato and cheese because, for me, that’s the definition of a proper comforting potato bake, and it pairs perfectly with the smoky kielbasa. That said, if you find frozen sauerkraut pierogi or even meat-filled ones, go for it! Just be aware that meat-filled pierogi might make the whole dish exceptionally rich, so maybe skip the extra bacon topping in that case. The cooking time remains the same because we are relying on the sauce and the oven heat to warm them through, not actually cook them from raw!

Is this considered a slow cooker pierogi recipe too?

Yes, yes, and one hundred times yes! That’s one of the best things about this cheesy bake; it transitions beautifully to hands-off cooking. If you look back in the notes section, I gave the basic outline. If you’re asking because you need that ultimate slow cooker pierogi experience, just remember that you skip the searing steps for the sausage and onions, dump everything in the crockpot, and let it go low and slow. It makes for an even softer, gooier result—less of a crispy top, but 100% pure cozy dinnertime satisfaction. For the full slow cooker breakdown, check out the specific notes attached to the recipe card!

I hope these little tips help you feel super confident when you whip this up! If you have more questions, you can always pop over to my main blog page, or you can see how other folks have put their spin on their baked versions over at this spot!

A Note on Nutrition for This Comforting Potato Bake

Okay, I’m going to be completely honest with you. This is a decadent dish. I mean, it’s got kielbasa, it’s got cheese, it’s got creamy soup—it is peak comfort food casserole, and that means we aren’t counting calories here! This is for those days when your soul needs a big, warm hug from your dinner plate. That said, I always want to be transparent about what goes into the food I share with you, so here’s a general look at the numbers for a single serving of this glorious comforting potato bake.

Please remember, these figures are just estimates! They depend entirely on the brands of soup or cheese you use, and whether you use the chicken or the kielbasa option. But for reference, based on the ingredients listed above, here is what you can generally expect:

• Serving Size: 1 serving
• Calories: 550
• Fat: 35g
• Saturated Fat: 18g
• Carbohydrates: 38g
• Protein: 22g
• Sodium: 950mg (This is higher due to the soup and kielbasa, so keep an eye on your salt shaker!)

If you’re tracking sodium, this is where you would make adjustments—maybe use low-sodium cream of chicken soup next time, or rinse your kielbasa a bit before slicing. But honestly? For a hearty family meal that comes together this quickly, I think the flavor payoff is totally worth the indulgence now and then. This isn’t an everyday staple, it’s a celebration meal that happens to be easy enough for a Tuesday!

Easy Cheesy Kielbasa Pierogi Casserole

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This creamy pierogi casserole combines frozen pierogi, smoky kielbasa, and a rich cheese sauce, baked until golden brown. It is a hearty, family-friendly comfort food perfect for an easy weeknight dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Polish American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (12 ounce) package smoked kielbasa sausage, sliced
• 1 (16 ounce) package frozen potato and cheese pierogi
• 1 tablespoon butter
• 1 medium yellow onion, chopped
• 1/2 cup chicken broth
• 1 (10.5 ounce) can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese, divided
• 1/2 cup shredded mozzarella cheese
• 1/4 cup milk
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

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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. Remove the sausage with a slotted spoon and set aside.
3. Add the butter to the same skillet. Add the chopped onion and cook until softened, about 5 minutes.
4. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
5. In a large bowl, whisk together the cream of chicken soup, sour cream, 3/4 cup of the cheddar cheese, mozzarella cheese, milk, parsley, and garlic powder until smooth. Season with salt and pepper.
6. Gently fold in the frozen pierogi and the cooked kielbasa into the cheese mixture. Mix until everything is coated.
7. Pour the pierogi mixture into the prepared baking dish, spreading it into an even layer.
8. Sprinkle the remaining 1/4 cup of cheddar cheese over the top of the casserole.
9. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden.
10. Let the pierogi casserole rest for 5 minutes before you serve it.

Notes

• If you prefer a slow cooker method, combine all ingredients in a greased slow cooker. Cook on low for 4 to 5 hours or on high for 2 to 3 hours. Top with cheese during the last 15 minutes of cooking.
• You can substitute turkey bacon or cooked chicken for the kielbasa if you wish.
• For extra flavor, sauté the onions in bacon grease instead of butter.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 4
• Sodium: 950
• Fat: 35
• Saturated Fat: 18
• Unsaturated Fat: 17
• Trans Fat: 0.5
• Carbohydrates: 38
• Fiber: 2
• Protein: 22
• Cholesterol: 85