Pierogi Casserole
Mini Pierogi bake in beef broth under a coating of sour cream and layers of Kielbasa, caramelized onions and cheese to make a flavorful casserole.
Kielbasa and Pierogi Casserole Recipe
Creamy, meaty and a simple way to satisfy the need for a quick family dinner, this Piergoi Casserole is an easy recipe.
With ingredients that are similar to a Loaded Potato Casserole, we appreciate how the Kielbasa makes a complete meal in one casserole dish.
Through testing, the ingredient I didn’t expect to appreciate so much is the beef broth. Baking allows the outside dumpling like cover on the pierogies to absorb more of the beef, onion and Kielbasa sausage meat flavor. This is the same undertone as in our Kielbasa and Pasta recipe.
For a more balanced meal, try adding a layer of cooked broccoli or serving it alongside broccoli or another simple green vegetable.
Why This Recipe For Pierogies Casserole Works:
- If you have a little time and effort it can go a long way in creating the unique flavors in this meal.
- This is a complete meal in one casserole dish known as Pierogi and Sausage casserole.
- Can choose potato or cheese pierogi and add vegetables to change up the flavors.
- If you enjoy a combination of Kielbasa, cheese and carbs you’ll love this recipe!
Ingredients Needed:
- Kielbasa – or a similar pre-cooked smoked sausage sliced into coin sized pieces.
- Mini Pierogies – we use a 12.84 ounce box of Mrs. T’s mini pierogies, 4 cheese medley.
- Beef Broth – I mix a rich 1/2 cup using a heaping teaspoon of Better than Boulion.
- Onion – amazing when caramelized in butter
- Cheddar Cheese – add a layer on top even when using cheese filled pierogi.
- Sour Cream – a thin layer adds some tang and extra creaminess.
- Green Onions – nice fresh flavor and visual pop of color on top.
- Seasonings – black pepper and Dijon mustard, minced garlic can be stirred the skillet with the onions.
Step By Step Instructions
Bring a pot of water to a boil, add mini pierogies, return to boiling and cook 3 minutes.
Drain and add to a casserole dish. Our dish is a little smaller than a 9 x 13″ dish.
Spread sour cream and pepper as the next layer and then pour beef broth on top.
In a skillet over medium high heat melt butter and sauce onion and Kielbasa until lightly browned.
Stir in mustard and then layer on the casserole.
Make sure the meat is distributed evenly and then sprinkle some cheddar cheese on top.
Cover with foil to keep all of the moisture in this dish.
Bake for 20 minutes in a preheated oven.
Slice green onions and sprinkle on top. Serve warm and enjoy!
More Great Homestyle Recipes:
Pierogi Casserole
Ingredients
- 3 tablespoons butter
- 1 medium onion sliced
- 1 pound Kielbasa
- 1 tablespoon dijon mustard optional
- 13 ounces mini pierogies
- 1/2 cup sour cream
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese
- 1/2 cup beef broth
- 3 green onions sliced
Instructions
- Cook 13 ounces mini pierogies according to the directions on the package. We like add mini pierogies to boiling water, return the water to a boil and cook for 3 minutes before draining. Add drained pierogies to the bottom of a 9 x 13" pan.
- Spread 1/2 cup sour cream and 1/4 teaspoon black pepper over the warm pierogies. Add 1/2 cup beef broth to the casserole.
- Set skillet to medium high heat and melt 3 tablespoons butter. Saute 1 medium onion and 1 pound Kielbasa, cut in coin sized slices until lightly browned.
- Stir in 1 tablespoon dijon mustard and then pour over pierogies. Sprinkle 1 cup cheddar cheese on top.
- Cover with foil and bake in an oven preheated to 350℉ for 20 minutes.
- Slice 3 green onions, sprinkle on top, serve warm and enjoy.
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