CROCKPOT PIEROGI CASSEROLE HEAVEN

Okay, let’s dive in and create the ultimate guide to Crockpot Pierogi Casserole with Kielbasa, your new weeknight dinner superstar!

It was my grandma, bless her heart, who first introduced me to the magic of pierogi. Every holiday, she’d spend days crafting these little pockets of potato-y goodness. While I can’t replicate her precise touch (family secrets!), I’ve found a way to bring that same comfort food feeling to my table with far less effort. Today, I’m sharing all my secrets for the most amazing Crockpot Pierogi Casserole with Kielbasa you’ll ever make!

This recipe is not only incredibly easy, but it also delivers an explosion of flavor that the whole family will adore. Think tender pierogi, smoky kielbasa, creamy cheese, and a touch of tang – all slow-cooked to perfection in your trusty crockpot. Get ready to say goodbye to complicated dinners and hello to pure, unadulterated comfort!

Why You’ll LOVE This Crockpot Pierogi Casserole

Before we jump into the recipe, let’s talk about why this dish is a game-changer:

• Effortless: Seriously, it’s a dump-and-go recipe. Minimal prep, maximum flavor.
• Flavor Explosion: The combination of savory kielbasa, cheesy goodness, and tangy sour cream is irresistible.
• Crowd-Pleaser: Even the pickiest eaters will devour this casserole.
• Customizable: Easily adapt the recipe to your liking with different types of cheese, vegetables, or spices.
• Perfect for Busy Weeknights: Set it and forget it! Come home to a warm, comforting meal ready to be enjoyed.

Ingredients You’ll Need

Let’s gather our ingredients. Don’t worry, you probably have most of these in your fridge or pantry already!

• Pierogi: 1 (24-32 ounce) package frozen pierogi (cheddar, potato & onion, or any flavor you like). I usually go for the potato & onion, but feel free to experiment!
• Kielbasa: 1 pound kielbasa sausage, sliced into ½-inch thick rounds. Look for a good quality kielbasa – it makes a big difference.
• Onion: 1 medium onion, chopped. Yellow or white onions work great.
• Sour Cream: 1 (16 ounce) container sour cream. Full-fat is best for creaminess, but you can use light if you prefer.
• Cream of Mushroom Soup: 1 (10.75 ounce) can cream of mushroom soup. This adds a lovely richness to the casserole.
• Shredded Cheese: 2 cups shredded cheddar cheese, divided. You can use a blend of cheddar and Monterey Jack, or even a sharp cheddar for extra flavor.
• Butter: 2 tablespoons butter, melted. This helps to brown the kielbasa and adds a touch of richness.
• Salt and Pepper: To taste. Don’t be shy with the seasoning!
• Optional Garnishes: Chopped green onions, fresh parsley, extra sour cream.

Step-by-Step Instructions: Let’s Make Crockpot Pierogi Casserole!

Alright, are you ready to create some serious comfort food magic? Follow these simple steps, and you’ll be enjoying a delicious Crockpot Pierogi Casserole with Kielbasa in no time.

1. Prepare the Kielbasa: Heat the melted butter in a large skillet over medium heat. Add the sliced kielbasa and cook until browned on both sides, about 5-7 minutes. This step is crucial for adding depth of flavor to the casserole. The kielbasa should be nicely browned and slightly crispy around the edges.
2. Sauté the Onion: Add the chopped onion to the skillet with the kielbasa drippings and cook until softened and translucent, about 5 minutes. The onions should be fragrant and slightly caramelized.
3. Combine Ingredients: In a large bowl, combine the sour cream, cream of mushroom soup, salt, and pepper. Mix well until everything is smooth and creamy.
4. Layer the Casserole: Lightly grease your crockpot. Add half of the frozen pierogi to the bottom of the crockpot.
5. Add Toppings: Top with half of the browned kielbasa and onions, then sprinkle with ½ cup of the shredded cheese.
6. Spread the Sauce: Pour half of the sour cream mixture over the kielbasa and cheese layer. Make sure to spread it evenly.
7. Repeat Layers: Repeat the layers with the remaining pierogi, kielbasa and onions, ½ cup of shredded cheese, and sour cream mixture.
8. Top with Cheese: Sprinkle the remaining 1 cup of shredded cheese over the top of the casserole. This will create a beautiful, golden-brown crust.
9. Cook in the Crockpot: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, or until the pierogi are tender and the cheese is melted and bubbly. The cooking time may vary depending on your crockpot, so keep an eye on it!
10. Let it Rest: Once cooked, let the casserole rest for 10-15 minutes before serving. This will allow the flavors to meld together and the casserole to set slightly.
11. Garnish and Serve: Garnish with chopped green onions, fresh parsley, and a dollop of sour cream (if desired). Serve hot and enjoy!

