There’s something about the smell of caramelized onions mingling with smoked sausage that pulls everyone to the table. Kielbasa and Pierogi Bake brings together two of the heartiest, most soul-satisfying ingredients into one simple dish that feels like a warm hug on a cold evening.
I first made this on a snowy February afternoon in 1987, when my daughters were small and hungry after sledding. The trick I learned that dayand have used ever sinceis to let the pierogies get golden and slightly crisp along the edges before adding the cheese. Those crispy little pockets became the favorite part, fought over at the table with giggles and reaching forks.
PrintKielbasa and Pierogi Bake Recipe Easy Comforting Dinner
Kielbasa and Pierogi Bake is a hearty one-pan meal combining smoky sausage with tender pierogies in a creamy sauce. This comforting dish is perfect for an easy dinner loaded with flavorful ingredients. Enjoy the rich cheddar and fresh parsley topping.
- Method: Baked
Ingredients
- 1 (16 oz) package frozen potato and cheese pierogies
- 1 tablespoon olive oil
- 1 medium yellow onion thinly sliced
- 1 (14 oz) kielbasa sausage sliced into ½ inch pieces
- ½ cup sour cream
- ½ cup cream cheese softened
- ¼ cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional for added color and flavor)
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Set your oven to 375°F and lightly grease a baking dish measuring 9 by 13 inch.
- Warm olive oil in a large skillet on medium heat, then cook the sliced onions until they turn soft and golden, about 5 to 7 minutes.
- Stir in the kielbasa pieces and cook until they start to brown, roughly 4 to 5 minutes, then remove the skillet from the heat.
- In a bowl, combine sour cream, cream cheese, milk, garlic powder, black pepper, and paprika until smooth.
- Place the frozen pierogies in the prepared dish and pour the creamy sauce over them, tossing gently to coat well.
- Scatter the cooked onions and kielbasa over the pierogies and blend slightly to mix evenly.
- Sprinkle the shredded cheddar cheese over the top.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake again for 10 to 15 minutes until the cheese melts and the bake is bubbly.
- Garnish with fresh parsley before serving.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 460
- Sugar: 3g
- Sodium: 980mg
- Fat: 29g
- Saturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 75mg
Why This Dish Holds a Place at Every Gathering
When you need something that fills the table and fills hearts just the same, this one-pan wonder answers the call. It brings together golden pierogies, smoky kielbasa, and a blanket of melted cheeseall baked until bubbling and impossible to resist.
What makes it special is how little fuss stands between you and comfort. No fancy techniques, no long ingredient lists. Just honest flavors that remind you why simple cooking often tastes best.
- Weeknight-friendly: Uses frozen pierogies straight from the bagno boiling required
- One dish, less cleanup: Everything bakes together in a single pan
- Loved across ages: Kids and grandparents alike reach for seconds
The Key Players in Your Baking Dish
Every ingredient here earns its place. The frozen potato and cheese pierogies soften in the oven while soaking up that creamy, garlicky sauce. Kielbasa sausage adds smokiness and satisfying chew, while caramelized yellow onion brings a whisper of sweetness that balances everything.
The saucea blend of sour cream, cream cheese, and whole milkclings to each pierogi like a warm blanket. Garlic powder, black pepper, and a touch of paprika add just enough seasoning without competing with the natural flavors. Shredded cheddar cheese melts into a golden, bubbly top layer that makes everyone lean in a little closer.
| Ingredient | Simple Swap |
|---|---|
| Frozen potato and cheese pierogies | Try cheddar or jalapeño pierogies for a twist |
| Kielbasa sausage | Smoked turkey sausage works beautifully |
| Shredded cheddar cheese | Swap in Monterey Jack or Colby for milder flavor |
| Sour cream | Greek yogurt gives a tangier finish |
How It All Comes Together
Start by letting those onions turn golden in a little olive oilthis step builds sweetness you’ll taste in every bite. Add sliced kielbasa to the same skillet and let it pick up some color too. While that’s happening, whisk your creamy sauce until smooth.
