Ingredients

16 ounces frozen potato pierogi
14 ounces kielbasa sausage sliced
1/2 cup chicken broth
1/2 cup sour cream
4 ounces cream cheese softened
1/2 teaspoon freshly ground black pepper
3 green onions sliced
1 cup shredded cheddar cheese (I use sharp cheddar)
Instructions

Instructions

Preheat oven to 375°F. Grease a 9 x 13“ casserole pan with cooking spray.
Place the pierogis and sliced sausages into the casserole pan.
Mix the cream cheese, sour cream, chicken broth, pepper, and half of the green onions in a medium mixing bowl. Pour the sauce over the top of the pierogies and sausage.
Cover the pan with aluminum foil and bake for 30 minutes. Sprinkle the cheddar cheese over the top and bake uncovered for 10 minutes, until the cheese is melted.
Top with the remaining green onions and serve.
Notes
Feel free to swap the kielbasa sausage for another type of fully-cooked smoked sausage. Turkey sausage and chicken sausage would also make good substitutions.
I like to shred my cheese from a block of sharp cheddar. It melts nicely and adds great flavor. You can use a mild cheddar or any other type of cheese your prefer, though.
Store any leftover Pierogi Casserole in an airtight container in the fridge for 4-5 days. Reheat small portions in the microwave before serving.

casseroles