Success Tips for the Perfect Crockpot Pierogi Casserole

Want to guarantee a flawless Crockpot Pierogi Casserole every time? Here are my top tips for success:

• Don’t Thaw the Pierogi: Use frozen pierogi straight from the freezer. Thawing them can make them mushy.
• Brown the Kielbasa: This step is essential for adding depth of flavor. Don’t skip it! Trust me, it’s worth the extra few minutes.
• Don’t Overcook: Overcooking the casserole can result in dry pierogi. Keep an eye on it and adjust the cooking time as needed.
• Use Good Quality Ingredients: The better the ingredients, the better the flavor. Splurge on good kielbasa and cheese!
• Customize It: Feel free to add your own personal touch. Add some sautéed bell peppers, mushrooms, or a sprinkle of paprika for extra flavor.

Variations and Add-Ins to Spice Things Up

This Crockpot Pierogi Casserole with Kielbasa is delicious as is, but feel free to get creative and add your own personal touch. Here are a few ideas to get you started:

• Cheese Variations: Try using a blend of cheddar, Monterey Jack, and Gruyere for a richer flavor. Or, add some pepper jack cheese for a little kick.
• Vegetable Additions: Sauté some bell peppers, mushrooms, or spinach and add them to the casserole for extra nutrients and flavor.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Different Sauces: Instead of cream of mushroom soup, try using cream of chicken soup or even a jar of Alfredo sauce for a different flavor profile.
• Meat Variations: If you’re not a fan of kielbasa, try using smoked sausage, ham, or even bacon.

Serving Suggestions

This Crockpot Pierogi Casserole with Kielbasa is a complete meal on its own, but here are a few serving suggestions to take it to the next level:

• Side Salad: Serve with a crisp green salad for a light and refreshing contrast.
• Steamed Vegetables: Pair with steamed broccoli, green beans, or asparagus for a healthy side dish.
• Garlic Bread: Serve with warm garlic bread for dipping in the creamy sauce.
• Applesauce: A classic pairing with pierogi – the sweetness of the applesauce complements the savory flavors of the casserole.

Make-Ahead and Storage Instructions

Want to get ahead of the game? Here’s how to make this casserole in advance and store any leftovers:

• Make-Ahead: Assemble the casserole according to the instructions, but don’t bake it. Cover and refrigerate for up to 24 hours. When ready to bake, add an extra 15-20 minutes to the cooking time.
• Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the microwave or oven until heated through. You may need to add a splash of milk or cream to prevent it from drying out.
• Freezing: While I recommend enjoying it fresh, you can freeze individual portions of the casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.

More Delicious Sausage Recipes You’ll Love

If you’re a fan of sausage, you’re in luck! Here are a few more of my favorite sausage-based recipes that I know you’ll enjoy:

• Looking for a crowd-pleasing appetizer? Try these BBQ SAUSAGE BITES. They’re always a hit at parties!
• For a comforting and hearty meal, you can’t go wrong with CREAMY DREAMY SAUSAGE SOUP. It’s perfect for a chilly evening.
• Craving a satisfying casserole? The ULTIMATE SAUSAGE POTATO CASSEROLE is packed with flavor and super easy to make.
• For a simple and delicious weeknight dinner, check out these Cheesy Ranch Potatoes & Smoked Sausage.
• And if you’re in the mood for a classic, the Crockpot Potato Soup is always a winner.

The Recipe: Crockpot Pierogi Casserole with Kielbasa

Here is the full recipe, all in one place, for your convenience.

