Pierogies and Kielbasa Skillet Casserole
Transform weeknight dinners with this indulgent Pierogies and Kielbasa Skillet Casserole, a hearty one-pan meal that's brimming with rich, cheesy flavor. Featuring tender potato and cheese pierogies nestled in a luscious cheddar cream sauce, this recipe pairs them perfectly with smoky, seared kielbasa and sweet caramelized onions. A hint of Dijon mustard adds a tangy depth, while fresh parsley brightens every bite. Ready in just 45 minutes, this comforting casserole is ideal for busy evenings or cozy family meals. Best served straight from the skillet, it’s a satisfying blend of creamy, savory, and smoky goodness that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 16 pieces frozen potato and cheese pierogies
- 1 pound kielbasa sausage
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Slice the kielbasa into 1/4-inch thick rounds, and dice the onion. Mince the garlic cloves and chop the fresh parsley. Set everything aside.
In a large skillet or deep oven-proof pan, melt 1 tablespoon of butter over medium heat. Add the sliced kielbasa and sear for 3–4 minutes per side until browned. Remove the kielbasa from the skillet and set it aside.
Add the remaining butter to the skillet, followed by the diced onion. Sauté for 4–5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour over the onion and garlic mixture and stir until fully combined. Cook for 1–2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring no lumps remain. Add the heavy cream and bring the mixture to a gentle simmer, stirring constantly until the sauce begins to thicken, about 3–4 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. Add the Dijon mustard, salt, and black pepper, adjusting seasoning to taste.
Gently add the frozen pierogies to the skillet, ensuring they are evenly coated in the sauce. Nestle the browned kielbasa slices on top.
Cover the skillet with a lid or foil and cook on low heat for 10–12 minutes, or until the pierogies are tender and heated through.
Remove the lid and sprinkle the chopped parsley over the top. Serve hot and enjoy your comforting Pierogies and Kielbasa Skillet Casserole!
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1604 mg | 70% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
