There’s something incredibly comforting about mixing hearty flavors with creamy textures, and that’s exactly what this Baked Kielbasa Pierogi Casserole Recipe delivers. It’s a cozy, satisfying dish that always feels like a warm hug on a plate.

The dish shows a white baking pan filled with a layered casserole. The bottom layer is a creamy sauce mixed with slices of browned sausage. Above that, there are overlapping slices of thin cooked potatoes, covered generously with melted yellow and white cheese. The cheese has a smooth, slightly browned texture and is dotted with chopped green onions on top. A wooden spoon is digging into the casserole, revealing the layers inside. The pan sits on a white marbled surface with some scattered green onion pieces around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Kielbasa Pierogi Casserole Recipe
Top Tip
How to Serve Baked Kielbasa Pierogi Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Kielbasa Pierogi Casserole Recipe

Why You'll Love This Recipe

Whenever I make this Baked Kielbasa Pierogi Casserole Recipe, it’s an instant hit at the dinner table. The blend of juicy kielbasa and tender pierogies with a rich, creamy sauce just can’t be beat. I love how it comes together quickly but tastes like you’ve spent hours fussing over it.

Simple yet hearty: Combines just a handful of ingredients into a filling, crowd-pleasing meal.
Creamy comfort food: The velvety sauce ties everything together perfectly without being too heavy.
Easy to prep ahead: Great for busy nights or feeding a family with minimal fuss.
Customizable: You can swap cheeses or add veggies to make it your own.

A white baking dish filled with a cheesy layered potato casserole is shown from above on a white marbled surface. There are three main layers: thin golden-yellow potato slices arranged close together at the bottom, a middle layer of browned sausage slices in dark reddish-brown tones scattered evenly, and a top layer of melted cheese in white and deep yellow swirls, with some melted parts slightly browned at the edges. The whole dish is sprinkled with finely chopped bright green scallions. A wooden spatula is scooping out a portion near the bottom right, showing the layers clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this casserole is in how these simple ingredients come together so beautifully. Each element plays a role — from the smoky kielbasa to the pillowy pierogies, all blanketed in a creamy, cheesy sauce that brings it all together.

Flat lay of sliced kielbasa sausage arranged in a neat row, a small pile of uncooked pierogies with smooth dough, a block of cream cheese with a slight sheen, a small white bowl filled with thick sour cream, a small white bowl holding clear chicken broth, scattered loose onion powder and garlic powder on the surface, a small white bowl of coarse salt, a small white bowl of cracked black peppercorns, a pile of shredded sharp cheddar cheese, a pile of shredded mozzarella cheese, and a few fresh sliced green onions with bright green tops and white bases, all placed on simple white ceramic bowls or directly on the surface, perfectly symmetrical and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Kielbasa: Its smoky, spiced flavor adds a robust depth that pairs perfectly with mild pierogies.
Frozen pierogies: These are the star carbs, offering a tender, doughy base that holds all the goodness.
Cream cheese: Softened and whipped in for that silky texture that elevates the sauce.
Sour cream: Brings a slight tang that cuts through the richness and keeps it balanced.
Chicken broth: Lightens the sauce with savory notes, preventing it from becoming too thick.
Cheddar cheese: Adds sharpness and that classic melty cheesiness.
Mozzarella cheese: Gives that stretchy, gooey texture you want on top.
Seasonings (onion powder, garlic powder, salt, pepper): Simple but essential for layering flavor.
Green onions: Freshness and a mild bite as a final garnish to brighten each serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this casserole depending on what’s in my fridge or pantry. It’s so forgiving that you can easily swap cheeses, add veggies, or even kick up the spice level without losing that comforting vibe.

Vegetable boost: I sometimes add sautéed mushrooms or caramelized onions for extra depth and sweetness.
Cheese swaps: Feel free to use pepper jack for a little heat or gouda for a smoky twist.
Make it lighter: Using Greek yogurt in place of sour cream works well if you want a tangy but lighter sauce.
Spicy kick: Toss in some red pepper flakes or diced jalapeños if you like a bit of heat.

Step-by-Step: How I Make Baked Kielbasa Pierogi Casserole Recipe

Step 1: Get everything ready!

