Crockpot Pierogi Casserole with Kielbasa
A comforting casserole that combines the flavors of pierogies and kielbasa, perfect for busy families seeking a warm, hearty meal.
Ingredients
Casserole Base
- 1 package 16 ounces frozen pierogies, any variety Tender and filled with flavor, these are the stars of the dish.
- 1 pound Kielbasa, sliced Rich and savory, bringing depth to our casserole.
- 1 can 10.75 ounces cream of mushroom soup Creamy and comforting, it serves as a luscious base.
- 1 cup sour cream For a tangy richness that enhances the overall flavor.
- 1 medium onion, diced Aromatic and flavorful, adding sweetness and depth.
Cheesy Topping
- 1 cup shredded cheddar cheese Melted and gooey, bringing a delightful finishing touch.
Seasonings
- 1 tablespoon butter For sautéing onions, adding richness.
- 1/2 teaspoon garlic powder A sprinkle of flavor to complement the other ingredients.
- 1/4 teaspoon black pepper Adding a subtle seasoning kick.
Optional Garnish
- chopped green onions or parsley Fresh and vibrant, lifting the overall presentation.
Instructions
Preparation
- In a skillet over medium heat, melt the butter until it begins to foam.
- Add the diced onion and sauté until soft and translucent.
- In a large bowl, combine the cream of mushroom soup, sour cream, garlic powder, and black pepper. Mix until creamy.
- Add the sautéed onions and sliced kielbasa to the bowl. Stir until well-coated.
- In your crockpot, layer half of the frozen pierogies.
- Pour half of the kielbasa mixture over the first layer of pierogies.
- Add the remaining pierogies and pour the rest of the kielbasa mixture over the top.
Cooking
- Cover and cook on low for 4-5 hours or high for 2-3 hours until bubbly.
- About 20 minutes before serving, sprinkle shredded cheddar cheese over the top and cover.
Serving
- Serve garnished with chopped green onions or parsley.
Notes
Ideal for family dinners, game day gatherings, or potlucks. Pair with a side salad or serve with crusty bread. Leftovers can be stored in the fridge for 3-4 days.