Crockpot Pierogi Casserole with Kielbasa
A warm, comforting casserole featuring layers of tender pierogies, savory kielbasa, and gooey cheddar cheese, all cooked slowly in a rich, creamy sauce.
Ingredients
Main Ingredients
- 16 oz frozen potato-filled pierogies Use frozen for the best texture.
- 1 lb kielbasa, sliced Turkey or chicken sausage can be used as a healthier option.
- 2 cups shredded cheddar cheese Feel free to experiment with different types of cheese.
- 1 cup sour cream Can substitute with dairy-free versions.
- 1 cup chicken broth Use gluten-free broth for a gluten-free option.
- 1 onion, diced Adds sweetness as it caramelizes.
- Salt and pepper to taste Season according to preference.
- Chopped parsley for garnish Enhances presentation.
Instructions
Preparation
- Gather all your ingredients and prep your workspace.
- Wash your hands, and gather measuring cups and spoons.
- Keep a trash bin handy for quick cleanup.
Layering Ingredients
- Place the frozen pierogies at the bottom of the slow cooker, evenly spread out.
- Layer the sliced kielbasa and diced onion over the pierogies.
Mixing Sauce
- In a separate bowl, mix the sour cream and chicken broth until well combined.
- Pour the sauce over the pierogies and kielbasa in the slow cooker.
Final Layer
- Sprinkle the shredded cheddar cheese on top.
- Add salt and pepper to taste, gently stir if needed.
Cooking
- Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
Serving
- Check for doneness about 30 minutes before serving.
- Once done, serve hot, garnished with freshly chopped parsley.
Notes
To modify the recipe, consider adding vegetables like frozen peas or sautéed mushrooms. Great for family dinners and potlucks.