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    Home » Recipes » Savoury

    Sausage and Pierogi Casserole

    Published: Nov 22, 2018 Modified: October 29, 2021 by Nina

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    Pierogi casserole in a clear baking dish. An orange dish towel is beside it.

    This easy sausage and pierogi casserole is loaded with sausage, onions and frozen pierogis. It's covered with a creamy cheese sauce, and then baked to perfection.

    Pierogi casserole in a clear baking pan.  A metal spoon is scooping up a spoonful of the casserole.
    Jump straight to the recipe!
    • 🥗An easy, comforting dinner recipe
    • 🥘Ingredients
    • 🥓Variations
    • 🔪Instructions
    • ✔️Expert Tips
    • 💭FAQs
    • 📓Related recipes
    • 📋 Recipe

    🥗An easy, comforting dinner recipe

    Who doesn't love a quick, easy meal? This sausage and pierogi recipe is so easy and comforting. We use frozen pierogis here - no need to cook or thaw them! it's sauce is made from canned mushroom soup and a bit of milk. Then sprinkle on a generous amount of cheddar cheese and bake for 35 minutes!

    Like easy dinner recipes? Try my Italian sausage penne, spaghetti meat sauce, or my meat and potato pie recipe.

    🥘Ingredients

    All the ingredients needed to make pierogi casserole.

    📝Ingredient notes

    • Pierogis - You do not need to thaw the pierogis.  They go into the dish frozen.
    • Sausage - I use hot Italian sausage because I like a bit of spice.  You can substitute with any other type if you prefer. 
    • Mushroom soup - Use any brand of cream of mushroom soup you prefer.

    🥓Variations

    • Instead of sausage, try bacon, pepperoni or cooked chicken.
    • Like making your own pierogis? Freeze 20 of them to use in this recipe.
    • Use different soup variations - cream of chicken or cream of bacon would work well.
    • Instead of cheddar cheese, try montery jack or mozzarella (pizza pierogi casserole!?!).

    🔪Instructions

    Frozen pierogis arranged in a single layer in a 9x13 inch casserole dish.
    Vegetables and sausage layered over the frozen pierogis in a 9x13 inch casserole dish.
    Cream sauce made of mushroom soup and milk is spread on top of the other layers in pierogi casserole recipe.
    The casserole is topped with cheddar cheese, which is scattered on top of the creamy sauce.

    This super easy dinner takes 15 minutes to prepare, and only 35 minutes in the oven!

    Preheat oven to 350°F and place 20 frozen pierogis in the bottom of a 9x13 inch baking dish. No need to grease the baking dish.

    Heat oil in a frying pan and add bell pepper, onions and mushrooms. Cook on medium heat until the vegetables are soft and the mushrooms have been cooked through, about 5 minutes. Pour the vegetables over the pierogis.

    Cook the sausage in the same frying pan used to cook the vegetables. You don't need to add in any more oil because the sausages will release fat as they cook. Break up the sausages while they cook. When they are done, scatter them evenly over the rest of the ingredients in the baking pan.

    Measure out milk in a measuring cup. Empty the can of cream of mushroom soup into the measuring cup and whisk until combined. Pour over the top of the casserole and then scatter shredded cheese over top.

    View the web story for this recipe to see more step-by-step photos!

    ✔️Expert Tips

    • Use any flavour of pierogis you like. I used potato and cheese for this recipe, but use whatever you prefer. Any option would work well in this recipe!
    • Do you like making your own pierogis? Freeze 20 ahead of time for this recipe.
    • Play around with variations that I've listed above!

    💭FAQs

    Can this be made ahead?

    You can cook the onions, bell peppers, mushrooms and sausage ahead of time. After they have cooked, combine them in a bowl and let cool. Cover and then store in the refrigerator for up to 3 days. When ready to make the recipe, layer the mixture over frozen pierogis and continue with step 5.

    The milk and mushroom soup can be mixed together, covered and stored in the refrigerator as well.

    Can this be frozen?

    This can be frozen after the pierogi casserole has been assembled, and before cooking. Wrap in plastic wrap and then aluminum foil and freeze for up to 3 months. This can be put into oven frozen. Cooking time will probably be a little longer though.

    Pierogi casserole in a clear baking dish.  An orange dish towel lays beside the baking pan.

