Cozy Kielbasa and Pierogi Bake with Cheesy Cream Sauce

Kielbasa and Pierogi Bake Recipe

★★★★★

5.1 from 28 reviews

Kielbasa and Pierogi Bake is a hearty, comforting casserole combining smoky kielbasa sausage with creamy potato and cheese pierogies, layered in a tangy sour cream and cream cheese sauce, topped with melted cheddar and caramelized onions. This dish blends the rich flavors of Eastern European staples into a modern, family-friendly bake perfect for weeknight dinners or gatherings.

Author: Maya
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Casserole, Main Dish
Method: Baking, Sautéing
Cuisine: Eastern European-American Fusion
Diet: Halal

Ingredients

Scale

Main Ingredients

1 (16 oz) package frozen potato and cheese pierogies
1 (14 oz) kielbasa sausage, sliced into 1/2-inch pieces
1 medium yellow onion, thinly sliced
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley (for garnish)

Sauce Ingredients

1 tablespoon olive oil
1/2 cup sour cream
1/2 cup cream cheese, softened
1/4 cup whole milk
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional, for added color and flavor)

Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Sauté Onions: In a large skillet over medium heat, warm the olive oil, then add the sliced onions. Cook, stirring occasionally, until they are softened and golden brown, about 5-7 minutes, enhancing their natural sweetness.
Cook Kielbasa: Add the sliced kielbasa to the skillet with the onions and cook for another 4-5 minutes until the kielbasa pieces develop a light brown sear, intensifying their smoky flavor. Remove the skillet from heat.
Make Cream Sauce: In a large bowl, whisk together sour cream, softened cream cheese, whole milk, garlic powder, black pepper, and optional paprika until smooth and well combined to create a rich, tangy sauce.
Assemble Pierogies and Sauce: Arrange the frozen pierogies evenly in the prepared baking dish. Pour the cream sauce over the pierogies, gently tossing to coat them evenly without breaking their delicate edges.
Add Kielbasa and Onions: Distribute the cooked onions and kielbasa slices on top of the coated pierogies, mixing slightly to spread ingredients evenly.
Add Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the entire dish for a creamy, golden crust.
Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the pieorgies to cook thoroughly and flavors to meld.
Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly browned on top.
Garnish and Serve: Remove from oven and garnish with the chopped fresh parsley for a burst of color and fresh flavor before serving warm.

Notes

For a vegetarian option, substitute kielbasa with meat-free sausage or sautéed mushrooms.
Add chopped spinach, bell peppers, or steamed broccoli to increase vegetable content and fiber.
To make the top crispier, broil the bake for 2-3 minutes after removing foil in the final baking stage.
Use reduced-fat dairy products and low-sodium kielbasa for a lighter, healthier variation.
Leftovers keep well refrigerated up to 4 days and freeze well in airtight containers for longer storage.
Adjust baking times slightly if using different sized baking dishes or scaling the recipe.