Crockpot Pierogi Kielbasa Casserole

Crockpot Pierogi Casserole With Kielbasa is the ultimate comfort food for busy weeknights. This hearty dish combines pillowy potato and cheese pierogi with smoky kielbasa in a rich, creamy sauce that develops perfectly in the slow cooker.

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The slow cooking process allows the flavors of the smoky kielbasa to infuse into the creamy cheese sauce, while the pierogi stay tender and delicious. It is a modern, American twist on classic Eastern European comfort ingredients that requires very little effort to assemble.

Ingredients

• 2 (16 oz) packages frozen potato and cheese pierogi
• 1 lb (450 g) kielbasa, sliced into ½-inch rounds
• 1 medium yellow onion, thinly sliced
• 2 cups (200 g) shredded cheddar cheese
• 1 (10.5 oz/300 g) can condensed cream of mushroom soup
• 1 cup (240 ml) sour cream
• ½ cup (120 ml) milk
• ½ tsp garlic powder
• ¼ tsp black pepper
• 2 tbsp chopped fresh chives or parsley (optional)

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Instructions

Step 1

Lightly grease the insert of a 6-quart slow cooker.

Step 2

Layer half the frozen pierogi on the bottom of the slow cooker.

Step 3

Top with half the sliced kielbasa and half the onions.

Step 4

Sprinkle with 1 cup of shredded cheddar cheese.

Step 5

Repeat layers with remaining pierogi, kielbasa, onions, and another cup of cheese.

Step 6

In a medium bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until smooth.

Step 7

Pour the sauce evenly over the layered ingredients in the slow cooker.

Step 8

Cover and cook on LOW for 4 hours, or until everything is hot and bubbly.

Step 9

Garnish with chopped chives or parsley before serving, if desired.

Zusatztipps für die Zubereitung

For extra flavor, you can sauté the sliced onions in a skillet until soft or lightly caramelized before adding them to the crockpot layers. This adds a sweet depth to the savory casserole.

Varianten und Anpassungen

To make a lighter version of this dish, try using turkey kielbasa. You can also swap the cream of mushroom soup for cream of chicken soup if that better suits your personal taste.

Serviervorschläge

This rich and cheesy casserole pairs wonderfully with a crisp green salad or steamed vegetables like broccoli or green beans to balance the meal.

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Whether you are feeding a hungry family or looking for a reliable potluck dish, this Crockpot Pierogi Casserole is a satisfying choice. Its smoky, cheesy, and pillowy textures make every bite a comforting delight.

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Recipe FAQs

→ Can I use fresh pierogi instead of frozen?

Yes, fresh pierogi work well too. Just reduce the cooking time to about 2-3 hours on low, as fresh pierogi cook faster than frozen ones.

→ What can I substitute for cream of mushroom soup?

Cream of chicken, cream of celery, or even a homemade béchamel sauce make excellent alternatives. For a dairy-free version, try coconut milk mixed with cornstarch.

→ Can I make this on high heat?

Absolutely. Cook on high for 2-2.5 hours instead of 4 hours on low. Check after 2 hours to prevent overcooking the pierogi.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven with a splash of milk to refresh the creamy sauce.

→ Can I freeze this casserole?

Yes, assemble and freeze before cooking. Thaw overnight in the refrigerator, then cook as directed. Already-cooked portions can be frozen for up to 2 months.