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I can’t say I’ve eaten a lot of pierogis in my life. I should apologize to myself for that because I actually like them a lot. So I grabbed a few packages of pre-made onion pierogis, cooked them up, and some fresh mushrooms and mushroom soup and made this really great pierogi and smoked sausage casserole. Cheesy and creamy, it was perfect for a cool day here in Indianapolis.
Go Meatless
Adding smoke sausage along with fresh mushrooms really makes this casserole even better. You can actually leave out the meat. Me, I love smoked sausage. I make sure to slice it thin to help ensure I get a piece in every bite. You can use kielbasa or Polish sausage, or whatever your favorite is instead if you prefer.
This pierogi and smoked sausage casserole is pretty savory. If you want a little more edge to yours add a pinch or two of cayenne pepper. Or dried red pepper flake, or even smoked paprika.
Also try my chicken cordon bleu casserole.
Pierogi and Smoked Sausage Casserole
Ingredients
- 2 16 ounce pierogies cooked per package instructions
- 1 pound Polish sausage or kielbasa, sliced into thin rounds
- 8 ounces fresh mushrooms sliced thin
- 2 10.75 ounce cream of mushroom soup
- 2 cups milk
- 2 cups extra sharp cheddar cheese shredded
- 2 cups Swiss cheese shredded
Instructions
- Preheat oven to 350 F.
- Spray a 9″ x 13″ casserole dish with non-stick spray.
- Place cooked pierogies into the bottom of the dish and spread out evenly.
- Lightly brown the sausage in a skillet along with the mushrooms.
- Evenly place sausage over the pierogies.
- In a small bowl stir together the soup and milk until smooth.
- Pour over the pierogies and top with the cheeses.
- Bake for 30-35 minutes or until bubbly hot.
- Let cool slightly before serving.
Notes
Nutrition
Nutritional values are approximate.
