Smoked Sausage and Pierogi Casserole

• 12 oz smoked sausage, sliced
• 16 oz pierogi (potato or cheese)
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook sausage slices until browned. Set aside.
3. 3 In the same skillet, melt butter and sauté onion and garlic until soft.
4. 4 Stir in paprika, black pepper, and salt.
5. 5 Add heavy cream and bring to a gentle simmer.
6. 6 Layer half the pierogi in a greased 9x13 inch baking dish.
7. 7 Top with sausage slices and remaining pierogi.
8. 8 Pour cream sauce over the pierogi.
9. 9 Combine breadcrumbs and Parmesan cheese, sprinkle over the top.
10. 10 Bake for 30-35 minutes, until bubbly and golden.
11. 11 Top with cheddar cheese and bake an additional 5 minutes until melted.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet

Variations

• Add diced bell peppers or mushrooms for extra veggies.
• Swap cheddar for mozzarella for a different flavor profile.

Substitutions

• Use kielbasa if smoked sausage isn't available.
• Substitute milk for heavy cream for a lighter option.

Pairings

• Pairs well with a cold pilsner beer.
• Serve with crusty bread for soaking up sauce.

Nutrition

Tips

• For a crispy top, broil for 1-2 minutes at the end, watching closely.
• Feel free to use frozen pierogi, just ensure they're cooked through before baking.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat covered in a 350°F oven.

Serving Suggestions

• Serve with a side of sauerkraut for tanginess.
• A crisp green salad complements the hearty casserole well.

FAQ