Here’s an easy and hearty recipe for Crockpot Pierogi Casserole with Kielbasa, combining tender pierogies, smoky kielbasa, and creamy sauce—all cooked to perfection in your slow cooker.
Ingredients
- 2 packages (16 ounces each) frozen pierogies (cheddar and potato or your preferred flavor)
- 14 ounces (400g) kielbasa, sliced into rounds
- 1 medium onion, thinly sliced
- 2 cups shredded cheddar cheese
- 1 can (10.5 ounces) condensed cream of mushroom or cream of chicken soup
- 1 cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Assemble the Casserole:
- Prep the crockpot: Lightly grease the inside of your crockpot with non-stick spray or butter.
- Layer the ingredients:
- Add one layer of frozen pierogies at the bottom.
- Scatter half the kielbasa slices and onions over the pierogies.
- Sprinkle with 1 cup of shredded cheddar cheese.
- Make the sauce: In a mixing bowl, combine the condensed soup, sour cream, garlic powder, smoked paprika (if using), black pepper, and chicken broth. Mix until smooth.
- Add more layers: Repeat the layers of pierogies, kielbasa, onions, and cheddar cheese. Pour the sauce evenly over the top, ensuring everything is well-coated.
Cook:
- Slow cook: Cover the crockpot with the lid and cook on low for 3-4 hours or high for 2-3 hours, until the pierogies are tender, and the casserole is bubbly and heated through.
Serve:
- Garnish and plate: Sprinkle with fresh parsley before serving for a pop of color.
- Enjoy: Serve straight from the crockpot as a main dish. Pair with a side salad or roasted vegetables for a complete meal.
Pro Tips:
- For a crispy topping, transfer the cooked casserole to an oven-safe dish, top with extra cheese, and broil for 2-3 minutes.
- Use spicy kielbasa or smoked sausage for an extra kick.
- Swap cream of mushroom soup with cream of cheddar or cream of celery for a flavor variation.