Sausage & Pierogi Casserole

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.

                 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                                                                                                       

Heat oil in a frying pan over medium heat. Add onion, pepper and mushrooms to the pan and saute. Place vegetables over frozen pierogies.

Place frozen pierogis in one layer at the bottom of a 9x13 inch baking dish

Using the same frying pan, cook sausages that have been removed from their casings, breaking them down while cooking. Layer sausage in casserole dish.

Evenly scatter vegetables and sausage over the frozen pierogies.

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 in the refrigerator.