Kielbasa Pierogi Casserole


  • 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*
  • 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.

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