Sausage, Peppers, & Onions Pierogi Casserole

Comfort food is the order of the day, as the beginning of spring feels more like a continuation of winter. Simple & unpretentious, this Sausage, Peppers, & Onions Pierogi Casserole is just a dish full of cheesy comfort food goodness.

Jump to Recipe Print Recipe

There are a bunch of fairly similar dump-and-go pierogi casserole recipes in this world, but we’re going to go an extra step here today with our Sausage, Peppers, & Onions Pierogi Casserole. Instead of doing the dump-and-go thing, let’s saute up some Polska kielbasa, sweet bell peppers, and onions first — it’s totally worth it! — and, let’s also punch up the flavor with a little parsley and garlic.

Doing so adds so much classic flavor to your casserole, which is only enhanced by the cheese. This recipe, though, remains simple… and simply delicious.

Today’s pierogi casserole recipe also eschews cream of mushroom soup in favor of a cream cheese and chicken broth-y sauce, for a fresher, yet still delightfully creamy touch. We’ll layer frozen pierogies, sauteed sausage, peppers, and onions, a quick cream cheese sauce, and shredded cheddar together for a deliciously cheesy comfort food casserole dinner.

ALDI had boxes of “loaded baked potato” pierogies on special buy this week, inspiring this recipe. They taste pretty much like regular potato-and-cheese pierogies, though, so don’t worry if you can’t find this specific variety in store. (If you’re using garlic pierogies, you may wish to cut down on the added garlic in the recipe.)

Sausage, Peppers, & Onions Pierogi Casserole

Ingredients

1 Tbsp olive oil
1/2 of a medium yellow onion, chopped
1 sweet bell pepper, seeded & chopped (or about 8 mini peppers)
14 oz Polska kielbasa, thinly sliced into coins
1.5 tsp minced garlic (about 3 small cloves)
16 oz box frozen pierogies
1/2 cup chicken broth
4 oz cream cheese, softened and cut into chunks
1 tsp parsley
Black pepper, to taste
1 cup shredded cheddar (preferably sharp)
3 green onions, chopped

Directions

Take the cream cheese out to soften. Preheat your oven to 400 degrees, and spray the bottom of a 2.5 quart casserole dish (or 8.5×11 baking dish) with cooking spray.

Cut up the onion, pepper, and Polska kielbasa, and mince the garlic if not using jarred.

Heat olive oil in a large skillet over medium heat. Saute the onions, bell peppers, and sausage until veggies start to soften and kielbasa begins to brown (about 8 minutes), stirring occasionally. Stir in the garlic and saute briefly.

While the veggies and sausage are sauteeing, add the frozen pierogies directly to the prepared baking dish.

Add the sauteed veggies & sausage to the baking dish on top of the pierogies.

Stir the chicken broth, cream cheese, and seasonings into the same skillet you used for the veggies & sausage. Heat on medium, stirring frequently, just until the cream cheese is melted and incorporated and a nice cheese sauce forms.

Pour the cream cheese sauce evenly over the sausage, veggies, & pierogies.

Sprinkle everything evenly with shredded cheddar.

Bake the pierogi casserole at 400 degrees for 30 minutes, or until the cheese is browned & bubbly and pierogies are heated through.

Top with chopped green onion, and serve hot.

Notes: You don’t need to defrost the pierogies first, just add them right to the baking dish frozen. I used mini peppers today because I had them on hand, but regular sweet bell pepper will also do — mini peppers are just a bit sweeter, but fairly interchangeable for this purpose.

Classic for a reason, and cheesy with a twist

It’s fun to take the whole “sausage, peppers, onions, & pierogies” idea in different directions, isn’t it? But if you’re not feeling cheesy today, just enjoy yours in a skillet, or cook everything up as a sheet pan dinner.

This is a fairly heavy dish, so you’ll want to serve it with something lighter on the side. Since I had some clearance salad mix and some $.99 strawberries handy in my fridge, I went with a strawberry-spinach-arugula salad today — which paired really nicely with the heartier cheesy pierogi casserole dinner. Hope you enjoy yours as much as we did, because this one went really quickly over here!

Sausage, Peppers, & Onions Pierogi Casserole, printable recipe

Save Recipe! Saved Recipe!

Print Pin

5 from 1 vote

Sausage, Peppers, & Onions Pierogi Casserole

Cook ModePrevent your screen from going dark

Simple & unpretentious, this Sausage, Peppers, & Onions Pierogi Casserole is just a dish full of cheesy comfort food goodness.

Course dinner

Cuisine casserole

Keyword casserole, cheese, comfort food, pierogi casserole, pierogies

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Rachel Singer

Equipment

1 2.5 quart casserole dish

Ingredients

• 1 Tbsp olive oil
• 1/2 of a medium yellow onion chopped
• 1 sweet bell pepper seeded & chopped (or about 8 mini peppers)
• 14 oz Polska kielbasa thinly sliced into coins
• 1.5 tsp minced garlic about 3 small cloves
• 16 oz box frozen pierogies
• 1/2 cup chicken broth
• 4 oz cream cheese softened and cut into chunks
• 1 tsp parsley
• Black pepper to taste
• 1 cup shredded cheddar preferably sharp
• 3 green onions chopped

Instructions

• Take the cream cheese out to soften. Preheat your oven to 400 degrees, and spray the bottom of a 2.5 quart casserole dish (or 8.5×11 baking dish) with cooking spray.
• Cut up the onion, pepper, and Polska kielbasa, and mince the garlic if not using jarred.
• Heat olive oil in a large skillet over medium heat. Saute the onions, bell peppers, and sausage until veggies start to soften and kielbasa begins to brown (about 8 minutes), stirring occasionally. Stir in the garlic and saute briefly.
• While the veggies and sausage are sauteeing, add the frozen pierogies directly to the prepared baking dish.
• Add the sauteed veggies & sausage to the baking dish on top of the pierogies.
• Stir the chicken broth, cream cheese, and seasonings into the same skillet you used for the veggies & sausage. Heat on medium, stirring frequently, just until the cream cheese is melted and incorporated and a nice cheese sauce forms.
• Pour the cream cheese sauce evenly over the sausage, veggies, & pierogies.
• Sprinkle everything evenly with shredded cheddar.
• Bake the pierogi casserole at 400 degrees for 30 minutes, or until the cheese is browned & bubbly and pierogies are heated through.
• Top with chopped green onion, and serve hot.

Notes

You don’t need to defrost the pierogies first, just add them right to the baking dish frozen. I used mini peppers today because I had them on hand, but regular sweet bell pepper will also do — mini peppers are just a bit sweeter, but fairly interchangeable for this purpose.

Recipes in the real world

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!