This Sausage and Pierogi Casserole is an impressive, very irresistible casserole packed with sausage, onions, and frozen pierogis and covered with a creamy cheese sauce. It is a great dinner option if you are looking for an easy and quick meal, especially during busy days. The best part is you can prep this in advance, and when ready to serve, layer the casserole and pop it in the oven. This casserole can also be frozen (unbaked) for up to 3 months.
- 1 tbsp olive oil
- ½ large onion, chopped
- 1 c. mushrooms, sliced
- ½ bell pepper, chopped
- 3 mild or hot Italian sausages
- ¼ c. whole milk
- 10 ounces cream of mushroom soup
- 1 ½ c. cheddar cheese, grated
- 20 frozen pierogies
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: At the bottom of a 9 x 13-inch baking dish, place the frozen pierogis in a single layer.
Step 3: In a frying pan, heat the oil over medium heat. Once the oil is hot, add the onion, pepper, and mushrooms to the pan and saute for a few minutes. Over the frozen pierogies, pour the vegetables.
Step 4: Remove the sausages from their casings and cook them in the now-empty pan, breaking them down as it cooks. In the casserole dish, layer the sausage.
Step 5: Into a measuring cup, measure out the milk. To the milk, add the can of mushroom soup and stir well. Evenly pour this over the top of the casserole and sprinkle with cheddar cheese.
Step 6: Place in the preheated oven and bake for about 35 minutes.
For this recipe, you can use any flavor of pierogis you prefer. You can make pierogis and simply freeze them 20 minutes in advance. Swap sausage with bacon, pepperoni, or cooked chicken. Feel free to use different soup variations – the cream of chicken or cream of bacon is great options! You can substitute cheddar cheese with a Monterey jack or mozzarella.