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Pierogi and Smoked Sausage Casserole
Hearty pierogis and smoked sausage in a simple cream sauce make this one spectacular and very easy dinner!
Servings: 4 -6
- 2-3 16 oz pierogis
- 2 10.75 oz cream of mushroom soup
- 2 cups milk
- 16 oz smoked Polish sausage or kielbasa
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Swiss cheese
Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking dish.
Cook pierogis in a large pot of boiling water until pierogis float; about 5 minutes. Drain and place in prepared dish.
Cut the sausage into 1/2-inch pieces and distribute evenly on top of the pierogis.
Mix the soup and milk in a bowl, gradually adding the milk so that the mixture is smooth with either no or very few small lumps. Pour soup mixture over pierogis and sausage.
Top with shredded cheeses.
Bake for 30-35 minutes, or until casserole is bubbly and cheese is melted and beginning to brown.
Calories: 971kcal | Carbohydrates: 20g | Protein: 56g | Fat: 74g | Saturated Fat: 37g | Cholesterol: 208mg | Sodium: 2584mg | Potassium: 719mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1212IU | Vitamin C: 1mg | Calcium: 992mg | Iron: 3mg