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I can’t say I’ve eaten a lot of pierogies 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. This isn’t some fancy vittles here, but good stick-to-your ribs food.
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.
Have it Your Way
I went with onion pierogies because well, they sounded good. Our grocery store had a few varieties. Any will do. Most of the ones I found were cheese-filled. I figured since I was adding cheese to this dish, I’d be better off not using cheese pierogies. But more cheese isn’t necessarily a bad thing, so I’m sure those would’ve worked just fine too!
You can skip the fresh mushrooms or even use canned.
- Pack of four 10.5 ounce cans of soup (total of…
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. Or use different cheeses to kick it up a bit. Pepper jack or even habanero check would definitely add some heat. As would a spicy Italian sausage instead of a more classic Polish sausage. You can’t really mess these up, so experiment!
Also try my chicken cordon bleu casserole.
Pierogi and Smoked Sausage Casserole
Equipment
Ingredients
- 2 16 ounce pierogies cooked per package instructions
- 1 pound Polish sausage 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
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I made this recipe and it was fantastic. I was kind of skeptical if the “sauce” was going to be creamy enough, but it was amazing! I can’t wait to make a big pan of it to take to the next potluck. Thank you for the recipe.
You’re welcome! I’m glad you enjoyed it and thank you for stopping by to share your thoughts on it.
Regards
Mike
For people who don’t like mushrooms can you substitute?
I haven’t tried it, but I think you could omit the fresh mushrooms and substitute cream of celery soup. I think that would work. Or even cream of potato soup.
Regards,
Mike
I used mushroom gravy, thinned with a little heavy cream instead of cream of mushroom soup. It was amazing!
Oh what a great idea! Thank you. Glad you enjoyed it!
Regards
Mike
She said “its good honey.” Then proceeded to get another plate. Thanks for the recipe, definitely a keeper. Had to cook for 45 minutes before adding cheese. Gotta say I never had a peirogi that felt like a ravioli. Will cook again