Oven-Baked Pierogi Kielbasa Casserole
A rich, comforting casserole made with frozen potato and cheese pierogies, smoky kielbasa, sharp cheddar, cream, and mushroom soup. This easy oven-baked dinner is creamy, cheesy, hearty, and perfect for family meals or potluck-style serving.
Ingredients
- 2 boxes frozen potato and cheese pierogies 16 oz each
- 1 lb smoked kielbasa sliced into 1/4-inch rounds
- 2 cups shredded sharp cheddar cheese divided
- 2 cups heavy cream or half-and-half
- 1 can condensed cream of mushroom soup 10.5 oz, undiluted
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Arrange the frozen pierogies in a mostly single layer in the bottom of the prepared dish, overlapping only slightly if needed.
- Scatter the sliced kielbasa evenly over the pierogies, letting some pieces settle between the gaps.
- In a bowl, whisk together the heavy cream and undiluted cream of mushroom soup until smooth.
- Pour the cream mixture slowly over the pierogies and kielbasa so it seeps between the layers.
- Sprinkle 1 1/2 cups shredded cheddar cheese evenly over the top.
- Cover the dish tightly with foil.
- Bake covered for 25 minutes, until bubbling around the edges.
- Remove the foil and sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Return to the oven, uncovered, and bake for 15–20 minutes, until the cheese is golden in spots, the kielbasa edges are lightly crisped, and the sauce has thickened.
- Optional: Broil for 2–3 minutes for a deeper golden top, watching carefully.
- Let the casserole rest for 5–10 minutes before serving.
Notes
Keep the pierogies mostly in one layer so they cook evenly. Letting the casserole rest helps the creamy sauce settle before serving.
Nutrition
Calories: 690kcal
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