I can't tell you how good the kitchen smells when this easy recipe is cooking on the stove!
Table of Contents
🗝️ Key takeaways
- This pierogi and kielbasa skillet recipe is a one-pan dinner that's smoky, buttery, and only takes 25 minutes until it's hot and ready.
- Serve up this delicious meal on busy weeknights or while watching a game on Sunday to make the whole family happy.
- Learn which simple ingredients you can buy frozen or already prepped to save time and effort.
Pierogi and kielbasa skillet casserole is hearty comfort food—you'll be shocked at how delicious and colorful it is with minimal prep time.
It's one of my favorite easy recipes when chilly weather rolls through, the kind that feels like your meal reached out and gave you a big 'ol hug.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Frozen pierogies make this kielbasa casserole come together in a pinch. If you have a homemade pierogie recipe you love, go ahead and use it!
- Feel free to try different flavors, like cheesy onion pierogies.
- Use any type of kielbasa sausage you prefer, as long as it's smoked or precooked. Raw sausage will take a lot longer to cook.
- Like it cheesy? Sprinkle some sharp cheddar cheese over the skillet during the last 2-3 minutes of cooking time.
- Some people like to whip up a creamy sauce for this easy casserole. It's easier just to add a dollop of sour cream, but both ways taste great.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Saute the onions in a large skillet. Remove and set aside.
- In the same pan, heat the pierogies and sliced kielbasa.
- Stir in the peppers. Once warm, add the cooked and green onions.
- Dollop with sour cream. Enjoy your pierogi and kielbasa skillet dinner!
🥫 How to store leftover pierogi casserole
Another thing I love about this pierogi casserole recipe is that with just a few minutes of prep, you can have dinner for multiple days!
Scoop the leftovers into an airtight container. You can also use freezer-safe bags or meal prep dishes.
Refrigerator
In the fridge, pierogi and kielbasa skillet casserole will keep for about three days.
Freezer
You can store it for up to three months in the freezer.
Reheat
Then, reheating is a piece of cake. Use the microwave to thaw and warm leftovers. Otherwise, heat it up in your skillet over medium heat and enjoy.
💭 Things to know
Expert Tip: Monitor the temperature of the stove so it doesn't get too hot. You want enough heat to warm the pierogies and sausage all the way through without burning them on the outside.
- You can find presliced, blanched bell peppers and onions in the frozen food section of most grocery stores. This majorly speeds up prep.
- To use fresh peppers, saute them in the first step while you're heating the onions. Then, stir the peppers and onions back in at the end.
- Kielbasa is a Polish sausage. For the best flavor, I like to get mine from a meat market. (If you're tight on time, the grocery store will do just fine!)
- Narrow knives—like boning knives—work best for slicing smoked sausage. However, any heavy-duty, sharp knife will do the job.
👩🍳 FAQs
Sure thing! They'll heat through a little faster but taste just as delicious. Mini ones look cute, too!
Frozen pierogies are usually sold pre-cooked. So, you just have to warm them up. Let them get golden brown. Then, carefully poke into one to double-check it's hot. If not, heat a little longer. Easy peasy!
Pierogies are delicious little pockets of filled dough, said to come from either central or eastern Europe. There are many different fillings for pierogies (even sweet fillings), but they're most often stuffed with mashed potatoes, cheese, and sometimes meat.
📚 Related recipes
- With hardly any prep, creamy crockpot smoked sausage and potato casserole is one of those easy dinner ideas that everyone will beg for.
- Smoked sausage alfredo skillet is done in less than 20 minutes, uses just 5 main ingredients, and is a big bowl of comfort on busy nights.
- Easy enough for beginners but tasty enough for the heartiest of eaters, Kielbasa cabbage skillet cooks in one pan and has smoky, savory flavor.
🍽️ Serve with...
Savory and old-fashioned, just like mom made it—Southern fried cabbage with bacon is the perfect side for pierogies and sausage.
I love having make-ahead buttermilk dinner rolls on hand to bulk up easy meals like this one. Just brown 'em and serve!
Peanut butter blossom cookies are easy to make and even easier to snack on. They're a great treat when you want a little something sweet.
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I think a heavy cast iron skillet works best for cooking this. It allows the outside of the sausage to caramelize a little without burning the pierogies.
📞 The last word
Hearty comfort food!
It's the best thing about cold weather, I think. Well, hearty comfort food and big bulky sweaters.
This is so easy to get on the table - you'll just love it.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Pierogi and Kielbasa Skillet Casserole
Print Pin Recipe SaveIngredients
- 16 ounces pierogies, frozen - no need to thaw
- 4 tablespoons butter
- 2 cups onion, sliced
- 1 pound smoked kielbasa, sliced
- 12 ounces bell peppers, frozen
- sliced green onions, for garnish
- sour cream, for garnish
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Instructions
- Melt butter in a large skillet.
- Add onions and saute until tender.
- Remove onions from pan and set aside.
- Add pierogis and Kielbasa.
- Saute 4 to 6 minutes per side, turning occasionally.
- When pierogis are golden brown stir in the bell peppers.
- Saute for 3 more minutes, until the bell peppers are hot. If you use fresh peppers please see note below.
- Stir in the sauteed onions and sprinkle with green onions.
- Serve with a dollop of sour cream.
Notes
- You can find presliced, blanched bell peppers and onions in the frozen food section of most grocery stores. This majorly speeds up prep.
- To use fresh peppers, saute them in the first step while you're heating the onions. Then, stir the peppers and onions back in at the end.
- Kielbasa is a Polish sausage. For the best flavor, I like to get mine from a meat market. (If you're tight on time, the grocery store will do just fine!)
- Narrow knives—like boning knives—work best for slicing smoked sausage. However, any heavy-duty, sharp knife will do the job.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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