Turn plain pierogies into a magnificent meal.
One of my favorite ways to make a new recipe is to take a simple, ready-made food and dress it up so it looks and tastes homemade. So, for instance, I turn plain frozen ravioli into Crockpot Ravioli Lasagna. Or SeaPak shrimp scampi and frozen tortellini into One Pot Garlic Shrimp Tortellini.
And now…it’s the pierogi’s turn.
This recipe starts out with your basic frozen potato and cheese pierogies. Now, these are pretty yummy all by themselves, or pan-fried with some onions and peppers. But in this dish, the pierogies are just the base for something truly amazing.
Because after laying out the pierogies in a casserole, you top them with a layer of sliced kielbasa sausage, which is also wonderful all by itself. So that’s two wonderful things in one pan.
But wait, there’s more! You top all this off with a rich, creamy sauce that blends together cream cheese, sour cream, Cheddar, garlic salt, and pepper. And after baking it for half an hour, you top it with even more shredded cheese, and let it melt on top.
With so much wonderfulness in one dish, how can you go wrong?
Cheesy Pierogi Casserole
Ingredients
1 package (16 oz) frozen potato and cheese pierogies
7 oz kielbasa sausage, sliced (chicken sausage also tastes yummy)
2 cup shredded Cheddar cheese, divided
4 oz cream cheese, soften
1/2 cup sour cream
1/3 cup chicken broth
1/8 teaspoon black pepper
1/4 teaspoon garlic salt
optional topping: fresh parsley
Directions:
- Heat oven to 375°F Prepare a 2-quart baking dish with cooking spray. Place frozen pierogies evenly in casserole. Top with sausage.
- In medium bowl, mix together 1 cup of shredded cheese, cream cheese, sour cream, pepper and garlic salt.
- Spread cream cheese mixture evenly over sausage and pierogies and pour in broth. Cover and bake for bake 30-35 minutes.
- Uncover, and top with remaining cheese. Continue baking for 3 to 5 minutes, until cheese is melted.
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Cheesy Pierogi Casserole
Ingredients
- 1 package, 16 oz frozen potato and cheese pierogies 16 oz frozen potato and cheese pierogies
- 7 oz kielbasa sausage, sliced (chicken sausage also tastes yummy)
- 2 cup shredded Cheddar cheese, divided
- 4 oz cream cheese, soften
- 1/2 cup sour cream
- 1/3 cup chicken broth
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic salt
- optional topping: fresh parsley
Instructions
- Heat oven to 375°F Prepare a 2-quart baking dish with cooking spray. Place frozen pierogies evenly in casserole. Top with sausage.
- In medium bowl, mix together 1 cup of shredded cheese, cream cheese, sour cream, pepper and garlic salt.
- Spread cream cheese mixture evenly over sausage and pierogies and pour in broth. Cover and bake for bake 30-35 minutes.
- Uncover, and top with remaining cheese. Continue baking for 3 to 5 minutes, until cheese is melted.
Video
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Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Pam says
Where does the chicken broth come into play?
Corey says
In step 3 Pam 🙂 “3. Spread cream cheese mixture evenly over sausage and pierogies and pour in broth. Cover and bake for bake 30-35 minutes.”
Pam says
Thanks; this must have been corrected since my post because that step was not there previously. Looking forward to trying this recipe.
ASHLEY says
Making this now and it smells amazing in the oven!
Corey says
Yay! I hope you love it!
2pots2cook says
I’m with you all the way ! Thank you 🙂
Angelina says
Sounds super yummy, so I’ll be making them soon. I’m SO glad that you didn’t call them “Pierogies”, since it’s a pet peeve of mine (being of Polish descent) when people call Pierogi “Pierogies”, ….since the word Pierogi is already plural.
Joyce says
Good to know, though I, as a person of Scottish and German descent, but with no ties to either of the countries other than by ancestry, had no idea that the word pierogi is already plural, so have been using the (offensive to you) word with an ‘s’ added to it. I do apologize for my seeming insensitivity in the matter, but I believe you’re fighting a useless battle, as most people have no clue, nor will they care if corrected 🙂
Angelina says
What a nice comment! Thank you 🙂
Joyce says
This reads like a truly delicious dish, but I’m going to change up the meat factor since I dislike pig meat in any form. I’m going to brown some ground buffalo, and then will also add sliced smoked sausage to it, not kielbasa. I like the idea of the pierogi being put together with good meats, and will enjoy this very much, I’m sure!
Marci Freedy says
I’m going to throw in some bacon. Stay tuned….
Corey says
Sounds like a yummy addition!
Jennifer says
My family loves perogie. We usually just sautee then with onion and butter. Thank you so much for this recipe. I was worried my teenage boys wouldn’t like it so much, but I wish I’d made 2 pans. One large pan was gone before I could get seconds!!! I’m passing this one to everyone asst the office. I only wish I had some left for them to try…
Kathrine says
This is a delicious meal! I made this last night for my boyfriend and he almost ate the whole casserole! I made a double batch and only had garlic and herb cream cheese so I used that and it was delicious!! Highly recommend this dish! Will be making this many more times! Paired nicely with some Cesar salad!
Corey says
I love your pairing idea! A perfect match. The garlic and herb cream cheese does sound amazing!!
Melissa says
I did the same thing! I only had garlic and herb cream cheese and it turned out fantastic!!!
Amber Yusko says
Has anyone frozen this meal after making it? If so, how well did it freeze and how did you reheat? Looking for meals to freeze in preparation for our baby on the way. Thank you!!
Celine D says
If you were to double the recipe, would you just do it in a larger pan? Would you layer it differently (2 layers of ingredients)?
Corey says
You might need to increase the cooking time a tad as well. And yes, I would use a larger pan, but do the rest the same 🙂
toni pisaturo says
I’ve made this exactly as the recipe. This time I made it with bacon, kielbasa and sauteed onions. So yummy.
Chase says
Do you cook the sausage first?
Corey says
These types of smoked sausage are already pre cooked, so you are just warming them up. If for some reason you are using an uncooked sausage, yes, you would want to cook that first.
Liz says
Do you think this would work in the crock pot?
Corey says
I do think this would work well in the crockpot!
Lisa Wood says
My family absolutely loves this recipe. They don’t want Pierogi’s Amy other way. Thank you for sharing.
Carie says
This was a great recipe, my fam loved it. I did sauté 8oz mushrooms and a large onion to add, and bumped up the spices with thyme and paprika. Would definitely make again, and add to my rotation of easy “give-away meals” that I like to take to friends and family when I know they could use a cooking break.
D. Smith says
Just made it but changed a few things. Browned the sausage with a small diced onion until the onion was was soft. Added 1/2 tsp Italian seasoning and cheese.