I think I’ve stated a few times here about my Polish heritage. My mother was raised with an abundance of Polish traditions and one she passed on is the yummy food. I’ve been eating kielbasa since before I could remember and I also love pierogis. I could eat a whole batch by myself. This Kielbasa Pierogi Casserole is the perfect mix of both and also gets a little bacon and cheese in on the action because why not!
This recipe calls for a package of frozen pierogis for convenience. However, to take the casserole to the next level, try making your own pierogis. This recipe by Mary Jane Robbins is super clear and the step by step instructional photos wiped away any sense of intimidation. Please note, after you boil your homemade pierogis and let cool, then add them to this Kielbasa Pierogi Casserole recipe, following the steps below.
If you like this recipe, try our Crockpot Kielbasa and BBQ Beans, featuring a smoky sweet BBQ sauce that’ll knock your boots off.
1 package frozen pierogis, 16 oz
1/2 link kielbasa, sliced into half moons
4 slices cooked bacon, crumbled
1/3 cup cream cheese
1/2 cup chicken broth
1/2 cup cheddar cheese, shredded
1) Preheat oven to 400 degrees. Coat baking dish with spray. Add frozen pierogis and kielbasa.
2) In a saucepan, mix cream cheese and chicken broth on low heat until smooth and mixed. Pour mixture oven pierogis and stir. Top with cheddar cheese and bake for 25 minutes till melted.
3) Top with bacon and serve.