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Crockpot Pierogi Casserole with Kielbasa

Crockpot Pierogi Casserole with Kielbasa: Cozy Comfort Food

This Crockpot Pierogi Casserole with Kielbasa combines tender pierogi and hearty kielbasa in a creamy, delicious dish. Perfect for busy families.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Polish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 24 oz Frozen Pierogi Essential for structure and bulk; can substitute with fresh pierogi to reduce cooking time.
  • 1 lb Kielbasa, sliced Adds protein and rich flavor; other sausage options like smoked sausage or bratwurst work beautifully too.
  • 1 cup Sour Cream Provides creaminess and tang; consider low-fat versions for a lighter dish.
  • 1 Chopped Onion Enhances flavor with sweetness; can be replaced with shallots for a milder taste.
  • 10.5 oz can Condensed Cream of Mushroom Soup Acts as the creamy base; substitute with cream of chicken or celery soup for different notes.
  • 1 cup Shredded Cheddar Cheese Melts beautifully to enhance richness; experimenting with a blend of cheeses is fun too.
  • 0.25 cup Butter, melted Adds richness to the casserole; feel free to omit or use olive oil for a lighter option.
  • Salt and Pepper For seasoning to taste; don’t be shy about adjusting for personal preference.
For the Garnish
  • Chopped Chives Provides color and fresh flavor; can substitute with green onions or parsley for a fresh touch.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions for Crockpot Pierogi Casserole with Kielbasa
  1. Prepare the Crockpot by spraying it generously with non-stick cooking spray.
  2. Layer half of the frozen pierogi at the bottom of the crockpot.
  3. Sprinkle half of the sliced kielbasa evenly over the layer of pierogi, followed by half of the chopped onion.
  4. In a separate bowl, combine the condensed cream of mushroom soup, sour cream, and melted butter, whisk until smooth.
  5. Spread half of the creamy soup mixture over the layers in the crockpot.
  6. Repeat the layering process with the remaining frozen pierogi, kielbasa, and onion, then pour the second half of the soup mixture on top.
  7. Cover the crockpot and cook on low for 4 to 5 hours.
  8. In the last 30 minutes, remove the lid and sprinkle shredded cheddar cheese over the top of the casserole.
  9. Serve warm, garnished with freshly chopped chives.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

For best results, consider browning the kielbasa before adding it to enhance flavor. Adjust the creaminess by increasing sour cream or adding cream cheese to the mixture if desired.

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