What the heck is this?
So you love pierogi but ain’t nobody got time to stand there hand-folding dumplings for three hours? Meet your new best friend: Pierogi Casserole. This is basically all the flavors of traditional pierogi — buttery potatoes, caramelized onions, creamy cheese — but in casserole form where you can just dump everything in a pan and let the oven do the work.
We’re talking layers of tender egg noodles, creamy mashed potatoes, smoky kielbasa, sweet sautéed onions, and enough cheese to make your Polish grandmother weep with joy. It’s comfort food that hugs you from the inside out, and honestly? It might be better than the original because you get all that crispy, golden top action that only happens in a casserole dish. My kids call it “fancy mac and cheese” and I’m not correcting them.
Why You’ll Love This Recipe
- All the pierogi flavors without the tedious hand-folding.
- Feeds a crowd and perfect for potlucks.
- Uses mostly pantry staples and frozen ingredients.
- Kid-friendly comfort food that adults obsess over.
- Makes amazing leftovers that reheat like a dream.
- One dish, minimum cleanup, maximum satisfaction.
The Good Stuff You’ll Need
For the Base:
- 12 oz wide egg noodles
- 1 lb kielbasa, sliced into rounds
- 2 large onions, sliced thin
- 3 tbsp butter
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Potato Layer:
- 2 lbs russet potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup sour cream
- 1/4 cup milk (more if needed)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the Cheese Situation:
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 4 oz cream cheese, softened
- 1/2 cup sour cream
For the Topping:
- 1 cup panko breadcrumbs
- 3 tbsp melted butter
- 1/2 cup shredded cheddar
- 2 green onions, chopped (for serving)
Let’s Do This
Step 1: Prep the Foundation
Preheat oven to 350°F and grease a 9×13 inch baking dish.
Boil a large pot of salted water and cook egg noodles according to package directions until al dente. Drain and set aside.
Step 2: Make Those Mashed Potatoes
In the same pot, boil cubed potatoes until fork-tender, about 15-20 minutes.
Drain well and mash with butter, sour cream, milk, salt, pepper, and garlic powder until creamy.
Don’t overmix — you want them smooth but not gluey. Set aside.
Step 3: Caramelize Everything
In a large skillet, heat 1 tbsp olive oil over medium heat.
Add sliced kielbasa and cook until browned on both sides, about 5-6 minutes. Remove and set aside.
In the same skillet, add remaining oil and butter. Add sliced onions with salt and pepper.
Cook low and slow for 15-20 minutes until golden brown and sweet. Don’t rush this part — good onions are everything.
Step 4: Build the Cheese Sauce
In a large bowl, mix together cream cheese, sour cream, 1 cup cheddar, and 1/2 cup mozzarella until smooth.
Add the cooked noodles and toss until well coated.
Step 5: Layer Like a Pro
Spread half the cheesy noodles in the prepared baking dish.
Top with half the mashed potatoes, spreading gently.
Add half the caramelized onions and half the kielbasa.
Repeat layers: remaining noodles, potatoes, onions, and kielbasa.
Top with remaining cheeses.
Step 6: The Crispy Top
Mix panko breadcrumbs with melted butter and remaining 1/2 cup cheddar.
Sprinkle evenly over the top of the casserole.
Step 7: Bake and Celebrate
Cover with foil and bake for 30 minutes.
Remove foil and bake another 15-20 minutes until bubbly and golden brown on top.
Let rest for 10 minutes before serving (I know it’s torture, but it needs to set up).
Serving Suggestions
Serve with a dollop of sour cream and chopped green onions.
A simple cucumber salad cuts through all that richness perfectly.
Rye bread on the side for the full Polish experience.
Cold beer is basically mandatory — preferably something from a Polish brewery.
Switch It Up
Vegetarian Version: Skip the kielbasa and add sautéed mushrooms or extra caramelized onions.
Spice It Up: Use spicy kielbasa or add some crushed red pepper flakes.
Bacon Lover: Replace kielbasa with crispy bacon pieces.
Cheese Swap: Try using farmer’s cheese or cottage cheese mixed with cheddar for authenticity.
Potato Variation: Use leftover mashed potatoes to speed things up.
Make-Ahead Tips
You can assemble the entire casserole up to 2 days ahead — just cover and refrigerate.
