Creamy Crockpot Pierogi Casserole With Kielbasa
A comforting and flavorful pierogi casserole cooked in a crockpot, featuring kielbasa and a creamy sauce topped with melted cheese.
Ingredients
Main Ingredients
- 1 package frozen pierogi (about 16 oz) Use frozen pierogi for the best texture.
- 1 lb kielbasa, sliced into rounds
- 1 cup sour cream For a creamy texture.
- 1 cup cream of mushroom soup Can be substituted with cream of chicken or homemade sauce.
- 1 medium onion, diced Adds flavor and texture.
- 2 cups shredded cheddar cheese Add at the end for best melt.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper Be generous to ensure flavor.
- to taste Chopped green onions (for garnish) For added flavor and presentation.
Instructions
Preparation
- Start by slicing the kielbasa and dicing the onion.
Layer Ingredients
- In your crockpot, begin by placing half of the frozen pierogi at the bottom.
- Then layer half of the sliced kielbasa and half of the diced onion.
Add Creamy Mixture
- In a bowl, mix sour cream, cream of mushroom soup, garlic powder, onion powder, salt, and pepper.
- Spread half of this mixture over the layers in the crockpot.
Repeat Layers
- Add the remaining pierogi, kielbasa, and onion.
- Pour the rest of the creamy mix over the top.
Cook
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
Add Cheese
- During the last 30 minutes of cooking, sprinkle the shredded cheddar cheese on top.
- Cover again to let the cheese melt.
Serve
- Once done, garnish with chopped green onions for added flavor and serve hot.
Notes
For best results, avoid using fresh pierogi as they may become mushy. This casserole is perfect for family dinners or gatherings, and it can be prepared ahead of time.