Kiełbasa pierogi casserole

Halenda’s Kobassa Pierogi Casserole

This will become a favourite!


  • 1 Halenda’s Award-Winning Ham Kobassa, sliced
  • 1 onion sliced
  • 24 frozen perogies
  • 1 cup chopped ham (Optional)
  • 1/2 cup heavy cream
  • 1 cup sour cream
  • 1 cup water
  • 16 oz shredded cheddar cheese
  • Optional: Cooked, crumbled bacon


  1. In a small skillet melt butter or margarine and sauté onion for 5 minutes.
  2. In a medium size casserole dish, combine onion, perogies, ham (if using) & Halenda’s kolbassa.
  3. Whisk together heavy cream and sour cream. Add water if it looks to thick. Pour over casserole,
  4. Top with cheddar cheese.
  5. Bake 35 minutes at 175ºC (350ºF). Top with crumbled, cooked bacon if using. (Don’t add it before you bake or it will burn.)

Halenda's Meats Newsletter Durham Mississauga Etobicoke Waterloo - St Jacobs

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