- Preheat oven to 375°F and grease the bottom of a medium rectangle casserole dish with cooking spray. Add cream cheese to a saucepan and heat over medium-low heat. When cream cheese is mostly melted, stir in garlic powder, basil, dill, and black pepper. Gradually stir in chicken stock until smooth. Turn heat off.
- Spread perogies in casserole dish and pour cream cheese sauce on top. Evenly top with sliced kielbasa. Cover with aluminum foil and bake for 20 minutes.
- While casserole bakes, stir together breadcrumbs and melted butter in a small bowl. Remove foil and top casserole with shredded cheeses and Panko bread crumbs. Return to oven and bake uncovered 12-15 minutes longer, until Panko is golden brown. Serve hot garnished with green onion.
Crunchy Loaded Pierogi Casserole
Yield
Serves 8
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
kikkoman products used:
ingredients
8 ounces cubed cream cheese
½ teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon dried dill
⅛ teaspoon black pepper
½ cup chicken broth
2 (16 ounce) packages thawed potato-cheese pierogi
7 ounces kielbasa sausage, sliced into half circles
½ cup Kikkoman® Panko Bread Crumbs
1 tablespoon melted unsalted butter
½ cup shredded gruyere cheese
½ cup shredded cheddar cheese
¼ cup chopped green onion
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
