Crockpot Pierogi Casserole with Kielbasa

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Description

This comforting Crockpot Pierogi Casserole with Kielbasa combines pillowy potato-filled pierogies with smoky kielbasa, creamy sauce, and melted cheese. It’s the ultimate set-it-and-forget-it comfort food, perfect for busy weeknights or potlucks. Each bite delivers rich flavors of Eastern European tradition with modern convenience.

 Ingredients For Crockpot Pierogi Casserole with Kielbasa

  • 2 (16 oz) packages frozen potato & cheese pierogies

  • 1 lb kielbasa sausage, sliced into rounds

  • 1 (10.5 oz) can cream of mushroom soup

  • 1 (8 oz) block cream cheese, softened

  • 1 cup sour cream

  • 1 cup shredded cheddar cheese (or colby jack)

  • 1 small onion, diced (optional for extra flavor)

  • 1 tsp garlic powder

  • ½ tsp black pepper

  • ½ tsp smoked paprika (optional, for extra smokiness)

  • 2 tbsp butter

Instructions

  1. Prep the crockpot: Lightly grease or spray the insert with nonstick spray.

  2. Make the sauce: In a bowl, mix cream of mushroom soup, softened cream cheese, sour cream, garlic powder, and pepper until smooth.

  3. Layer ingredients:

    • Spread half of the pierogies at the bottom.

    • Add half of the kielbasa and onions.

    • Pour some of the creamy sauce over.

    • Repeat with remaining pierogies, kielbasa, and sauce.

  4. Top it off: Sprinkle shredded cheddar cheese and dot with butter.

  5. Cook:

    • On Low for 4–5 hours, OR

    • On High for 2–3 hours.

  6. Serve: Stir gently and serve warm, garnished with fresh parsley if desired.

 Notes

  • Use frozen pierogies straight from the bag—no need to thaw.

  • Cream of chicken soup works as a substitute for mushroom.

  • Add sautéed cabbage or spinach for extra veggies.

  • For a lighter version, swap sour cream with plain Greek yogurt.

Tips

  • Cheese swap: Try mozzarella, gouda, or pepper jack for different flavors.

  • Make ahead: Assemble the night before, refrigerate, and cook the next day.

  • For crispier topping: Transfer to a baking dish, sprinkle extra cheese, and broil for 5 minutes after crockpot cooking.

  • If you like spice, add a dash of hot sauce or red pepper flakes.

 Servings

  • Serves 6–8 people generously.

Nutritional Info (per serving, approx.)

  • Calories: 460

  • Protein: 18g

  • Carbohydrates: 38g

  • Fat: 26g

  • Fiber: 2g

  • Sodium: 1180mg

(Values vary depending on brands and portion sizes.)

 Benefits

  • Time-saving: Easy one-pot crockpot meal.

  • Hearty & filling: Perfect for family dinners or crowds.

  • Comfort food classic: Blends pierogi tradition with creamy casserole style.

  • Flexible: Easy to customize with different meats, cheeses, or veggies.

 Q&A

Q: Can I use fresh pierogies instead of frozen?
A: Yes, but reduce cooking time slightly so they don’t get mushy.

Q: Can I cook this in the oven instead of crockpot?
A: Absolutely—bake covered at 350°F (175°C) for 40–45 minutes, then uncover and broil for a bubbly top.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently in the oven or microwave.

Q: Can this be frozen?
A: Yes—assemble, wrap tightly, and freeze before cooking. Thaw overnight and cook as directed.

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