Crockpot Pierogi Casserole with Kielbasa Easy Recipe
This easy Crockpot Pierogi Casserole with Kielbasa combines layers of frozen pierogi, kielbasa, and creamy sauce for a delicious and comforting meal.
Equipment
- crockpot
- Mixing bowl
- Non-stick cooking spray
Ingredients
- 1 package frozen pierogi 16 oz package
- 1 pound kielbasa sliced
- 1 cup sour cream
- 1 medium onion chopped
- 1 can condensed cream of mushroom soup 10.5 oz can
- 1 cup shredded cheddar cheese
- 1/4 cup butter melted
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Coat the crockpot with non-stick cooking spray and layer half of the frozen pierogi at the bottom.
- Add half of the sliced kielbasa and chopped onion, then mix the cream of mushroom soup, sour cream, and melted butter in a bowl.
- Spread half of the soup mixture over the layers in the crockpot and repeat the layering process with the remaining ingredients.
- Cover and cook on low for 4-5 hours until the pierogi are soft, adding shredded cheddar cheese in the last 30 minutes.
- Serve warm, garnished with chopped chives.
Notes
Browning the kielbasa before adding it to the crockpot can enhance flavor and texture. For a spicier dish, use spicy kielbasa or add cayenne pepper to the soup mixture. Increase sour cream or add cream cheese for a creamier casserole. Vegetables like bell peppers or mushrooms can be added for extra flavor and nutrition. Can be stored in the refrigerator for up to three days or frozen for up to a month. Reheat thoroughly before serving.