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I whipped up this snug Kielbasa and Pierogi Casserole during a hectic night when I was looking for something speedy and satisfying for our dinner. By mixing store-bought frozen pierogies with cut-up kielbasa and a rich cheese mixture, I stumbled upon total comfort food heaven. These days it's become one of our go-to weeknight dishes, ready in less than an hour with practically zero prep time.
Simple Heartwarming Meal
The magic of this casserole happens when the pierogies and kielbasa blend with the silky sauce and gooey cheese. The savory sausage paired with soft pierogies makes for the ultimate comfort food match. And the best thing? It's incredibly simple to put together, even on those crazy nights when you don't feel like spending time in the kitchen.
Let's Round Up What We Need
Here's all you'll need for this warm, comforting dish:
- A package of frozen pierogies whatever type you prefer
- 1 pound kielbasa cut into coins
- 1 cup chicken broth
- 4 ounces cream cheese at room temperature
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 2 green onions sliced
- Fresh cracked pepper according to taste
Getting good kielbasa will really upgrade this dish.
Setting Up The Dish
First, grease a 9x13 baking dish then lay down a layer using half your pierogies followed by half your kielbasa pieces. Do another round with the remaining pierogies and kielbasa. For the creamy part, mix your broth, cream cheese and sour cream until they're well combined. Toss in some pepper, then drizzle this mix all over your layered ingredients so everything gets nicely soaked. Cover it all up with foil to trap in the flavors.
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Into The Oven It Goes
Heat your oven to 375°F. Put your wrapped-up casserole in and let it cook for around 25 to 30 minutes. This allows the pierogies to fully defrost and soak up all those wonderful flavors. Then comes the fun part - take off the foil, scatter that cheddar on top and back in it goes until everything's bubbling and turned golden brown.
Great Side Options
I always scatter some fresh green onions on each portion before serving, it really brightens up the plate. A basic green salad works great on the side to cut through the richness. Sometimes I'll throw on some crunchy bacon bits or crispy onions for texture - my family absolutely loves it that way.
Tweak It Your Way
Don't be afraid to switch up the cheeses - try some mozzarella or pepper jack for variety. My friends who enjoy heat add some diced jalapeños, while others go for a more robust taste with smoked kielbasa. It's so flexible, you can easily adjust it to what your family enjoys.
Get A Head Start
What I really love about this dish is you can fix it all in advance. Just put it together the night before, wrap it well and stick it in the fridge. When you're ready to cook, just add a few more minutes to your baking time. Any leftovers will stay good in the fridge for 3 to 4 days, though at my house they're usually gone much faster.
Tricks For Success
Don't forget to make sure the sauce reaches every corner so each bite turns out creamy and tasty. Adding fresh herbs like thyme or parsley can really boost the flavor. Try blending different cheese types - my kids go wild when I mix cheddar with Monterey Jack for an extra stretchy topping.
Crowd Pleaser
This Kielbasa and Pierogi Casserole has truly become a staple in our dinner lineup. It strikes that perfect balance between easy cooking and heartwarming food satisfaction. If you're trying to feed a hungry bunch or just want something cozy, I hope this dish brings as much happiness to your home as it has to ours.
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Recipe FAQs
- → Should I defrost pierogies before baking?
- No, leave them frozen. They cook well this way and stay intact during baking.
- → Which kielbasa works best for this?
- Smoked or Polish sausage is ideal. For a lighter choice, go with turkey kielbasa.
- → Why prefer block cheese over pre-shredded?
- Block cheese melts better since it doesn't include anti-caking additives found in pre-shredded options.
- → Can this be prepped in advance?
- Yes, assemble it ahead and chill. When ready to bake, add a little more cooking time if it's still cold.
- → What's the point of covering the dish?
- Covering keeps it moist by steaming the pierogies evenly. Then, uncover to brown the cheese toward the end.