Crockpot Pierogi Casserole with Kielbasa Recipe
Food has always brought comfort into my life, especially recipes that are hearty, flavorful, and easy. The first time I tried my Crockpot Pierogi Casserole with Kielbasa, I knew it was worth sharing with everyone.
Ingredients
- 2 12-oz packages of pierogies (frozen or refrigerated)
- 1 lb kielbasa sliced into bite-sized pieces
- 1 cup sour cream
- 1 10.5-oz can cream of mushroom soup
- 1 cup shredded cheddar cheese plus extra for garnish
- 1 small onion diced (optional)
- 1 tbsp butter for sautéing onions, if using
- 1 tsp garlic powder
- Salt and black pepper to taste
- ¼ cup green onions or parsley chopped (for garnish, optional)
Instructions
- Slice the kielbasa into bite-sized pieces. If you’re using onions, sauté them separately in a small skillet with a bit of butter for 5 minutes until they’re translucent and fragrant.
- In a mixing bowl, whisk together the sour cream, cream of mushroom soup, garlic powder, salt, and pepper. Stir in 1 cup of shredded cheddar cheese for added creaminess.
- Grab your crockpot and start layering! Begin with a single layer of pierogies, followed by sliced kielbasa, onions, and a generous amount of creamy sauce. Repeat these layers until all the ingredients are used. I usually end with a final drizzle of sauce and extra cheese on top.
- Set your slow cooker on low and cook for 3-4 hours. This slow cooking allows the flavors to meld beautifully, and the pierogies become tender while absorbing the sauce.
Notes
- Use high-quality kielbasa for the best flavor.
- Frozen pierogies may need extra cook time.
- Swap cheddar for mozzarella or Colby Jack if desired.
- Add veggies like bell peppers, peas, or spinach for extra nutrition.