Description
This Crockpot Pierogi Casserole with Kielbasa is a comforting and easy-to-make dish featuring layers of frozen pierogi, savory kielbasa, onions, and a creamy mushroom sauce, all slow-cooked to perfection and topped with melted cheddar cheese and fresh chives. Perfect for a hearty family meal with minimal effort.
Ingredients
Scale
Main Ingredients
- 1 package (16 oz) frozen pierogi
- 1 pound kielbasa, sliced
- 1 onion, chopped
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup butter, melted
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Prepare the crockpot: Spray the inside of the crockpot with non-stick cooking spray to prevent sticking and ensure easy cleanup.
- Layer pierogi: Place half of the frozen pierogi evenly at the bottom of the crockpot, forming the first layer of the casserole.
- Add kielbasa and onions: Evenly distribute half of the sliced kielbasa and half of the chopped onion over the pierogi layer to build flavor.
- Mix sauce: In a separate bowl, combine the condensed cream of mushroom soup, sour cream, and melted butter. Stir until the mixture is smooth and well blended.
- Spread sauce: Pour and spread half of the soup mixture evenly over the kielbasa and pierogi layer.
- Repeat layers: Repeat the layering process with the remaining pierogi, kielbasa, onion, and the remaining soup mixture on top.
- Cook: Cover the crockpot and cook on low heat for 4 to 5 hours, or until the pierogi are tender and the flavors have melded.
- Add cheese: About 30 minutes before the cooking time ends, sprinkle the shredded cheddar cheese evenly over the top to melt and create a cheesy crust.
- Garnish and serve: Once cooked, serve the casserole warm, garnished with freshly chopped chives for a pop of color and flavor.
Notes
- Do not thaw the pierogi before layering; use them frozen for best texture.
- You can substitute kielbasa with smoked sausage or vegetarian sausage for a different flavor or dietary preference.
- Adjust salt and pepper to taste, especially since the cream of mushroom soup can contain some sodium.
- If you prefer a crispier top, you can transfer the casserole to an oven-safe dish after slow cooking and broil the cheese for a few minutes.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
Keywords: pierogi casserole, kielbasa, crockpot recipes, slow cooker meals, easy comfort food, mushroom soup casserole