Description
This comforting Pierogi Casserole layers potato pierogi with a creamy cheese soup, farmer's cheese, spinach, onions, and smoked kielbasa sausage. Baked until bubbling and topped with a crispy cheddar crust and fresh scallions, it’s a hearty and satisfying dish perfect for a family dinner.
Ingredients
Base Layer
- 2 tbsp. extra-virgin olive oil, divided
- 2 lb. potato pierogi (or your favorite frozen pierogi flavor), divided
Cheese and Soup Mixture
- 1 (10.5-oz.) can cheddar cheese soup or cream of mushroom soup
- 8 oz. cheddar, shredded, divided
- 15 oz. farmer's cheese or ricotta, divided
Vegetables and Meat
- 1 (5-oz.) pkg. fresh or frozen spinach, thawed and drained, divided
- 1/2 medium yellow onion, finely chopped or thinly sliced, divided
- 1 (12-oz.) pkg. smoked kielbasa sausage, thinly sliced, divided
Seasoning and Garnish
- Kosher salt, to taste
- Thinly sliced scallions, for serving
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F. Grease a 13" x 9" or 11" x 7" baking dish with 1 tablespoon of olive oil. Arrange 12 pierogi to cover the bottom of the prepared baking dish evenly.
- Make First Layer: In a medium bowl, mix the cheddar cheese soup and three-quarters of the shredded cheddar cheese until combined. Pour half of this soup mixture evenly over the arranged pierogi. Crumble half of the farmer’s cheese on top. Then sprinkle half of the spinach, half of the chopped onion, and half of the sliced smoked kielbasa over the cheese. Season this layer with kosher salt to taste.
- Assemble Second Layer: Repeat the layering with the remaining pierogi, the rest of the soup and cheddar cheese mixture, the remaining farmer’s cheese, spinach, onion, and kielbasa slices. Finally, top the casserole with the remaining one-quarter of shredded cheddar cheese. Season with additional kosher salt if desired. Drizzle the remaining 1 tablespoon of olive oil evenly over the top.
- Bake the Casserole: Place the casserole in the oven and bake until heated through and bubbly throughout, approximately 45 minutes. This allows the flavors to meld and the cheese to melt beautifully.
- Broil for Crispiness and Serve: After baking, switch the oven to broil. Broil the casserole, watching closely, until the top is golden brown and crispy, about 3 minutes. Remove from the oven and garnish with thinly sliced scallions before serving immediately.
Notes
- You can substitute potato pierogi with other flavors or use homemade pierogi if available.
- If using frozen spinach, ensure it is fully thawed and well-drained to avoid excess moisture in the casserole.
- Adjust seasoning with kosher salt according to your taste preference and the saltiness of the soup/broth used.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- For a vegetarian option, substitute smoked kielbasa with sautéed mushrooms or a plant-based sausage.