    📓Related recipes

    • Easy Pepperoni Stromboli
    • Buttery Soft Pretzels
    • Homemade Pizza Dough
    • Philly Cheesesteak with Homemade Bun

    Let's Bake Together!

    Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

    If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

    📋 Recipe

    Pierogi casserole in a clear baking dish. A spoon is scooping up a spoonful of casserole.

    Sausage and Pierogi Casserole

    Nina
    This easy sausage & pierogi casserole is loaded with sausage, onions and frozen pierogis. It's covered with a creamy cheese sauce, and then baked to perfection.
    5 from 41 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Savoury
    Cuisine North American
    Servings 6
    Calories 553 kcal

    Equipment

    • 1 9x13 inch baking pan

    Ingredients
     
     

    • 20 frozen pierogies
    • 1 tablespoon olive oil
    • ½ large onion chopped
    • ½ bell pepper chopped
    • 1 cup mushrooms sliced
    • 3 mild or hot Italian sausages
    • 10 oz cream of mushroom soup
    • ¼ cup whole milk
    • 1 ½ cups cheddar cheese grated

    Instructions
     

    • Preheat oven to 350°F.
    • Place frozen pierogis in one layer at the bottom of a 9x13 inch baking dish.
    • Heat oil in a frying pan over medium heat. Add onion, pepper and mushrooms to the pan and saute. Place vegetables over frozen pierogies.
    • Using the same frying pan, cook sausages that have been removed from their casings, breaking them down while cooking. Layer sausage in casserole dish.
    • Measure out milk into a measuring cup. Add the can of mushroom soup to the milk and whisk to combine. spread over top of the casserole ingredients. Top with cheddar cheese.
    • Bake in preheated oven for 35 minutes. Leftovers will keep for 3 days.

    Notes

    • Use any flavour of pierogis you like. I used potato and cheese for this recipe, but use whatever you prefer. Any option would work well in this recipe!
    • Do you like making your own pierogis? Freeze 20 ahead of time for this recipe.
    • Instead of sausage, try bacon, pepperoni or cooked chicken.
    • Use different soup variations - cream of chicken or cream of bacon would work well.
    • Instead of cheddar cheese, try montery jack or mozzarella (pizza pierogi casserole!?!).

    YOUR OWN NOTES

    Click here to add your own private notes

    Nutrition

    Serving: 6gCalories: 553kcalCarbohydrates: 41gProtein: 24gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 76mgSodium: 1284mgPotassium: 495mgFiber: 2gSugar: 3gVitamin A: 615IUVitamin C: 15mgCalcium: 245mgIron: 3mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!

    More Savoury Recipes

    • Cheesy Chicken Noodle Casserole
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    • Best Spaghetti Meat Sauce Recipe
    • Spicy Italian Sausage Penne

    Reader Interactions

    Comments

    1. Sysan

      January 26, 2023 at 9:33 am

      In the photo, what is the white ingredient?

      Reply
      • Nina

        January 26, 2023 at 11:05 am

        Hi Sysan! It's the milk/mushroom soup mixture 🙂

        Reply
    2. Pam

      January 16, 2023 at 10:47 am

      Hi I just came across this recipe. It sounds good! My Mom grew up in Kitchener Ontario - home of the largest Oktoberfest celebration in North America. We always include pierogis as a side with our annual family Oktoberfest dinner...and of course we have Schneider's Oktoberfest sausage (along with lots of other yummy dishes like warm potato salad.). I have read the comments and suggestions and decided to pick up the Oktoberfest sausage when I shop for the ingredients and may substitute cheese soup. It will be an easy dish to transport to the cottage for a warming winter supper! Thanks for the inspiration. Great to see how your followers adapt to suit their traditions.

      Reply
      • Nina

        January 16, 2023 at 8:06 pm

        Hi Pam! Cheese soup sounds like such a great substitution!

        Reply
    3. Judy

      April 17, 2022 at 8:22 pm

      4 stars
      Made this tonight, minus the sausage and peppers as I didn’t have any, but it turned out great. It made a nice side dish with chicken. I just added crushed garlic when I fried the onions and mushrooms. Will definitely make this again.

      Reply
      • Nina

        April 18, 2022 at 8:14 pm

        I'm glad you enjoyed it Judy! 🙂

        Reply
        • Darla

          November 29, 2022 at 11:16 am

          How do think Kieabasa would work?

