Description
This Crockpot Pierogi Casserole with Kielbasa is a creamy, cheesy, and hearty dish perfect for busy weeknights or comforting family dinners. With tender pierogis, smoky kielbasa, and a rich sauce, this slow cooker meal is as easy to make as it is delicious!
Ingredients
Scale
- 1 (16 oz) bag frozen pierogis
- 1 lb kielbasa, sliced into ½-inch rounds
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 (10.5 oz) can cream of mushroom soup
- 1 medium onion, diced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep Kielbasa and Onion: Heat olive oil in a skillet over medium heat. Brown the kielbasa slices for 3-4 minutes, then add diced onion and sauté until softened.
- Mix Sauce: In a bowl, combine sour cream, cream of mushroom soup, and 1 cup of shredded cheddar cheese.
- Layer Ingredients: Grease the slow cooker. Layer half the pierogis, kielbasa, onion, and creamy sauce. Repeat the layers. Top with remaining cheddar cheese.
- Cook: Cover and cook on low for 4-6 hours, or until the pierogis are tender and the cheese is melted.
- Serve: Gently stir or serve layered, garnished with fresh parsley or green onions if desired.
Notes
- Vegetarian Option: Skip the kielbasa and add sautéed mushrooms or spinach for a meat-free version.
- Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months. Reheat with a splash of cream or broth.
- Add Veggies: Enhance nutrition with bell peppers, broccoli, or spinach layers.
- Prep Time: 10 minutes
- Cook Time: 6 hours
Nutrition
- Calories: 420
- Sodium: 900mg
- Fat: 25g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g