Sunday, November 17, 2013

Pierogi Kielbasa Casserole

Pierogi Kielbasa Casserole

I love casseroles because everything is made in one pan! This one was so easy and delicious! The whole family loved it! This is just frozen pierogi that are layered in a casserole dish with sour cream, diced kielbasa and cheddar cheese. Then just add some chicken broth and bake until bubbly! Before serving sprinkle on some fresh chopped parsley for color and you're done! Good old fashioned, stick to your ribs, comfort food! Creamy cheesy pierogi goodness.


Pierogi Kielbasa Casserole
Pierogi Kielbasa Casserole

INGREDIENTS:

2 pkgs. (13 oz. ea.) potato & onion frozen pierogi - thawed
1 container (16 oz.) sour cream - I used fat free
1 pkg. (8 oz =2 cups) shredded sharp cheddar cheese
1 pkg. smoked kielbasa - diced
1 cup chicken broth - low sodium
fresh chopped parsley - optional garnish

DIRECTIONS:

Preheat oven to 400 degrees F.
Grease a 13x9 casserole dish.
Evenly layer 1 pkg. of the thawed pierogi into the bottom of the casserole dish.
Top each pierogi with a tablespoon of sour cream.
Then evenly sprinkle 1/2 the diced kielbasa over the sour cream.
Now evenly sprinkle 1/2 the shredded cheddar over the kielbasa.
Repeat layer one more time.
Pour chicken broth on top.
Bake uncovered on middle rack for 30 minutes or until all bubbly and melted.
Remove from oven and let set for 10 minutes.
Sprinkle with chopped fresh parsley if desired.
Serve warm.
Serves 6
This post belongs to My Recipe Journey food blog.

 



55 comments:

  1. Chicken broth is listed in ingredients but not in directions.

    ReplyDelete
    Replies
    1. Thank you...thank you so much for mentioning that error It is a very important part of the recipe! I just corrected it! =D

      Delete
    2. I'm about to make this for my residence @ work...hope it all come out good...what is with the chicken broth...i just pour over the top of everything???

      Delete
    3. Yes, the chicken broth is poured on top. It's a great easy meal! I've made it many times since posting the recipe. Please let me know how you liked it. Thanks =D

      Delete
    4. I just made this!!! Very good! My kids liked it! That says alot! The only thing is it was really soupy! Is it supposed to be really soupy?

      Delete
    5. I'm so glad you and your kids liked it! It's a fav in my house too...no one whines over this meal. It should have a little broth but not too much. I usually let it sit after removing from the oven. It will thicken slightly as it cools. Thank you so much for trying it =D

      Delete
  2. Oh yum! We love pierogis, can't wait to try this one!

    ReplyDelete
    Replies
    1. Thanks Nora! Please let me know if you make this! =D

      Delete
  3. OMG! Someone pinned this because about 2 hours ago my daughter was looking at Pinterest - something she does all the time - and she said to her husband what a great casserole this appeared to be. They just left for the store to get the needed items. Since it's their night to cook, I would say we are having for dinner!! We both must follow you and didn't even know it!

    ReplyDelete
    Replies
    1. That is so cool Kelli! I'm glad to hear that! You'll have to let me know how everyone liked it! Thanks! =D

      Delete
    2. Finally getting around to letting you know - we loved it! Ate every bite. Even the baby ate some and enjoyed it! Thank you.

      Delete
    3. YAY!!! I'm so glad you all loved it! And tell your daughter that I'm so happy she tried it! Thank you so much for coming back here to let me know...that is always very appreciated! =D

      Delete
  4. What do a pierogi and where would I find it ?? Thanks sham

    ReplyDelete
    Replies
    1. Hi Sham! These pierogi are basically potato and onion filled ravioli. You can find them in the freezer section of the grocery store. They have other varieties such as potato/cheddar filled. Any filling would work fine. I hope you'll try it! =D

      Delete
  5. What is "Kielbasa"??/ please never heard of it here in the UK... thank you x

    ReplyDelete
    Replies
    1. Kielbasa is just a Polish smoked sausage. I know it's difficult to get certain food items in the UK. Any kind of smoked sausage would work if you can't get kielbasa.

      Delete
  6. I'm half Polish, so we make the pierogis from scratch, dough and everything, but im gonna try some sauerkraut ones with it instead of the potatoes.

    ReplyDelete
    Replies
    1. Great...that sounds delicious! Please let me know how it turns out for you! Thank you! =D

      Delete
  7. would it make a difference if i used the ones that i make from scratch, i don't like the store bought ones.

    ReplyDelete
    Replies
    1. I think that might even be better...yum! Let me know how you liked it! Thanks! =D

      Delete
  8. How do u thaw them? Boil them?

    ReplyDelete
    Replies
    1. Hi Mike! No, I just leave the bags on the counter for about an hour. Just to take the chill off.

