Description
A hearty and delicious Crockpot Pierogi Casserole with Kielbasa, perfect for a comforting dinner.
Ingredients
Scale
- 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
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In the bottom of a crockpot, layer half of the frozen pierogi.
- Add half of the sliced kielbasa and half of the diced onion on top of the pierogi.
- Sprinkle half of the shredded cheddar cheese over the kielbasa and onion.
- In a separate bowl, mix together the cream of mushroom soup, sour cream, garlic powder, onion powder, salt, and pepper until well combined.
- Pour half of the soup mixture over the cheese layer in the crockpot.
- Repeat the layering process with the remaining pierogi, kielbasa, onion, cheese, and soup mixture.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the pierogi are tender and the casserole is heated through.
- Before serving, garnish with fresh chopped parsley.
Notes
- For a vegetarian version, substitute the kielbasa with sautéed mushrooms or a plant-based sausage.
- Add a layer of sautéed spinach or kale for extra nutrients and flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Dinner
- Method: Crockpot
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg