If you’re craving the ultimate comfort food mashup, look no further than this Crockpot Pierogi Casserole with Kielbasa. It’s a hearty, cheesy, and savory slow cooker dish that combines pillowy pierogies, smoky kielbasa, and a creamy sauce for a meal that practically cooks itself. Whether you’re feeding a hungry family or want an easy weeknight dinner with leftovers, this casserole is a surefire crowd-pleaser that will have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in this Crockpot Pierogi Casserole with Kielbasa has a special role, coming together to create layers of flavor, creamy texture, and that irresistible golden cheese topping. Don’t skip or swap unless you’re feeling adventurous—each one is essential for that perfect bite.
- Frozen potato and cheese pierogies: These dumplings are the heart of the casserole, offering tender dough and creamy potato filling.
- Kielbasa: Sliced into rounds, this Polish sausage brings smoky, savory depth and makes the dish extra hearty.
- Condensed cream of mushroom soup: The base of the creamy sauce, adding earthiness and richness to every forkful.
- Sour cream: This gives the sauce a tangy, velvety finish that balances out the savory flavors.
- Shredded cheddar cheese: Melts beautifully for gooey, cheesy layers and a bubbling golden top.
- Chicken broth: Adds moisture, helping the pierogies cook up perfectly tender without drying out.
- Onion: Diced onion brings a subtle sweetness and aromatic kick to the casserole.
- Garlic powder: Infuses the dish with gentle garlicky flavor without overpowering the other ingredients.
- Black pepper: A simple seasoning that enhances the savory notes throughout the casserole.
- Chopped parsley or green onions (optional): For a burst of fresh color and a pop of brightness at serving time.
How to Make Crockpot Pierogi Casserole with Kielbasa
Step 1: Make the Creamy Sauce
Start by whisking together the condensed cream of mushroom soup, sour cream, chicken broth, garlic powder, and black pepper in a medium bowl. This sauce is the magic that binds everything together, so make sure it’s nice and smooth before you move on. It only takes a minute, but it lays the foundation for the whole dish.
Step 2: Layer the Pierogies and Kielbasa
Grease the bottom of your slow cooker, then lay down half of the frozen pierogies. Scatter half of the sliced kielbasa and half of the diced onion over the top. This layering ensures every bite is packed with flavor and a bit of everything—no boring mouthfuls here!
Step 3: Add the Sauce and Cheese
Pour half of your creamy sauce evenly over the first layer, making sure it seeps in and around the pierogies and sausage. Sprinkle with half of the shredded cheddar cheese—this will melt into gooey pockets as it cooks.
Step 4: Repeat the Layers
Repeat the layering process with the remaining pierogies, kielbasa, onion, sauce, and cheese. This double layer technique gives the Crockpot Pierogi Casserole with Kielbasa its signature stacked, casserole-style appeal. More layers, more flavor!
Step 5: Slow Cook to Perfection
Pop the lid on and set your slow cooker to low for 4 to 5 hours, or high for 2 to 2½ hours. The casserole is ready when it’s heated through, the cheese is bubbly, and you can’t resist the aroma any longer. Before serving, give it a gentle stir to make sure everything is evenly sauced and melty.
Step 6: Garnish and Serve
Finish by sprinkling over a handful of chopped parsley or green onions if you like a little freshness and color. This last step elevates the look and taste of your Crockpot Pierogi Casserole with Kielbasa, making it extra inviting.
How to Serve Crockpot Pierogi Casserole with Kielbasa
Garnishes
Take your Crockpot Pierogi Casserole with Kielbasa to the next level with a sprinkle of chopped fresh parsley or thinly sliced green onions. Not only do they add a pop of color, but they also bring a subtle freshness that balances the richness of the casserole. If you’re feeling extra fancy, a dollop of sour cream or a dash of hot sauce can make each plate even more special.
Side Dishes
This casserole is already hearty, but a simple side salad with a tangy vinaigrette or some steamed green beans brings a nice contrast to the cheesy, savory main. Crusty bread is always welcome for sopping up extra sauce, or serve with classic Eastern European sides like braised cabbage or cucumber salad for a traditional touch.
