Kielbasa and Pierogi Casserole

This cozy kielbasa and pierogi This Kielbasa and Pierogi Casserole is a cheesy, creamy bake made with frozen pierogies, smoked sausage, and a rich sauce—an easy, cozy family dinner.

If you’ve been looking for the ultimate comfort-food dinner, this Kielbasa and Pierogi Casserole is about to become your new go-to. It’s everything you love about pierogies – soft, cheesy, carb-y goodness – layered with smoky sausage, tender onions, and a creamy sauce that bakes into delicious, bubbly perfection.

This dish feels nostalgic, homemade, and hearty, but it requires almost zero effort thanks to frozen pierogies. And because it all bakes in one pan, it’s perfect for busy weeknights, cozy weekends, or feeding a hungry crowd. Whether you grew up eating pierogi and kielbasa casserole, want a new twist on your favorite kielbasa and pierogies recipe, or need something ultra satisfying for the colder months, this casserole is exactly what you’re looking for.

It’s also incredibly flexible – you can make it creamier, cheesier, lighter, or even convert it into a delicious kielbasa and pierogi casserole slow cooker meal.

• Creamy, cheesy comfort food that tastes like a hug in a casserole dish.
• Uses frozen pierogies, so no boiling or extra prep needed.
• Smoky kielbasa flavor blends perfectly with the rich sauce.
• Easy to customize—make it spicy, more veggie-forward, or ultra cheesy.
• Family-friendly and perfect for meal prep.

If you love comforting baked pasta and casseroles, this dish fits right in with creamy kielbasa and pierogies or sausage and pierogi casserole favorites.

24 ct frozen cheddar pierogies (from a 32 oz bag)

1 lb kielbasa or smoked sausage, sliced into ½-inch rounds

1 tbsp butter or olive oil

1 small onion, diced

2 cloves garlic, minced

8 oz cream cheese, softened

½ cup peas (optional)

1 cup cheddar cheese, shredded

1 cup chicken broth

½ cup milk

½ tsp garlic powder

½ tsp onion powder

Salt & black pepper, to taste

Chopped chives, for garnish (optional)

1. Preheat the Oven

Set your oven to 375°F and lightly grease a 9×13-inch casserole dish.

2. Brown the Kielbasa

Heat butter or oil in a large skillet over medium heat.
Add sliced kielbasa and sauté 4–5 minutes until browned.
Remove the kielbasa, leaving the flavorful fat in the pan.

3. Cook the Aromatics

Add diced onion to the same skillet and sauté 3–4 minutes until softened.
Add garlic for the last 30 seconds.
If using peas, stir them in now.
Reduce heat to low.

4. Make the Creamy Sauce

Whisk together cream cheese, chicken broth, milk, garlic powder, onion powder, salt, and pepper directly in the skillet until smooth.
Remove from heat and stir in half of the shredded cheddar cheese until melted.

5. Assemble the Casserole

Arrange frozen pierogies evenly in your prepared baking dish.
Pour the creamy sauce and kielbasa mixture over top, gently stirring to coat the pierogies.
Sprinkle remaining cheddar cheese on top.

6. Bake

Cover with foil and bake 20 minutes.
Remove foil and bake 10 additional minutes until bubbly and golden.
Let rest 5 minutes before serving.
Garnish with chives if desired.

Make it extra creamy: Add ½ cup sour cream into the sauce.

Add veggies: Peas, spinach, broccoli, or mushrooms all work well.

Swap the sausage: Try turkey kielbasa, andouille, or bratwurst.

Add spice: Mix in crushed red pepper or hot smoked paprika.

Cheesy version: Add mozzarella or gouda for an ultra gooey, cheesy pierogi and kielbasa casserole.

This dish is hearty on its own, but it pairs perfectly with:

• Roasted vegetables
• A simple green salad
• Sautéed cabbage
• Steamed broccoli or peas
• Garlic bread (if you want extra carbs and comfort)

This Kielbasa and Pierogi Casserole is perfect for prepping ahead and reheating throughout the week, which makes it great for busy moms, cozy weeknight dinners, or make-ahead holiday meals.

Make Ahead Instructions

• Assemble up to 24 hours in advance:
  Prepare the casserole fully (layer the pierogies, sausage, and creamy sauce), then cover tightly with foil and refrigerate.
  When you’re ready to bake, remove from the fridge and add 5–10 extra minutes to the covered baking time to ensure everything heats through.
• Prep components separately:
  You can sauté the kielbasa, cook the onions/garlic, and mix the sauce 1–2 days ahead. Store each component in airtight containers in the fridge.
  Assemble and bake when ready.

Storage Instructions

• Refrigerator:
  Store leftovers in an airtight container for up to 3 days. The sauce stays creamy, and the pierogies reheat beautifully.
• Freezer:
  This casserole freezes well before or after baking:
  • To freeze before baking: Assemble the casserole, wrap tightly in plastic wrap + foil, and freeze for up to 3 months. Bake from frozen at 350°F for 45–55 minutes, covered, then uncover to brown the top.
  • To freeze after baking: Portion cooled casserole into freezer-safe containers and freeze up to 3 months.

Reheating Instructions

• Oven: Reheat leftovers at 350°F for 15–20 minutes, or until hot and bubbly. Add a splash of chicken broth if it seems dry.
• Microwave: Heat individual portions in 45–60 second intervals until warmed through.
• Air Fryer (for crispy edges): Warm at 350°F for 5–7 minutes.

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Kielbasa and Pierogi Casserole

Taylor Jackzen

This cozy kielbasa and pierogi casserole layers cheddar pierogies, smoked sausage, and a creamy sauce for the ultimate easy comfort-food dinner.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6

Ingredients

  

• 24 ct frozen cheddar pierogies from a 32 ounce bag
• 1 lb kielbasa or smoked sausage sliced into ½-inch rounds
• 1 tbsp butter or olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 8 oz cream cheese softened
• 1/2 cup peas optional
• 1 cup cheddar cheese shredded
• 1 cup chicken broth
• ½ cup milk
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & black pepper to taste
• chopped chives for garnish optional

Instructions

 

• Set to 375°F. Lightly grease a 9×13-inch casserole dish.
• In a large skillet, heat butter or olive oil over medium heat.
• Add kielbasa and sauté 4–5 minutes until browned. Remove the kielbasa from the pan, leaving some of the fat in the pan.
• Add diced onion and cook another 3–4 minutes until soft. Stir in garlic for the last 30 seconds. Add peas to the pan if using then set the heat to low.
• In the same skillet, whisk together cream cheese, chicken broth, milk, garlic powder, onion powder, salt, and pepper until smooth.
• Remove from heat and stir in half of the shredded cheddar cheese until melted and creamy.
• Arrange frozen pierogies evenly in the prepared baking dish.
• Pour the creamy sauce and kielbasa mixture over top, stirring gently to coat the pierogies.
• Sprinkle the remaining cheddar cheese on top.
• Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes, until bubbly and golden.
• Let rest 5 minutes before serving. Garnish with chopped chives if using.