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Sauerkraut Kielbasa & Pierogi Casserole

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Sauerkraut Kielbasa and Pierogi Casserole
2010-11-20 Main Dish
4.5 127

Enjoy a hearty Oktoberfest meal any time of the year! Choose your favorite variety of frozen pierogi for this easy meal and serve with some pumpernickel bread on the side.

  • Servings: 6-8


28– 32 oz. can Sauerkraut, drained
2 lb Kielbasa, sliced
18 oz. pkg Frozen Pierogies
1 Large Onion, chopped
2 Apples, peeled, cored and thinly sliced
Salt, pepper and garlic powder, to taste
Caraway Seed, as desired
3 Tbsp Brown Sugar
⅓ – ½ cup Beer


Heat oven to 325 degrees. Using a large casserole dish, layer the sauerkraut, kielbasa, pierogies, onions, and apples, sprinkling each layer with some salt, pepper, garlic powder, and caraway seeds. When layering is complete, sprinkle brown sugar over top. Use enough beer to pour over top and have an inch in bottom of dish. Bake for 1 1/2 hours or until bubbly.

Helpful Tips:

The recipe can be easily doubled for a crowd, using 2 pans. Smoked sausage or cooked bratwurst can be substituted for the kielbasa.