This Pierogi casserole with sausage is not only satisfying, it’s also one of the easiest ways to feed a crowd without spending hours in the kitchen.
With just a few simple ingredients, you’ll create a dish that tastes homemade and indulgent, yet requires minimal effort.
Whether you’re cooking for a weeknight dinner, a weekend potluck, or prepping freezer-friendly meals, this recipe delivers.
Why You’ll Love Pierogi Casserole with Sausage
There are plenty of reasons to add this recipe to your rotation:
- Comfort food made simple: You’ll get all the flavors of homemade pierogies without the labor-intensive prep.
- Family-friendly: Even picky eaters will go back for seconds.
- Budget-friendly: Uses affordable, everyday ingredients.
- Make-ahead friendly: Perfect for freezer meals or prepping in advance for busy nights.
Ingredients You’ll Need
The beauty of this casserole lies in its flexibility. Here are the basics to get you started:
- Pierogies: Frozen pierogies work perfectly; potato and cheese are the most popular variety for this dish.
- Sausage: Smoked sausage or kielbasa brings a hearty, savory flavor.
- Creamy base: Sour cream, cream cheese, or cream of mushroom soup all work as a rich, creamy binder.
- Cheese: A mix of cheddar and mozzarella is classic, but feel free to experiment.
- Optional add-ins: Onions, bell peppers, mushrooms, or even crispy bacon bits can elevate the flavor.
Step-by-Step Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- Prepare the sausage. Slice the sausage into rounds and brown it lightly in a skillet for added flavor.
- Layer the casserole. Place half of the pierogies in the dish, top with half the sausage, and spoon over part of your creamy base. Repeat the layers.
- Add cheese. Generously sprinkle shredded cheese on top.
- Bake. Cover with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is melted and bubbly.
- Serve. Garnish with fresh herbs or a dollop of sour cream if desired.
Flavor Variations to Try
This casserole is endlessly versatile. Here are a few creative twists:
- Spicy twist: Use hot sausage or add diced jalapeños.
- Loaded version: Add caramelized onions, sautéed mushrooms, or roasted peppers.
- Lighter option: Substitute turkey sausage and Greek yogurt for a healthier take.
- Breakfast version: Swap in bacon and scrambled eggs for a brunch-ready casserole.
Serving Suggestions
Pierogi casserole is hearty enough to stand on its own, but a few sides can round out the meal beautifully:
- Pair with a crisp green salad to balance the richness.
- Serve alongside roasted vegetables for added nutrition.
- Add garlic bread or dinner rolls for extra indulgence.
- Top individual servings with fresh parsley, dill, or a drizzle of sour cream.
Storage, Freezing & Reheating Tips
One of the best things about this dish is how well it stores:
- Refrigerate: Store leftovers in an airtight container for up to four days.
- Freeze: Assemble the casserole without baking, wrap tightly in foil, and freeze for up to two months. When ready to serve, bake directly from frozen, adding extra cook time.
- Reheat: Warm in the oven at 325°F (165°C) until heated through, or reheat individual portions in the microwave.
Recipe FAQ’s
Do I need to thaw frozen pierogies before baking?
No, frozen pierogies can go straight into the casserole dish. They’ll cook perfectly in the oven.
What’s the best sausage for this recipe?
Smoked kielbasa is the classic choice, but any smoked or fully cooked sausage works well.
Can I use homemade pierogies?
Yes, homemade pierogies add an extra special touch, though frozen saves time.
Can I make this ahead of time?
Absolutely. Assemble the casserole up to 24 hours in advance, refrigerate, and bake when ready.
Easy Pierogi Casserole with Sausage
This pierogi casserole with sausage combines tender potato and cheese pierogies, browned smoked kielbasa, a creamy mushroom-sour-cream sauce and melted cheddar for a simple, hearty one-dish meal.Ready in about 50 minutes and serving six, it’s a crowd-pleasing, make-ahead friendly comfort-dinner that reheats well and is perfect for weeknights, potlucks or freezer meal prep.
Ingredients
- 24 oz (680g) frozen potato & cheese pierogies
- 1 lb (450g) smoked kielbasa or smoked sausage sliced into rounds
- 1 can (10.5oz/298g) condensed cream of mushroom soup
- ½ cup (120g) sour cream
- 2 cups (about 8oz/226g) shredded cheddar cheese divided (use 1 cup inside, 1 cup for topping)
- 1 medium onion (about 110g), thinly sliced
- 1 tablespoon olive oil
- ½ cup (120 ml) milk to thin sauce, optional
- 2 tablespoons chopped fresh parsley optional, for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Preheat & prep: Preheat oven to 350°F (175°C). Grease a 9"x13" (or similar) casserole dish with a little oil or nonstick spray.
- Brown the sausage: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced kielbasa and cook until the edges are lightly browned, about 4–6 minutes. Remove with a slotted spoon and set aside.
- Sauté the onion (optional but recommended): In the same skillet, add the sliced onion and sauté 4–6 minutes until softened and beginning to caramelize. Season lightly with salt and pepper. Remove from heat.
- Make the sauce: In a medium bowl whisk together the condensed cream of mushroom soup, 1/2 cup sour cream, and 1/2 cup milk (or adjust for desired thickness). Taste and season with a little salt and pepper.
- Layer the casserole (first layer): Place half of the frozen pierogies in an even layer in the prepared dish (no need to thaw).
- Add sausage & onions: Scatter half the browned sausage and half the sautéed onions over the pierogies. Spoon about half of the creamy sauce mixture evenly on top. Sprinkle about 1 cup (half) of the shredded cheddar over the layer.
- Layer (second layer): Repeat: remaining pierogies, remaining sausage and onions, remaining sauce. Sprinkle the remaining 1 cup of shredded cheddar evenly over the top.
- Cover & bake: Cover the dish tightly with foil and bake in the preheated oven for 25 minutes.
- Uncover & finish: Remove foil and bake an additional 10–15 minutes, until the cheese is melted and bubbly and the top is slightly golden. If you want extra browning, place under the broiler 1–2 minutes while watching carefully.
- Rest & garnish: Let the casserole rest 5 minutes out of the oven. Garnish with chopped parsley and serve with optional sour cream on the side.