This Pierogi and Kielbasa Casserole is creamy, cheesy comfort food baked into one easy weeknight dinner the whole family will love.A Simple Dinner CasseroleWhen you need a filling dinner that feels hearty and homemade without a lot of effort, this Pierogi and Kielbasa Casserole delivers every time. Its the kind of comforting meal that comes together quickly, bakes up nicely, and is perfect for busy weeknights, potlucks, or feeding a hungry family without spending too much time in the kitchen.FREQUENTLY ASKED QUESTIONS:Can I make this in the crock pot? I dont recommend it. I have another recipe for Crock Pot Pierogi and Kielbasa Casserole and some folks complain that they think the pierogis dont turn out firm enough and that they thought it can get a little mushy. So, I think it depends on the type of slow cooker you have and how it cooks. Can I use homemade pierogi? Yes, absolutely. If youre lucky enough to have homemade pierogi, use them. Just reduce the baking time by about 5 minutes since theyll be more tender than frozen. Can I add sauerkraut? Of course! I have a separate recipe for Pierogi Casserole that uses sauerkraut if youd like to use that one. Can I make this ahead of time? Yes, assemble the casserole up to a day ahead and refrigerate. Add 5-10 minutes to the baking time if starting from cold. What if I want crispier casserole edges? If you like crispier edges, broil the casserole for 2-3 minutes after baking. What to serve with Pierogi and Kielbasa Casserole? Serve with a green salad or steamed veggies. Some folks might enjoy this with some Sauerkraut. How long do leftovers last? Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in the oven at 350F until heated through. Can I freeze Pierogi Casserole? Yes. Assemble the casserole without baking, wrap tightly in foil, and freeze for up to 3 months. Bake directly from frozen at 350F, adding about 1520 minutes to the cook time. Ingredients Needed: (See Recipe Card Below For The Full Recipe)pierogi: Potato pierogi are classic here, but cheese or potato-cheese varieties also work. No need to thaw pierogi before baking, they cook perfectly from frozen.kielbasa: Smoked sausage adds a rich flavor. Turkey or chicken kielbasa can be used for a lighter version. Browning the kielbasa before baking adds depth of flavor and prevents it from tasting greasy.half and half: Adds creaminess without being too heavy. Heavy cream will make it even richer, while milk will lighten it and make it more wet.cheddar cheese: Sharp cheddar brings the best tangy flavor, but mild cheddar or a cheddar-jack blend works too. Double the shredded cheese or add mozzarella for a gooey topping.chicken broth You can control more of the ingredients used, especially sodium, by using some Homemade Chicken Broth. If you have any salt sensitivities, I recommend low or no sodium options.salt, freshly ground black pepper, and fresh parsley you can season this however you prefer. Feel free to use your favorite seasoning blends like a cajun seasoning or garlic and onion powder.How to Make Pierogi and Kielbasa Casserole:Preheat oven: Set oven to 375F. Grease a 913-inch baking dish with butter or nonstick spray. Cook the kielbasa: Heat a skillet over medium heat and add the diced kielbasa. Cook for 45 minutes, stirring occasionally, until lightly browned. Remove from heat and set aside. Prepare the pierogi: Place the frozen pierogi directly into the prepared baking dish in a single layer.Make the sauce: In a mixing bowl, whisk together the chicken broth, half and half, salt, and black pepper until well combined. Assemble the casserole: Pour the sauce evenly over the pierogi. Top with the browned kielbasa slices, then sprinkle the shredded cheddar cheese on top. Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.Garnish and serve: Sprinkle with fresh parsley before serving.CRAVING MORE RECIPES?Crock Pot Kielbasa and PotatoesCrock Pot Pierogi and Kielbasa CasseroleCrock Pot Chicken Pierogi StewPierogi Casserole (with sauerkraut)Slow Cooker Mississippi Kielbasa PrintPierogi and Kielbasa CasseroleA layered casserole with pierogis, kielbasa and a creamy sauce. Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutesServings 6Calories 699kcalAuthor Brandie SkibinskiIngredients14 ounce package kielbasa, diced2 (16 ounce) boxes frozen potato pierogi (24 pierogi) cup chicken broth (can use low or no sodium) cup half and half (or heavy cream, not milk) teaspoon salt (see notes below) teaspoon freshly ground black pepper1 cup shredded cheddar cheese (can use more, to taste)fresh parsley, chopped (optional, for garnish)InstructionsPreheat oven to 375F. Grease a 913-inch baking dish with butter or nonstick spray.Heat a skillet over medium heat and add 14 ounce package kielbasa, diced. Cook for 45 minutes, stirring occasionally, until lightly browned. Remove from heat and set aside. Place 2 (16 ounce) boxes frozen potato pierogi into the prepared baking dish in a single layer. Set aside. In a mixing bowl, whisk together cup chicken broth, cup half and half, teaspoon salt and teaspoon freshly ground black pepper until well combined.Pour the sauce evenly over the pierogi. Top with the browned kielbasa slices, then sprinkle 1 cup shredded cheddar cheese on top. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and pierogi are cooked through. Optional: sprinkle with fresh parsley, chopped before serving. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.I was trying to keep this recipe as simple as possible for a quick weeknight dinner. You can certainly add more ingredients to this casserole. You can add additional seasonings like onion powder and garlic powder. You could add in drained sauerkraut, steamed broccoli, etc. to fill out the dish more.NutritionCalories: 699kcal | Carbohydrates: 64g | Protein: 24g | Fat: 40g | Sodium: 1726mg | Fiber: 4g | Sugar: 8g