Creative Ways to Present
Serve the Crockpot Pierogi Casserole with Kielbasa straight from the slow cooker for a homey, family-style meal, or scoop individual portions into small cast iron skillets for a rustic dinner party vibe. For potlucks, keep the slow cooker on warm and let guests help themselves—just set out extra toppings so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Pierogi Casserole with Kielbasa stores beautifully! Let it cool to room temperature, then scoop into airtight containers. It will keep in the fridge for up to four days and makes a super satisfying lunch or quick dinner.
Freezing
If you want to stash some away for a rainy day, this casserole freezes well. Portion cooled leftovers into freezer-safe containers or zip-top bags. Label and freeze for up to three months. Defrost overnight in the fridge before reheating for best results.
Reheating
To reheat, microwave individual servings until hot, or warm larger portions in a covered oven-safe dish at 350 degrees Fahrenheit until bubbly. If you find the casserole has thickened up, add a splash of chicken broth or a spoonful of sour cream to revive the creamy texture.
FAQs
Can I use fresh pierogies instead of frozen?
Absolutely! If you have fresh or homemade pierogies, just layer them as you would the frozen ones. Keep an eye on the cooking time, as they may cook a bit faster and could become softer.
Is it possible to make Crockpot Pierogi Casserole with Kielbasa vegetarian?
Yes, simply swap out the kielbasa for a plant-based sausage and use vegetable broth instead of chicken broth. You can even find meatless pierogies at many grocery stores for a fully vegetarian version.
Can I add extra veggies to the casserole?
Definitely! Sautéed mushrooms, bell peppers, or spinach work wonderfully in this dish. Just layer them in with the pierogies and kielbasa for even more flavor and color.
What other types of cheese can I use?
Cheddar is classic, but you could try mozzarella for extra gooeyness, or add a sprinkle of smoked gouda or Swiss for a unique twist. Use what you love or have on hand.
Do I need to thaw the pierogies before using them?
No thawing needed! Frozen pierogies go right into the slow cooker, making this Crockpot Pierogi Casserole with Kielbasa even easier to toss together on a busy day.
Final Thoughts
If you’re ready to cozy up with a dish that’s pure comfort and big on flavor, give this Crockpot Pierogi Casserole with Kielbasa a try. It’s the kind of recipe that brings people together around the table, and I can’t wait for you to enjoy every cheesy, savory bite!
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Crockpot Pierogi Casserole with Kielbasa Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours (low) / 2 to 2½ hours (high)
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Eastern European
- Diet: Non-Vegetarian
Description
This Crockpot Pierogi Casserole with Kielbasa is a hearty, comforting dish combining cheesy potato pierogies and savory kielbasa sausage, slow-cooked to perfection for an easy and flavorful meal. Layers of tender pierogies, smoky kielbasa, creamy mushroom sauce, and melted cheddar cheese make this casserole a perfect crowd-pleaser for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 1 (16 oz) package frozen potato and cheese pierogies
- 1 pound kielbasa, sliced into ½-inch rounds
- 1 (10.5 oz) can condensed cream of mushroom soup
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup chicken broth
- 1 small onion, diced
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Garnish
- Chopped parsley or green onions, for garnish (optional)
Instructions
- Prepare the sauce: In a medium bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, garlic powder, and black pepper until the mixture is smooth and well combined.
- Layer ingredients in slow cooker: Lightly grease the bottom of the slow cooker. Layer half of the frozen pierogies evenly across the bottom, followed by half of the sliced kielbasa and half of the diced onion. Pour half of the prepared sauce over this layer and sprinkle with half of the shredded cheddar cheese.
- Repeat layers: Add the remaining pierogies, kielbasa, and onions on top of the first layer. Pour the remaining sauce evenly over the layers and top with the rest of the cheddar cheese.
- Cook the casserole: Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 2½ hours. The casserole is ready when the pierogies are heated through and the cheese is melted and bubbly.
- Serve: Before serving, gently stir the casserole to combine the layers slightly. Garnish with chopped parsley or green onions if desired for a fresh touch and added color.
Notes
- For extra flavor, sauté the kielbasa and onions in a pan until slightly browned before layering them in the slow cooker.
- You can substitute different pierogi flavors such as onion, sauerkraut, or mushroom to customize the dish.
- If you prefer a thicker sauce, reduce the chicken broth slightly or add a little more sour cream.
- Be cautious with salt since the soup and kielbasa are already salty; adjust seasoning as needed.
Nutrition
- Serving Size: 1½ cups
- Calories: 490
- Sugar: 3g
- Sodium: 950mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 75mg
