Here’s a simple, hearty recipe for a Crockpot Pierogi Casserole with Kielbasa—perfect for comfort food lovers! It layers flavors of tender pierogi, smoky kielbasa, onions, and cheese in a creamy sauce.
Ingredients (Serves 4–6)
- 1 (16 oz) package of frozen pierogi (cheese or potato)
- 1 lb kielbasa sausage, sliced into ½-inch pieces
- 1 medium onion, thinly sliced
- 2 cups shredded cheddar cheese (or your favorite cheese)
- 1 cup sour cream
- ½ cup milk
- 2 cloves garlic, minced
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp butter or oil
Optional: chopped parsley for garnish
Instructions
- Prepare the Crockpot:
Lightly grease the inside of your Crockpot with butter or non-stick spray. - Cook the Kielbasa & Onions:
- In a skillet, heat butter or oil over medium heat.
- Sauté sliced onions until soft and slightly caramelized (about 5–7 minutes).
- Add kielbasa slices and cook for 3–4 minutes to brown slightly.
- Add garlic and paprika, cook 30 seconds until fragrant.
- Mix the Sauce:
- In a bowl, combine sour cream and milk.
- Season with a little salt and pepper. Mix well.
- Layer the Casserole:
- Place half of the frozen pierogi in the bottom of the Crockpot.
- Add half of the kielbasa/onion mixture.
- Sprinkle 1 cup of shredded cheese.
- Repeat layers with remaining pierogi, kielbasa/onion, and top with remaining cheese.
- Pour the sour cream mixture evenly over the top.
- Cook:
- Cover and cook on low for 3–4 hours or high for 1.5–2 hours.
- Check pierogi towards the end—they should be tender and sauce creamy.
- Serve:
- Garnish with chopped parsley if desired.
- Spoon directly from the Crockpot for a comforting, cheesy meal.
💡 Tips:
- For extra richness, stir in a handful of shredded mozzarella or pepper jack cheese for a melty top.
- You can also add sautéed mushrooms or bell peppers for more flavor.
If you want, I can also give a shortcut version where you layer everything raw in the Crockpot—no pre-cooking the kielbasa—so it’s even faster. Do you want me to do that?
