Crockpot Pierogi Casserole with Kielbasa
A comforting casserole that blends frozen pierogies with savory kielbasa, creamy mushroom soup, and cheddar cheese, all cooked slowly in a crockpot for an effortlessly delicious meal.
Ingredients
Main Ingredients
- 1 package 16 oz frozen pierogies Choose any flavor of frozen pierogies.
- 1 pound kielbasa, sliced Use good quality kielbasa for the best flavor.
- 1 medium onion, chopped Provides aromatic depth.
- 2 cloves garlic, minced Enhances flavor profile.
- 1 can 10.5 oz cream of mushroom soup Creamy base for the casserole.
- 1 cup chicken broth You can use low-sodium broth.
- 1 cup shredded cheddar cheese For topping, can substitute with other cheeses.
Instructions
Preparation
- Gather all your ingredients to ensure you have everything ready.
- Slice the kielbasa into bite-sized pieces and chop the onion.
- Mince the garlic.
Cooking
- Layer the frozen pierogies evenly at the bottom of the crockpot.
- Sprinkle the sliced kielbasa on top of the pierogies.
- Add the chopped onion and minced garlic on top.
- In a bowl, combine the cream of mushroom soup and chicken broth and pour it over the ingredients in the crockpot.
- Top with shredded cheddar cheese.
- Cover and cook on low heat for 4 to 6 hours without lifting the lid.
- Once cooked, gently stir to combine all layers before serving.
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Notes
You can garnish with fresh herbs like parsley or chives for added color. This casserole pairs well with a simple side salad or steamed vegetables.