Description
This Crockpot Pierogi Casserole with Kielbasa is a hearty and comforting slow-cooked dish featuring layers of frozen potato and cheese pierogi, smoky kielbasa sausage, caramelized onions, and a creamy mushroom sauce, all topped with melted cheddar cheese and fresh herbs for a flavorful family-friendly meal.
Ingredients
Scale
Ingredients
- 2 (16 oz) packages frozen potato and cheese pierogi
- 1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds
- 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 aid in easy cleanup.
- Layer Pierogi: Spread half of the frozen potato and cheese pierogi evenly across the bottom of the slow cooker, creating the first layer of the casserole.
- Add Kielbasa and Onion: Layer half of the sliced kielbasa and half of the thinly sliced onions evenly on top of the pierogi layer.
- Make 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 mixture over the pierogi and kielbasa layers, then sprinkle with half of the shredded cheddar cheese.
- Repeat Layers: Repeat the layering process with the remaining pierogi, kielbasa, onions, sauce mixture, and top with the remaining cheddar cheese to complete the casserole layers.
- 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 cooked through.
- Garnish and Serve: Once cooked, sprinkle the casserole with chopped fresh chives or parsley before serving to add color and fresh flavor.
Notes
- Using frozen pierogi straight from the freezer works perfectly; no need to thaw prior to assembling the casserole.
- For extra flavor, you can lightly sauté the sliced onions beforehand until caramelized before layering.
- If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the sauce mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- This recipe can be doubled to feed a larger crowd, but adjust the slow cooker size accordingly.
