My Polish neighbor brought this dish to the potluck, and the pan was licked clean in minutes! It’s the ultimate comfort food.

Baked Pierogi & Kielbasa Casserole

This comforting casserole combines tender potato-and-cheese pierogies with smoky sliced kielbasa in a creamy mushroom sauce. A generous layer of sharp cheddar melts over the top, creating a hearty, golden, cheesy dinner with very little prep.

Ingredients

• 2 (16-ounce) packages frozen potato and cheese pierogies
• 1 pound smoked kielbasa or Polish sausage, sliced into ¼-inch rounds
• 2 cups shredded sharp cheddar cheese, divided
• 2 cups heavy cream or half-and-half
• 1 (10.5-ounce) can condensed cream of mushroom soup

Directions

1. Prepare the oven: Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray or grease.
2. Layer the main ingredients: Arrange the frozen pierogies evenly across the bottom of the prepared baking dish. Spread the sliced kielbasa over the pierogies.
3. Mix the sauce: In a bowl, whisk the heavy cream and cream of mushroom soup together until well blended and smooth.
4. Build the casserole: Pour the creamy mixture evenly over the pierogies and sausage. Sprinkle 1½ cups of the cheddar cheese over the top.
5. Bake covered: Cover the dish tightly with aluminum foil and bake for 25 minutes, until the sauce is hot and bubbling around the edges.
6. Add the final cheese layer: Carefully remove the foil and sprinkle the remaining ½ cup of cheddar over the casserole. Return it to the oven and bake uncovered for another 15–20 minutes, until the cheese is melted, bubbly, and lightly browned. For extra browning, broil for 1–3 minutes while watching closely.
7. Rest before serving: Let the casserole stand for 5–10 minutes after baking. This gives the creamy sauce time to thicken slightly before serving.