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Delicious crockpot pierogi casserole with kielbasa served in a bowl

Crockpot Pierogi Casserole with Kielbasa

This comforting and cheesy casserole combines frozen pierogies and kielbasa into an effortless slow-cooked meal perfect for busy weeknights or potlucks.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Polish
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 package frozen pierogies (any variety you prefer) Potato and cheese or farmer-style work well.
  • 1 pound kielbasa, thinly sliced You can brown it for more flavor.
  • 1 onion chopped (yellow or sweet onion)
  • 2 cups shredded cheddar cheese Sharp cheddar gives a more pronounced flavor.
  • 1 can cream of mushroom soup
  • 1 cup sour cream Plain Greek yogurt can be used as a substitute.
  • Salt and pepper to taste
  • Chopped parsley for garnish

Method
 

Preparation
  1. Spray the inside of a 6-quart slow cooker with cooking spray or line it with a slow cooker liner.
  2. Place half of the frozen pierogies in an even single layer across the bottom of the cooker.
  3. Scatter half of the sliced kielbasa and half of the chopped onion over the pierogies.
  4. Sprinkle 1 cup of shredded cheddar evenly over that layer.
  5. Add the remaining pierogies in a second layer. Top with the rest of the kielbasa, onion, and 1 cup of shredded cheddar.
  6. In a medium bowl, whisk the cream of mushroom soup and sour cream until smooth. Pour this mixture evenly over the layered ingredients.
  7. Season lightly with salt and several grinds of black pepper.
Cooking
  1. Cover and cook on low for 4 to 6 hours. Start checking at 4 hours; slow cooker heat varies.
  2. Turn off the slow cooker and let the casserole rest for 5 minutes before serving.
  3. Garnish with chopped parsley.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 40gProtein: 18gFat: 24gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 2g

Notes

Serve scoops straight from the crockpot onto warm plates. Pairs well with crisp sides like a simple green salad or roasted vegetables. Refrigerate leftovers within two hours and store in an airtight container for 3 to 4 days.

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