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Kielbasa and Pierogi Bake
Flona

Kielbasa and Pierogi Bake

Kielbasa and pierogi bake brings together smoky Polish sausage and tender potato pierogies in a creamy, tangy sauce topped with melted cheddar cheese. This comforting one-dish meal bakes to golden perfection and is ready in just 45 minutes, making it perfect for busy weeknights or family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package frozen pierogies 16-20 oz, potato and cheese variety
  • 1 lb smoked kielbasa sliced into 1/4 inch rounds
  • 2 medium yellow onions thinly sliced
  • 1 cup sour cream full-fat
  • 8 oz cream cheese softened
  • 2 cups shredded cheddar cheese divided
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt and black pepper to taste
  • 2 tbsp butter for caramelizing onions
  • fresh parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
  2. Heat butter in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until onions are golden brown and caramelized. Set aside.
  3. In a mixing bowl, whisk together softened cream cheese and sour cream until smooth and well combined.
  4. Add garlic powder, paprika, salt, and black pepper to the cream sauce. Mix well. Stir in 1/2 cup of shredded cheddar cheese.
  5. Arrange frozen pierogies in a single layer in the prepared baking dish. Scatter sliced kielbasa over and around the pierogies.
  6. Pour the cream sauce over the pierogies and kielbasa, spreading it evenly to coat everything. Top with caramelized onions.
  7. Sprinkle remaining 1 1/2 cups of shredded cheddar cheese evenly over the top. Cover tightly with aluminum foil.
  8. Bake covered for 25 minutes. Remove foil and continue baking for 15-20 minutes more, until cheese is golden brown and bubbly.
  9. Let rest for 5 minutes before serving. Garnish with chopped fresh parsley.

Notes

No need to thaw frozen pierogies before using. You can assemble this dish up to 24 hours ahead and refrigerate before baking. Add 5-10 minutes to baking time if starting from cold. Leftovers keep refrigerated for up to 4 days. This dish freezes beautifully both before and after baking for up to 3 months. For a lighter version, use turkey kielbasa and Greek yogurt in place of some sour cream.