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Kielbasa and Pierogi Bake

A quick, hearty bake combining smoky kielbasa and pillowy pierogi, perfect for a busy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Polish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound frozen potato pierogi, thawed slightly Approximately 12 to 16 pieces.
  • 1 pound kielbasa sausage, sliced into 1/2-inch coins Use good-quality smoked kielbasa for the best flavor.
  • 1 medium yellow onion, thinly sliced
  • 2 cups shredded sharp cheddar cheese Can substitute with a mix of mozzarella and Monterey Jack if desired.
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons sour cream Optional for creaminess.
  • 2 tablespoons chopped fresh parsley For garnish.
  • to taste Salt
  • to taste Freshly ground black pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with butter or oil.
Cooking the Kielbasa and Onions
  1. Heat a large skillet over medium-high heat. Add the olive oil and butter.
  2. Add sliced kielbasa and cook until edges are nicely browned and a bit crisp, about 4 to 5 minutes. Remove kielbasa to a plate.
  3. In the same skillet, add the sliced onion and cook until translucent and slightly caramelized, about 4 to 5 minutes. Season with a pinch of salt and pepper.
Assembling the Bake
  1. Arrange the pierogi in a single layer in the prepared baking dish. If they are crowded, overlap slightly; a snug fit is fine.
  2. Scatter the browned kielbasa and onions evenly over the pierogi.
  3. Dollop the sour cream in small spoonfuls across the top if using.
  4. Sprinkle shredded cheddar evenly over the dish.
Baking
  1. Cover loosely with foil and bake for 12 minutes to allow the dish to heat through.
  2. Remove foil and bake an additional 8 to 13 minutes, or until cheese is bubbly and the edges of the pierogi are turning golden and crisp.
Finishing Touches
  1. Remove from oven and let rest for 3 to 5 minutes. Sprinkle with chopped parsley and an extra grind of black pepper.
  2. Serve warm.

Notes

For variations, consider using a cast iron skillet for extra crisp edges, making it vegetarian with smoked tofu or sautéed mushrooms, and ensuring not to add excess liquid to prevent sogginess. Can be refrigerated for up to 3 days and frozen unbaked for up to 2 months.