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
Scale
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.
