Description
This hearty Crockpot Pierogi Casserole with Kielbasa is a comforting, easy-to-make meal perfect for busy weeknights. Layers of frozen potato and cheese pierogi, fully cooked kielbasa sausage, sautéed onions, and a creamy mushroom sauce are slow-cooked together, topped with melted cheddar cheese and fresh herbs for a savory, satisfying dish.
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 ease cleanup.
- Layer pierogi: Spread half of the frozen potato and cheese pierogi evenly across the bottom of the slow cooker to form the first base layer.
- Add kielbasa and onions: Layer half of the sliced kielbasa and half of the thinly sliced yellow onions evenly over the pierogi layer.
- Mix 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 evenly over the kielbasa and onion layer, then sprinkle half of the shredded cheddar cheese over the top.
- Repeat layering: Repeat the layering process with the remaining pierogi, kielbasa, onions, sauce mixture, and cheddar cheese to build the second layer.
- Cook in crockpot: Cover the slow cooker and cook on LOW for about 240 minutes (4 hours) until the casserole is bubbling and the pierogi are tender and cooked through.
- Garnish and serve: Once done, sprinkle the casserole with chopped fresh chives or parsley for a bright, fresh finish before serving.
Notes
- Using fully cooked kielbasa means less cook time and better texture in the final dish.
- Frozen pierogi can be used straight from the freezer—no need to thaw.
- If preferred, you can substitute the cream of mushroom soup with a homemade mushroom sauce for a fresher taste.
- For added flavor, caramelize the onions beforehand, then add them to the layering.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
