Description
This Crockpot Pierogi Casserole with Kielbasa is a comforting and hearty slow cooker dish featuring layers of frozen potato and cheese pierogi, flavorful kielbasa sausage, onions, and a creamy mushroom sauce topped with cheddar cheese. Perfect for an easy weeknight meal, this casserole requires minimal prep and slow cooks to tender, bubbling perfection.
Ingredients
Scale
Pierogi and Meat
- 2 (16 oz) packages frozen potato and cheese pierogi
- 1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds
Sauce and Toppings
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 medium yellow onion, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Prepare Slow Cooker: Lightly grease the insert of a 6-quart slow cooker to prevent sticking and help with easy cleanup.
- Layer Pierogi: Spread half of the frozen potato and cheese pierogi evenly across the bottom of the slow cooker, creating the base layer.
- Add Kielbasa and Onions: Layer half of the sliced kielbasa sausage and half of the thinly sliced yellow onions over the pierogi for added flavor and texture.
- Make Sauce: In a medium bowl, whisk together the condensed cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until the mixture is smooth and well combined.
- Add Sauce and Cheese: Spoon half of the prepared sauce mixture evenly over the pierogi layer, then sprinkle half of the shredded cheddar cheese on top to melt during cooking.
- Repeat Layers: Repeat the layering process with the remaining pierogi, kielbasa, onions, spoon over the rest of the sauce mixture, and sprinkle with the remaining cheddar cheese.
- 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 throughout.
- Garnish and Serve: Once cooked, sprinkle the casserole with chopped fresh chives or parsley before serving to add a fresh and colorful finish.
Notes
- You can substitute cheddar cheese with your favorite melting cheese like mozzarella or pepper jack for a different flavor.
- If fresh herbs aren’t available, dried chives or parsley can be used—use about 1 teaspoon dried.
- To make cleanup easier, line the slow cooker insert with a slow cooker liner before greasing.
- Ensure you use fully cooked kielbasa to avoid undercooked meat; pre-cooked or smoked kielbasa works best.
- This dish can be reheated in the slow cooker on LOW or in the oven covered with foil at 350°F until warmed through.
