Crockpot Pierogi Casserole with Kielbasa
Crockpot Pierogi Casserole with Kielbasa is a cozy, crowd-pleasing dish that’s perfect for any night. This crockpot pierogi casserole recipe delivers creamy, savory comfort with minimal effort.
Ingredients
- 2 lbs 900g frozen potato and cheese pierogies
- 1 lb 450g kielbasa sausage, sliced
- 2 cups 200g shredded cheddar cheese
- 1 can 10.5 oz/300g cream of mushroom soup
- 1 cup 240g sour cream
- 1 medium onion chopped (about 1 cup/150g)
- ½ cup 120ml milk
- 2 tbsp 30g unsalted butter, melted
- ½ tsp 1g black peppe
Instructions
Prepare the Crockpot
- I spray the inside of a 6-quart crockpot with nonstick cooking spray to prevent sticking and make cleanup a breeze.
Layer the Ingredients
- I place half of the 2 lbs frozen pierogies in an even layer at the bottom of the crockpot. I top with half of the 1 lb sliced kielbasa and half of the 1 cup chopped onion. I repeat with another layer of the remaining pierogies, kielbasa, and onion, creating a hearty, flavorful base.
Mix the Sauce
- In a medium bowl, I whisk together 1 can cream of mushroom soup, 1 cup sour cream, ½ cup milk, 2 tbsp melted butter, and ½ tsp black pepper until smooth. This creamy sauce binds the casserole with rich flavor.
Assemble and Cook
- I pour the sauce evenly over the layered ingredients, ensuring everything is coated. I sprinkle 2 cups shredded cheddar cheese on top, cover the crockpot, and cook on low for 4 hours until bubbly and heated through.
Serve
- I scoop the casserole into bowls, serving it hot with a sprinkle of fresh parsley if desired. The cheesy, creamy layers are ready to enjoy!
Notes
- For a spicier version, consider adding some diced jalapeños or crushed red pepper flakes.
- Feel free to substitute the kielbasa with another sausage of your choice.
- Can be made ahead of time and stored in the refrigerator before cooking.
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