Pierogie & Sausage Casserole
Course Main Course
Cuisine American
Author Catherine’s Plates
Equipment
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Large skillet
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9 x 13 baking dish
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Cutting board and sharp knife
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Spatula
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Small and medium bowls
Ingredients
- 2 TBS butter
- 1 medium yellow onion, chopped
- 1 (12-16oz) package smoked sausage (chicken, pork, beef, or turkey)
- 1 (10oz) can cream of celery or other cream soup
- 1 1/2 cups milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 1/2 cups cheddar cheese, shredded
- 1/4 cup melted butter
- 2 boxes (12 ct each) frozen cheddar pierogi
- Fresh parsley, chopped for garnish
Instructions
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Preheat the oven to 350°F (175°C).
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In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chopped onion and cook until softened. Slice the smoked sausage into 1/4-inch rounds and add to the skillet. Cook until the sausage is lightly browned, then remove from heat.
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In a medium bowl, whisk together the cream soup, milk, onion powder, garlic powder, smoked paprika, salt, and black pepper until smooth.
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Brush or spread the 1/4 cup of melted butter evenly in a 9 x 13 baking dish. Arrange the frozen pierogi in a single layer across the bottom, slightly overlapping if necessary.
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Scatter the cooked sausage and onion over the pierogi, then pour the soup and milk mixture evenly over the top.
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Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, sprinkle the shredded cheddar over the casserole, and return to the oven uncovered for 15–20 minutes, until the cheese is melted and the casserole is bubbly. Garnish with chopped fresh parsley and serve warm.