Description
This Crockpot Pierogi Casserole with Kielbasa is a comforting, hearty dish perfect for a satisfying dinner. Layers of frozen potato and cheese pierogi, sliced kielbasa, onions, and a creamy mushroom sauce combine in the slow cooker to create a flavorful casserole topped with sharp cheddar cheese and fresh herbs. Easy to prepare and cook, this recipe is ideal for busy days when you want a delicious, no-fuss meal ready to enjoy.
Ingredients
Scale
Base Ingredients
- 2 (16 oz) packages frozen potato and cheese pierogi
- 1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds
- 1 medium yellow onion, thinly sliced
Sauce
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Topping
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Prepare the Slow Cooker: Lightly grease the insert of a 6-quart slow cooker to prevent sticking and make cleanup easier.
- Layer Pierogi: Spread half of the frozen potato and cheese pierogi evenly across the bottom of the slow cooker to form the base layer.
- Add Kielbasa and Onions: Layer half of the sliced kielbasa and half of the thinly sliced onions over the pierogi to build flavor with every layer.
- Mix Sauce: In a medium bowl, whisk together the condensed cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until smooth and well combined.
- Add Sauce and Cheese: Spoon half of the creamy sauce over the pierogi and kielbasa layers, then sprinkle with half of the shredded cheddar cheese to enhance richness.
- Repeat Layers: Repeat the layering process with the remaining pierogi, kielbasa, onions, sauce mixture, and cheddar cheese to complete the casserole.
- Cook: Cover the slow cooker and cook on LOW for about 240 minutes (4 hours), or until the casserole is bubbling and the pierogi are tender and fully cooked through.
- Garnish and Serve: Once cooked, sprinkle the casserole with chopped fresh chives or parsley for a fresh, vibrant finish before serving.
Notes
- You can substitute kielbasa with other smoked sausages or Polish sausage varieties if preferred.
- For a lighter version, use reduced-fat sour cream and cheese.
- Ensure the slow cooker is at least 6-quart capacity for this recipe to fit comfortably.
- Do not thaw the pierogi before adding to the slow cooker; they cook perfectly from frozen.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