        • Nina

          November 30, 2022 at 2:11 pm

          Hi Darla! Absolutely! You can use whichever type of sausage you prefer 🙂

    4. Gerald Stadnyk

      October 28, 2021 at 8:39 am

      The nutritional info is stated in grams, except carbs listed as 1359mg. The first question is WHY and secondly 1359 mg = 1.359g per serving? The second question can't be right??

      Reply
      • Nina

        October 29, 2021 at 6:42 am

        Thank you for the feedback Gerald! I am currently updating the recipe card to all my posts, and just updated the pierogi casserole one. The nutritional values appear more correct than what you were looking at before. Please have a look now, and let me know if you have any other questions 🙂

        Reply
    5. Erin

      October 17, 2021 at 10:42 pm

      The family loved it. Me - not so much. I found the perogies sticky. I like my perogies a little more crisp..

      Reply
      • Nina

        October 18, 2021 at 6:46 am

        Thanks Erin! I'm glad your family loved it. You could try frying the perogies before putting them in the casserole dish, but the sauce might make them loose their crispy-ness. Let me know what you try 🙂

        Reply
    6. Pat Weiler

      August 14, 2021 at 9:57 am

      Are the frozen perogies pre boiled?

      Reply
      • Nina

        August 17, 2021 at 7:27 am

        No, they go into the dish frozen 🙂

        Reply
    7. Sarah

      April 19, 2021 at 6:30 pm

      After finding this a few months ago, my boyfriend and I added it to our rotation. I just omit the mushrooms as he doesn’t like them. We absolutely love this dish. It’s definitely a go to for when we had a long day and we need something quick and easy. Also gave the recipe to my mom for her to try it. She’ll try it later in the week. She’s really excited to try it.

      Reply
      • Nina

        April 22, 2021 at 10:02 am

        Thank you Sarah! I'm so glad you enjoyed it 🙂

        Reply
        • Shannon Grimm

          October 17, 2021 at 7:18 am

          Hello! Love this recipe!! Do you think it can be made in a crockpot?? Thanks!

        • Nina

          October 17, 2021 at 7:25 am

          Hi Shannon, I'm so happy you love this recipe! I have not tried this in a crockpot. If you try it, I would suggest still cooking the onions, pepper, mushrooms and sausage in the frying pan before assembling everything in the crockpot. Let me know if you try this!

      • Bonnie

        January 30, 2022 at 2:29 pm

        5 stars
        I don’t like mushrooms either, made it with cream of celery soup and loved it as well

        Reply
        • Nina

          January 31, 2022 at 6:48 am

          Hi Bonnie! I'm so happy you loved it!

      • Mary

        May 15, 2022 at 12:05 pm

        Does this dish make good leftover? Thinking lunch for next day.

        Reply
        • Nina

          May 16, 2022 at 6:25 am

          Hi Mary! Yes, it makes great leftovers. Reheat in the microwave or oven. 🙂

      • Jacki

        January 23, 2023 at 4:52 pm

        5 stars
        My husband and loved it…. His mom couldn’t chew the bottom of the perogies because of her false teeth … any ideas! The bottom was a “little” chewy but my husband and I loved it and I will make it again when she is not here😊

        Reply
    8. Margaret Durham

      April 14, 2021 at 3:14 pm

      Made this recipe and it was delicious
      Will make it again

      Reply
      • Nina

        April 22, 2021 at 10:03 am

        That's great, Margaret!

        Reply
    9. Lynn Toth

      November 27, 2020 at 9:25 am

      Hi Nina,
      I have a German/Polish background so I still make perogy for special occasions, but I served this to my grown children and grandchildren, changed sausage to bacon, more onion and it was a fight to the finish!
      Making it tonight with a pork loin roast! Yum!!!

      Reply
      • Nina

        December 02, 2020 at 7:35 am

        Hi Lynn, I am so happy that your family enjoyed this recipe!

        Reply
    10. Robin Ireland

      November 14, 2020 at 11:22 am

      Hi Nina,
      Thank you for the wonderful recipe! My husband is Ukrainian and he has requested this recipe twice since I first made it. It is a hit! I changed a few ingredients. Bacon instead of sausage and a touch of cayenne powder for a little kick. We both really enjoyed this recipe.
      I have a question. Can I prepare the dish and freeze for a later date? And if so, is there anything I have to adjust baking wise?
      Thank you!

