Print Recipe

Kielbasa Pierogi Casserole

Recipe Ingredients

  • 2 (14 ounce) cans sauerkraut, drained and rinsed
  • 1 pound kielbasa, any brand, cut into serving-size chunks
  • 2 cans water or enough to cover meat, see note
  • 12 frozen pierogi, any brand
  • 1 onion, cut in rings or half rings
  • 1/2 teaspoon caraway seeds


  1. In a large frying pan, add all ingredients. Bring to a boil, cover and simmer until heated through. (Do not overcook or the pierogi will turn to mush.) Dish out with a slotted spoon.
  2. Serve with mustard and crusty buns or rolls.

A can of beer can take the place of an equal quantity of water. Use just enough liquid to barely surround the kielbasa; the pierogi will steam in very little liquid.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. We hope you enjoy our collection of over 39,000 recipes. Recipe Goldmine has been online since August 1999. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations. This website is free to use but we depend on ads for survival. To support our work, please disable your ad blocker on

1 Corinthians 10:31 (KJV) - Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.