Kielbasa Pierogi Bake
A comforting bake combining cheesy pierogies and smoky kielbasa in a creamy, tangy sauce, topped with melted cheddar for a hearty, crowd-pleasing one-dish meal.
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.