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Marco

Crockpot Pierogi Casserole with Kielbasa: Easy & Delicious!

A hearty and easy-to-make Crockpot Pierogi Casserole with Kielbasa, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Polish
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. In a large bowl, combine the cream of mushroom soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
  2. 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.
  3. Repeat the layers with the remaining pierogi, kielbasa, onion, and soup mixture.
  4. 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.
  5. About 30 minutes before serving, sprinkle the shredded cheddar cheese on top. Cover and allow the cheese to melt.
  6. Once done, garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 2g

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.

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