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.
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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
Nutritional values are approximate.
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