Cozy up your dinner table with this Kielbasa and Pierogi Bake, a delicious blend of smoky sausage, tender pierogies, and a creamy sauce that’s baked to perfection. This dish carries the flavors of Eastern Europe in an easy, comforting one-pan meal ideal for busy weeknights or gathering with loved ones.
The combination of golden sautéed onions, melted cheddar, and a hint of paprika gives this bake a warm, inviting aroma that makes every bite a flavorful experience. The creamy sauce perfectly coats the cheesy potato pierogies and hearty kielbasa, creating a satisfying and rich dinner everyone will enjoy.
- One-dish meal requiring minimal prep and cleanup, perfect for busy evenings.
- Classic Eastern European comfort flavors combined in a creamy, cheesy bake.
- Frozen pierogies keep this dish quick while still delivering indulgent taste.
- Smoky kielbasa adds depth and protein, balancing the creamy elements.
Ingredients
- Frozen potato and cheese pierogies (16 oz): Convenient, ready-to-use dumplings filled with a creamy potato and cheese blend, creating the soul of this dish.
- Olive oil (1 tablespoon): Used for sautéing onions and kielbasa, adding subtle flavor and helping to caramelize ingredients.
- Medium yellow onion (1, thinly sliced): Brings sweetness and a soft texture when cooked, building the flavor base.
- Kielbasa sausage (14 oz, sliced 1/2-inch): Smoked Polish sausage that contributes a savory, smoky taste and hearty protein.
- Sour cream (1/2 cup): Adds tanginess and creaminess, enriching the sauce and balancing smoky flavors.
- Cream cheese (1/2 cup, softened): Provides a smooth, luscious texture for the sauce and a mild richness.
- Whole milk (1/4 cup): Thins the sauce to a creamy consistency, making it easier to coat the pierogies evenly.
- Garlic powder (1 teaspoon): Enhances the savory profile with its subtle, warm garlic flavor.
- Black pepper (1/2 teaspoon): Adds mild heat and depth, balancing the creaminess of the sauce.
- Paprika (1/2 teaspoon, optional): Offers a mild smoky flavor and vibrant color to brighten the dish.
- Shredded cheddar cheese (1 cup): Melts to create a bubbly, golden crust adding sharpness and richness.
- Fresh parsley (2 tablespoons, chopped): Garnishes the finished bake with fresh herbal notes and pops of color.
Instructions
- Preheat oven and prepare baking dish
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Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. This step ensures the dish won’t stick and helps evenly bake your pierogi and kielbasa mixture.
- Sauté onions until golden
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Heat olive oil in a large skillet over medium heat, then add thinly sliced onions. Cook for 5–7 minutes until softened and golden brown to develop their natural sweetness and depth of flavor.
- Brown the kielbasa
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Add the sliced kielbasa to the skillet and cook for an additional 4–5 minutes until lightly browned. Browning enhances the smoky, savory taste and adds texture contrasts to the dish.
- Make the creamy sauce
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In a large bowl, whisk together sour cream, softened cream cheese, milk, garlic powder, black pepper, and paprika until smooth. This creamy mixture will coat the pierogies and kielbasa, bringing all elements together.
- Combine pierogies and sauce
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Place the frozen pierogies into the prepared baking dish, then pour the creamy sauce over them. Gently toss to coat each piece evenly, ensuring every bite is flavorful and moist.
- Add onions and kielbasa
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Scatter the sautéed onions and browned kielbasa over the pierogies, mixing slightly to distribute the smoky meat and caramelized onions well throughout the dish.
- Top with cheddar cheese
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Sprinkle shredded cheddar cheese evenly over the entire baking dish. The cheese melts and browns during baking, providing a deliciously gooey and golden crust.
- Bake covered
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Cover the dish with foil and bake for 20 minutes. Covering keeps moisture in, allowing the pierogies to cook through gently while the sauce thickens.
- Bake uncovered for finishing
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Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown, adding texture and enhancing the flavor.
- Garnish and serve
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Once baked, sprinkle fresh chopped parsley on top to add a burst of color and fresh herbal brightness before serving.
- Frozen pierogies can be swapped for fresh if available, adjusting baking time accordingly.
- Paprika is optional but highly recommended for deeper color and flavor complexity.
- This bake reheats well and can be stored in the fridge for up to 3 days.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or place in a preheated oven covered to maintain moisture and texture.
Serving Suggestions
This bake pairs wonderfully with a light green salad or steamed vegetables for balance. For a heartier meal, add a side of sauerkraut or crusty bread to soak up the creamy sauce.
- Lightly browning onions and kielbasa before baking boosts flavor significantly through caramelization.
- Softening cream cheese before mixing with sour cream ensures a smooth, lump-free sauce.
- Use a baking dish with higher sides to prevent sauce overflow during baking.
FAQs
- Can I use fresh pierogies instead of frozen?
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Yes, fresh pierogies work well; just reduce baking time slightly to avoid overcooking.
- What can I substitute for kielbasa?
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Smoked sausage, bratwurst, or even cooked chicken sausage can be used to keep similar smoky flavors.
- Is there a way to make this dish dairy-free?
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Substitute sour cream and cream cheese with dairy-free alternatives and use a plant-based cheese substitute.
- Can I prepare this dish ahead of time?
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You can assemble it a day in advance and store it covered in the fridge; bake when ready to serve.
- How can I make this recipe spicier?
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Add a pinch of cayenne pepper or diced jalapeños with the onions for a spicy kick.
- What sides complement this bake?
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A crisp green salad, roasted vegetables, or tangy sauerkraut enhance the meal nicely.
Kielbasa Pierogi Bake
Equipment
- 1 9x13-inch baking dish lightly greased
- 1 large skillet for sautéing
- 1 large bowl for mixing sauce
Ingredients
- 1 16 oz package frozen potato and cheese pierogies
- 1 tablespoon olive oil
- 1 medium yellow onion thinly sliced
- 1 14 oz kielbasa sausage, sliced into 1/2-inch pieces
- 1/2 cup sour cream
- 1/2 cup cream cheese softened
- 1/4 cup whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika optional
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat and sauté sliced onions until softened and golden, about 5-7 minutes.
- Add kielbasa pieces to the skillet and cook until lightly browned, about 4-5 minutes. Remove from heat.
- In a large bowl, whisk together sour cream, cream cheese, milk, garlic powder, black pepper, and paprika until smooth.
- Place frozen pierogies in the prepared baking dish and pour the cream sauce over them, tossing gently to coat.
- Top the pierogies with the cooked onions and kielbasa, mixing slightly to distribute evenly.
- Sprinkle shredded cheddar cheese over the top.
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
- Use different pierogi fillings for variation.
- Store leftovers refrigerated up to 3 days.
- Reheat covered to retain moisture.
