If you are craving a cozy, comforting meal that effortlessly combines hearty flavors with easy preparation, the Crockpot Pierogi Kielbasa Casserole Recipe is your new best friend. This dish brings together the classic taste of potato and cheese pierogi, smoky and savory kielbasa, and a creamy mushroom sauce, all slow-cooked to perfection. Every bite offers a delightful blend of textures—from tender pierogi to melted cheddar cheese—making it a perfect dish for family dinners or casual get-togethers.
Ingredients You’ll Need
These simple yet essential ingredients come together to create layers of rich flavor and perfect textures. Each component plays a key role: the pierogi bring a soft, comforting base; kielbasa adds a smoky punch; and the creamy sauce ties everything together with smooth richness.
- 2 (16 oz) packages frozen potato and cheese pierogi: The star of the dish, offering a tender, cheesy bite in every piece.
- 1 lb kielbasa, sliced into ½-inch rounds: Adds smoky, savory depth and a satisfying meaty texture.
- 1 medium yellow onion, thinly sliced: Provides a subtle sweetness and slight crunch when cooked down.
- 2 cups shredded cheddar cheese: Melts beautifully to create a delectably gooey, golden topping.
- 1 (10.5 oz) can condensed cream of mushroom soup: The creamy base that brings velvety flavor and coats the layers evenly.
- 1 cup sour cream: Adds tanginess and luscious creaminess to the sauce.
- ½ cup milk: Helps thin out the sauce just enough for perfect coating and baking consistency.
- ½ tsp garlic powder: Introduces a mild, warming hint of garlic without overpowering the other flavors.
- ¼ tsp black pepper: Offers a gentle kick to balance the richness.
- 2 tbsp chopped fresh chives or parsley: Used as a fresh, colorful garnish to brighten the finished casserole.
How to Make Crockpot Pierogi Kielbasa Casserole Recipe
Step 1: Prepare the Slow Cooker
Begin by lightly greasing the insert of your 6-quart slow cooker with cooking spray or a bit of butter. This simple step ensures the casserole won’t stick and makes cleanup a breeze, setting the stage for a seamless cooking experience.
Step 2: Create the First Layer
Arrange half of your frozen potato and cheese pierogi evenly across the bottom of the slow cooker. Layer on half of the sliced kielbasa and onions, then sprinkle with 1 cup of shredded cheddar cheese. This careful layering builds the casserole’s foundation with balanced flavors and textures in every bite.
Step 3: Build the Second Layer
Repeat the layering process by adding the remaining pierogi, kielbasa, and onions, then top with the last cup of cheddar cheese. This second layer doubles the deliciousness and guarantees even distribution of ingredients throughout the dish.
Step 4: Prepare Creamy Sauce
In a medium bowl, whisk together the condensed cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until the mixture is smooth and well combined. This sauce infuses the casserole with an indulgent creaminess that brings everything together beautifully.
Step 5: Add Sauce and Cook
Pour your creamy mushroom sauce evenly over the layered ingredients in the slow cooker. Cover it with the lid and cook on LOW for 4 hours, allowing the flavors to meld, the cheese to melt perfectly, and the casserole to become hot and bubbly.
How to Serve Crockpot Pierogi Kielbasa Casserole Recipe
Garnishes
Fresh herbs like chopped chives or parsley sprinkled on top add a lovely pop of color and a mild herbal brightness that cuts through the casserole’s richness, giving every serving a fresh, vibrant finishing touch.
Side Dishes
This casserole stands strong on its own, but pairing it with a crisp green salad or steamed vegetables adds a refreshing contrast and balances the meal with some lightness and crunch.
Creative Ways to Present
For a fun twist, serve the Crockpot Pierogi Kielbasa Casserole Recipe in individual ramekins or layered in clear glass dishes to showcase its beautiful layers. You can also top each portion with a dollop of sour cream for extra indulgence and a creamy texture boost.
Make Ahead and Storage
Storing Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. This way, all the flavors stay intact, and reheating will be just as satisfying as the original meal.
