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

For a little extra tang, stir 1/2 cup of sour cream into the cream-and-soup mixture before pouring it over the pierogies. If you prefer a different flavor base, swap the cream of mushroom soup for cream of chicken or cream of celery. You can add a handful of thinly sliced onions under the kielbasa for more sweetness, or toss in some drained sauerkraut on top of the pierogies for a very Polish twist—just know that will add a sharper bite. For a touch of color and gentle heat, sprinkle the top with a teaspoon of sweet paprika or a pinch of crushed red pepper before baking. If you need to stretch the dish for a bigger crowd, tuck in an extra half box of pierogies and a splash more cream; bake in a slightly larger pan and give it a few extra minutes. Leftovers reheat well, covered, in a low oven or microwave, and if the sauce thickens too much, just loosen it with a spoonful of cream or milk as you warm it.