Savory Crockpot Pierogi Casserole With Kielbasa Recipe – Homey Comfort
Comfort meets convenience in this hearty crockpot pierogi casserole with kielbasa that promises to warm your soul.
Layers of cheesy, pillowy pierogies mingle with smoky sausage for an effortless meal.
Polish-inspired flavors dance across your plate without complicated preparation steps.
Slow cooking transforms simple ingredients into a rich, satisfying dish that feels like a culinary hug.
Minimal effort delivers maximum flavor in this crowd-pleasing recipe perfect for busy weeknights.
Crispy edges, melted cheese, and savory kielbasa create an irresistible combination you won’t be able to resist.
Grab a fork and prepare to savor every delicious bite of this comforting casserole.
Why to Try Crockpot Pierogi Casserole with Kielbasa
Ingredients for Crockpot Pierogi Casserole with Kielbasa
Main Dish Ingredients:Sauce and Seasoning Ingredients:Topping Ingredients:How to Make Crockpot Pierogi Casserole with Kielbasa
Step 1: Prepare Crockpot Base
Line the bottom of your crockpot with frozen pierogis, creating an even layer.
Slice kielbasa into bite-sized rounds and scatter over the pierogis.
Chop onions and distribute them evenly across the top.
Step 2: Create Creamy Sauce
In a mixing bowl, whisk together:Pour this luscious sauce completely over the pierogi and kielbasa layer, ensuring everything gets nicely coated.
Step 3: Slow Cook to Perfection
Cover the crockpot and set to low heat.
Let the casserole simmer and meld flavors for 4-5 hours.
Give the mixture a gentle stir every hour to prevent sticking and ensure even cooking.
Step 4: Add Cheesy Finish
During the final 30 minutes of cooking, sprinkle shredded cheddar cheese across the top.
Allow the cheese to melt completely and create a golden, bubbling surface.
Step 5: Serve and Garnish
Transfer the steaming casserole to serving dishes.
Optional: Chop fresh parsley and sprinkle on top for a burst of color and fresh flavor.
Enjoy this comforting Polish-inspired dish straight from the crockpot.
Pro Tips for Crockpot Pierogi Casserole
Variations on Crockpot Pierogi Casserole with Kielbasa
Serving Suggestions for Crockpot Pierogi Casserole
How to Store Crockpot Pierogi Casserole
FAQs
No, frozen pierogis can be added directly to the crockpot without pre-cooking. They will cook perfectly during the slow cooking process.
Yes, you can substitute kielbasa with smoked sausage, Polish sausage, or even bratwurst for similar flavor profiles.
Absolutely! This casserole reheats well and can be stored in the refrigerator for 3-4 days, making it an excellent option for busy weeknight meals.
Replace kielbasa with plant-based sausage or add extra vegetables like mushrooms and bell peppers for protein and texture.
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Crockpot Pierogi Casserole With Kielbasa Recipe
- Total Time: 4 hours 50 minutes
- Yield: 6 1x
Description
Polish comfort dish Crockpot Pierogi Casserole with Kielbasa blends hearty sausage and potato-filled dumplings in a creamy slow-cooked delight. Layers of flavor create a satisfying meal you’ll savor until the last comforting bite.
Ingredients
Main Ingredients:
- 1 package (16 ounces / 454 grams) frozen potato and cheese pierogis
- 14 ounces (397 grams) smoked kielbasa, sliced
- 1 cup shredded cheddar cheese
Vegetables and Aromatics:
- 1 medium onion, chopped
- 1/2 teaspoon garlic powder
Liquid and Seasoning Ingredients:
- 1 cup sour cream
- 1 can (10.5 ounces / 298 grams) condensed cream of mushroom soup
- 1/2 cup chicken broth
- 2 tablespoons butter, melted
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Fresh parsley for garnish (optional)
Instructions
- Prepare the crockpot by creating an initial layer of frozen pierogis, ensuring they form a solid base for the casserole.
- Slice kielbasa into diagonal chunks and distribute evenly over the pierogi layer, followed by a generous scattering of sliced onions.
- Whisk together sour cream, cream of mushroom soup, chicken broth, melted butter, garlic powder, black pepper, and paprika in a mixing bowl until smooth and well-combined.
- Carefully pour the creamy sauce over the pierogi and kielbasa layers, making sure to cover all ingredients thoroughly.
- Set the crockpot to low temperature and allow the casserole to simmer for 4-5 hours, gently stirring every 90 minutes to prevent sticking and ensure even cooking.
- During the final 30 minutes of cooking, sprinkle shredded cheddar cheese across the top, allowing it to melt and create a golden, bubbling surface.
- Once cooking is complete, let the casserole rest for 10 minutes to help the sauce settle and flavors meld together.
- Optional: Garnish with freshly chopped parsley for a pop of color and added freshness before serving hot.
Notes
- Swap frozen pierogis with homemade ones for a more authentic taste and control over ingredients.
- Use low-sodium broth and cream of mushroom soup to manage salt levels for health-conscious eaters.
- For a gluten-free version, select gluten-free pierogis and double-check soup and broth labels.
- Customize protein by replacing kielbasa with turkey sausage or plant-based alternative for different dietary needs.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg
Amanda Bennett
Recipe Curator & Culinary Educator
Expertise
Baking and Pastry Arts, Recipe Testing and Development, Culinary Instruction, Food Styling and Photography
Education
Asheville-Buncombe Technical Community College, Asheville, NC
Diploma in Culinary Arts
Emphasized practical cooking skills, nutrition, and kitchen management.
Cambridge School of Culinary Arts, Cambridge, MA
Certificate in Professional Pastry Arts
Specialized in baking techniques, dessert presentation, and flavor profiling
Amanda’s roots run deep in the Southern hills, where every meal started fresh from the garden and every dessert came with a story. She trained at Asheville-Buncombe Technical Community College and sharpened her pastry skills at the Cambridge School of Culinary Arts, blending classic technique with everyday charm.
At The Liffey, Amanda’s passion is making baking and home cooking feel natural and joyful. She’s all about single recipes that are simple enough for a busy afternoon, but special enough to make someone’s day a little sweeter.