Ingredients:

• 1 (24-32 ounce) package frozen pierogi (cheddar, potato & onion, or any flavor you like)
• 1 pound kielbasa sausage, sliced into ½-inch thick rounds
• 1 medium onion, chopped
• 1 (16 ounce) container sour cream
• 1 (10.75 ounce) can cream of mushroom soup
• 2 cups shredded cheddar cheese, divided
• 2 tablespoons butter, melted
• Salt and pepper to taste
• Optional garnishes: chopped green onions, fresh parsley, extra sour cream

Instructions:

1. Heat the melted butter in a large skillet over medium heat. Add the sliced kielbasa and cook until browned on both sides, about 5-7 minutes.
2. Add the chopped onion to the skillet with the kielbasa drippings and cook until softened and translucent, about 5 minutes.
3. In a large bowl, combine the sour cream, cream of mushroom soup, salt, and pepper. Mix well until smooth.
4. Lightly grease your crockpot. Add half of the frozen pierogi to the bottom.
5. Top with half of the browned kielbasa and onions, then sprinkle with ½ cup of the shredded cheese.
6. Pour half of the sour cream mixture over the kielbasa and cheese layer, spreading evenly.
7. Repeat the layers with the remaining pierogi, kielbasa and onions, ½ cup of shredded cheese, and sour cream mixture.
8. Sprinkle the remaining 1 cup of shredded cheese over the top of the casserole.
9. Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, or until the pierogi are tender and the cheese is melted and bubbly.
10. Let the casserole rest for 10-15 minutes before serving.
11. Garnish with chopped green onions, fresh parsley, and a dollop of sour cream (if desired). Serve hot and enjoy!

Enjoy Your Delicious Crockpot Pierogi Casserole!

There you have it – a foolproof recipe for a comforting and delicious Crockpot Pierogi Casserole with Kielbasa that’s sure to become a family favorite! I hope you enjoy making and sharing this recipe with your loved ones. Remember, cooking is all about having fun and experimenting, so don’t be afraid to put your own spin on it. Happy cooking!

Crockpot Pierogi Casserole with Kielbasa

Amelia

This Crockpot Pierogi Casserole with Kielbasa is an effortless, flavor-packed dinner perfect for busy weeknights. Tender pierogi, smoky kielbasa, creamy cheese, and a touch of tang are slow-cooked to perfection in your crockpot for a comforting and customizable meal that the whole family will love.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Main Course

Cuisine American, Polish-Inspired

Servings 6

Calories 650 kcal

Equipment

• Crockpot (slow cooker)
• Large skillet
• Large bowl
• Measuring cups and spoons
• Knife
• Cutting board
• Spatula or spoon
• Can opener
• Grease or cooking spray

Ingredients

  

• 1 pound kielbasa sausage, sliced into ½-inch thick rounds
• 1 medium onion, chopped
• 2 cups shredded cheddar cheese, divided
• 2 tablespoons butter, melted
• Salt to taste
• Pepper to taste
• Optional: chopped green onions for garnish
• Optional: fresh parsley for garnish
• Optional: extra sour cream for serving

Instructions

 

• Heat the melted butter in a large skillet over medium heat.
• Add the sliced kielbasa and cook until browned on both sides, about 5-7 minutes. Remove kielbasa from skillet and set aside.
• Add the chopped onion to the skillet with the kielbasa drippings and cook until softened and translucent, about 5 minutes.
• In a large bowl, combine the sour cream, cream of mushroom soup, salt, and pepper. Mix well until smooth.
• Lightly grease your crockpot.
• Add half of the frozen pierogi to the bottom of the crockpot.
• Top with half of the browned kielbasa and onions, then sprinkle with ½ cup of the shredded cheese.
• Pour half of the sour cream mixture over the kielbasa and cheese layer, spreading evenly.
• Repeat the layers with the remaining pierogi, kielbasa and onions, ½ cup of shredded cheese, and sour cream mixture.
• Sprinkle the remaining 1 cup of shredded cheese over the top of the casserole.
• Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, or until the pierogi are tender and the cheese is melted and bubbly.
• Let the casserole rest for 10-15 minutes before serving.
• Garnish with chopped green onions, fresh parsley, and a dollop of sour cream (if desired). Serve hot and enjoy!

Notes

For best results, use frozen pierogi directly from the freezer. Browning the kielbasa is crucial for enhancing the overall flavor. Don’t overcook the casserole to prevent dry pierogi. Customize the casserole by adding sauteed bell peppers, mushrooms, or a sprinkle of paprika. Leftovers can be stored in the refrigerator for up to 3-4 days. To prevent drying, add a splash of milk or cream when reheating.