Classic Crockpot Pierogi Casserole with Kielbasa
This comforting casserole combines frozen pierogi, kielbasa, and cheese, slow-cooked to create a delightful meal that's rich in flavor and simplicity.
Ingredients
Main Ingredients
- 24 ounces frozen pierogi (potato and cheese filling recommended)
- 14 ounces kielbasa, sliced
- 1 medium onion, chopped
- 1 medium bell pepper, chopped red or green
- 10.5 ounces cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Spray the inside of the crockpot with cooking spray to prevent sticking.
- Layer half of the frozen pierogi at the bottom of the crockpot.
- Evenly distribute half of the kielbasa slices over the pierogi.
- Sprinkle half of the chopped onions and bell peppers over the kielbasa.
- In a bowl, mix the cream of mushroom soup, sour cream, garlic powder, paprika, salt, and pepper. Spread half of this mixture over the layered ingredients.
- Sprinkle one cup of shredded cheddar cheese over the mixture.
- Repeat the layering process with the remaining pierogi, kielbasa, vegetables, and soup mixture.
- Top the final layer with the remaining cheddar cheese.
Cooking
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the pierogi are tender and the cheese is melted and bubbly.
Serving
- Garnish with fresh chopped parsley before serving.
- Serve with a large serving spoon, ensuring each portion includes a mix of pierogi, kielbasa, and melted cheese.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For added flavor, consider sautéing the onions and bell peppers before adding them to the casserole. You can also use a variety of cheeses or add crushed red pepper flakes for a spicier kick. If you prefer a crispy top, broil the casserole for a few minutes after cooking.