Pierogi and Smoked Sausage Casserole


  • 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 9×13-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.

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