Pierogi and Smoked Sausage Casserole

I grabbed a few packages of onion pierogies, cooked them up, and made this really great pierogi and smoked sausage casserole. Cheesy and creamy, it was perfect for a cool day here in Indianapolis.

Course Main

Cuisine American

Keyword casserole, sausage, smoked

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 445kcal

Author Based on a recipe from Mrs. T's Pierogies

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

You can substitute kielbasa for the sausage.

Nutritional values do not include the pierogi.

Nutrition