Easy Pierogi Sausage Bake

This easy pierogi casserole with sausage is a comforting and satisfying dish that brings all the best flavors of a traditional pierogi meal into one casserole. It simplifies the process by layering frozen pierogies with smoky kielbasa, a creamy sauce, sautéed onions, and plenty of melted cheddar cheese, making it an ideal weeknight dinner or family gathering meal.

This recipe quickly became a favorite in my house when I was craving comfort food without hours in the kitchen. My family now insists on it for cozy Sunday suppers and leftovers taste just as great the next day.

Ingredients

• Frozen potato and cheese pierogies: the heart of the dish, save time by using frozen variety
• Smoked kielbasa or smoked sausage: adds a smoky, savory depth opt for a quality brand with natural casing
• Condensed cream of mushroom soup: creates a flavorful, creamy base for the sauce
• Sour cream: adds tang and richness to balance the smoky sausage and cheese
• Shredded cheddar cheese: use a sharp cheddar for best flavor, split between layers and topping
• Medium onion: thinly sliced and caramelized to bring out natural sweetness
• Olive oil: for browning the sausage and sautéing the onions
• Milk: thins the sauce to a perfect drizzleable consistency
• Fresh parsley: optional garnish to brighten the dish at the end
• Salt and freshly ground black pepper: essential seasoning to taste

Instructions

Preheat & prep:

Preheat your oven to 350 degrees Fahrenheit or 175 Celsius. Grease a 9 by 13 inch casserole dish with a bit of olive oil or spray to prevent sticking. This ensures the casserole will bake evenly and come out clean for serving.

Brown the sausage:

Heat one tablespoon of olive oil in a large skillet over medium heat. Add the kielbasa slices and cook them for about 4 to 6 minutes or until the edges are lightly browned and caramelized. This step deepens the smoky flavor and gives the sausage a nice texture. Use a slotted spoon to transfer the sausage to a plate once done.

Sauté the onion:

In the same skillet, add the thinly sliced onion and cook for about 4 to 6 minutes. Stir occasionally until softened and beginning to caramelize, which adds sweetness and complexity to the dish. Season lightly with salt and pepper for balance. Remove from the heat and set aside.

Make the sauce:

In a medium bowl, whisk together the condensed cream of mushroom soup, sour cream, and milk. Adjust the milk quantity to get a pourable but creamy sauce. Season with salt and freshly ground black pepper to taste. This sauce will bind the layers while adding creamy, savory flavor.

Layer the casserole first layer:

Place half of the frozen pierogies in an even layer across the bottom of the prepared casserole dish. There is no need to thaw the pierogies beforehand; they will cook perfectly in the oven.

Add sausage and onions:

Evenly scatter half the browned kielbasa slices and half the sautéed onions over the pierogies. Spoon half of the creamy sauce evenly over this layer. Sprinkle half a cup or around 1 cup of shredded cheddar cheese over top to start building layers of melty goodness.

Layer second layer:

Repeat the process with the remaining frozen pierogies, kielbasa, onions, and sauce. Finally, scatter the remaining cheddar cheese evenly across the top layer, covering the casserole completely.

Cover and bake:

Tightly cover the casserole dish with foil to trap moisture. Bake in the preheated oven for 25 minutes. This steams the pierogies through without drying out the sausage or cheese.

Uncover and finish:

Remove the foil and bake uncovered for an additional 10 to 15 minutes. The cheese will melt, bubble, and develop a golden brown topping. If you want extra crispiness on top, place the casserole under the broiler for 1 to 2 minutes while watching closely to prevent burning.

Rest and garnish:

Allow the casserole to rest for 5 minutes after baking. This helps everything set for easier serving. Sprinkle chopped fresh parsley over the top for a touch of color and freshness. Serve with sour cream on the side if desired for extra tang.

My favorite ingredient in this recipe is the smoked kielbasa because it adds a signature smoky note that elevates the dish beyond a simple casserole. I remember serving this at a family gathering once and grandma insisted on seconds while reminiscing about her Polish heritage. The blend of creamy, smoky, and cheesy layers always brings a cozy sense of home.

Storage Tips

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave to keep pierogies soft and layers intact. For longer storage, freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

You can swap the smoked kielbasa with smoked turkey sausage or chorizo depending on your taste preference. Ground sausage works too but changes texture slightly. If you prefer a mushroom-free sauce, substitute cream of chicken soup with the same measurements or make your own béchamel sauce for a fresher taste. Cheddar cheese can be replaced with mozzarella or Monterey Jack for a milder melt.

Serving Suggestions

Serve this casserole alongside a crisp green salad or steamed green beans to balance the richness. A dollop of sour cream or a sprinkle of fresh chives on the top adds great flavor contrast. It also pairs nicely with a cold beer or a crisp white wine if you want to elevate your meal.

Swap out sausage for grilled bratwurst in fall for a smoky seasonal twist.

FAQs about Recipes

→ Can I use fresh pierogies instead of frozen?

Fresh pierogies can be used, but baking time may need adjustment. Monitor closely to ensure they cook through without drying out.

→ What type of sausage works best for this casserole?

Smoked kielbasa or smoked sausage adds a hearty, savory flavor that complements the creamy and cheesy layers wonderfully.

→ How can I make the sauce thinner or thicker?

Adjust milk quantity in the sauce mixture to reach desired thickness; add more milk to thin or reduce for a thicker consistency.

→ Is there a best cheese substitute for cheddar here?

Sharp white cheddar works well, but cheeses like Monterey Jack or mozzarella provide a milder, melty alternative.

→ Can I prepare the casserole ahead of time?

Yes, assemble the casserole and refrigerate before baking; extend baking time slightly if baking from chilled.

→ What sides pair well with this dish?

A fresh green salad or steamed vegetables balance the richness, adding brightness alongside the casserole.