Ingredients
- 1 lb (450g) Frozen pierogies (potato and cheese or onion filled work best)
- 12 oz (340g) Smoked sausage or Kielbasa (sliced into rounds)
- 1 Large onion (sliced or diced)
- 1 cup Shredded Cheddar cheese
- 2 tbsp Olive oil or melted butter
- 1 tsp Garlic powder
- ½ tsp Dried oregano or thyme
- Salt & Black pepper to taste
- Optional: Sour cream and chopped chives for serving
Instructions
- Preheat & Prepare: Preheat your oven to 200°C (400°F). Lightly grease a large baking dish or sheet pan with oil or cooking spray.
- Toss Ingredients: In a large bowl (or directly in the pan), combine the frozen pierogies, sliced sausage, and onions.
- Season: Drizzle with olive oil or melted butter. Sprinkle with garlic powder, dried herbs, salt, and pepper. Toss everything until evenly coated.
- Arrange: Spread the mixture in a single layer. Make sure the pierogies are flat so they get a nice golden crust.
- First Bake: Bake for 20 minutes. Halfway through, use a spatula to flip the pierogies and sausage rounds so they brown evenly on both sides.
- Add Cheese: Remove from the oven and sprinkle the shredded Cheddar cheese evenly over the top.
- Final Melt: Return to the oven for another 5 minutes, or until the cheese is melted, bubbly, and slightly golden (as seen in your photo).
- Serve: Serve hot with a dollop of sour cream on the side for extra richness.
Why it’s great:
- Texture: The pierogies get a “pan-fried” crispiness in the oven without the extra effort of standing over a stove.
- Flavor Pairing: The fat from the smoked sausage renders out and flavors the onions and pierogies while they roast.
- One-Pan: Minimal cleanup is always a win for a busy weeknight.
Would you like a version with more Mediterranean flavors, or perhaps a lower-carb alternative?
