Pierogi Casserole transforms store-bought pierogies into a delicious‚ layered casserole with a creamy cheese sauce and sliced kielbasa. A family favorite meal! AN EASY‚ LAYERED DUMPLING CASSEROLE If you love pierogies‚ you’re going to love this multi-layer casserole that can transform frozen dumplings into a mouthwatering‚ belly filling dinner! I love how simple this is to toss together and toss it into the oven. It’s comfort food to the max! FREQUENTLY ASKED QUESTIONS:  Can I speed this up by thawing the pierogies first? Sure thing! I know this recipe does have to cook for a bit to make sure that the frozen pierogies cook all the way through. I was trying to make this easier to throw together by just dumping and baking. I’m sure if they were thawed‚ the cooking time wouldn’t be as long‚ so I would keep an eye on it and begin checking around the 45-minute mark. Can I use flavored Pierogies? Absolutely. I used basic ones so the other flavors of the dish could shine through too. But you can easily use other flavored pierogies and change things up. Why did my casserole turn out runny? Most of the time this happens because you didn’t get out enough of the water in the sauerkraut. Too much liquid in your sauerkraut will make the casserole runny and watery‚ so make sure to wring it out extra well before adding to your casserole. A cheese cloth works best for this. What if I don’t like sauerkraut? Just leave it out. What can be served with pierogi casserole? I would serve some type of vegetable or salad. Steamed carrots‚ broccoli or mixed vegetables are work well here. Or a simple side salad works perfect too! Many folks like to serve pierogies with pickled beets so you could certainly serve that on the side as well (not my cup of tea but who am I to judge‚ right?) How to store leftover casserole? Leftover Pierogi Casserole should be cooled before being transferred to an airtight container. Leftovers should be stored in the fridge for up to 4 days. Can this casserole be cut in half? Yes‚ this recipe very easily can be cut in half and made in a 9×9-inch casserole dish. I haven’t tested it so can’t give you a specific time so you’ll need to be the best judge of that yourself. Can pierogi casserole be frozen? Yes. You can freeze this casserole for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) garlic powder and onion powder – I kept the seasoning pretty simple since we have a lot of other flavors going on here but please use your favorite seasonings. dijon mustard – you can use regular yellow mustard. shredded mozzarella cheese – use any of your favorite shredded cheese. I think this would be the most affordable option other than cheddar cheese. Gruyere and Swiss cheese also work well. frozen pierogies – I used classic cheddar but you can certainly have fun and change this up by using different flavors. You will need (2) 16 ounce boxes. kielbasa – I used beef kielbasa. This is another one where you can change up the flavors. If you like a bit of spice‚ try using a jalapeño cheddar kielbasa. sauerkraut– drained‚ rinsed well‚ and the excess water squeezed out. If you don’t like sauerkraut‚ you could sauté up some sliced onions and use that instead. HOW TO MAKE PIEROGI CASSEROLE Preheat the oven to 375°F. Spray a 9×13 baking dish with cooking spray and set aside. In a medium saucepan over medium heat‚ melt the butter. Whisk in the flour‚ garlic powder‚ onion powder‚ salt‚ and pepper. Cook for 1 minute. Very slowly stream in the milk while whisking constantly. Bring to a simmer while whisking occasionally. Once at a simmer‚ take off the heat‚ stir in half of the cheese until melted‚ and set aside. Place half of the pierogies on the bottom of the prepared baking dish in an even layer. Spread out half of the sauce on top. Add half of the sliced kielbasa‚ followed by half of the sauerkraut. Add the remaining pierogies on top‚ then the remaining sauce‚ sausage‚ and sauerkraut. Sprinkle all of the remaining mozzarella on the top. Cover with nonstick foil or spray a piece of foil with cooking spray and cover the dish. Bake for 60 minutes until bubbly. Remove the foil and bake an additional 15 minutes to brown the cheese. Allow to cool slightly and serve. CRAVING MORE RECIPES?  Polish Casserole for TwoCheeseburger and Fries CasseroleCrock Pot Pierogi and Kielbasa CasseroleCorn Dog CasseroleReuben DipReuben Sliders (+Video)Glazed Kielbasa BitesReuben Casserole Print Pierogi Casserole A creamy‚ cheesy casserole loaded with pierogis‚ kielbasa‚ and sauerkraut. Course Dinner‚ Main CourseCuisine American Prep Time 15 minutes minutesCook Time 1 hour hour 20 minutes minutesTotal Time 1 hour hour 35 minutes minutes Servings 9 servings Calories 607kcal Author Brandie @ The Country Cook Ingredients4 Tablespoons (1/2 stick) salted butter4 Tablespoons all-purpose flour1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon salt½ teaspoon black pepper2 cups milk2 Tablespoons dijon mustard4 cups shredded mozzarella cheese divided use2 (16 ounce) packages frozen pierogis12 ounce package kielbasa‚ 1/4-inch sliced8 ounce can sauerkraut‚ drained‚ rinsed well‚ and the excess water squeezed out (optional) InstructionsPreheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside.In a medium saucepan over medium heat‚ melt the butter. Whisk in the flour‚ garlic powder‚ onion powder‚ salt‚ and pepper. Cook for 1 minute. Very slowly stream in the milk while whisking constantly. Bring to a simmer while whisking occasionally. Once at a simmer‚ take off the heat‚ stir in half of the cheese until melted‚ and set aside. Place half of the pierogies on the bottom of the prepared baking dish in an even layer. Spread out half of the sauce on top. Add half of the sliced kielbasa‚ followed by half of the sauerkraut. Add the remaining pierogies on top‚ then the remaining sauce‚ sausage‚ and sauerkraut.Sprinkle all of the remaining mozzarella on the top. Cover with nonstick foil or spray a piece of foil with cooking spray and cover the dish. Bake for 60 minutes until bubbly. Remove the foil and bake an additional 15 minutes to brown the cheese.Allow to cool slightly and serve. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 607kcal | Carbohydrates: 49g | Protein: 25g | Fat: 35g | Sodium: 1509mg | Fiber: 4g | Sugar: 8g