This Pierogi Casserole is a super yummy dish that's really easy to make. It's like a big, cozy hug in the form of cheese pierogis layered with creamy Alfredo sauce, tasty kielbasa sausage, fresh scallions, and loads of melted Colby Jack cheese, all baked together until nice and bubbly.
Equipment
9×13 inch (23×33 cm) baking dish
Ingredients
2poundsfrozen cheddar pierogis
116 ounce jarAlfredo sauce
14ounceskielbasa sausagesliced
¼cupscallionssliced
2cupsColby Jack cheese8 ounces
Instructions
Turn on your oven and set it to 350°F (180°C). Grab a 9x13 inch (23x33 cm) baking dish and spray it with some non-stick spray.
Put half of the pierogis in the dish. Pour half of the Alfredo sauce over them. Next, put half of the sliced kielbasa and scallions on top, and sprinkle half of the cheese over that. Repeat these steps with the rest of the ingredients.
Bake the Casserole: Cover the dish with aluminum foil (spray one side with non-stick spray to keep it from sticking to the cheese). Bake it for 20 minutes. Then, take off the foil and bake it for another 20-25 minutes until everything is bubbly and starting to turn golden.
Wait a few minutes for the casserole to cool down just a bit, then it's ready to serve.
Notes
Bake from Frozen: No need to thaw the pierogis; they bake perfectly straight from the freezer.
Variety of Pierogis: Feel free to use various types of frozen pierogis like potato and onion, potato and cheddar, four cheese, or jalapeno cheddar for different flavors.
Add Some Veggies: If you want, throw in some frozen peppers and onions to mix things up.
Try Different Sausages: You can swap the kielbasa for another kind of sausage if you like, such as Andouille for a bit of a change.
Cheese Choices: Experiment with different types of shredded cheese to find your favorite topping.
Even Layers: Distribute each ingredient evenly for a balanced taste in every bite.
Foil Spray: A quick spray on the foil prevents cheese from sticking - a simple trick for easy cleanup.
Garnish Options: Customize with your favorite toppings like extra scallions, fresh herbs, or a dollop of sour cream.
Storing: If you have leftovers, just keep them in a container in the fridge for 2-3 days.