Pierogi and Kielbasa Bake

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    I’ve recently seen several recipes for pierogi bakes. I have loved pierogi’s since I was a little girl. They are a tradition in Pittsburgh. They are so popular in Pittsburgh that there are actual “pierogi” races at the Pittsburgh Pirate games. Yes, grown adults put on pierogi costumes and race each other at the baseball games-it’s hilarious!
    I’ve been trying to decide which pierogi bake to try when I came across one for pierogi’s and kielbasa. While I don’t really enjoy kielbasa, my husband loves it. I would have liked to have used my dad’s homemade pierogi’s, but we happened to be out of them so I had to settle for Mrs. T’s. As a quick side note, my dad makes the most amazing pierogi’s I have ever tasted.

    This dish was actually really good. It has a base of pierogi’s, topped with kielbasa and peppers, with a cheese cream sauce poured over top. The cheese sauce is really delicious with its blend of cheeses, white wine, and chicken broth. The flavor of the kielbasa really seeps into the sauce and gives it a salty flavor as well. Both my husband and I really enjoyed this meal and I’ll be making it again soon. It’s quick and easy to prepare, perfect for a quick weeknight meal. The only thing I’d do differently is to use the homemade pierogi’s-they make all the difference in the world!

Pierogi and Kielbasa Bake (adapted from Lemons and Love)

1 package (16 oz.) of frozen potato and cheese pierogies (though homemade are better!)
½ lb. kielbasa, cut into small pieces
2 garlic cloves, minced
¼ c. green peppers, julienned
¼ c. red peppers, julienned
¼ c. onions, chopped
4 oz. low fat cream cheese
½ c. white wine
¼ c. chicken broth
¼ c. cheddar cheese, shredded
¼ c. mozzarella cheese, shredded
1 t. black pepper

1.  Preheat the oven to 400 degrees.

2.  Spray a 9 x 13 baking dish with cooking spray.  Arrange the pierogies in the bottom of the dish.  Set aside.

3.  Cook kielbasa in a pot over medium heat, about 6-7 minutes, or until it begins to brown.  Add garlic, peppers, and onion.  Saute for 2-3 minutes.  Stir in the cream cheese and pepper until the cream cheese starts melting.  Add in the wine and chicken broth, stirring frequently until all ingredients are well incorporated.  Heat 3 additional minutes. 

4.  Remove the pan from heat and pour over the pierogies in the prepared baking dish.  Top with the cheeses and bake for 20 minutes or until heated through.

This post linked to:
Dr. Laura’s Tasty Tuesdays, Made it From Scratch Tuesdays
What’s Cooking Wednesdays?, Made it on Monday


  1. Mmm I see you took some of my adaptation ideas of the peppers and white wine. I really enjoyed this when I had it in the recipe swap, too!

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