Why Make This Recipe
Crockpot Pierogi Casserole with Kielbasa is a fantastic comfort dish that brings warmth and satisfaction to any table. This recipe combines the classic flavors of pierogies and kielbasa in a hearty way, perfect for cozy family dinners or gatherings with friends. The slow-cooking method makes it easy to prepare, while allowing the flavors to blend beautifully. Plus, it’s a great option for busy weekdays or lazy weekends.
How to Make Crockpot Pierogi Casserole with Kielbasa
Ingredients:
- 24 ounces Frozen Potato and Cheese Pierogies
- 14 ounces Kielbasa Sausage (smoked turkey sausage for a healthier option)
- 2 cups Shredded Cheddar Cheese (can use Monterey Jack)
- 10.5 ounces Cream of Mushroom Soup (can substitute with cream of chicken)
- 1 cup Sour Cream (Greek yogurt as a lower-fat option)
- 1 medium Chopped Onion (shallots or green onions can be used)
- 1/2 cup Milk (almond or oat milk for dairy-free)
- 4 tablespoons Unsalted Butter (replace with olive oil for a lighter dish)
- 1 teaspoon Black Pepper (adjust to taste)
Directions:
- Start by chopping the onion and slicing the kielbasa.
- In your crockpot, layer the frozen pierogies, kielbasa, and chopped onions.
- In a bowl, mix the cream of mushroom soup, sour cream, and milk. Pour this mixture over the pierogies and kielbasa in the crockpot.
- Sprinkle the shredded cheese on top, followed by the black pepper.
- Dot the top with small pieces of butter (or drizzle with olive oil).
- Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until everything is heated through and the cheese is melted.
- Once cooked, give it a gentle stir and enjoy!
How to Serve Crockpot Pierogi Casserole with Kielbasa
Serve this casserole hot from the crockpot. You can garnish it with some fresh herbs like parsley or chives for a pop of color. Pair it with a side salad or some steamed vegetables to add a healthy balance to your meal.
How to Store Crockpot Pierogi Casserole with Kielbasa
If you have leftovers, you can store them in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. To reheat, simply warm it in the microwave or on the stove. You can also freeze this casserole; it will keep for about 2 to 3 months. Just make sure to cool it completely before freezing.
Tips to Make Crockpot Pierogi Casserole with Kielbasa
- Use frozen pierogies: They save time and will cook perfectly in the slow cooker.
- Customize the cheese: Feel free to mix different types of cheese for a unique flavor.
- Adjust seasoning: Taste the casserole before serving and add more seasoning if you like.
- Add veggies: You can toss in some spinach, bell peppers, or mushrooms for added nutrition.
Variation
For a vegetarian option, skip the kielbasa and use vegetables instead. You can add extra ingredients like bell peppers, zucchini, or cooked mushrooms to ensure a flavorful dish.
FAQs
Can I use fresh pierogies instead of frozen?
Yes, but make sure to reduce the cooking time to avoid them becoming too soft.
Can I make this recipe ahead of time?
Absolutely! You can prepare everything the night before and cook it in the morning.
Is this casserole gluten-free?
If you use gluten-free pierogies and cream of mushroom soup, it can be made gluten-free. Always check labels to be sure.
Enjoy this easy and delicious Crockpot Pierogi Casserole with Kielbasa for a comforting family meal any day of the week!
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Crockpot Pierogi Casserole with Kielbasa
A hearty slow-cooked casserole combining the classic flavors of pierogies and kielbasa, perfect for family dinners and gatherings.
- Total Time: 495 minutes
- Yield: 6 servings 1x
Ingredients
- 24 ounces Frozen Potato and Cheese Pierogies
- 14 ounces Kielbasa Sausage (smoked turkey sausage for a healthier option)
- 2 cups Shredded Cheddar Cheese (can use Monterey Jack)
- 10.5 ounces Cream of Mushroom Soup (can substitute with cream of chicken)
- 1 cup Sour Cream (Greek yogurt for a lower-fat option)
- 1 medium Chopped Onion (shallots or green onions can be used)
- 1/2 cup Milk (almond or oat milk for dairy-free)
- 4 tablespoons Unsalted Butter (replace with olive oil for a lighter dish)
- 1 teaspoon Black Pepper (adjust to taste)
Instructions
- Start by chopping the onion and slicing the kielbasa.
- In your crockpot, layer the frozen pierogies, kielbasa, and chopped onions.
- In a bowl, mix the cream of mushroom soup, sour cream, and milk. Pour this mixture over the pierogies and kielbasa in the crockpot.
- Sprinkle the shredded cheese on top, followed by the black pepper.
- Dot the top with small pieces of butter (or drizzle with olive oil).
- Cover and cook on low for 360 to 480 minutes or on high for 240 to 300 minutes, until heated through and cheese is melted.
- Once cooked, give it a gentle stir and enjoy!
Notes
Serve hot, garnish with fresh herbs, and pair with a side salad or steamed vegetables for balance. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Polish
- Diet: Substitutions available for healthier options
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg