This dish looks like a comforting casserole made with potato-and-cheese pierogi, smoked kielbasa, onions, and a creamy cheesy sauce baked until golden.

Servings

6–8 servings

Prep Time

20 minutes

Cook Time

35–40 minutes

Ingredients

Main Ingredients

• 2 packages potato & cheese pierogi (about 32 oz total)
• 14 oz smoked kielbasa, sliced into rounds
• 1 medium onion, diced
• 2 tbsp butter
• 1 tbsp olive oil

Cream Sauce

• 1 block (8 oz) cream cheese, softened
• 1 cup sour cream
• 1 cup heavy cream or milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp paprika
• Salt to taste

Cheese Topping

• 1 1/2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese

Optional Garnish

• Fresh parsley
• Crispy bacon bits
• Green onions

Instructions

Step 1 — Prepare the Oven

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish.

Step 2 — Brown the Kielbasa

• Heat olive oil in a skillet over medium heat.
• Add sliced kielbasa and cook 4–5 minutes until browned.
• Remove and set aside.

Step 3 — Cook the Onion

• In the same skillet, melt butter.
• Add diced onion and cook until soft and golden, about 5–7 minutes.

Step 4 — Make the Cream Sauce

In a bowl, whisk together:

• Cream cheese
• Sour cream
• Heavy cream
• Garlic powder
• Onion powder
• Paprika
• Black pepper

Mix until smooth.

Step 5 — Assemble

Layer in the baking dish:

1. Half the pierogi
2. Half the onions
3. Half the kielbasa
4. Half the sauce
5. Repeat layers

Top with cheddar and mozzarella.

Step 6 — Bake

• Cover with foil and bake 25 minutes.
• Remove foil and bake another 10–15 minutes until bubbly and golden brown.

Let rest 5 minutes before serving.

Nutrition Information (Approximate Per Serving)

Allergen & Nut Information

Contains

• Dairy (cream cheese, sour cream, cheese)
• Wheat/gluten (most pierogi brands)
• Eggs (possible in pierogi dough)

Usually Nut-Free

The recipe itself normally contains:

• No peanuts
• No tree nuts

Important Safety Note

Always check packaged ingredients because:

• Frozen pierogi may be processed in facilities handling nuts.
• Some smoked sausages contain unexpected fillers or allergens.

To Make More Allergy-Friendly

• Use gluten-free pierogi
• Use dairy-free cheese and sour cream
• Choose certified nut-free packaged products if needed

Frequently Asked Questions (Q&A)

Q: Can I use homemade pierogi?

Absolutely. Homemade potato-cheese pierogi taste even better.

Q: Do I need to boil frozen pierogi first?

Usually no. Most frozen pierogi can go directly into the casserole.

Q: What type of kielbasa works best?

Smoked Polish kielbasa gives the most authentic flavor.

Q: Can I make it ahead?

Yes.
Assemble up to 24 hours ahead and refrigerate.
Bake when ready.

Q: Can this be frozen?

Yes.
Freeze before or after baking for up to 2 months.

Q: What side dishes go well with it?

Great with:

• Simple green salad
• Sauerkraut
• Roasted vegetables
• Pickles

Q: How do I reheat leftovers?

Bake at 350°F covered for 15–20 minutes or microwave individual portions.

Tips for the Best Version

• Brown the kielbasa well for deeper flavor.
• Use sharp cheddar for a stronger cheesy taste.
• Add caramelized onions for sweetness.
• Broil 2 minutes at the end for extra golden cheese.

This is rich, hearty, and classic potluck comfort food.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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