As soon as I tried this dish in that restaurant, I knew I had to make it again. It could be at home, it could be in a package, but I had to try it. Well lucklily, I found a super simple recipe that made it easy to make this casserole. I bought the few ingredients and got to cooking and within 30 minutes, I had produced a casserole that was worthy of the Queen of England. So fancy and classy and it looked absolutely delectable. Let me just say, it was a huge hit and one that we make repeatedly now!
Check out what our friends over at Pillsbury had to say about this:
“This might be the ultimate comfort food casserole, made with frozen pierogies, kielbasa and a creamy cheese sauce.”
Oh yes, there is no casserole more comforting than this one!
Ingredients
1 package (16 oz) frozen potato and onion pierogies
1 tablespoon water
7 oz kielbasa sausage, sliced
4 oz Philadelphia cream cheese (from 8-oz package), very softened
½ cup Daisy sour cream
½ cup Progresso™ chicken broth (from 32-oz carton)
1/8 teaspoon coarse ground black pepper
1 cup shredded Kraft Cheddar cheese (4 oz)
½ cup thinly diagonally sliced green onions
Instructions
1 Heat oven to 375°F. Spray12x8-inch (2-quart) glass baking dish with cooking spray.
2 Place frozen pierogies and water in medium microwave-safe bowl; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes until thawed. Place pierogies evenly in casserole. Top with sausage.
3 In medium bowl, mix cream cheese, sour cream, chicken broth and pepper with whisk. Stir in 1/2 cup of the Cheddar cheese and 1/3 cup of the green onions (reserve remaining onions for topping).
4 Pour cream cheese mixture evenly over pierogies. Cover with foil; bake 22 to 27 minutes or until center is heated through and temperature reaches 165°F.
5 Uncover, and top with remaining cheese; bake 3 to 5 minutes or until cheese is melted. Sprinkle with reserved green onions.
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Quick Tip: If you know how to make your own pierogies, feel free to use those!
Thanks again to Pillsbury for this amazing recipe.
