This hearty casserole is a cozy mix of pierogi, kielbasa, and cheese—perfect for a tasty dinner. Just toss everything in the crockpot and let it do the work!
The best part? Your kitchen will smell amazing! I love serving it with a dollop of sour cream on top; it adds a nice zing. Who doesn’t love an easy, one-pot meal? 😊
Key Ingredients & Substitutions
Pierogi: Frozen potato and cheese pierogi are the star of this dish, providing a comforting and hearty base. If you can’t find them, you can use frozen cheese ravioli or any other stuffed pasta as an alternative.
Kielbasa: I love kielbasa for its smoky flavor, but you can swap it for any sausage you like, such as turkey sausage for a lighter option or even a vegetarian sausage for a meat-free version.
Onion: Fresh onions add depth to the dish. If you’re short on time, you can use pre-chopped onions or even onion powder, although I recommend fresh for the best flavor.
Cream of Mushroom Soup: This gives the casserole creaminess. If you’re avoiding preservatives, use homemade cream of mushroom or a creamy vegetable soup instead.
Cheddar Cheese: Shredded sharp cheddar is my go-to for flavor. You can use other cheeses like Monterey Jack, mozzarella, or even a dairy-free cheese if needed.
How Do I Make the Perfect Creamy Sauce?
Making the creamy sauce is simple but key for the casserole’s richness. Start by mixing the condensed soup with sour cream and milk in a bowl.
- Make sure to blend everything thoroughly to avoid lumps. This creates a smooth and creamy base.
- Season with salt and pepper to taste. Adjust as you prefer.
- Feel free to add a pinch of garlic powder or Italian herbs for extra flavor in this sauce!
This sauce will help keep the pierogi moist and flavorful while they cook in the crockpot. Trust me, it’s worth it! 😊
Easy Crockpot Pierogi Casserole with Kielbasa
Ingredients You’ll Need:
- 1 (20 oz) package frozen potato and cheese pierogi
- 1 lb kielbasa sausage, sliced into 1/2-inch pieces
- 1 medium onion, thinly sliced
- 2 cups shredded cheddar cheese
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- Salt and pepper, to taste
- Fresh parsley or chives, chopped for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 3 to 4 hours of cooking in the crockpot on low, or 1.5 to 2 hours on high. Just a little bit of prep work, then let the slow cooker do the magic while you relax!
Step-by-Step Instructions:
1. Prepare the Crockpot:
Start by lightly greasing the inside of your crockpot with olive oil or butter. This will help prevent sticking and make cleaning up easier later.
2. Sauté Onions and Garlic:
In a skillet over medium heat, add a little olive oil or butter and sauté the sliced onions and minced garlic. Cook until they are softened and fragrant, which should take about 4-5 minutes. Once done, remove them from the heat.
3. Make the Creamy Sauce:
In a large mixing bowl, combine the condensed cream of mushroom soup, sour cream, milk, salt, and pepper. Mix everything really well until you have a nice creamy sauce.
4. Combine Pierogi and Kielbasa:
Add the frozen pierogi, sliced kielbasa, and the sautéed onions with garlic into the bowl. Gently fold everything together until the pierogi and kielbasa are nicely coated in the sauce.
5. Transfer to Crockpot:
Pour the mixture into your prepared crockpot, spreading it out evenly.
6. Add Cheese:
Now, sprinkle the shredded cheddar cheese evenly over the top of the casserole. This will give it a lovely cheesy crust as it cooks!
7. Cook:
Cover the crockpot and cook on low for 3-4 hours, or on high for 1.5-2 hours. You know it’s ready when the pierogi are tender and the casserole is heated through.
8. Garnish:
Once it’s done, you can garnish with freshly chopped parsley or chives for a nice touch if you like.
9. Serve:
Serve warm, and if you’re a fan of creaminess, add a dollop of sour cream on top. Enjoy this satisfying and cheesy dish with family and friends!
This easy crockpot pierogi casserole is a delightful, hearty meal that will warm your belly and your heart! Perfect for busy days or cozy nights at home. 😊
FAQ for Easy Crockpot Pierogi Casserole with Kielbasa
Can I Use Fresh Pierogi Instead of Frozen?
Yes, you can use fresh pierogi in this recipe! Just reduce the cooking time slightly, as fresh pierogi will cook more quickly than frozen ones. Keep an eye on them and check for tenderness after about 2 hours on low or 1 hour on high.
What Can I Substitute for Kielbasa?
If you prefer a different type of meat, turkey sausage or smoked sausage work well in this casserole. For a vegetarian option, consider using a plant-based sausage or simply doubling the amount of vegetables in the dish for added flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stove, adding a splash of milk if it seems too thick. It’s perfect for quick lunches!
Can I Make This Recipe in Advance?
Absolutely! You can assemble the casserole the night before—just store it in the fridge. When you’re ready to cook, allow it to sit at room temperature for 30 minutes before placing it in the slow cooker, then proceed with the cooking instructions as normal.
