Description
A comforting and easy-to-make Crockpot Pierogi Casserole with smoked kielbasa, sautéed onions, creamy mushroom soup, and melted cheddar cheese, perfect for a hearty meal.
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 Onions: Heat a skillet over medium heat and sauté the diced onion until it becomes translucent and soft, which takes about 5-7 minutes.
- Layer Ingredients in Crockpot: Begin by placing half of the frozen pierogi on the bottom of the crockpot. Next, add half of the sliced kielbasa and the sautéed onions evenly on top.
- Add Cream Soup: Spread half of the cream of mushroom soup evenly over the layered ingredients to add moisture and flavor.
- Season Layers: Sprinkle salt, black pepper, garlic powder, and paprika to taste over the layers for seasoning.
- Repeat Layering: Repeat the layering process with the remaining pierogi, kielbasa, sautéed onions, and cream of mushroom soup, then season again accordingly.
- Cook: Cover the crockpot with the lid and set it to cook on low heat for 6-8 hours, allowing all flavors to meld and pierogi to cook through.
- Add Cheese: In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese on top of the casserole, then cover and let it melt.
- Serve: Once the cheese is melted and bubbly, turn off the crockpot and serve the casserole warm.
Notes
- Using frozen pierogi means no need to thaw before layering in the crockpot.
- Adjust seasoning according to your taste preference for a milder or spicier casserole.
- For added vegetables, consider adding bell peppers or mushrooms with the onions.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- This recipe can be doubled for larger gatherings if your crockpot is large enough.
