Description
This Classic Crockpot Pierogi Casserole With Kielbasa is a hearty and comforting dish that combines tender pierogi with savory kielbasa in a creamy sauce. Perfect for busy weeknights, it delivers maximum flavor with minimal effort.
Ingredients
- Frozen Pierogi (potato and cheese variety)
- Smoked Beef Kielbasa (pre-cooked)
- Yellow Onion (thinly sliced)
- Butter (unsalted)
- Cream of Mushroom Soup
- Sour Cream (full-fat)
- Chicken Broth
- Shredded Cheese (sharp cheddar or Monterey Jack)
- Salt
- Black Pepper
- Garlic Powder
- Paprika (optional)
- Onion Powder (optional)
Instructions
- Prepare Your Ingredients: Begin by slicing your smoked beef kielbasa into ½-inch thick rounds. Then, peel and thinly slice your yellow onion.
- Sauté the Onions: In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are very soft, translucent, and lightly caramelized, about 8-10 minutes. Once done, remove the skillet from the heat.
- Whisk the Sauce: In a medium-sized bowl, combine the cream of mushroom soup, sour cream, chicken broth, garlic powder, salt, and black pepper. Whisk everything together until the sauce is smooth and well combined.
- Layer the Casserole: Lightly grease the inside of your crockpot. First, spread about half of the frozen pierogi evenly across the bottom of the crockpot. Next, layer half of the sliced beef kielbasa and half of the sautéed onions over the pierogi. Pour about half of the prepared sauce evenly over these layers. Repeat the layers: add the remaining frozen pierogi, then the rest of the kielbasa and onions. Finally, pour the remaining sauce over the top, making sure to spread it as evenly as possible.
- Cook in the Crockpot: Cover your crockpot with its lid. On Low: Cook for 4 to 6 hours, or until the pierogi are tender when pierced with a fork and the sauce is bubbly. On High: Cook for 2 to 3 hours, checking for tenderness after 2 hours.
- Add the Cheese: During the last 30-45 minutes of cooking, sprinkle the shredded cheese evenly over the top of the casserole. Replace the lid and continue cooking until the cheese is completely melted and beautifully bubbly.
- Rest and Serve: Once cooked, turn off the crockpot and let the casserole rest for about 10-15 minutes with the lid on. Serve hot, perhaps garnished with fresh chopped parsley or green onions.
- Prep Time: 15 mins
- Cook Time: 4-6 hours on Low or 2-3 hours on High
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: Do not thaw the pierogi before cooking. Sautéing the onions is key for flavor. Consider adding quick-cooking vegetables like mushrooms or spinach for extra nutrition. Adjust sauce consistency with extra broth if needed.