30 minute meal!! You'll love this Pierogi and Kielbasa Skillet Casserole! It's an easy, one-pan wonder that brings the rich flavors of comfort food to your table. Perfect for those days when you need a delicious homemade meal without the fuss. Let's make dinnertime stress-free and oh-so-tasty! 🍴😋
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
StorageIn the fridge, pierogi and kielbasa skillet casserole will keep for about three days. You can store it for up to three months in the freezer.Tips:
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.