Ingredients
Scale
- 1 (400 g) bag frozen pierogi (cheese & onion or sour cream & chive)
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 2 kielbasa sausages (about 500 g), sliced into ½-inch rounds
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan
- 2 tbsp sour cream (plus more for serving)
- 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- Optional: ¼ tsp smoked paprika
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onions and a pinch of salt; cook 5–6 minutes until softened and golden. Remove half for topping.
- Place frozen pierogi in the skillet with remaining onions and cook 2–3 minutes, tossing until lightly browned.
- Add kielbasa to the skillet, cook 3–4 minutes until browned. Stir in ½ tsp smoked paprika (if using), salt, and pepper.
- In a bowl, mix half the cheddar, all Parmesan, and sour cream.
- Layer in baking dish: half the pierogi mixture, half the onion topping, half the cheese mixture. Repeat. Top with remaining cheddar.
- Bake 12–15 minutes until bubbly and golden. Garnish with parsley and serve with extra sour cream.
Notes
- For extra crispiness, broil 2–3 minutes at the end.
- Use vegan cheese and plant-based sausage for a vegetarian option.
- Make ahead: Assemble and refrigerate (add 5–7 minutes to bake time).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: Polish
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
