Cheesy Pierogi and Kielbasa Casserole

• 12 oz pierogi, cooked
• 8 oz kielbasa, sliced
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon paprika
• Salt to taste
• Ground black pepper to taste
• 1/4 cup chopped fresh parsley
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook kielbasa slices until browned.
3. 3 In a saucepan, melt butter over medium heat, whisk in flour to make a roux.
4. 4 Gradually add milk, stirring constantly until thickened.
5. 5 Stir in sour cream, 1.5 cups cheese, paprika, salt, and pepper.
6. 6 Layer pierogi and kielbasa in a greased 9x13 inch baking dish.
7. 7 Pour cheese sauce over the top.
8. 8 Sprinkle remaining 0.5 cup cheese and breadcrumbs.
9. 9 Bake for 25-30 minutes until bubbly and golden.
10. 10 Garnish with parsley before serving.

Equipment

• 9x13 inch baking dish
• skillet
• saucepan
• baking sheet

Variations

• Add sautéed onions or mushrooms for extra flavor.
• Top with crumbled bacon for a smoky twist.

Substitutions

• Substitute cheddar with Monterey Jack or mozzarella.
• Use gluten-free breadcrumbs if needed.

Pairings

• Sauerkraut
• Applesauce

Nutrition

Tips

• Use your favorite type of pierogi for variety.
• For extra crispiness, broil for 1-2 minutes at the end.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered at 350°F for 30 minutes, then uncovered for another 10.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with a tangy coleslaw on the side.

FAQ