Add 10-15 minutes to baking time if cooking from cold.
Individual components can be prepped ahead: cook noodles, make potatoes, caramelize onions.
Leftovers keep for 4-5 days in the fridge and freeze beautifully for up to 3 months.
Questions People Actually Ask
Q: Can I use fresh pierogi instead of making it from scratch? A: Sure! Boil about 2 lbs of frozen pierogi and layer them instead of the noodles. Adjust cooking time accordingly.
Q: What if I don’t have kielbasa? A: Any good quality sausage works — Polish sausage, bratwurst, or even Italian sausage in a pinch.
Q: Can I make this gluten-free? A: Use gluten-free noodles and make sure your kielbasa is gluten-free. Everything else is naturally GF.
Q: How do I know when it’s done? A: It should be bubbling around the edges and golden brown on top. A knife inserted in the center should come out hot.
Q: Can I freeze this? A: Absolutely! Assemble without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight and bake as directed.
Q: My potatoes are too thick — help! A: Add more milk or even some of the pasta cooking water until you get the right consistency.
Print
Pierogi Casserole with Kielbasa
- Total Time: 1 hour 20 minutes
- Yield: 8–10 servings 1x
Description
So you love pierogi but ain’t nobody got time to stand there hand-folding dumplings for three hours? Meet your new best friend: Pierogi Casserole. This is basically all the flavors of traditional pierogi — buttery potatoes, caramelized onions, creamy cheese — but in casserole form where you can just dump everything in a pan and let the oven do the work.
We’re talking layers of tender egg noodles, creamy mashed potatoes, smoky kielbasa, sweet sautéed onions, and enough cheese to make your Polish grandmother weep with joy. It’s comfort food that hugs you from the inside out, and honestly? It might be better than the original because you get all that crispy, golden top action that only happens in a casserole dish. My kids call it “fancy mac and cheese” and I’m not correcting them.
Ingredients
For the Base:
- 12 oz wide egg noodles
- 1 lb kielbasa, sliced into rounds
- 2 large onions, sliced thin
- 3 tbsp butter
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Potato Layer:
- 2 lbs russet potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup sour cream
- 1/4 cup milk (more if needed)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the Cheese Situation:
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 4 oz cream cheese, softened
- 1/2 cup sour cream
For the Topping:
- 1 cup panko breadcrumbs
- 3 tbsp melted butter
- 1/2 cup shredded cheddar
- 2 green onions, chopped (for serving)
Instructions
Preheat oven to 350°F and grease a 9×13 inch baking dish.
Boil a large pot of salted water and cook egg noodles according to package directions until al dente. Drain and set aside.
In the same pot, boil cubed potatoes until fork-tender, about 15-20 minutes.
Drain well and mash with butter, sour cream, milk, salt, pepper, and garlic powder until creamy.
Don’t overmix — you want them smooth but not gluey. Set aside.
In a large skillet, heat 1 tbsp olive oil over medium heat.
Add sliced kielbasa and cook until browned on both sides, about 5-6 minutes. Remove and set aside.
In the same skillet, add remaining oil and butter. Add sliced onions with salt and pepper.
Cook low and slow for 15-20 minutes until golden brown and sweet. Don’t rush this part — good onions are everything.
In a large bowl, mix together cream cheese, sour cream, 1 cup cheddar, and 1/2 cup mozzarella until smooth.
Add the cooked noodles and toss until well coated.
Spread half the cheesy noodles in the prepared baking dish.
Top with half the mashed potatoes, spreading gently.
Add half the caramelized onions and half the kielbasa.
Repeat layers: remaining noodles, potatoes, onions, and kielbasa.
Top with remaining cheeses.
Mix panko breadcrumbs with melted butter and remaining 1/2 cup cheddar.
Sprinkle evenly over the top of the casserole.
Cover with foil and bake for 30 minutes.
Remove foil and bake another 15-20 minutes until bubbly and golden brown on top.
Let rest for 10 minutes before serving (I know it’s torture, but it needs to set up).
Notes
Serve with a dollop of sour cream and chopped green onions.
A simple cucumber salad cuts through all that richness perfectly.
Rye bread on the side for the full Polish experience.
Cold beer is basically mandatory — preferably something from a Polish brewery.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~28g
- Protein: ~22g