Pierogi Casserole with Bacon and Kielbasa
This hearty pierogi casserole is the ultimate comfort food, blending savory bacon and smoky kielbasa with tender potato and cheese pierogi. It’s incredibly easy to assemble, and perfect for feeding a crowd at a winter potluck, Friendsgiving gathering, or just for those chilly evenings when you crave warm comfort food.
Author’s Notes for Pierogi Casserole
For this pierogi casserole recipe, I love the simple comfort of potato and cheese pierogi, but meat or sauerkraut and mushroom pierogi work perfectly too. All of the ingredients are easy to find at any supermarket, but if you have a Polish deli nearby, fresh pierogi and high-quality kielbasa add an authentic touch.
To save time, I opt for frozen when making this pierogi and kielbasa casserole, though leftover Pierogi Ruskie work just as well. I often make a big batch at Christmas and freeze extras for recipes like this, so there are no changes to the cooking time!
For more comforting dishes that are perfect for sharing, you might also enjoy my Acorn and Butternut Squash Casserole or Cauliflower Pasta Bake with Brie and Fontina.
Main Ingredients and Substitutions
Refer to the recipe card to see the full list of ingredients with measurements!
- Frozen Pierogi – Potato and cheese are the classic choice for this pierogi casserole, but other fillings work well too. If you have leftover pierogi, this casserole is a great way to use them up.
- Polish Smoked Sausage – Adds a smoky, hearty flavor that pairs perfectly with the pierogi. For a lighter alternative, you can easily swap in turkey kielbasa.
- Bacon – Adds crispy, salty flavor that boosts both the pierogi and sausage. If you prefer a leaner alternative, turkey bacon works well.
- Onion – Provides subtle sweetness and a savory aroma to the casserole. Both yellow and white onions work well, each giving a slightly different flavor.
- Condensed Mushroom Soup – The key to creating a creamy, savory sauce that ties all the ingredients together. If you prefer, cream of chicken or cream of celery can be used instead.
- Shredded Cheese – Melts into a golden, bubbly topping and adds a savory depth to the casserole. While cheddar works best, any good melting cheese blend will give a similar result.
How to Make Perfect Pierogi Casserole with Kielbasa
- Brown the Kielbasa – Start by melting butter in a skillet, then add the cubed kielbasa and cook until golden brown to enhance its smoky flavor. Once browned, remove the sausage from the skillet and set it aside.
- Cook the Bacon and Onions – Next, cook the cubed bacon in the same skillet until crispy. Remove it, leaving about two tablespoons of fat behind, then sauté the chopped onions until soft and lightly golden.
- Boil the Pierogi – While the meats and onions are cooking, bring a large pot of salted water to a boil. Add the frozen pierogi in batches and cook until they float, then boil for another minute before removing with a slotted spoon.
- Prepare the Sauce – Whisk the condensed mushroom soup and milk together in a bowl until smooth. This makes the creamy, savory base for layering the casserole.
- Assemble the Casserole – Lightly oil your baking dish and start with a layer of cooked pierogi. Add half of the sausage, bacon, and onions, then pour half of the mushroom soup mixture over the top. Add the second layer of pierogi, then top with the rest of the sausage, bacon, onions, and soup. Finish with a generous sprinkle of shredded cheese and bake until it’s bubbly and golden.
- Serve – Add a dollop of sour cream to the pierogi casserole and enjoy!
Storing, Reheating, and Make-ahead
This pierogi casserole with kielbasa is ideal for making ahead of time. You can assemble the entire casserole, cover it tightly with foil, and refrigerate it up to 24 hours before baking.
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm portions in the microwave or cover the whole dish with foil and bake at 350°F (175°C) until heated through.
Frequently Asked Questions
Do I have to boil the pierogi first?
Yes, parboiling the frozen pierogi first is essential because it ensures the dough is already tender before it goes into the oven. This prevents the edges from becoming tough or drying out during the baking process while ensuring the center is fully cooked.
Can I make this casserole without soup?
Yes! You can skip the condensed soup and make a simple sauce with sour cream, cream cheese, and a little chicken or vegetable broth. It gives the casserole a creamy texture without using canned soup.
What should I serve with this pierogi and kielbasa casserole?
This dish is hearty on its own, but simple sides like sautéed cabbage, roasted vegetables, or a crisp green salad balance the richness nicely.
Pierogi Casserole with Bacon and Kielbasa
Ingredients
- 2 packages of a dozen frozen potato and cheese pierogi
- 2 tbsp unsalted butter
- 1 lb Polish smoked sausage cubed into ½ inch pieces
- 6 oz bacon sliced and cubed into ¼ inch pieces
- 1 large yellow onion chopped
- 2 x 10 oz cans condensed mushroom soup
- 1½ cups milk to loosen the mushroom soup
- 2 cups shredded cheese cheddar or a mix
- sour cream for serving
Instructions
- Preheat your oven to 375°F.
- In a large pot (6-8 quart), bring water to a boil and add a generous amount of salt (about 4 tablespoons).
- In a 10-inch skillet, melt the butter over medium heat. Add the cubed kielbasa and cook for about 5 minutes until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the bacon and cook for another 5 minutes until crispy. Remove using a slotted spoon, leaving about 2 tablespoons of fat in the pan. Discard the remaining fat.
- Add the chopped onions to the bacon fat and cook until slightly golden, about 5 minutes.
- Meanwhile, add the pierogi to the boiling water in batches. Cook until they float to the surface, then boil for an additional minute. Remove with a slotted spoon. Repeat with remaining batches.
- Lightly oil or spray a 10×13-inch baking dish. Layer the cooked pierogi in the dish, then top with half of the sausage, bacon, and onions.
- In a bowl, mix the mushroom soup with 1.5 cups of milk until smooth. Pour half of this mixture over the first layer of pierogi.
- Add a second layer of pierogi, then spread the remaining sausage, bacon, onions, and mushroom soup over it.
- Sprinkle evenly with shredded cheese. Cover the dish with foil and bake for 15 minutes.
- Remove the foil and bake uncovered for an additional 15-20 minutes, until the cheese is bubbly and golden.
- Serve hot with a dollop of sour cream. Enjoy!
The post Pierogi Casserole with Bacon and Kielbasa first appeared on Eating European.
