Kielbasa and Pierogi Bake
This comforting Kielbasa and Pierogi Bake is the ultimate easy weeknight meal or crowd-pleasing potluck dish. Frozen pierogies are baked with savory kielbasa and tender caramelized onions, all swimming in a rich, creamy sauce, and topped with gooey cheddar cheese. It’s a wonderfully satisfying dish that brings together classic comfort food flavors in one delightful casserole.
Prep Time
15 minutes
Cook Time
30-35 minutes
Total Time
45-50 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Incredibly easy to assemble, making it perfect for busy weeknights.
- Combines the satisfying textures of tender pierogies, savory kielbasa, and gooey cheese.
- Offers a wonderful blend of classic comfort food flavors that appeals to all ages.
- Customizable with various additions or vegetable stir-ins.
- A hearty, filling meal that’s budget-friendly and feeds a crowd.
Ingredients
- 450g (16 oz) frozen potato and cheese pierogies
- 15ml (1 tablespoon) olive oil
- 1 medium yellow onion, thinly sliced (approx 150g)
- 400g (14 oz) kielbasa sausage, sliced into 1.25 cm (1/2-inch) pieces
- 120ml (1/2 cup) sour cream
- 115g (1/2 cup) cream cheese, softened
- 60ml (1/4 cup) whole milk
- 5g (1 teaspoon) garlic powder
- 2.5g (1/2 teaspoon) freshly ground black pepper
- 2.5g (1/2 teaspoon) sweet paprika (optional, for added color and depth of flavor)
- 100g (1 cup) shredded sharp cheddar cheese
- 30ml (2 tablespoons) fresh parsley, finely chopped, for garnish
Instructions
- Preheat your oven to 190°C (375°F). Lightly grease a 23×33 cm (9×13-inch) baking dish to prevent sticking and ensure easy cleanup.
- In a large, heavy-bottomed skillet or cast iron pan over medium heat, heat the 15ml (1 tablespoon) of olive oil until shimmering. Add the thinly sliced yellow onions and sauté them gently for about 5-7 minutes, stirring occasionally, until they become beautifully softened and achieve a rich golden-brown caramelization. This step develops deep sweetness in the dish.
- Introduce the sliced kielbasa to the skillet with the caramelized onions. Cook for another 4-5 minutes, allowing the kielbasa to brown slightly and release its savory fats. This browning adds a crucial layer of flavor and texture to the sausage. Once browned, remove the skillet from the heat.
- In a separate large mixing bowl, combine the 120ml (1/2 cup) sour cream, 115g (1/2 cup) softened cream cheese, 60ml (1/4 cup) whole milk, 5g (1 teaspoon) garlic powder, 2.5g (1/2 teaspoon) black pepper, and 2.5g (1/2 teaspoon) optional paprika. Whisk vigorously until the mixture is completely smooth and all ingredients are thoroughly combined, ensuring no lumps of cream cheese remain.
- Arrange the frozen pierogies in a single layer in the bottom of your prepared baking dish. Pour the creamy sauce evenly over the pierogies, then gently toss them to ensure each pierogi is well coated in the luscious sauce. This ensures they cook thoroughly and absorb the flavors.
- Distribute the cooked onions and browned kielbasa pieces over the sauced pierogies. You can give it another slight mix to integrate the savory elements throughout the dish, ensuring every spoonful has a delightful combination of flavors.
- Generously sprinkle the 100g (1 cup) of shredded cheddar cheese evenly over the entire top surface of the casserole. This layer will melt into a golden, bubbly crust.
- Cover the baking dish tightly with aluminum foil. Place it into the preheated oven and bake for 20 minutes. Covering the dish helps to steam the frozen pierogies, ensuring they cook through evenly without drying out, while also allowing the flavors to meld.
- Carefully remove the foil from the baking dish. Return the uncovered dish to the oven and continue baking for an additional 10-15 minutes, or until the shredded cheddar cheese is beautifully melted, golden brown, and the creamy sauce is visibly bubbly around the edges.
- Once baked to perfection, remove the dish from the oven. Allow it to rest for a few minutes before serving. Garnish generously with the 30ml (2 tablespoons) of fresh, finely chopped parsley to add a burst of freshness and color.
Tools You’ll Need
- 9×13-inch (23×33 cm) baking dish
- Large skillet or cast iron pan
- Large mixing bowl
- Whisk
- Spatula or mixing spoon
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Aluminum foil
Essential Success Tips
- Ensure your cream cheese is truly softened before whisking it into the sauce to achieve a perfectly smooth consistency without any lumps.
- Don't rush the onion caramelization; letting them turn a deep golden-brown adds significant sweetness and depth to the overall flavor profile.
- Arrange the pierogies in a single layer if possible, or at least avoid overcrowding, to ensure even cooking.
- Covering the dish initially is crucial for steaming the frozen pierogies so they become tender without drying out or getting too crispy prematurely.
- Allow the bake to rest for 5-10 minutes after coming out of the oven; this allows the sauce to set slightly and makes for cleaner serving.
Professional Cooking Secrets
- For an extra layer of flavor, deglaze the skillet after cooking the kielbasa and onions with a splash of dry white wine or chicken broth before adding it to the pierogies. This captures all the delicious browned bits.
- To achieve an even deeper golden-brown and slightly crispy top layer of cheese, consider placing the uncovered dish under a broiler for the last 1-2 minutes, watching it very carefully to prevent burning.
- Infuse the cream sauce with more complexity by adding a pinch of smoked paprika or a dash of Dijon mustard along with the garlic powder.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through.
- Variations: Feel free to add steamed broccoli florets, sautéed mushrooms, or bell peppers along with the kielbasa and onions for added vegetables. A pinch of red pepper flakes can introduce a subtle heat.
- Cheese Swap: Experiment with other shredded cheeses like Gruyere, Monterey Jack, or a blend of Italian cheeses for a different flavor profile.
Frequently Asked Questions
Can I use fresh pierogies instead of frozen?
Yes, you can. If using fresh pierogies, the initial covered baking time might be slightly reduced, but follow the visual cues (pierogies are tender, sauce is bubbly) for doneness.
What kind of kielbasa should I use?
Smoked kielbasa (often found fully cooked) is ideal for this recipe. Ensure it's not a fresh, uncooked variety, as the cooking times would differ significantly. Beef, pork, or turkey kielbasa will all work well.
Can I prepare this dish ahead of time?
You can assemble the dish up to the point of baking (before adding the cheese), cover it tightly, and refrigerate for up to 24 hours. Add the cheese just before baking. You might need to add an extra 10-15 minutes to the covered baking time if baking from cold.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 25g, Fat: 40g, Carbs: 25g (per serving, estimated for 8 servings).
Allergy Information
Contains dairy and gluten. For a gluten-free version, look for gluten-free pierogies and ensure all other ingredients are certified gluten-free. This dish is not suitable for vegetarian or vegan diets as written.
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