Pierogi Casserole is the perfect quick dinner! Pierogis, kielbasa, and alfredo sauce are layered and baked, then topped with a gooey layer of cheese!
Imagine a traditional pierogi’s cozy flavors but in a convenient casserole form! This recipe is comfort food at its finest, perfect for chilly nights or any time you need a little extra TLC in your meal without all of the extra work!
Picture this: tender pierogies enveloped in a creamy blanket of creamy alfredo sauce, with savory kielbasa, hints of zingy green onions, and gooey cheese spread throughout. Each bite is like a hug from the inside out, guaranteed to leave everybody at the dinner table feeling satisfied!
Pierogi casserole is incredibly easy to whip up- no fuss, no stress, just pure deliciousness! If you love one-dish recipes like I do, check out my One-Pot Creamy Tomato Pasta and One-Pot Taco Mac And Cheese!
Pierogi Casserole Ingredients
With only five ingredients and one pot, you truly cannot go wrong!
- Pierogis- I used frozen. Feel free to use whatever flavor you’d like, or even homemade!
- Kielbasa- You can use any variation/flavor.
- Alfredo Sauce- Rao’s is my favorite jarred sauce, but you can also make this homemade as well.
- Scallions- Omit these if you have picky eaters!
- Colby Jack Cheese- extra cheese never hurt anybody!
How Do I Make Pierogi Casserole?
Trust me when I say this recipe is foolproof- all you have to do is layer, layer, layer!
- Preheat the oven to 350 degrees and spray a baking dish with cooking spray. Place half a bag of pierogis in the bottom of the dish and spread it around. Pour half of the alfredo sauce on top of the pierogies.
- Add half of the sliced kielbasa on top. Add half of your scallions on top of the kielbasa and half of the Colby jack cheese on top of the scallions. Repeat this step one more time.
- Spray a piece of aluminum foil with cooking spray and cover the baking dish with it, greased side down. Bake the casserole for 20 minutes before removing the aluminum foil and cooking for 20 more minutes or until bubbly. Serve and enjoy!
How To Serve Pierogi Casserole
Serve it up hot and bubbly, garnished with a dollop of sour cream or extra green onions for an extra burst of flavor! Pair it with a crisp salad or your favorite veggies for a well-rounded meal that’ll have everyone coming back for seconds!
Whether You’re cooking for a crowd or simply treating yourself to a cozy night in, this Pierogi Casserole is guaranteed to hit the spot! So gather your ingredients, preheat that oven, and get ready to experience comfort in every bite! Your taste buds will thank you later!
Variations and Substitutions
This recipe is so simple, yet so easy to change up depending on what mood you’re in!
- Use a different cheese, like cheddar or pepper jack for a little kick!
- Andouille sausage would be a great substitute for kielbasa.
- Add peppers and onions for added veggies!
- Add a 3rd or 4th layer of each ingredient for an extra large serving size!
How To Store This Recipe
Store in an airtight container in the refrigerator for 2-3 days. To reheat, bake in the oven until fully heated through.
Pierogi Casserole
INGREDIENTS
- 2 pounds of frozen cheddar pierogis
- 1 16 oz jar of Alfredo sauce
- 14 oz of kielbasa sausage sliced
- 1/4 cup of scallions sliced
- 2 cups of Colby Jack
INSTRUCTIONS
- Preheat the oven to 350° and spray a 9×13 baking dish with non stick cooking spray. Place half the bag of pierogis in the baking dish and spread around. Pour half of the Alfredo sauce on top of the pierogis.
- Add half the sliced kielbasa on top. Sprinkle half of the scallions on top as well. Add half the cheese on top and now repeat all the steps starting at the pierogis one last time.
- Spray one side of aluminum foil with non stick cooking spray, cover the baking dish with the foil (greased side down) and place in the preheated oven and cook for 20 minutes. Once done remove the foil and bake for another 20-25 minutes until bubbly. Serve and enjoy!
NOTES
Frozen peppers and onions sprinkled into this would be great!
The greased foil is to prevent the cheese from sticking to the foil.
Andouille sausage would be a great substitute!