Layer the frozen pierogies in your greased baking dish, pour the sauce over top, then nestle in the onions and sausage. Sprinkle with cheddar, cover with foil, and let the oven do its magic. The foil traps steam so everything cooks through evenly, then you remove it to let the cheese bubble and brown.
Pro Tip: If you love crispy edges, uncover the dish during the last 15 minutes and let the pierogies along the sides get golden and slightly crunchy.
Timing at a Glance
| Step | Time |
|---|---|
| Sauté onions | 5–7 minutes |
| Brown kielbasa | 4–5 minutes |
| Bake covered | 20 minutes |
| Bake uncovered | 10–15 minutes |
| Total time | About 50 minutes |
Serving and Storing Your Bake
Straight from the oven, this Kielbasa and Pierogi Bake needs only a sprinkle of fresh parsley and maybe a dollop of extra sour cream on the side. It stands alone as a full meal, though a crisp green salad or steamed green beans makes a nice companion if you want something light alongside.
Leftovers keep beautifully in the fridge for up to three daysjust cover tightly and reheat in a 350°F oven until warmed through. The flavors deepen overnight, making next-day lunch something to look forward to.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 3 days | Cover tightly with foil or transfer to airtight container |
| Freezer | Up to 2 months | Portion into freezer-safe containers; thaw overnight before reheating |
| Reheating | 15–20 minutes | Bake at 350°F covered, or microwave individual portions |
Little Tweaks That Make It Yours
You can stir in a handful of chopped bell peppers or sliced mushrooms with the onions if you have them on hand. A pinch of cayenne or red pepper flakes wakes up the sauce if your family likes a little heat. And if you want extra richness, add another quarter cup of shredded cheese halfway through baking.
Note: Leaving the paprika out won’t change muchit’s mostly there for color and a gentle warmth. But if you have smoked paprika in the cupboard, it deepens that cozy, campfire flavor even more.
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FAQs ( Kielbasa and Pierogi Bake )
Can I use frozen pierogi for this recipe?
Yes, frozen pierogi work perfectly and are actually preferred for this dish. No need to thaw them first – just add them directly to the baking dish. The steam from cooking will heat them through while keeping their shape intact.
What type of kielbasa works best?
Polish smoked kielbasa gives the richest flavor since it’s already seasoned and adds a nice smoky taste. You can also use fresh kielbasa or turkey kielbasa for a lighter option. Slice it into 1/2-inch rounds for even cooking and better distribution.
How long should I bake this dish?
Bake at 375°F for 25-30 minutes until the top is golden and the pierogi are heated through. Cover with foil for the first 15 minutes to prevent over-browning, then remove foil to crisp the top. The internal temperature should reach 165°F.
Can I add vegetables to this meal?
Absolutely! Sliced bell peppers, onions, and mushrooms are excellent additions. Add them in the first 15 minutes of baking so they soften properly. Frozen mixed vegetables work too, but drain any excess moisture first to prevent a soggy casserole.
How do I store and reheat leftovers?
Store leftovers in the refrigerator for up to 3 days in an airtight container. Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole dish in a 350°F oven for 15-20 minutes. Add a splash of broth if it seems dry.
In under an hour, you’ll have a Kielbasa and Pierogi Bake that fills your kitchen with the kind of aroma that makes everyone wander in asking when dinner’s ready. Golden edges, smoky sausage, creamy sauceit’s the comfort you crave without spending all evening at the stove.
If your family likes vegetables, tuck in some sautéed bell peppers or broccoli florets before baking. A drizzle of hot sauce at the table adds brightness for those who love a little kick. Leftovers taste even better the next dayreheat gently and that cheese gets wonderfully gooey all over again.
I hope this becomes one of those recipes you turn to on busy nights when you need something reliable and heartwarming. Did your grandmother make pierogies from scratch, or was there a beloved Polish dish at your table growing up? I’d love to hear your memoriesand see a photo if you make this one your own.
