Crockpot Pierogi Casserole with Kielbasa Recipe

Introduction

Crockpot Pierogi Casserole with Kielbasa is a comforting and hearty dish perfect for busy days. With layers of tender pierogies, flavorful kielbasa, and a creamy mushroom sauce, this casserole is both easy to make and deliciously satisfying.

Ingredients

• 1 (16 oz) package frozen pierogies, any variety
• 14 oz kielbasa sausage, sliced into rounds
• 1 cup shredded cheddar cheese
• 1 (10.5 oz) can cream of mushroom soup
• ½ cup sour cream
• ½ cup chopped onion
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 tablespoon butter

Instructions

1. Step 1: Spray the inside of the crockpot with non-stick cooking spray or lightly grease it with butter to prevent sticking during cooking.
2. Step 2: Place half of the frozen pierogies evenly in the bottom of the crockpot. Add half of the sliced kielbasa and half of the chopped onions on top of the pierogies, forming the first layer.
3. Step 3: Repeat the layering process with the remaining pierogies, kielbasa, and onions to create a second layer.
4. Step 4: In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, and black pepper until smooth and combined.
5. Step 5: Pour the creamy sauce evenly over the layered ingredients in the crockpot. Dot the top with the tablespoon of butter for added richness.
6. Step 6: Cover the crockpot and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the casserole is heated through and bubbly.
7. Step 7: About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover again and cook until the cheese has fully melted.
8. Step 8: Once the cheese is melted and bubbly, serve the casserole warm for a delicious and satisfying meal.

Tips & Variations

• For extra flavor, sauté the onions before layering to bring out their sweetness.
• Swap the cream of mushroom soup with cream of chicken or celery soup for a different taste.
• Add chopped green peppers or mushrooms for added texture and flavor.
• Use Polish kielbasa or any smoked sausage you prefer to customize the dish.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or reheat the entire casserole in a 350°F oven until heated through, about 20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pierogies instead of frozen?

Yes, fresh pierogies can be used. Reduce the cooking time slightly to prevent overcooking, as fresh pierogies soften faster than frozen ones.

Is it possible to prepare this casserole without a crockpot?

Absolutely. You can layer the ingredients in a baking dish, cover with foil, and bake at 350°F for about 45 minutes to 1 hour, until warmed through and bubbly. Add cheese during the last 10 minutes of baking.

Crockpot Pierogi Casserole with Kielbasa Recipe

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★★★★★

4.7 from 442 reviews

• Author: Matteo
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Crockpot Pierogi Casserole with Kielbasa is a comforting and hearty slow-cooked dish that layers frozen pierogies, savory kielbasa sausage, onions, and a creamy mushroom sauce, topped with melted cheddar cheese. Perfect for a hands-off meal that’s ready when you are.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (16 oz) package frozen pierogies, any variety
• 14 oz kielbasa sausage, sliced into rounds
• 1 cup shredded cheddar cheese
• 1 (10.5 oz) can cream of mushroom soup
• ½ cup sour cream
• ½ cup chopped onion
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 tablespoon butter

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Instructions

1. Prepare the Crockpot: Spray the inside of the crockpot with non-stick cooking spray or lightly grease it with butter to prevent sticking during cooking.
2. Layer Pierogies and Kielbasa: Place half of the frozen pierogies evenly in the bottom of the crockpot. Add half of the sliced kielbasa and half of the chopped onions on top of the pierogies, forming the first layer.
3. Repeat Layers: Repeat the layering process with the remaining pierogies, kielbasa, and onions to create a second layer.
4. Mix Sauce: In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, and black pepper until smooth and combined.
5. Add Sauce and Butter: Pour the creamy sauce evenly over the layered ingredients in the crockpot. Dot the top with the tablespoon of butter for added richness.
6. Cook: Cover the crockpot and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the casserole is heated through and bubbly.
7. Add Cheese: About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover again and cook until the cheese has fully melted.
8. Serve: Once the cheese is melted and bubbly, serve the casserole warm for a delicious and satisfying meal.

Notes

• Use any variety of pierogies you like—potato and cheese pierogies work best for creamy texture.
• You can substitute kielbasa with smoked sausage or your preferred sausage.
• Adding extra onions or sautéing them beforehand can add more flavor.
• This casserole can be made on high or low setting; adjust times accordingly.
• To crisp the top, you can transfer the casserole to an oven-safe dish and broil for a few minutes after cooking.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Casserole
• Method: Slow Cooking
• Cuisine: American

Keywords: pierogi casserole, crockpot recipes, kielbasa, slow cooker meals, comfort food, easy casseroles