Crockpot Pierogi Casserole with Kielbasa
All the cozy comfort of a Polish family dinner, slow-cooked into one bubbling casserole. Pillowy pierogies in creamy sauce with smoky kielbasa, rich cheese, and caramelized onions—this is set-it-and-forget-it comfort food for busy weeknights or special weekends.
Ingredients
- 24 frozen potato and cheese pierogies
- 14 ounces smoked kielbasa sausage sliced into rounds
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 1 cup sour cream
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons chopped chives or green onions for garnish
Instructions
- Lightly grease the inside of your slow cooker with nonstick spray or a little butter.
- In a large mixing bowl, combine the sour cream, cream of mushroom soup, onion powder, garlic powder, and half of the shredded cheddar cheese. Mix until smooth and well combined.
- Layer half of the frozen pierogies in the bottom of the slow cooker.
- Top with half of the kielbasa slices and half of the sliced onions and minced garlic.
- Spoon half of the cream sauce mixture over the first layer and spread lightly with a spatula.
- Repeat the layers with the remaining pierogies, kielbasa, onions, and sauce mixture.
- Cover and cook on low for 4 hours, or until the pierogies are tender and heated through.
- About 15 minutes before serving, sprinkle the remaining shredded cheese over the top. Cover again and allow the cheese to melt.
- Once the casserole is hot and bubbly, garnish with chopped chives or green onions before serving.
Nutrition
Calories: 480kcalCarbohydrates: 39gProtein: 17gFat: 28gSodium: 940mgFiber: 2gSugar: 4g
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