Description
Hearty crockpot pierogi casserole with kielbasa brings Polish comfort straight to your dinner table. Creamy layers of potato-filled dumplings and smoky sausage blend into a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 1 pound kielbasa, sliced into bite-sized rounds
- 2 packages (16 ounces each) frozen pierogis (cheddar or potato varieties)
Dairy and Creamy Components:
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can (10.5 ounces) cream of mushroom soup
Seasonings and Aromatics:
- 1 medium onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the slow cooker by thoroughly coating the interior with a light layer of non-stick cooking lubricant.
- Arrange the frozen pierogis in a uniform, single layer across the bottom of the cooking vessel, ensuring complete coverage.
- Create a harmonious sauce by whisking together the cream of mushroom soup, tangy sour cream, savory chicken broth, minced garlic, smoky paprika, and seasoning until achieving a silky, consistent texture.
- Distribute the kielbasa, sliced into bite-sized rounds, and finely chopped onions evenly across the pierogis, creating a rich, flavorful foundation.
- Gently cascade the creamy mixture over the entire surface, guaranteeing each ingredient is thoroughly coated and infused with the robust blend of flavors.
- Crown the casserole with a generous blanket of shredded cheddar cheese, providing a golden, melty top layer.
- Secure the lid and allow the slow cooker to work its magic – on low temperature for approximately 4-5 hours or on high for 2-3 hours, until the pierogis reach a tender consistency and the flavors meld seamlessly.
- Just before presenting the dish, garnish with freshly chopped parsley to introduce a vibrant, herbaceous accent and visually appealing touch.
Notes
- Prevent Sticking: Generously coat the crockpot with cooking spray or butter to ensure pierogis don’t stick and easily release when serving.
- Cheese Melting Tip: Shred cheese fresh for better melting and richer flavor compared to pre-shredded varieties.
- Make It Healthier: Swap cream of mushroom soup with low-sodium version and use reduced-fat sour cream and cheese to cut calories without sacrificing taste.
- Vegetarian Adaptation: Replace kielbasa with plant-based sausage or smoked tofu for a meat-free alternative that maintains the dish’s hearty texture.
- Prep Time: 10 minutes
- Cook Time: 5 hours (on Low) or 3 hours (on High)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 508
- Sugar: 3 g
- Sodium: 1075 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg