We’re in the coal region of Pennsylvania, with a strong Polish presence, and kielbasa and pierogies are true staples around here. It only makes sense to tuck them into a casserole with plenty of creamy, cheesy goodness—yes, please. It’s cozy, simple, and filling, the kind of meal that disappears quickly once it hits the table.
Why You’ll Love This Recipe
This is a good one to keep in your rotation. It uses straightforward super simple ingredients, comes together without much prep, and makes a full pan that’s easy to serve. You can bake it right away for an easy dinner, or assemble it ahead and freeze it for later—either way, it holds up well and reheats beautifully. It’s sure to please even the pickiest of eaters and leave bellies nice and full.
Ingredients Needed
- Butter
- Onion
- Sausage
- Pierogies
- Cream of mushroom soup
- Milk
- Sour cream
- Garlic powder
- Paprika
- Onion powder
- Parsley
- Salt
- Cheddar cheese
Equipment Needed
- Large skillet
- 9×13 baking dish
- Mixing bowl
- Aluminum foil
Instructions
Melt the butter in a skillet over medium heat. Add the sliced onion and cook slowly until soft and caramelized.
Add the sausage, pierogies, and caramelized onions to a 9×13 baking dish.
In a separate bowl, combine the cream of mushroom soup, milk, sour cream, garlic powder, paprika, onion powder, parsley, salt and cheddar cheese.
Pour the sauce over the casserole and gently toss to coat everything evenly.
Cover with foil and bake at 350°F for 20 minutes.
Remove the foil and bake for another 10 minutes, until bubbly and lightly golden.
Serve hot.
If you want to freeze this meal, assemble and prepare for the freezer before baking!
Tips & Tricks
Take your time with the onions. Letting them caramelize fully adds a lot of flavor to the whole casserole.
Any fully cooked sausage works here—kielbasa is classic, but smoked sausage or even chicken sausage is fine.
Frozen pierogies go straight into the dish; no need to thaw first.
If the sauce seems thin after baking, don’t worry, it will thicken as it cools.
For a little extra browning, turn on the broiler for the last minute or two, watching closely.
If baking from the fridge or after thawing, give the casserole a few extra minutes if it’s still cold in the center.
Storage & Leftovers
To freeze: Assemble the casserole but do not bake. Cover tightly and freeze for up to 3 months.
To bake from frozen: Thaw overnight in the refrigerator, then bake as directed.
To store leftovers: Refrigerate for up to 3 days and reheat gently.
This is one of those dinners that doesn’t try to be anything fancy—it’s just solid, filling, and satisfying. The kind of meal that works on a busy night and still feels like something everyone can settle into.
Watch me make this recipe here:
Creamy Kielbasa & Pierogi Casserole
A creamy baked casserole with pierogies, sausage, caramelized onions, and cheddar cheese. Easy to make, freezer-friendly, and perfect for a comforting, no-fuss dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 1x
Ingredients
-
4 tbsp butter
-
1 small onion, sliced
-
1 lb kielbasa or other sausage, sliced
-
24 pierogies (cheddar potato works well)
-
1 (10.5 oz) can cream of mushroom soup
-
1 cup milk
-
1/2 cup sour cream
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1/2 tsp paprika
-
1/2 tsp salt
-
1/2 tsp parsley
- 2 cups shredded cheddar cheese
Instructions
-
Melt the butter in a skillet over medium heat. Add the sliced onion and cook slowly until soft and caramelized.
-
Add the sausage, pierogies, and caramelized onions to a 9×13 baking dish.
-
In a separate bowl, combine the cream of mushroom soup, milk, sour cream, garlic powder, paprika onion powder, parsley, salt and cheddar cheese.
-
Pour the sauce over the casserole and gently toss to coat everything evenly.
-
Cover with foil and bake at 350°F for 20 minutes.
-
Remove the foil and bake for another 10 minutes, until bubbly and lightly golden.
-
Serve hot.
