Coal Cracker Casserole

Coal Cracker Casserole

Coal Cracker Casserole

Posted by Chef Don King, Culinary Market Specialist


Coal cracker casserole combines the cozy, melted cheesy goodness of swiss and cheddar with kielbasa, pierogies and Jake & Amos sauerkraut to fulfil the comfort food desire of Autumn meals.


1 - 16 oz. jar J&A Sauerkraut

1 teaspoon canola oil

1 pound Polish Kielbasa sausage, 1-inch slices

1 Tablespoon butter

1/2 onion, sliced


freshly ground pepper

1 Tablespoon stone-ground mustard

1 cup chicken stock or beer

1 pound frozen potato and cheese filler pierogies, precooked and drained

1 cup cheddar cheese, grated

1 cup swiss cheese, grated

scallions, chopped

  1. Preheat the oven to 350 degrees.

  2. Drain the sauerkraut, reserving the liquid.

  3. Pre-heat a larger 12-inch oven-proof skillet over medium-high heat. Add oil and kielbasa slices. Brown sausage slices on both sides. Remove browned sausage from pan and set aside.

  4. Add onion and butter to the skillet. Season with salt and freshly ground pepper. Saute until brown - about 5 minutes. Add the drained sauerkraut and continue to saute for a few more minutes. Add stock or beer, reserved sauerkraut liquid and stone-ground mustard. Bring the mixture to a boil. Return browned kielbasa to the skillet.

  5. Add pierogies, nestling them into the sauerkraut and onions. Lower the heat under the pan and simmer for 5 minutes. Sprinkle the cheddar and swiss cheeses on top and transfer pan to the oven.

  6. Bake for 10-12 minutes, until the pierogies are cooked through and cheese has melted.

  7. Top with chopped scallions and serve.

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