Pierogi, Cabbage and Kielbasa Casserole
My Pierogi, Cabbage & Kielbasa Casserole with Cheddar Cheese might just be the most Polish casserole ever. It’s loaded with tender pierogies, buttery cabbage, smoky kielbasa, and a creamy cheddar sauce for the ultimate comfort food dinner.
Servings 8
Ingredients
- 2 tablespoons butter
- 1 small head cabbage coarsely chopped
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1 cup milk
- 1/2 cup chicken broth
- 1 tablespoon all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- (2) 12 ounce packages frozen mini pierogies, thawed
- 12 ounces cooked kielbasa sliced thin and halved
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking dish with nonstick spray. Let the boxes of mini pierogies sit at room temperature while you prepare the casserole so they can thaw slightly.
- In a large skillet, melt butter over medium heat. Add cabbage and onion and cook, stirring occasionally, until softened and lightly golden, about 10-15 minutes.
- Stir in garlic, salt, paprika, and thyme and cook for 1 minute until everything smells really good.
- In a small bowl whisk together milk, chicken broth, flour, onion powder and black pepper until smooth. Pour the gravy mixture into the skillet with the cabbage. Stir and cook for a few minutes until slightly thickened and creamy. Stir in 1 cup of the shredded cheddar cheese until melted into the sauce.
- Pour cabbage mixture into the baking dish. Gently fold in pierogies and kielbasa until everything is evenly coated.
- Cover with foil and bake for 25 minutes.
- Remove foil, sprinkle remaining cheddar cheese over the top, and bake uncovered for 10 more minutes, until melted and bubbly.
- Let rest for a few minutes before serving. Enjoy dinner!