Description
This Crockpot Pierogi with Kielbasa Casserole is a comforting, hearty dish that combines tender potato and cheese pierogi with flavorful kielbasa sausage, creamy soups, melted cheddar cheese, and a blend of spices. Slow-cooked to perfection, it’s a perfect hands-off meal for busy days, delivering rich, savory flavors with minimal effort.
Ingredients
Scale
Primary Ingredients
- 1 (16 oz) package frozen pierogi (potato and cheese recommended)
- 1 lb kielbasa, sliced (beef, chicken, or turkey)
- 1 cup shredded cheddar cheese
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ½ cup sour cream (stirred in at the end)
- 1 tablespoon butter (optional, for extra richness)
Additional Ingredients
- Fresh parsley (for garnish)
- ½ cup sautéed onions
- ½ cup crispy bacon bits
- ½ cup bell peppers
Instructions
- Prepare Pierogi Base: Place the frozen pierogi at the bottom of the slow cooker as the base layer for the casserole.
- Add Kielbasa: Layer the sliced kielbasa on top of the pierogi evenly.
- Season: Sprinkle garlic powder, onion powder, black pepper, and optional paprika over the pierogi and kielbasa to add depth of flavor.
- Mix Soups and Broth: In a separate bowl, whisk together the cream of mushroom soup, cream of chicken soup, and chicken broth until smooth.
- Pour Sauce: Pour the soup mixture evenly over the pierogi and kielbasa in the slow cooker to cover them partially and help cook evenly.
- Slow Cook: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the pierogi become tender and the mixture is bubbly.
- Add Cheese and Sour Cream: During the last 30 minutes of cooking, gently stir in the shredded cheddar cheese and sour cream to enrich the casserole.
- Melt and Blend: Allow the casserole to cook until the cheese is fully melted and the sour cream is blended into the sauce.
- Combine Ingredients: Stir everything together carefully to distribute the cheese and sour cream well throughout the casserole.
- Garnish and Serve: Garnish with fresh parsley, and serve the casserole hot, optionally topped with sautéed onions, crispy bacon bits, and bell peppers for extra flavor and texture.
Notes
- You can use any type of kielbasa (beef, chicken, or turkey) to suit your preference.
- Adding sautéed onions, bacon bits, and bell peppers boosts both flavor and texture.
- If you prefer a richer casserole, stir in the optional butter before cooking.
- To make this dish gluten-free, verify that the pierogi and soup cans are gluten-free or substitute accordingly.
- For a milder flavor, reduce or omit paprika.
- Stir gently after adding cheese and sour cream to avoid breaking the pierogi.
