Description
A hearty and easy-to-make Crockpot Pierogi Casserole with Kielbasa, perfect for a comforting meal.
Ingredients
Scale
- 2 cups frozen pierogi (cheese or potato-filled)
- 1 pound kielbasa, sliced
- 1 medium onion, diced
- 2 cups shredded cheddar cheese
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine the cream of mushroom soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
- In the bottom of the crockpot, layer half of the frozen pierogi. Top with half of the sliced kielbasa and half of the diced onion. Pour half of the soup mixture over this layer.
- Repeat the layers with the remaining pierogi, kielbasa, onion, and soup mixture.
- Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pierogi are tender and heated through.
- About 30 minutes before serving, sprinkle the shredded cheddar cheese on top. Cover and allow the cheese to melt.
- Once done, garnish with fresh parsley before serving.
Notes
- For a vegetarian option, substitute kielbasa with sautéed mushrooms or a plant-based sausage.
- Add a layer of sautéed bell peppers or spinach for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg