Description
A comforting and hearty Crockpot Pierogi Casserole layered with smoky kielbasa, sautéed onions, creamy mushroom soup, and melted cheddar cheese. This simple slow cooker recipe is perfect for an easy, flavorful meal with minimal prep and hands-off cooking.
Ingredients
Scale
Ingredients
- 12 oz frozen pierogi (your favorite filling)
- 14 oz smoked kielbasa, sliced
- 1 medium onion, diced
- 10.5 oz cream of mushroom soup
- 1 cup shredded cheddar cheese
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
Instructions
- Sauté the Onion: Heat a skillet over medium heat and sauté the diced onion until translucent, about 5-7 minutes, to bring out its natural sweetness and flavor for the casserole.
- Layer Pierogi and Kielbasa: In the bottom of the crockpot, arrange half of the frozen pierogi in an even layer. Top with half of the sliced smoked kielbasa and all of the sautéed onions.
- Add Cream of Mushroom Soup: Spread half of the cream of mushroom soup evenly over the layered ingredients to add creaminess and moisture.
- Season the Layers: Sprinkle salt, pepper, garlic powder, and paprika to your taste over the layers for balanced seasoning.
- Repeat Layering: Repeat the layering process by adding the remaining frozen pierogi, kielbasa slices, cream of mushroom soup, and seasoning evenly on top.
- Slow Cook: Cover the crockpot and cook on low heat for 6 to 8 hours. The slow cooking melds the flavors perfectly and cooks the pierogi through.
- Add Cheese: In the final 30 minutes of cooking, sprinkle the shredded cheddar cheese over the top and allow it to melt thoroughly before serving.
Notes
- Use your favorite pierogi filling such as potato and cheese, sauerkraut, or meat.
- If you prefer, you can sauté the kielbasa slices briefly to add a bit of crispness before layering.
- Check seasoning before serving and adjust salt and pepper as needed.
- This casserole can be made ahead and refrigerated overnight before slow cooking the next day.
- For a thicker top crust, broil the finished casserole with cheese for 2–3 minutes after slow cooking, watching closely to prevent burning.
