Why You’ll Love This Recipe

I love this recipe because it transforms frozen pierogi into something special without adding much work. I appreciate how customizable it is—I can mix up the soup base, use different cheeses, or swap in my favorite sausage. I also like that it’s easy enough for a weeknight but comforting enough to bring to a potluck or holiday meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 Tbsp. extra-virgin olive oil, divided
2 lb. potato pierogi (or your favorite frozen pierogi flavor), divided
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
1 (5-oz.) pkg. fresh or frozen spinach, thawed, drained, divided
1/2 medium yellow onion, finely chopped or thinly sliced, divided
1 (12-oz.) pkg. smoked kielbasa sausage, thinly sliced, divided
Kosher salt
Thinly sliced scallions, for serving

Directions

1. I preheat my oven to 375°F and grease a 13-by-9-inch or 11-by-7-inch baking dish with 1 tablespoon of oil. I arrange 12 pierogi in a single layer to cover the bottom.

2. In a medium bowl, I mix the soup with three-quarters of the shredded cheddar. I pour half of this mixture over the pierogi. I crumble half of the farmer’s cheese over the top, then sprinkle with half of the spinach, onion, and kielbasa. I season lightly with salt.

3. I repeat the layers with the remaining pierogi, soup mixture, farmer’s cheese, spinach, onion, and sausage. I top with the remaining cheddar, season with a bit more salt, and drizzle the remaining tablespoon of oil over everything.

4. I bake the casserole until bubbling and heated through, about 45 minutes.

5. I switch the oven to broil and broil the top until crispy, about 3 minutes, watching closely. I finish by topping with scallions.

Servings and Timing

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

I sometimes use cheddar pierogi or jalapeño pierogi for extra flavor. When I want a creamier base, I use cream of potato soup instead of cheddar soup. I’ve also swapped kielbasa for Italian sausage or even mushrooms for a vegetarian version. A sprinkle of paprika or crushed red pepper adds a nice kick when I’m craving heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm portions in the oven at 350°F until hot or microwave them in short intervals. To freeze the casserole, I wrap it tightly and store it for 4 to 6 months. I can also assemble the casserole ahead of time and refrigerate it overnight or freeze it unbaked, adding up to 10 minutes to the bake time if cooking from frozen.

FAQs

Can I use homemade pierogi?

Yes, I can use homemade pierogi, which makes the casserole even more special.

Do I need to thaw the pierogi first?

I don’t thaw them; they bake perfectly from frozen.

Can I use different types of soup?

Yes, cream of broccoli, potato, or chicken soup all work well.

What can I substitute for farmer’s cheese?

Ricotta or cottage cheese both work; I start with half and add more if needed.

Can I make this vegetarian?

Yes, I simply omit the sausage or replace it with mushrooms or plant-based sausage.

Can I double the recipe?

Yes, I bake it in a larger pan or two smaller ones if serving a crowd.

How do I keep the casserole from becoming watery?

I make sure my spinach is well drained, especially if using frozen.

Can I add more vegetables?

Absolutely—bell peppers, mushrooms, or zucchini are great additions.

How do I make the top extra crispy?

I broil it for a couple of minutes at the end, watching closely.

What should I serve with this casserole?

I like pairing it with a fresh salad, roasted vegetables, or caramelized Brussels sprouts.

Conclusion

I love how this pierogi casserole turns simple ingredients into a warm, comforting meal with layers of cheesy, savory flavor. It’s easy to customize, easy to assemble, and always a hit at the table—making it one of my favorite quick, cozy casseroles to bake.