Description
This comforting Pierogi Casserole layers tender potato pierogi with savory kielbasa, creamy cheeses, spinach, and onion, all baked in a luscious cheddar cheese soup sauce. Topped with melted cheddar and a crispy broiled crust, it makes for a hearty and satisfying meal perfect for family dinners or cozy nights in.
Ingredients
Scale
Base and Sauce
- 2 Tbsp. extra-virgin olive oil, divided
- 2 lb. potato pierogi (or your favorite frozen pierogi flavor), divided
- 1 (10.5-oz.) can cheddar cheese soup or cream of mushroom soup
Cheese and Vegetables
- 8 oz. cheddar, shredded, divided
- 15 oz. farmer’s cheese or ricotta, divided
- 1 (5-oz.) pkg. fresh or frozen spinach, thawed, drained, divided
- 1/2 medium yellow onion, finely chopped or thinly sliced, divided
Meat
- 1 (12-oz.) pkg. smoked kielbasa sausage, thinly sliced, divided
Seasoning and Garnish
- Kosher salt, to taste
- Thinly sliced scallions, for serving
Instructions
- Preheat and prepare the dish: Preheat your oven to 375°F (190°C). Grease a 13″ x 9″ or 11″ x 7″ baking dish with 1 tablespoon of olive oil to prevent sticking and ensure easy cleanup. Arrange 12 pierogi evenly to cover the bottom of the prepared baking dish, forming the base layer.
- Mix soup and start layering: In a medium bowl, combine the cheddar cheese soup with three-quarters of the shredded cheddar cheese until well mixed. Pour half of this creamy mixture evenly over the pierogi layer. Next, crumble half of the farmer’s cheese over the sauce-covered pierogi. Sprinkle half of the drained spinach, half of the finely chopped onion, and half of the sliced kielbasa evenly across the dish. Season with kosher salt to taste to enhance flavors.
- Add the second layer: Repeat the layering by arranging the remaining pierogi over the previous toppings. Pour the remaining half of the soup and cheddar mixture over this second layer. Crumble and spread the remaining farmer’s cheese, followed by the remaining spinach, onion, and kielbasa slices. Sprinkle with salt again and finally top everything with the remaining one-quarter of shredded cheddar cheese. Drizzle the last tablespoon of olive oil on top to add richness and help with browning.
- Bake the casserole: Place the casserole in the preheated oven and bake for about 45 minutes, or until the dish is heated through and bubbling around the edges, ensuring all layers meld together and the flavors develop beautifully.
- Broil for a crispy top: Switch your oven to broil and carefully place the casserole under the broiler. Watch closely and broil for about 3 minutes, or until the top becomes golden brown and crispy. Once done, remove from the oven and garnish with thinly sliced scallions for a fresh, mild onion flavor and an appealing presentation.
Notes
- You can substitute the potato pierogi with cheese or meat-filled varieties as preferred.
- For a vegetarian version, omit the kielbasa and add mushrooms or extra spinach.
- If using frozen spinach, be sure to thaw and thoroughly drain it to avoid excess moisture in the casserole.
- Feel free to swap the cheddar cheese soup for cream of mushroom soup for a different flavor profile.
- Watch the casserole closely while broiling to prevent burning the topping.
- Serve with a crisp green salad for a well-rounded meal.
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
