Description
Hearty crockpot pierogi casserole with kielbasa brings Polish comfort to dinner tables. Cheesy layers of potato dumplings and smoky sausage blend perfectly for easy weeknight meals you’ll crave.
Ingredients
Scale
- 2 packages (16 oz/454 g) frozen pierogies (cheddar and potato flavor)
- 1 lb/454 g kielbasa sausage (sliced into 1/2-inch rounds)
- 2 cups/226 g shredded cheddar cheese
- 1/2 cup/113 g cream cheese
- 1/2 cup/120 ml sour cream
- 1 can (10.5 oz/298 g) cream of mushroom soup
- 1 medium onion (diced)
- 1 cup/240 ml chicken broth
- 2 cloves garlic (minced)
- 1 cup/113 g cooked bacon pieces
- 1/2 cup/56 g shredded mozzarella or Colby Jack cheese
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1 tsp red pepper flakes
- Salt (to taste)
- Pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- Arrange frozen pierogies in a single layer at the bottom of the crockpot, creating a foundational base for the casserole.
- Distribute kielbasa slices evenly across the pierogies, ensuring consistent meat coverage throughout the dish.
- Sprinkle diced onions and minced garlic over the meat, then dust with paprika to enhance the flavor profile.
- Whisk sour cream, cream of mushroom soup, and chicken broth in a separate bowl until smooth and well-integrated.
- Carefully pour the creamy sauce over the layered ingredients, making sure to cover every pierogi and kielbasa slice uniformly.
- Generously scatter shredded cheddar cheese across the top, creating a rich and melty surface.
- For added depth, optionally mix in crumbled bacon, cream cheese, and a touch of Dijon mustard during the midpoint of cooking.
- Cover the crockpot and cook on low for 4-5 hours or high for 2-3 hours, until pierogies are thoroughly heated and cheese is completely melted.
- If desired, sprinkle red pepper flakes for a subtle kick of heat just before serving.
- Gently stir the casserole to blend all ingredients, then garnish with fresh chopped parsley.
- Serve immediately while hot and bubbling.
Notes
- Choose high-quality pierogies to ensure a delicious base for the casserole.
- Use low-sodium chicken broth to control the salt content and prevent the dish from becoming too salty.
- For a gluten-free version, swap regular cream of mushroom soup with a gluten-free alternative and use gluten-free pierogies.
- Customize the heat level by adjusting the amount of red pepper flakes or adding a dash of hot sauce for extra kick.
- Prep Time: 15 minutes
- Cook Time: 5 hours (on Low) or 3 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg