Kasia’s Potato and Cheese Pierogi is our most popular flavor. The dumpling is stuffed with freshly whipped Idaho potatoes and the finest farmer’s cheese thus creating a truly classic taste. Because all of our pierogi are pre-cooked, just brown the pierogi in a skillet and serve with sour cream. Another popular way to prepare this favorite is to top the browned pierogi with melted butter and sautéed onions. If you have never tried Kasia’s Pierogi before, this is a good place to start.


For Best Quality
Let pierogi thaw. Place in a skillet with melted butter and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.
IMPORTANT: High heat toughens the dough.

To Boil
Heat 3-4 qrts of water in a pot to slow boil. Add a tsp. of salt, if desired. Place pierogi in boiling water, uncovered for 2 to 3 minutes or until rise to the top. Stir occasionally, drain. Do not overcook.
IMPORTANT: Overcooking decreases quality.

Place pierogies on the grill with foil, or in aluminum trays. Pat with butter, or oil. Add your favorite grilled vegetables, bacon bits, and spices.

Preparation Time 5 Minutes
Total Time 20 Minutes

  • 2 Package of thawed Kasia’s Pierogi
  • Olive oil
  • 1 cup chopped tomato
  • 1/4 small red onion, thinly sliced
  • 1 medium jalapeño, seeded and thinly sliced
  • Salt and freshly ground pepper
  • 1 pound large shiitake mushrooms, stems discarded
  • 1/4 cup thinly sliced scallions
  • 1 cup sour cream
  1. Light a grill. Arrange the potato pierogi on a large baking sheet and brush generously with olive oil. In a small bowl, mix the chopped tomato with the sliced onion and jalapeño. Season with salt and pepper.
  2. Brush the shiitake mushroom caps with olive oil and season with salt and pepper. Grill the mushroom caps over a medium-hot fire until tender and nicely browned, about 4 minutes per side. Thinly slice the mushrooms and
    transfer to a bowl. Toss the mushrooms with the scallions.
  3. Grill the pierogi over a medium-hot fire until they are browned and crisp, about 2 minutes per side. Transfer the pierogis to a large platter and spread with the sour cream. Spoon the mushroom topping over half of the pierogi and spoon the tomato salsa over the rest. Serve hot.

A great way to turn your favorite Kasia’s Pierogi into an exciting meal
for the whole family!

Preperation Time 10 Minutes
Total Time 55 Minutes


  • 1 package of thawed Kasia’s pierogi
  • 1 can of your favorite creamy soup
  • 10 oz of milk
  • 2 Cups cooked polish sausage
  • 2 Cups cheddar cheese
  1. Pre-Heat Oven to 350º F.
  2. Layer the bottom of a 10"x12" greased pan with favorite Kasia’s Pierogi.
  3. Spread the cooked sausage evenly on top of the pierogi.
  4. Mix together the soup and the milk and pour evenly on top of the Kasia’s Pierogi and Sausage. Sprinkle the cheddar cheese on top.
  5. Bake uncovered for 45 minutes.

A great way to turn your favorite Kasia’s Pierogi into a classic Italian dish!


Preparation Time 25 Minutes
Total Time 60 Minutes

  • 2 package of thawed Kasia’s pierogi
  • 1 lb ground beef
  • 1 lb polish sausage
  • 32 oz pasta sauce
  • 3 cups Mozzarella Cheese
  • 1 cup shredded Parmesan Cheese
  1. Pre-Heat Oven to 350º F.
  2. Boil two packages of Kasia’s Pierogi for about 5 minutes, or until done. Follow directions on the back of the package. When done, drain them.
  3. In a large frying pan or skillet on medium heat, begin cooking the ground beef and polish sausage. Start with the polish sausage and after about five minutes, add in the ground beef. Stir the meat occasionally and crumble into small pieces. When done, drain the excess grease.
  4. Put the drained meat back into the pan and add in the pasta sauce. Simmer for a few minutes to integrate the sauce and meat. Use low heat and stir occasionally. Mix together the mozzarella and parmesan cheeses and split the mixture into three equal portions.
  5. Grease a 13" x 9" backing dish with either butter or non-stick spray.
  6. Put 1/3 of the sauce mixture on the bottom of your baking dish. Place the half of the total Kasia’s Pierogi flat side down on top of the sauce mixture. If you are using two different flavors, alternate when placing them into the pan. Sprinkle one portion of the cheese mixture on top of the first layer of Kasia’s Pierogi.
  7. Put one more 1/3 portion of the sauce on top, spreading it equally across the layer. Place the remaining Kasia’s Pierogi on top, followed by the second portion of cheese mixture.
  8. Place the remaining sauce on top followed by the remaining cheese mixture.
  9. Cover the pan with foil and place the dish into the oven for 20 minutes. Remove the foil and continue baking until the lasagna bubbles. This should be another 10 to 15 minutes.

Preperation Time 10 Minutes
Total Time 25 Minutes

  • 1 package of thawed Kasia’s pierogi
  • 12 oz of broccoli florets
  • 16 oz of alfredo sauce (1 jar)
  • 1/3 cup of shredded cheddar cheese
  1. Fill a large pot with water and bring to a boil.
  2. Add in the Kasia’s Pierogi and cook for 5 minutes or until ready. Follow instructions on the back of the package. During the last 3 minutes of the cooking time, place the broccoli pieces in the boiling water.
  3. Drain the pierogi and broccoli and place both into a large skillet. Gently stir in the sauce and cook until hot.
  4. Once hot, sprinkle the cheese on top and cover. Cook for an additional 1 to 2 minutes until the cheese melts.

Preperation Time 10 Minutes
Total Time 60 Minutes

  • 1 package of thawed Kasia’s pierogi
  • 1 ½ lbs of boneless skinless chicken breast
  • 24 oz of store bought gravy
  • 1 package frozen mixed vegetables
  • salt and pepper
  • 3 oz of french-friend onions
  • ¼ cup of cheddar cheese
  1. Pre-heat oven to 350º F.
  2. Cut chicken breast into small pieces.
  3. In a large bowl, mix the chicken chunks, gravy, Kasia’s Pierogi, frozen vegetables and salt and pepper.
  4. Put mixture into a 13” x 9” baking dish.
  5. Cover with foil and bake for 50 minutes
  6. Take out of the oven, uncover and top with the French-fried onions and cheese. Bake uncovered for 5 more minutes until onions are golden brown and the cheese has melted.

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