Alright, let’s get this straight, I ain’t no fancy chef, just a regular person who likes to eat good food. And this here pierogi casserole with kielbasa, well, it’s good food, real good. It fills ya up and warms ya belly, especially when it’s cold outside.
First things first, you gotta get yourself some pierogies. Now, don’t go gettin’ all high and mighty with homemade ones, unless you got the time and the know-how. Store-bought is just fine. I like the ones with cheese, but you get what you like. Just make sure they ain’t frozen solid, ya know? Thaw ‘em out a bit, or they’ll be all watery and weird in your casserole. You can even cook ‘em a little in a pan with some butter, just a few minutes on each side to make ‘em a bit crispy. It adds somethin’ extra, I tell ya.
Next up, kielbasa. That’s sausage, for those of you who don’t know. Cut it up into slices, not too thin, not too thick. About half an inch or so. And don’t be stingy with it! Kielbasa is what makes this dish stick to your ribs, ya hear?
Then you need some onions and garlic. Chop ‘em up, not too big, not too small. Just like you would for anythin’ else you’re cookin’. If you like, you can add other stuff too. Some folks like peppers, mushrooms, whatever floats your boat. Me? I keep it simple. Onions, garlic, that’s all you really need.
- Pierogies (thawed or fresh, cheese ones are my favorite)
- Kielbasa (sliced, about half an inch thick)
- Onion (chopped)
- Garlic (minced)
Now, some folks like to make this in a slow cooker, a crock pot, you know? That’s fine and dandy if you got all day. But me? I ain’t got all day. I just throw it all together in a big ol’ casserole dish and bake it in the oven. It’s faster that way. You can layer it all up, put some pierogies on the bottom, then some kielbasa, then onions and garlic. Repeat until your dish is full. Or you can just mix it all together in a bowl and dump it in the dish. Makes no difference, really. Just get it in there.
Once it’s all in the dish, you gotta add somethin’ to make it creamy. Some folks use cream of mushroom soup. Some folks use sour cream. Me? I like to use a mix of both. But you can use whatever you like, whatever you got on hand. Just pour it all over the top, make sure everything is covered.
Then you bake it. How long? Well, that depends on your oven and how big your casserole is. I usually bake it at 350 degrees for about 30 or 40 minutes, or until it’s bubbly and golden brown. You’ll know when it’s done. It’ll smell good, and the pierogies will be cooked through.
And that’s it! Pierogi casserole with kielbasa. It ain’t fancy, but it’s good, honest food. It’s the kind of food that fills you up and makes you feel good inside. It’s perfect for a weeknight dinner, or for a potluck, or for any time you want somethin’ warm and comforting. So go ahead, give it a try. You won’t be sorry.
Tips for Success:
- Don’t overcook the pierogies. They should be tender but not mushy.
- If you want a crispier top, you can broil the casserole for the last few minutes.
- Leftovers are even better the next day. Just reheat in the oven or microwave.
- Experiment with different kinds of pierogies and kielbasa to find your favorite combination.
Now you go on and make this casserole, it is real good, ya’ll hear? And don’t forget to tell your friends. They’ll be thankin’ you for it, I betcha.
Tags: [Pierogi Casserole, Kielbasa Recipe, Easy Dinner, Comfort Food, Weeknight Meal]
