Description
Polish-inspired pierogi casserole blends hearty kielbasa with classic dumpling flavors in one comforting dish. Creamy layers of cheesy potato goodness make this meal perfect for family dinners, inviting you to savor rich cultural traditions.
Ingredients
Scale
Main Ingredients:
- 1 package (16 ounces / 454 grams) frozen pierogies
- 1 pound (454 grams) kielbasa, sliced
- 2 cups (226 grams) cheddar cheese, shredded
Liquid and Binding Ingredients:
- 1 can (10.5 ounces / 298 milliliters) cream of mushroom soup
- 1/2 cup (120 milliliters) chicken broth
- 1/2 cup (120 grams) sour cream
Optional Flavor Enhancers:
- 1 onion, diced
- 2 tablespoons butter
Instructions
- Coat the interior of the slow cooker with a light layer of non-stick spray to prevent sticking.
- Create an even base layer of frozen pierogies across the bottom of the crockpot.
- Distribute kielbasa slices uniformly over the pierogies.
- Whisk cream of mushroom soup, shredded cheddar, sour cream, and chicken broth in a mixing bowl until completely integrated and smooth.
- Gently cascade the creamy mixture across the layered pierogies and kielbasa, ensuring complete coverage.
- Caramelize diced onions in melted butter until golden and translucent, then scatter them across the top.
- Secure the crockpot lid and set the temperature to low for 4-5 hours or high for 2-3 hours, allowing ingredients to meld and heat thoroughly.
- Verify the casserole is bubbling and warmed completely throughout before serving.
- Remove lid and let stand for 5-10 minutes to allow slight cooling and sauce to set.
- Scoop and plate the casserole, ensuring each serving contains pierogies, kielbasa, and the rich, creamy sauce.
Notes
- Generously grease the crockpot with cooking spray or butter to ensure pierogies don’t stick and come out easily when serving.
- Experiment with different cheese varieties like smoked gouda or pepper jack for a more complex flavor profile that elevates the dish.
- For a crispy top layer, transfer the casserole to a broiler for 2-3 minutes after slow cooking to create a golden, slightly crunchy surface.
- Swap cream of mushroom soup with a gluten-free alternative and use lactose-free cheese and sour cream to make the recipe suitable for those with dietary restrictions.
- 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: 420 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg