Description
This Crockpot Pierogi Casserole with Kielbasa is a hearty and comforting slow cooker dish featuring layers of frozen potato and cheese pierogi, smoky kielbasa sausage, creamy mushroom sauce, and melted cheddar cheese. Perfect for an easy make-ahead meal, it offers a rich combination of flavors and textures that will satisfy your cravings with minimal effort.
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 Seasonings
- 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
Vegetables and Cheese
- 1 medium yellow onion, thinly sliced
- 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 ensure easy cleanup.
- Layer the pierogi: Spread half of the frozen potato and cheese pierogi evenly across the bottom of the slow cooker to create the base layer.
- Add kielbasa and onions: Evenly layer half of the sliced kielbasa sausage and half of the thinly sliced yellow onions over the pierogi for flavor and texture.
- Mix the 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 prepared sauce evenly over the first pierogi layer, then sprinkle half of the shredded cheddar cheese on top.
- Repeat layering: Repeat the layering process with the remaining pierogi, kielbasa, onions, sauce mixture, and cheddar cheese, building a second layered casserole.
- Cook the casserole: 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 cooked through.
- Garnish and serve: Before serving, sprinkle the casserole with chopped fresh chives or parsley for a pop of color and fresh flavor.
Notes
- You can substitute cream of mushroom soup with cream of chicken or celery soup if preferred.
- For a spicier kick, add some crushed red pepper flakes to the sauce mixture.
- To save time, use pre-sliced kielbasa or slice it in advance.
- This dish can be kept warm in the slow cooker on the ‘keep warm’ setting for up to 1 hour after cooking.
- Leftovers store well in the refrigerator for 3-4 days and reheat nicely.
