Ingredients
Scale
- 1 lb (450g) frozen or fresh pierogi (dumplings), thawed if frozen
- 1 lb (450g) Polish kielbasa, sliced into 1/2-inch rounds
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups (360ml) heavy cream
- 1/2 cup (120g) sour cream
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1/2 cup (50g) crispy fried onions, for topping
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, heat olive oil. Add kielbasa and cook until browned (5–6 minutes). Remove and set aside.
- In the same skillet, sauté onion until soft (3–4 minutes). Add garlic and cook 30 seconds more.
- Stir in heavy cream, sour cream, Parmesan, thyme, smoked paprika, salt, and pepper. Simmer until slightly thickened (3–4 minutes).
- Arrange half the pierogi in the baking dish, top with half the kielbasa and half the sauce. Repeat layers.
- Bake uncovered for 22–25 minutes, until bubbly and golden.
- Top with fried onions and parsley. Let rest 5 minutes before serving.
Notes
- Use cheese-filled or potato-and-cheese pierogi for a vegetarian option (omit kielbasa).
- For extra crispiness, broil 2–3 minutes at the end.
- Storage: Refrigerate up to 3 days. Reheat in oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Polish
- Diet: Not specified
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 1380mg
- Fat: 46g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
