Description
This Crockpot Pierogi Casserole with Kielbasa is a comforting and hearty slow-cooker meal featuring layers of frozen potato and cheese pierogi, sliced kielbasa, onions, and a creamy mushroom sauce, all topped with melted cheddar cheese and fresh herbs. Perfect for an easy, hands-off dinner that delivers rich flavors and satisfying textures.
Ingredients
Scale
Main 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
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives or parsley
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
Instructions
- Prepare slow cooker: Lightly grease the insert of a 6-quart slow cooker to prevent sticking.
- First layering: Spread half the frozen pierogi evenly across the bottom of the slow cooker.
- Add kielbasa and onions: Layer half of the sliced kielbasa and half of the thinly sliced onions over the pierogi.
- Make the sauce: In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until smooth and well combined.
- Layer sauce and cheese: Spoon half of the sauce mixture over the pierogi layer, then sprinkle with half of the shredded cheddar cheese.
- Repeat layers: Repeat the layering process with the remaining pierogi, kielbasa, onions, sauce mixture, and finish with the remaining cheddar cheese on top.
- Cook: Cover and cook on LOW for about 240 minutes (4 hours), or until the casserole is bubbling and the pierogi are tender.
- Garnish and serve: Sprinkle with chopped fresh chives or parsley before serving to add a fresh, vibrant touch.
Notes
- Use fully cooked kielbasa for convenience and ensure food safety.
- Frozen pierogi do not need to be thawed before layering; cook them directly from frozen for best texture.
- Feel free to substitute cheddar cheese with your preferred melting cheese like mozzarella or Monterey Jack.
- Adjust seasoning to taste by adding more black pepper or smoked paprika if desired.
- If you don’t have a slow cooker, this casserole can be adapted to bake in the oven at 350°F for about 45-60 minutes covered with foil.
