Cheesy Pierogi Casserole with Kielbasa

Frozen potato-and-cheese pierogies bake with browned smoked kielbasa, sweet onions, melty cheddar, and a creamy sour-cream sauce for an easy, satisfying weeknight dinner.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 24 ounces frozen potato-and-cheese pierogies
• 14 ounces smoked kielbasa
• 1 medium yellow onion
• 2 tablespoons butter
• 1 cup sour cream
• 0.5 cup milk
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 1.5 cups sharp cheddar cheese
• 2 tablespoons fresh parsley

Cooking instructions

1. Heat the oven to 375°F. Grease a 9-by-13-inch baking dish. (about 5 min) — 375°F
2. Slice the kielbasa into 1/4-inch rounds and thinly slice the onion. Melt the butter in a large skillet over medium heat. Add the kielbasa and onion and cook until the kielbasa is lightly browned and the onion is tender, 7 to 9 minutes. (about 9 min) — Medium heat
3. Whisk the sour cream, milk, garlic powder, and black pepper in a bowl until smooth. (about 2 min) — Room temperature
4. Arrange the frozen pierogies in the prepared baking dish. Spoon the kielbasa and onions over them, then pour the sour-cream mixture evenly on top. Cover tightly with foil. (about 3 min) — 375°F
5. Bake for 25 minutes. Remove the foil, sprinkle with the cheddar, and bake uncovered until the cheese is melted and bubbling and the center is hot, 8 to 10 minutes more. The casserole should reach at least 165°F in the center. (about 35 min) — 375°F
6. Rest for 5 minutes, garnish with parsley, and serve hot. (about 5 min) — Room temperature