      Reply
      • Nina

        November 15, 2020 at 8:36 am

        Hi Robin, I am so happy that you love this recipe! Bacon sounds like such a good substitution! I have never actually frozen this meal since it always goes so fast. I don't see a problem in freezing it though. I would let it thaw in the fridge overnight and warm it back up in the oven. Let me know how that works 🙂

        Reply
        • Robin Ireland

          November 15, 2020 at 11:11 am

          Nina, thank you for replying to me so promptly. I actually wanted to prepare a few casseroles to freeze and give away to family because I have been telling everyone how yummy it is. Would they be able to take it out of the freezer and pop it in the oven for an easy midweek meal? Thanks for your help! ?

        • Nina

          November 21, 2020 at 7:05 am

          Hi, sorry I was away. I would say that would work too. They would just need a little longer in the oven as they are going in frozen.

    11. Jeanette Harrison

      October 29, 2020 at 5:04 pm

      Love this recipe!! Easy to make,used leftover veggies and it was delicious!! Thank you for the recipe. AMAZING

      Reply
      • Nina

        November 02, 2020 at 7:33 am

        You're very welcome Jeanette 🙂

        Reply
    12. Bernice Derksen

      August 30, 2020 at 7:03 am

      Hi Nina,

      This recipe sounds awesome! I love to try this but do you have ideas as to what I can add for the soup mixture that is Gluten Free.

      Reply
      • Nina

        September 08, 2020 at 8:14 am

        Hi Bernice, I would suggest finding a gluten free cream of mushroom soup 🙂

        Reply
    13. Nina

      August 16, 2020 at 12:20 pm

      Hi Nina: This sounds so good. I usually make my ow pierogi but my husband bought some frozen. So I’m going to try this. Sounds yummy.
      My name is also Nina(Polish back ground).
      P.S. will let u know how it turns out .

      Reply
      • Nina

        August 19, 2020 at 3:12 pm

        Hi, that's great! I hope you enjoy the recipe 🙂

        Reply
        • Rachael Janssen

          December 29, 2020 at 2:33 pm

          Hi Nina. Today I am making your pierogi casserole for the 2 nd time. I made for my husband & me in October. My daughter got a piece of it then, absolutely loved it. I am doubling the recipe so she can take some home to her family. It so nice & simple to make.

        • Nina

          January 15, 2021 at 4:23 pm

          That is great Rachel! 🙂

        • Teri

          June 26, 2022 at 5:09 pm

          I’m 1/2 Ukrainian & to make this more authentic, I used fat back to sauté green pepper & omited mushroomsK

        • Nina

          June 29, 2022 at 7:15 am

          Hi Teri! I'm so glad you liked it and were able to make it your own 🙂

    14. Lynn

      June 09, 2020 at 11:49 am

      Hi Nina,
      This was a 5 star hit with my foodie family, with Eastern European roots, (I still make homemade perogies), but of course I changed it for our tastes! I left out the red pepper and sausage, and added 1/2 lb. diced bacon, a whole onion, doubled the mushrooms, and used cream of chicken soup and Tex/mex cheese. We were literally getting every last speck of cheese, etc. when the pan was empty. We unanimously agreed it was the best way to eat bought perogies. Thankyou, Lynn

      Reply
      • Nina

        June 10, 2020 at 2:38 pm

        I am so happy that your family loved this recipe!

        Reply
      • Rachel

        February 05, 2021 at 11:29 pm

        Hi, I’m not being rude but if you change any ingredients in THIS recipe, then you haven’t made the recipe!!! Just saying!

        Reply
        • Bunny

          April 03, 2021 at 9:49 pm

          Isn’t that so annoying? And all the “I’m going to try it”s. Comment AFTER you try the recipe as is. The whole purpose of reading the comments is to decide if you want to make it. ?

        • Paula

          November 15, 2022 at 4:30 pm

          Nina gave suggestions for different variations of the recipe...sounds to me like she is encouraging us to make adjustments to fit our needs and tastes.
          I personally enjoy seeing how people make changes that could level up the recipe.

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    Hi, I'm Nina! I am a self-taught baker and have a love for baking and trying new techniques. Here you will find easy step-by-step sweet and savoury recipes, with lots of tips.

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