Ingredients
Scale
Here’s what you’ll need for this comforting casserole:
- 2 packages frozen pierogis (16 oz each): These are the star of the dish, offering that classic potato and cheese filling.
- 1 lb kielbasa, sliced: A smoky sausage that adds a wonderful flavor to the casserole.
- 1 large onion, diced: For a bit of sweetness and texture.
- 2 cups shredded cheddar cheese: Because everything is better with cheese!
- 1 cup sour cream: For creaminess and a touch of tang.
- 1 can cream of mushroom soup (10.5 oz): This acts as the base of the sauce, making it rich and hearty.
- Salt and pepper to taste: For seasoning.
- Chopped fresh parsley (optional): For garnish and a pop of color.
Instructions
Now, let’s dive into the cooking process! Here’s how to make this delectable Crockpot Pierogi Casserole with Kielbasa:
- Prep Your Ingredients:
- Start by slicing your kielbasa into bite-sized pieces and dicing the onion. If you’re using fresh pierogis, set them aside for later.
- Measure out the cheese, sour cream, and soup to have everything ready to go.
- Sauté the Onions (optional but recommended):
- In a skillet over medium heat, add a drizzle of oil and sauté the diced onion until they’re translucent and slightly caramelized, about 5-7 minutes. This step enhances their sweetness and brings out their flavor.
- If you’re short on time, you can skip this step and add the onions directly to the crockpot—no biggie!
- Layer the Ingredients in the Crockpot:
- Start by placing half of the frozen pierogis in the bottom of your greased crockpot.
- Next, add half of the sautéed onions, followed by half of the kielbasa slices. Sprinkle a layer of cheese on top (about 1 cup).
- Repeat this process with the remaining ingredients—layering the rest of the pierogis, onions, kielbasa, and finishing with the remaining cheese.
- Mix the Sauce:
- In a separate bowl, combine the sour cream and cream of mushroom soup until smooth. Pour this mixture evenly over the layered ingredients in the crockpot, ensuring everything is covered.
- Season:
- Sprinkle salt and pepper over the top, adjusting to your taste. Feel free to add any additional spices you enjoy, such as garlic powder or smoked paprika for an extra kick!
- Cook:
- Cover your crockpot and cook on high for 4 hours or low for 6-8 hours. This slow cooking allows the flavors to meld together beautifully, and the pierogis will become perfectly tender.
- Stir and Serve:
- Once cooked, give the casserole a gentle stir to mix everything together. Serve hot, garnished with chopped fresh parsley for a touch of color and flavor.
Don’t worry if it looks a bit messy—sometimes the best dishes are the ones that are a little rustic!
Nutrition
- Serving Size: 8
- Calories: 450
- Carbohydrates: 40g
- Protein: 20g