Cheesy Pierogi and Sausage Casserole

Pierogie & Sausage Casserole

This Pierogie & Sausage Casserole combines tender frozen cheese pierogi with lightly browned smoked sausage and a creamy, seasoned sauce. It’s an easy, comforting main course that requires minimal prep and bakes into a cheesy, bubbling casserole—perfect for weeknights, casual dinners, or for feeding a crowd. The recipe is flexible: you can use your favorite sausage and cream soup flavor, and the seasoning can be adjusted to taste.

Equipment

• Large skillet
• 9 x 13-inch baking dish
• Cutting board and sharp knife
• Spatula
• Small and medium bowls

Ingredients

• 2 tablespoons butter
• 1 medium yellow onion, chopped
• 1 package smoked sausage (12–16 oz), any variety (chicken, pork, beef, turkey). Example: chicken apple gouda
• 1 (10 oz) can cream of celery or any cream soup you prefer
• 1 1/2 cups milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup melted butter
• 2 boxes (12 count each) frozen cheddar pierogi
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chopped onion and cook until softened, about 3–4 minutes.
3. Slice the smoked sausage into about 1/4-inch rounds and add them to the skillet with the onion. Cook until the sausage is lightly browned, then remove the skillet from the heat.
4. In a medium bowl, whisk together the cream soup, milk, onion powder, garlic powder, smoked paprika, black pepper, and salt until smooth.
5. Brush or spread the 1/4 cup melted butter evenly across the bottom of a 9 x 13-inch baking dish. Arrange the frozen pierogi in a single layer across the bottom, overlapping slightly where needed.
6. Scatter the browned sausage and onions evenly over the pierogi layer. Pour the soup-and-milk mixture over the sausage, onions, and pierogi so everything is coated.
7. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
8. Remove the foil, sprinkle the shredded cheddar evenly over the casserole, and return it to the oven uncovered. Bake an additional 15–20 minutes, or until the cheese is melted and the casserole is bubbly.
9. Let the casserole sit a few minutes before serving. Garnish with chopped fresh parsley.

Notes & Variations

You can swap the cream of celery for cream of mushroom or cream of chicken, depending on the flavor profile you prefer. Different smoked sausages—such as kielbasa, chicken apple, or turkey—work well here; choose one that complements the cheese in the pierogi. For extra texture, stir in sautéed mushrooms or bell peppers with the onions.

Serving Suggestions

Serve this casserole with a simple green salad, steamed vegetables, or roasted Brussels sprouts to balance the richness. It pairs nicely with tart pickles or a squeeze of lemon on the side to brighten the plate.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place portions in a microwave-safe dish and warm until heated through, or reheat in a 350°F oven until piping hot. If reheating in the oven, cover loosely with foil to prevent the top from over-browning.

Tips for Success

• Use frozen pierogi straight from the freezer—no need to thaw before assembling the casserole.
• If you prefer a deeper crust on the pierogi, you can lightly sear them in the skillet before layering in the baking dish, but this step is optional.
• Adjust the seasonings to taste. Smoky paprika and garlic powder add depth, but you can omit or reduce them if desired.