Start by preheating your oven to 375°F and greasing a 9×13 baking dish. Slice the kielbasa about ¼-inch thick — I like them uniform so they cook evenly and look nice in the casserole. Lay the kielbasa slices and frozen pierogies straight into the pan without thawing the pierogies first. It saves time and they cook perfectly in the sauce.

Step 2: Whip up the creamy sauce

In a bowl, beat softened cream cheese and sour cream with a hand mixer until smooth and silky — no lumps here! Then add the chicken broth, onion powder, garlic powder, salt, pepper, and half of both cheeses (cheddar and mozzarella). Whisk it all together until you get a rich, creamy sauce that’s bursting with flavor.

Step 3: Combine and bake

Pour that luscious sauce over the pierogies and kielbasa in the baking dish. Gently stir to coat every piece evenly — no one wants dry pierogies in this dish! Sprinkle the remaining cheddar and mozzarella on top, cover tightly with foil, and bake for 30 minutes. This gives the pierogies time to steam and soak up the flavors.

Step 4: Brown and bubbly finish

After 30 minutes, remove the foil and bake uncovered for about 10 more minutes. You’re looking for a bubbly, golden cheesy top that pulls away slightly at the edges. Take it out and let it rest a few minutes to settle—then sprinkle with sliced green onions before serving.

Top Tip

I’ve made this Baked Kielbasa Pierogi Casserole Recipe dozens of times, and a few tricks really make it shine. These tips ensure you get melty, evenly cooked pierogies and the perfect creamy texture every time.

Don’t thaw your pierogies: Keep them frozen to prevent them from getting soggy and falling apart during baking.
Use softened cream cheese: It blends more smoothly into the sauce, avoiding lumps and ensuring creaminess.
Cover with foil initially: This traps steam and cooks the pierogies through, so they’re tender inside.
Finish uncovered: That last bake without foil gives you the golden cheese topping we all crave.

How to Serve Baked Kielbasa Pierogi Casserole Recipe

Garnishes

I always top mine with fresh green onions for that hint of crunch and color. Sometimes I add a dollop of sour cream on the side because why not? The tang just brightens each bite beautifully.

Side Dishes

A simple side salad or steamed green beans balance this rich casserole nicely. I also like serving it with roasted veggies or a crunchy cucumber salad to add some fresh textures.

Creative Ways to Present

For special family dinners, I arrange the pierogies in neat rows under the sauce so they peek through the cheese top after baking—it’s a fun visual touch! Serving in individual ramekins also makes it a cozy, personalized meal.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I find the flavors even deepen overnight! Just give it a gentle reheat so the sauce stays creamy and the pierogies don’t dry out.

Freezing

I usually freeze this casserole before baking by covering tightly with foil and plastic wrap. When ready to eat, bake it straight from frozen, adding extra time so it heats evenly without drying out. It’s perfect for batch cooking.

Reheating

To reheat, I cover leftovers with foil and bake at 350°F until warmed through. Alternatively, the microwave works in a pinch — just stir halfway through to keep the sauce smooth.

Frequently Asked Questions:

Can I use fresh pierogies instead of frozen?

You certainly can! Fresh pierogies will bake faster and may require reducing the covered baking time slightly to prevent them from becoming too soft. Keep an eye on them toward the end.

What if I don’t have cream cheese?

Cream cheese gives the sauce its creamy texture, but you can substitute with ricotta or mascarpone cheese in a pinch. The flavor will be a bit different but still delicious.

Can I make this recipe vegetarian?

Absolutely! Simply skip the kielbasa and add hearty vegetables like mushrooms, bell peppers, or spinach. You could also use a vegetarian sausage to keep the smoky flavor.

How do I prevent the casserole from drying out?

Be sure to cover the dish with foil for the majority of the baking time — this traps moisture so the pierogies absorb the sauce without drying. Also, don’t overbake during the uncovered phase; just aim for golden bubbly cheese on top.

Final Thoughts

This Baked Kielbasa Pierogi Casserole Recipe has definitely earned a spot in my regular rotation. It’s a one-pan wonder that feels special but doesn’t stress me out, and the leftovers are just as good — if not better. Trust me, once you try it, you’ll have a new go-to comfort food that friends and family will ask for again and again.