1 (10.5-ounce) can condensed cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese, divided
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped green onion
1 tablespoon butter, melted
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a large skillet over medium heat, cook the sliced kielbasa until lightly browned, about 5 to 7 minutes. Drain off any excess grease and set the sausage aside.
In a large bowl, whisk together the condensed soup, sour cream, and milk until smooth. Stir in half of the cheddar cheese, the Monterey Jack cheese, and the green onion.
Gently fold the frozen pierogi and the cooked kielbasa into the cheese mixture until everything is coated.
Pour the mixture into the prepared baking dish, spreading it into an even layer.
Sprinkle the remaining half of the cheddar cheese over the top of the casserole. Brush the melted butter lightly over the cheese layer.
Bake for 30 to 35 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown.
Let the casserole rest for 5 minutes before you serve it.
Notes
You can substitute the cream of chicken soup with cream of mushroom soup for a different flavor profile.
For a richer flavor, use farmer’s cheese or cream cheese mixed into the sauce base.
If you want to add vegetables, stir in one cup of frozen spinach (thawed and squeezed dry) with the pierogi mixture.