Pierogi Casserole

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

2 tbsp. extra-virgin olive oil, divided

2 lb. potato pierogi (or your favorite frozen pierogi flavor), divided

1 (10.5-oz.) can cheddar cheese soup or cream of mushroom soup

8 oz. cheddar, shredded, divided

15 oz. farmer's cheese or ricotta, divided

1 (5-oz.) pkg. fresh or frozen spinach, thawed, drained, divided

1/2 medium yellow onion, finely chopped or thinly sliced, divided

1 (12-oz.) pkg. smoked kielbasa sausage, thinly sliced, divided

Kosher salt

Thinly sliced scallions, for serving

Directions

Preheat oven to 375°. Grease a 13" x 9" or 11" x 7" baking dish with 1 Tbsp. oil. Arrange 12 pierogi to cover bottom of prepared dish.

In a medium bowl, mix soup and three-quarters of cheddar. Pour half of soup mixture over pierogi. Crumble half of farmer’s cheese over pierogi. Sprinkle with half of spinach, half of onion, and half of sausage; season with salt.

Repeat with remaining pierogi, soup mixture, farmer’s cheese, spinach, onion, and sausage, then top with remaining one-quarter of cheddar; season with salt. Drizzle with remaining 1 Tbsp. oil.

Bake casserole until heated through and bubbling, about 45 minutes.

Heat broiler. Broil, watching closely, until top is crispy, about 3 minutes. Top with scallions.

Nutrition

• Calories: 1394
• Total Fat: 71 g
• Saturated Fat: 30 g
• Trans Fat: 0 g
• Cholesterol: 238 mg
• Sodium: 2572 mg
• Total Carbohydrate: 113 g
• Dietary Fiber: 6 g
• Total Sugars: 7 g
• Protein: 71 g