Print

Crockpot Pierogi Casserole with Kielbasa for Comfort

Crockpot Pierogi Casserole with
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crockpot Pierogi Casserole with Kielbasa offers a comforting blend of flavors perfect for chilly evenings.

Ingredients

Scale
  • 24 pieces Frozen Pierogi (Adjust cooking time if using fresh pierogi.)
  • 1 pound Kielbasa (Can substitute with smoked sausage or bratwurst.)
  • 1 medium Onion (Chopped; shallots can be used instead.)
  • 10.5 ounces Condensed Cream of Mushroom Soup (Alternatives include homemade soup or cream of chicken.)
  • 1 cup Sour Cream (Low-fat sour cream can be used.)
  • 2 cups Shredded Cheddar Cheese (Can mix with mozzarella or a cheese blend.)
  • 4 tablespoons Butter (Melted; can substitute with olive oil.)
  • 1 teaspoon Salt (Adjust to taste.)
  • 1 teaspoon Pepper (Adjust to taste.)
  • 2 tablespoons Chopped Chives (Can substitute with parsley.)

Instructions

  1. Begin by spraying the interior of your crockpot with non-stick cooking spray and set it to low heat.
  2. Layer half of the frozen pierogi at the bottom of the crockpot.
  3. Top the pierogi with half of the sliced kielbasa followed by half of the chopped onion.
  4. In a separate bowl, combine the condensed cream of mushroom soup, sour cream, and melted butter until smooth.
  5. Spread half of the creamy soup mixture evenly over your layered pierogi and kielbasa.
  6. Repeat the layering process: place the remaining pierogi, kielbasa, and onion, then drape the rest of the creamy soup mixture over the layers.
  7. Cover the crockpot and cook on low heat for 4 to 5 hours.
  8. About 30 minutes before serving, sprinkle the shredded cheddar cheese on top and cover again.
  9. Once cooked, divide the casserole into portions and garnish with chopped chives.

Notes

    Nutrition

    Find it online: https://quizsavor.com/crockpot-pierogi-casserole-with/

    ×