      Delete
  9. daughter asked for this for her bday dinner. Today is her bday and I made this for dinner and want to say thank you for sharing this it was a big hit

    ReplyDelete
    Replies
    1. I'm so glad you liked it! Thank you so much for trying it and letting me know! I really appreciate it! Happy birthday to your daughter! =D

      Delete
  10. this is in the oven now.....can't wait!

    ReplyDelete
    Replies
    1. Great Amanda! Please let me know how you like it! Thanks! =D

      Delete
  11. I am from Poland but live in Scotland I never heard about such a dish but I will defenetely do it. Looks very tasty.

    ReplyDelete
    Replies
    1. Thanks....we love it! Please let me know how you like it! =D

      Delete
  12. Can you prep this and freeze it? I'm trying to stock the freezer full for when baby #2 arrives.

    ReplyDelete
    Replies
    1. Hi Amanda! Congrats on your second baby! I'm not sure about freezing this because of the sour cream. It may get too watery when it defrosts. Maybe try baking it and then chill it before freezing it. If you try it please let me know. Thanks! =D

      Delete
  13. I just took mine out and let it set the ten minutes but it's really liquidy like I put too much broth but I put what the recipe says. What did I do wrong??? How can I fix it???

    ReplyDelete
    Replies
    1. Did you follow the recipe exactly? If so just wait a little longer and then lightly stir the liquid. It should thicken from the melted cheese and from the starch of the pierogi. Please let me know how it turned out! Thank you so much for trying it! =D

      Delete
    2. you can always add a little bit of flour or cornstarch to thicken any sauce that is too thin.

      Delete
  14. Any suggestions for alternative to sour cream? Allergic to it. Help?

    ReplyDelete
  15. What does the broth do for it? It sounds out of place.

    ReplyDelete
    Replies
    1. Hi Sara! You need the chicken broth for the liquid that helps to form a sauce when baked with the sour cream and shredded cheddar cheese. As the casserole cools the sauce will thicken slightly. I hope you will try it! =D

      Delete
  16. I like my periogies a little crispy I wonder if yoy could fry them first to get kind of a crust on them

    ReplyDelete
    Replies
    1. Hi Mandy! Frying the pierogi will give them a more crisp texture but when you put them in the casserole with the liquids it will soften them again.

      Delete
  17. I love pierogies and this looks delicious! Making it tomorrow for the football game. I think I will use melted butter instead of chicken broth. Reminiscent of my poor man pierogi recipe. ��

    ReplyDelete
    Replies
    1. Hi Kaprice! I'm glad you're going to try it tomorrow. Melted butter must be wonderful with this, but hopefully your not using 1 cup of butter or you may want to keep your heart doctor on speed dial...eeeeeeeek, that would be a whole lot of grease! And with the price of butter these days that wouldn't be a 'poor man' version...lol! Please let me know how you liked it! Thanks =D

      Delete
  18. What do you think about adding sliced or chopped up onions in the casserole?

    ReplyDelete
    Replies
    1. Oh yes, I think that would be a great addition! Maybe sliced or chopped thinly so that they cook enough in the 30 minute bake time. Please let me know how you liked it if you try it! =D

      Delete
    2. if you slightly caramelize the onions before adding them, there will be no worrying about them being soft enough, plus that adds a little bit more flavor to your finished dish. At least, that was always a staple that my family added to pierogi night.

      Delete
    3. Yum...yes, that little added step of caramelizing the onions would really make a nice touch.

      Delete
  19. Im cooking this tonight, cant wait to actually try it.

    ReplyDelete
    Replies
    1. That's great! Please let me know how you liked it...thank you =D

      Delete
  20. Do you have to cook the kielbasa first? oR just put it in there diced?

    ReplyDelete
    Replies
    1. Hi TA...no, you don't need to cook the kielbasa first. It just goes in diced. Thanks for checking out my recipe. I hope you'll comeback and let me know how you liked it =D

      Delete
    2. kielbasa typically comes already cooked from the smoking process, like ham. You are just heating it up.

      Delete
  21. not able to find pkg.of kielbasa., so what would the measurement be if bought as links in ounces. Sounds so good & want to make it but want to be sure I have enough kielbasa

    ReplyDelete
  22. Hi Janet...12-16 oz. would be perfect for this recipe. Thank you so much for checking it out. Please let me know how you liked it =D

    ReplyDelete
  23. Yum..already picked up the BEST keilbasa at the Polish Deli. I know everyone will enjoy this for the holidays..thank you!

    ReplyDelete
    Replies
    1. Hi Carol,

      That's great! Please let me know how you liked it. Thank you...and Happy Holidays! =D

      Delete

Your kind comments are always welcome, so please leave one...Thank you!

Related Posts Plugin for WordPress, Blogger...