My Polish neighbor brought this dish to the potluck, and the pan was licked clean in minutes!

My Polish neighbor, Mrs. Kowalski, carried this bubbling pan into our church potluck one chilly January evening, and I swear it barely hit the table before folks were lining up. By the time I made it through the crowd with my plate, the pan was practically licked clean. This oven baked 5-ingredient pierogi kielbasa casserole is the kind of stick-to-your-ribs comfort food that feels right at home in any Midwestern kitchen—simple, hearty, and built from freezer and fridge staples. Frozen potato-and-cheese pierogies bake up golden and tender under a blanket of smoky kielbasa, creamy sauce, and sharp cheddar, with the edges getting just crisp enough to make you close your eyes on that first bite. It’s the sort of dish you bring to a potluck when you want to be sure you’re taking home an empty pan.
Serve this casserole piping hot right out of the white baking dish, with a big green salad or simple steamed green beans to cut through the richness. A side of buttered peas or roasted carrots fits that old-fashioned church-supper table perfectly. If you like, set out a small bowl of sour cream and a jar of sauerkraut or dill pickles so folks can add a tangy bite alongside all that creamy, cheesy goodness. It pairs nicely with iced tea, light beer, or a sparkling apple cider for a cozy, crowd-pleasing meal.
Oven-Baked Pierogi Kielbasa Casserole
Servings: 6

Ingredients
2 (16-ounce) boxes frozen potato and cheese pierogies
1 pound smoked kielbasa or Polish sausage, sliced into 1/4-inch rounds
2 cups shredded sharp cheddar cheese, divided
2 cups heavy cream (or half-and-half for a lighter version)
1 (10.5-ounce) can condensed cream of mushroom soup
Directions