If you’re on the hunt for a comforting, ridiculously easy meal that feels like a warm hug, this Crockpot Pierogi Casserole with Kielbasa Recipe is exactly what you need. Imagine tender, cheesy layers of your favorite pierogi combined with smoky kielbasa, all slow-cooked to perfection in your crockpot. The flavors meld beautifully, creating a hearty casserole that’s both nostalgic and satisfying. Whether it’s a busy weeknight or a relaxed weekend, this dish will quickly become a favorite go-to for effortless deliciousness.
Ingredients You’ll Need
Gathering simple, familiar ingredients is the secret to this dish’s magic. Each component plays a starring role in balancing flavor, texture, and color, making every bite a homey delight you’ll crave again and again.
- 12 oz frozen pierogi: Choose your favorite filling to add a comforting, doughy base that soaks up all the savory goodness.
- 14 oz smoked kielbasa, sliced: Adds a flavorful, smoky punch that complements the mild pierogi beautifully.
- 1 medium onion, diced: Brings sweetness and depth when sautéed, enhancing every layer of the casserole.
- 10.5 oz cream of mushroom soup: Acts as the creamy binder, keeping the casserole moist and rich throughout cooking.
- 1 cup shredded cheddar cheese: For melty, gooey topping perfection that adds sharpness and color.
- Salt, pepper, garlic powder, and paprika to taste: These simple spices elevate the dish with warmth and subtle complexity.
How to Make Crockpot Pierogi Casserole with Kielbasa Recipe
Step 1: Sauté the Onion
Start by warming a skillet over medium heat and sauté the diced onion until it becomes translucent and aromatic. This step unlocks the natural sweetness of the onion that will infuse the entire casserole with rich flavor.
Step 2: Layer the First Half
In your crockpot, spread half of the frozen pierogi evenly on the bottom, then layer half of the sliced kielbasa over them. Add the sautéed onions on top to create a foundation bursting with texture and taste.
Step 3: Spread the Cream of Mushroom Soup
Spoon half of the cream of mushroom soup gently over the layered ingredients, ensuring every bite will be creamy and cohesive.
Step 4: Season the Layers
Sprinkle salt, pepper, garlic powder, and paprika to your liking. These spices add warmth and balance, taking the casserole from simple to spectacular.
Step 5: Repeat the Layers
Lay down the remaining pierogi, kielbasa, and onions, then spread the rest of the mushroom soup on top. This double layering ensures every forkful is packed with flavor.
Step 6: Slow Cook to Perfection
Cover the crockpot and set it on low for 6 to 8 hours. This slow cooking step lets all the flavors marry beautifully while making the pierogi tender and the kielbasa juicy.
Step 7: Add the Cheese
In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese on top. Let it melt into a bubbly, golden crown that adds an irresistible finishing touch to your Crockpot Pierogi Casserole with Kielbasa Recipe.
How to Serve Crockpot Pierogi Casserole with Kielbasa Recipe
Garnishes
Adding fresh garnishes can brighten each serving. Try a sprinkle of chopped green onions or fresh parsley to add a punch of color and freshness that contrasts the rich, creamy casserole beautifully.
Side Dishes
The comforting, savory nature of this casserole pairs wonderfully with crisp side salads or steamed green veggies like broccoli or green beans, which add balance and a refreshing crunch to your meal.
Creative Ways to Present
For a fun twist, serve this casserole family-style right from the crockpot on the table, letting everyone dig in. Or, for individual servings, plate a scoop alongside a dollop of sour cream to complement the textures and flavors in true Eastern European tradition.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Crockpot Pierogi Casserole with Kielbasa Recipe into an airtight container and store it in the refrigerator for up to 3 days. The flavors will only deepen overnight, making leftovers even more enticing.
Freezing
This casserole freezes beautifully. Portion it into freezer-safe containers and store for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating for a quick, comforting meal any day of the week.
Reheating
Reheat leftovers gently in the microwave or oven. Cover to keep the moisture locked in, and sprinkle a little extra cheese on top if you want to revive that melty goodness from the original cooking.
FAQs
Can I use fresh pierogi instead of frozen?
Absolutely! Fresh pierogi will cook faster and might require less time in the crockpot, so keep an eye on the dish to avoid overcooking.
What type of kielbasa works best?
Smoked kielbasa is best for this recipe because its bold flavor enhances the casserole’s overall taste. But feel free to experiment with different varieties depending on your preference.
Is this recipe gluten-free?
It depends on the pierogi you choose—some have gluten in their dough. Look for gluten-free pierogi if you need to keep the dish gluten-free, and double-check the mushroom soup label as well.
Can I add vegetables to this casserole?
Yes! Adding chopped bell peppers or mushrooms can boost flavor and nutrition. Just sauté them with the onions before layering for best results.
What can I substitute for cream of mushroom soup?
You can use cream of chicken or cream of celery soup as alternatives, or make a simple homemade cream sauce to keep the dish creamy but tailored to your taste.
Final Thoughts
The wonderful Crockpot Pierogi Casserole with Kielbasa Recipe brings together comfort and convenience in the best possible way. It’s a dish that’s sure to warm hearts and fill stomachs with joy, whether you’re feeding a family or craving a cozy solo meal. Give it a try—you’ll soon be sharing this gem as your own favorite recipe too!
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Crockpot Pierogi Casserole with Kielbasa Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Eastern European
Description
This Crockpot Pierogi Casserole with Kielbasa is a comforting and hearty dish perfect for an easy weeknight meal. Layers of frozen pierogi, smoky kielbasa, sautéed onions, and creamy mushroom soup come together in the slow cooker, topped with melted cheddar cheese for a rich and satisfying casserole.
Ingredients
Ingredients
- 12 oz frozen pierogi (your favorite filling)
- 14 oz smoked kielbasa, sliced
- 1 medium onion, diced
- 10.5 oz cream of mushroom soup
- 1 cup shredded cheddar cheese
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
Instructions
- Sauté the onions: Heat a skillet over medium heat and sauté the diced onion until translucent, about 5-7 minutes, to develop sweetness and soften them.
- Layer in the crockpot: In the crockpot, start by placing half of the frozen pierogi in an even layer on the bottom, followed by half of the sliced kielbasa and half of the sautéed onions.
- Add mushroom soup: Spread half of the cream of mushroom soup evenly over the layered ingredients.
- Season the layers: Sprinkle salt, pepper, garlic powder, and paprika to taste over the layers to enhance the flavors.
- Repeat layers: Repeat the layering process with the remaining pierogi, kielbasa, sautéed onions, and mushroom soup, and season again with spices.
- Cook low and slow: Cover the crockpot and cook on low heat for 6-8 hours to allow flavors to meld and the pierogi to become tender.
- Add cheese topping: During the last 30 minutes of cooking, sprinkle the shredded cheddar cheese on top and allow it to melt before serving.
Notes
- You can use any pierogi filling you prefer, such as potato and cheese or sauerkraut.
- If you prefer a thicker casserole, reduce the cream of mushroom soup slightly or drain excess liquid from the pierogi before layering.
- For a spicier version, add a pinch of cayenne pepper or smoked paprika.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in the microwave or oven.
