All The Best Things From Your Polish Grandma's Kitchen -Pierogi Casserole with Kielbasa

Picture this: all the best things from your Polish grandma's kitchen, your love of casseroles, and your need for comfort food, all rolled into one dish. Enter the Pierogi Casserole with Kielbasa Sausage—a dish so good you'll question why it's not in your regular dinner rotation yet. The smoky kielbasa provides the perfect amount of "oomph," and the dish is rich, cheesy, and slightly crispy. Plus, it's one of those "throw everything in one dish" situations that comes together quicker than you can say "pierogi" three times fast. Your future self will thank you for this one, especially when you realize that it reheats like a dream.

Procrastinators, this is your dish. Feeling lazy? This one’s for you. The hardest thing you’ll do is brown some kielbasa in a skillet, caramelize a few onions, and do a quick fry on some pierogi's—after that, it’s smooth sailing.

All The Best Things From Your Polish Grandma's Kitchen -Pierogi Casserole with KielbasaPhoto byThat Oven Feelin

Pro Tips:

1. Sausage Swap: Kielbasa is a star here, but if you want to mix things up, try smoked turkey or chicken sausage. You can even use your favorite fully cooked bratwurst if you’re feeling adventurous!

2. Freshly Shredded Cheese is King: Do yourself a favor—grab a block of sharp cheddar and shred it yourself. Pre-shredded cheese is coated with anti-caking agents that make it a little less melty. We want a gooey cheese situation, not a slightly sad, kinda-melty mess.

3. Leftovers? No Problem!: This casserole keeps well in an airtight container for 3–4 days. Pro tip: add a splash of broth or milk when reheating to revive that creamy, cheesy texture.

4. Crisp Your Pierogies: Don’t skip the part where you fry those little pierogi pillows! It adds a crispy texture that will have people fighting for the edge pieces.

5. Don’t Overthink It: This dish is forgiving. You can add a little extra cheese (because duh) or tweak the seasoning without breaking anything. Have fun with it!

All The Best Things From Your Polish Grandma's Kitchen -Pierogi Casserole with KielbasaPhoto byThat Oven Feelin

This casserole is sure to become your new "I need comfort food but don’t want to work too hard" dish. Plus, there’s smokey kielbasa and cheese, so really, who’s complaining? My whole family devours this dish, and I'm pretty sure yours will too!

Ingredients:

• 16 ounces frozen potato pierogi (I use the cheese ones, because cheese!)
• 14 ounces kielbasa sausage, sliced into bite-sized pieces
• 1/2 C. chicken broth
• 3/4 C. sour cream
• 8 ounces softened cream cheese
• Kosher salt and freshly ground black pepper, to taste
• 1 medium onion, diced
• 2 C. sharp cheddar cheese, shredded (freshly shredded; it melts better).

Directions:

1. Warm your oven to 350°F (that’s Fahrenheit, not Celsius, unless you’re looking to test the limits of your oven). Spray your 9 x 13 inch casserole dish with non-stick spray; place to the side.

2. Brown your Kielbasa in a large skillet over medium heat. You want to develop some serious flavor here, so let those edges get crispy. Once it’s browned, toss in your diced onion and let it caramelize. Don’t rush this part—golden onions = sweet, savory magic. Remove the sausage and onions and set them aside.

3. Add your frozen pierogis to the same pan (do not even consider washing it—those brown bits are gold!), and quickly fry them over medium-high heat. Get some crispiness on them—you’ll thank me later.

4. Remove the pierogis and set them aside with the sausage and onions. Add the chicken broth to the pan to deglaze it. Scrape up all those delicious browned bits left behind by the kielbasa, onions, and pierogis. That’s where you get a ton of flavor.

5. Mix up your sauce: In a medium-sized bowl, combine the sour cream, softened cream cheese, 1 cup of shredded cheddar, and that chicken broth you just deglazed the pan with (make sure it's not boiling hot; allow it to cool just a bit). Stir until it’s all smooth and creamy.

6. Assemble: Grab your trusty 9x13-inch casserole dish and layer in the onions, fried pierogis, and kielbasa. Pour your creamy sauce all over the top, then sprinkle the remaining 1 cup of shredded cheddar cheese evenly across the top (extra cheese, yes please).

7. Bake for 25-30 minutes or until the cheese is bubbly and golden brown. When it’s done, your kitchen will smell so good you might have neighbors knocking on your door.

8. Serve: Let it cool for a few minutes before diving in. This dish is rich, cheesy, and a little crispy—basically the casserole equivalent of a warm hug.

Enjoy Friends! ❤️

All The Best Things From Your Polish Grandma's Kitchen -Pierogi Casserole with KielbasaPhoto byThat Oven Feelin