Description
Crockpot Pierogi Casserole with Kielbasa is a cozy, comforting dish that effortlessly combines the flavors of Poland’s culinary heritage. With its layers of tender pierogies, savory kielbasa, and a creamy, cheesy sauce, this casserole is sure to become a new family favorite.
Ingredients
- 1 package (24 ounce) frozen potato and cheese pierogies
- 1 pound kielbasa sausage, sliced
- 2 cup shredded cheddar cheese
- 1 can (10.5 ounce) cream of mushroom soup
- 1 cup sour cream
- 1 medium onion, diced
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon black pepper
Instructions
1. Start by spraying the inside of your crockpot with nonstick cooking spray to prevent sticking.
2. Layer half of the frozen pierogies in the bottom of the crockpot, then top with half of the sliced kielbasa and half of the chopped onion.
3. Repeat the layers with the remaining pierogies, kielbasa, and onion.
4. In a medium bowl, whisk together the cream of mushroom soup, sour cream, milk, melted butter, and black pepper until smooth and creamy.
5. Pour the sauce mixture evenly over the layered pierogies and kielbasa in the crockpot.
6. Sprinkle the shredded cheddar cheese on top of the casserole.
7. Cover and cook on low heat for 4 hours, or until the casserole is heated through and the cheese is melted and bubbly.
8. Serve the Crockpot Pierogi Casserole warm, allowing your guests to enjoy the comforting flavors and textures.
Notes
The casserole can easily feed a crowd, with each serving offering a satisfying blend of pierogies, kielbasa, and melted cheese. Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg