Crockpot Pierogi Casserole with Kielbasa Recipe
This Crockpot Pierogi Casserole with Kielbasa is an easy and comforting dish that layers frozen pierogi, sliced kielbasa, and onions with a creamy mushroom and sour cream sauce. Slowly cooked in a crockpot until tender, then topped with melted cheddar cheese and garnished with fresh chives, this hearty casserole is perfect for a simple, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Eastern European
Ingredients
Scale
Protein & Dairy
- 1 pound kielbasa, sliced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup butter, melted
Vegetables & Others
- 1 package (16 oz) frozen pierogi
- 1 onion, chopped
- 1 can (10.5 oz) condensed cream of mushroom soup
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Prepare Crockpot: Spray the inside of the crockpot with non-stick cooking spray to prevent sticking and ease cleanup.
- Layer Pierogi: Place half of the frozen pierogi evenly at the bottom of the crockpot as the first layer.
- Add Kielbasa and Onion: Top the pierogi with half of the sliced kielbasa and half of the chopped onion, distributing evenly.
- Mix Sauce: In a separate bowl, combine the condensed cream of mushroom soup, sour cream, and melted butter until the mixture is smooth and well blended.
- Spread Sauce: Pour and spread half of the soup mixture over the kielbasa and pierogi layers inside the crockpot.
- Repeat Layers: Add the remaining pierogi, followed by the remaining kielbasa and onion, then top with the rest of the soup mixture.
- Cook: Cover the crockpot and cook on low heat for 4 to 5 hours, or until the pierogi are tender and all ingredients are heated through.
- Add Cheese: During the last 30 minutes of cooking, sprinkle shredded cheddar cheese evenly over the top to melt into a delicious cheesy layer.
- Serve: Once cooked, serve the casserole warm, garnished with freshly chopped chives to add color and a hint of freshness.
Notes
- Using frozen pierogi directly saves prep time and retains their texture after slow cooking.
- Adjust salt and pepper according to taste, as the soup and kielbasa may already contain salt.
- For extra flavor, consider adding garlic or other herbs like thyme or parsley if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
Keywords: pierogi casserole, crockpot recipes, kielbasa casserole, easy slow cooker dinner, comfort food, mushroom soup recipes, cheesy casserole