Print

Pierogi Casserole Recipe

Print Recipe

★★★★★

4.7 from 99 reviews

This hearty Pierogi Casserole combines tender potato pierogi layered with creamy cheddar cheese soup, farmer’s cheese, spinach, sautéed onions, and smoked kielbasa sausage. Baked to bubbly perfection and finished under the broiler for a crispy topping, this comforting dish offers a delicious twist on traditional pierogi, perfect for a satisfying family meal.

Ingredients

Scale

For the Casserole:

  • 2 tbsp. extra-virgin olive oil, divided
  • 2 lb. potato pierogi (or your favorite frozen pierogi flavor), divided
  • 1 (10.5-oz.) can cheddar cheese soup or cream of mushroom soup
  • 8 oz. cheddar cheese, shredded, divided
  • 15 oz. farmer’s cheese or ricotta cheese, divided
  • 1 (5-oz.) pkg. fresh or frozen spinach, thawed, drained, divided
  • 1/2 medium yellow onion, finely chopped or thinly sliced, divided
  • 1 (12-oz.) pkg. smoked kielbasa sausage, thinly sliced, divided
  • Kosher salt, to taste
  • Thinly sliced scallions, for serving

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 13″ x 9″ or 11″ x 7″ baking dish with 1 tablespoon of olive oil to prevent sticking and help with browning.
  2. Layer Pierogi and Base Ingredients: Arrange 12 pierogi evenly to cover the bottom of the prepared baking dish. In a medium bowl, mix together the can of cheddar cheese soup and three-quarters of the shredded cheddar. Pour half of this soup mixture evenly over the pierogi layer. Crumble half of the farmer’s cheese over the pierogi, followed by half of the drained spinach, half of the chopped onion, and half of the sliced kielbasa sausage. Season lightly with kosher salt to taste.
  3. Add Second Layer: Repeat the layering process with the remaining pierogi, pouring the remaining soup mixture over them. Crumble the remaining farmer’s cheese, then sprinkle with the rest of the spinach, onion, and sausage. Evenly top with the remaining one-quarter of shredded cheddar cheese. Season again with kosher salt as desired. Finally, drizzle the last tablespoon of olive oil over the entire casserole to add moisture and enhance browning during baking.
  4. Bake the Casserole: Place the casserole in the preheated oven and bake until heated through and bubbly, approximately 45 minutes. This slow baking melts the cheeses and allows flavors to meld beautifully.
  5. Broil for Crispiness and Serve: Once baked, switch your oven to the broil setting. Broil the casserole closely watching it, for about 3 minutes or until the top becomes crispy and golden brown. Remove from oven, garnish with thinly sliced scallions for a fresh, bright finish, and serve warm.

Notes

  • You can substitute the cheddar cheese soup with cream of mushroom soup for a different flavor profile.
  • Frozen spinach should be thoroughly thawed and excess water squeezed out to avoid a watery casserole.
  • Adjust the amount of salt according to the saltiness of your kielbasa and cheese.
  • If you prefer a spicier dish, use smoked spicy kielbasa.
  • This casserole can be assembled ahead of time and baked fresh before serving.
  • Leftovers store well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Keywords: Pierogi casserole, potato pierogi, kielbasa, baked pierogi, comfort food, Eastern European casserole, cheesy casserole

Find it online: https://kitchenbyclara.com/pierogi-casserole-recipe/