Crockpot Pierogi Kielbasa Casserole (Print Version)
# Ingredients:
→ Base Ingredients
01 -
16 oz frozen pierogies (potato and cheddar variety)
02 -
1 lb kielbasa, sliced into rounds
03 -
1 medium onion, diced
04 -
2 cloves garlic, minced
→ Sauce Components
05 -
1 cup shredded cheddar cheese
06 -
1 cup sour cream
07 -
10.5 oz can cream of mushroom soup
08 -
1 cup vegetable broth
→ Seasonings
09 -
1 teaspoon onion powder
10 -
1 teaspoon garlic powder
11 -
1/2 teaspoon paprika
12 -
Salt and pepper to taste
13 -
Fresh parsley for garnish (optional)
# Instructions:
01 -
Lightly grease the inside of your crockpot with cooking spray or oil to prevent sticking.
02 -
Place half of the frozen pierogies at the bottom of the crockpot, followed by half of the sliced kielbasa on top.
03 -
Sprinkle half of the diced onion and minced garlic over the kielbasa. Season this layer with onion powder, garlic powder, paprika, salt, and pepper.
04 -
In a mixing bowl, combine the sour cream, cream of mushroom soup, and vegetable broth. Stir until smooth and well blended. Pour half of this mixture over the first layer in the crockpot.
05 -
Add another layer of the remaining pierogies and kielbasa, followed by the remainder of the onions, garlic, and seasoning. Pour the remaining creamy mixture over the top.
06 -
Cover the crockpot and cook on low for 4 to 6 hours or until the pierogies are fully cooked and heated through.
07 -
About 15 minutes before serving, sprinkle the shredded cheddar cheese on top, cover, and let it melt.
08 -
Once cooked, gently stir the casserole to combine layers. Garnish with fresh parsley if desired and serve warm.
# Notes:
01 -
This hearty slow cooker dish combines the comfort of pierogies with savory kielbasa in a creamy sauce.
02 -
For best results, use traditional potato and cheese pierogies, though other varieties can work well too.