Baked Pierogi & Kielbasa Casserole Recipe

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Baked Pierogi and Kielbasa Casserole Recipe

Name: Baked Pierogi and Kielbasa Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 (16-ounce) boxes frozen potato and cheese pierogies; 1 pound smoked kielbasa or Polish sausage, sliced into 1/4-inch rounds; 2 cups shredded sharp cheddar cheese, divided; 2 cups heavy cream or half-and-half; 1 (10.5-ounce) can condensed cream of mushroom soup

By Corinne Griffith

June 2, 2026 3 Min Read

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This Baked Pierogi and Kielbasa Casserole is creamy, cheesy, smoky, and wonderfully easy. Frozen potato and cheese pierogies bake with sliced kielbasa, cheddar, cream, and mushroom soup until everything is hot, bubbling, and ready to scoop.

It is a true comfort-food casserole: simple ingredients, minimal prep, and a rich finished dish that works for busy weeknights, potlucks, and family dinners.

Why You Will Love This Baked Pierogi and Kielbasa Casserole

Shortcut friendly: Frozen pierogies go straight into the baking dish.
Big flavor: Smoky kielbasa and sharp cheddar make the casserole hearty and savory.
Creamy sauce: Cream and mushroom soup bake into a rich sauce around the dumplings.
Great for gatherings: It is easy to assemble and feeds a hungry table.

For more cozy dinners, browse Chefmaniac’s casserole recipes and quick and easy recipes.

Ingredients You Need

Baked pierogi and kielbasa casserole with melted cheddar

2 (16-ounce) boxes frozen potato and cheese pierogies
1 pound smoked kielbasa or Polish sausage, sliced into 1/4-inch rounds
2 cups shredded sharp cheddar cheese, divided
2 cups heavy cream or half-and-half
1 (10.5-ounce) can condensed cream of mushroom soup

How to Make Baked Pierogi and Kielbasa Casserole

Step 1: Preheat the oven to 375 degrees F. Lightly grease a 9×13-inch baking dish.

Step 2: Arrange the frozen pierogies in a mostly even layer in the bottom of the baking dish.

Step 3: Scatter the sliced kielbasa evenly over the pierogies.

Step 4: Whisk together the cream and condensed cream of mushroom soup until smooth. Pour the mixture evenly over the pierogies and kielbasa.

Step 5: Sprinkle 1 1/2 cups of cheddar cheese over the top, reserving the remaining 1/2 cup.

Step 6: Cover tightly with foil and bake for 25 minutes, until hot and bubbling around the edges.

Step 7: Remove the foil, sprinkle with the remaining cheddar, and bake uncovered for 15 to 20 minutes more, until the cheese is melted and golden in spots.

Step 8: Let the casserole rest for 5 to 10 minutes before serving.

Tips for Best Results

Pan-fry the kielbasa for 3 to 4 minutes first if you want extra caramelized flavor.
Use sharp cheddar for a stronger cheese flavor.
Keep the first bake covered so the frozen pierogies heat through.
Let the casserole rest before serving so the sauce thickens slightly.

Easy Variations

Add sauteed onions or mushrooms.
Use smoked sausage, turkey kielbasa, or Polish sausage.
Swap cheddar for a cheddar-jack blend.
Add a little paprika or black pepper to the sauce.

What to Serve with It

Serve this with a green salad, roasted broccoli, green beans, sauerkraut, pickles, or steamed vegetables. It is rich and hearty, so simple sides are best.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until hot. Add a splash of cream or milk if the sauce thickens too much.

Frequently Asked Questions

Do I need to thaw the pierogies?

No. This casserole is designed for frozen pierogies.

Can I make it ahead?

Yes. Assemble it earlier in the day, cover, refrigerate, and bake when ready. You may need to add a few extra minutes if it goes into the oven cold.

Can I use half-and-half?

Yes. Half-and-half makes the casserole a little lighter than heavy cream.

Can I freeze leftovers?

You can, though the sauce may change texture slightly after thawing. Reheat gently for best results.

Final Thoughts

Baked Pierogi and Kielbasa Casserole is an easy comfort-food win: smoky sausage, tender pierogies, creamy sauce, and melted cheddar in one bubbling dish.