Freezing
You can freeze the casserole either before cooking or after it has been baked and cooled. Wrap tightly in plastic wrap and aluminum foil to avoid freezer burn, and keep it in the freezer for up to 2 months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the microwave or oven until warmed through. For best results in the oven, cover with foil to prevent drying out and bake at 350°F until hot and bubbly again, usually about 20–25 minutes depending on your portion size.
FAQs
Can I use fresh pierogi instead of frozen in this recipe?
Absolutely! Fresh pierogi will work just as well and may reduce the overall cooking time slightly. Just be gentle when layering to avoid breaking them.
Is it possible to make this dish vegetarian?
Yes! Simply swap out the kielbasa for your favorite meat-free sausage alternative or add extra vegetables like mushrooms and bell peppers for a delicious vegetarian casserole.
Can I prepare this Crockpot Pierogi Kielbasa Casserole Recipe in advance?
Definitely. You can assemble the casserole the day before and keep it covered in the refrigerator. When you’re ready, just pop it in the slow cooker and cook as directed.
What if I don’t have cream of mushroom soup?
You can substitute with cream of chicken or cream of celery soup, or make a simple homemade mushroom sauce to keep that creamy texture and flavor.
Can I add other cheeses instead of cheddar?
Of course! Mozzarella, Monterey Jack, or Colby cheeses all melt beautifully and will give the casserole a slightly different but equally tasty flavor profile.
Final Thoughts
The Crockpot Pierogi Kielbasa Casserole Recipe is a guaranteed crowd-pleaser that brings warmth and satisfaction to your table with minimal effort. Whether you’re feeding a family or enjoying a comforting solo dinner, this dish embraces you with its rich flavors and comforting textures. Give it a try—you’ll quickly find it becoming one of your go-to slow cooker favorites!
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Crockpot Pierogi Kielbasa Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Pierogi Kielbasa Casserole is a comforting, hearty dish featuring layers of frozen potato and cheese pierogi, savory sliced kielbasa, tender onions, and melted cheddar cheese all slow-cooked in a creamy mushroom sauce. Perfect for an easy weeknight meal, this casserole delivers rich flavors with minimal effort, making it a family favorite.
Ingredients
Main Ingredients
- 2 (16 oz) packages frozen potato and cheese pierogi
- 1 lb kielbasa, sliced into ½-inch rounds
- 1 medium yellow onion, thinly sliced
- 2 cups shredded cheddar cheese
Sauce Ingredients
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup sour cream
- ½ cup milk
- ½ tsp garlic powder
- ¼ tsp black pepper
Garnish
- 2 tbsp chopped fresh chives or parsley
Instructions
- Prepare the Slow Cooker: Lightly grease the insert of a 6-quart slow cooker with cooking spray or butter to prevent sticking and make cleanup easier.
- Create First Layer: Arrange half of the frozen pierogi in an even layer on the bottom of the slow cooker. Then evenly layer half of the sliced kielbasa and half of the thinly sliced onions on top. Sprinkle with 1 cup of shredded cheddar cheese.
- Build Second Layer: Repeat the layering process using the remaining pierogi, kielbasa, onions, and then sprinkle with the remaining 1 cup of cheddar cheese on top.
- Prepare Creamy Sauce: In a medium mixing bowl, whisk together the condensed cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until the mixture is smooth and well combined.
- Add Sauce and Cook: Pour the creamy sauce evenly over the layered ingredients in the slow cooker. Cover with the lid and cook on LOW for 4 hours, until the casserole is heated through, bubbly, and the cheese has fully melted.
- Garnish and Serve: Just before serving, sprinkle the casserole with chopped fresh chives or parsley for a fresh burst of flavor and color. Serve warm.
Notes
- Do not thaw the pierogi before layering; add them frozen to prevent overcooking and maintain texture.
- Use a 6-quart slow cooker for best results to ensure even cooking without overflowing.
- Feel free to substitute cheddar with your favorite melting cheese such as mozzarella or Monterey Jack.
- For a spicier kick, add a pinch of red pepper flakes to the creamy sauce.
- This casserole can be prepared a few hours ahead and kept warm on the slow cooker’s ‘keep warm’ setting before serving.
