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Crockpot Pierogi Casserole with Kielbasa

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A comforting slow cooker casserole layered with frozen pierogies, kielbasa, onions, cheddar, and a creamy mushroom-sour cream sauce.

Ingredients

Scale
  • 1 package frozen pierogies
  • 1 pound kielbasa, sliced
  • 1 onion, chopped
  • 2 cups shredded cheddar cheese
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. Spray the inside of a 6-quart slow cooker with cooking spray or line with a slow cooker liner.
  2. Place half of the frozen pierogies in an even layer across the bottom.
  3. Scatter half of the sliced kielbasa and half of the chopped onion over the pierogies.
  4. Sprinkle one cup of the shredded cheddar over that layer.
  5. Repeat with the remaining pierogies, kielbasa, onion, and the rest of the cheddar so you have two layers.
  6. In a medium bowl, whisk the cream of mushroom soup and sour cream until smooth. Pour the mixture evenly over the layered ingredients.
  7. Season lightly with salt and several grinds of black pepper.
  8. Cover and cook on low for 240 to 360 minutes, or until the pierogies are softened and heated through and the cheese is fully melted.
  9. Turn off the slow cooker and let the casserole sit for 5 minutes before serving. Garnish with chopped parsley.

Notes

For the creamiest result, use full-fat sour cream. You can substitute with plain Greek yogurt for a lighter option.

Nutrition

Find it online: https://www.simplefamilydishes.com/crockpot-pierogi-casserole-kielbasa/