Pierogi Casserole -- The Sunday Dish That Spilled My Secret

Megan told me about her ex this week. Not because I asked — I have a strict policy of not asking about exes because nothing good has ever come from that conversation — but because she wanted me to know. His name was Derek. They dated for two years in college. He was fine. That was the problem — he was fine. Everything was fine. Fine is the enemy of good, and Megan figured that out and ended it. She told me this while we were eating ice cream on the lakefront and she said, "I'd rather be alone than fine." I said, "I'd rather be with you than anything." She threw a piece of waffle cone at me and said, "Don't be corny." But she was smiling.

I told Linda about Megan. I had to — she asked why I was humming while I was making pierogi on Sunday and I am physically incapable of lying to my mother. The interrogation took forty-five minutes. What's her name? What does she do? Where did she go to church? Is she Polish? (No.) Is she Catholic? (Yes.) Good enough. Linda wants to meet her. I said it was too early. Linda said, "It's never too early." This is why I didn't want to tell Linda.

Fourth of July is coming up and Tom is already planning the cookout. This is Tom's Super Bowl — a day of grilling that starts at noon and doesn't end until the fireworks. Brats, burgers, corn on the cob, potato salad. I'm in charge of the potato salad this year because Linda finally admitted mine is better than hers, which is the kind of compliment that happens once in a lifetime in a Kowalski kitchen.

My potato salad is simple and I will fight anyone who argues: boiled red potatoes (skin on), hard-boiled eggs, celery, red onion, dill pickles, mayo, yellow mustard, salt, pepper. No paprika. No relish. No weird additions. Babcia made it this way. Tom makes it this way. I make it this way. Some things don't need innovation. Some things just need to be done right.

At the brewery, the raspberry wheat is done and it's a hit. The taproom is selling more of it than anything else. The head brewer hasn't apologized for being wrong about fruit beers. He probably won't. But he nodded at me yesterday, which from him is basically a public admission of defeat.

I should’ve known better than to hum while making pierogi. The thing about Linda is she has radar for happiness, and the second she clocked me whistling over the dough, it was over — forty-five minutes of interrogation, a name extracted, and a standing invitation issued to someone who doesn’t even know she’s been invited yet. So if Megan ever does meet Linda, this casserole will probably be on the table, because it’s what I was making when the whole thing unraveled, and in the Kowalski house, food and memory are basically the same thing.

Pierogi Casserole

Prep Time: 20 min | Cook Time: 35 min | Total Time: 55 min | Servings: 8

Ingredients

• 1 package (16 oz) frozen potato and cheese pierogi
• 1 lb kielbasa sausage, sliced into 1/2-inch rounds
• 1 medium yellow onion, diced
• 3 tablespoons butter
• 1 cup sour cream
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Chopped fresh chives, for garnish

Instructions

1. Preheat oven. Heat oven to 350°F. Lightly grease a 9x13-inch baking dish.
2. Cook the onions. In a large skillet over medium heat, melt butter. Add diced onion and cook, stirring occasionally, until softened and golden, about 8 minutes. Add kielbasa and cook another 3–4 minutes until lightly browned. Remove from heat.
3. Mix the sauce. In a large bowl, whisk together sour cream, cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Stir in 1 cup of the shredded cheddar.
4. Assemble the casserole. Arrange the frozen pierogi in a single layer across the bottom of the prepared baking dish. Spoon the kielbasa and onion mixture evenly over the pierogi. Pour the sauce mixture over the top and spread gently to cover.
5. Add cheese topping. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the casserole.
6. Bake. Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until the cheese is bubbly and beginning to brown at the edges.
7. Rest and serve. Let the casserole rest 5 minutes before serving. Garnish with chopped chives.

Nutrition (per serving)

Calories: 480 | Protein: 18g | Fat: 28g | Carbs: 38g | Fiber: 2g | Sodium: 890mg