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Crockpot Pierogi Casserole with Kielbasa

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A comforting and hearty pierogi casserole layered with kielbasa and cheese, perfect for cozy nights.

Ingredients

Scale
  • 24 pieces Frozen Pierogi
  • 1 lb Kielbasa
  • 1 cup Sour Cream
  • 1 medium Onion
  • 1 can Condensed Cream of Mushroom Soup
  • 2 cups Shredded Cheddar Cheese
  • 2 tbsp Butter
  • to taste Salt
  • to taste Pepper
  • 2 tbsp Chopped Chives

Instructions

  1. Prepare your ingredients: Slice the kielbasa into bite-sized pieces and chop the onion. Set aside the fresh pierogi if using.
  2. Layer the base: In your crockpot, add a layer of pierogi at the bottom, spreading them out evenly.
  3. Add the savory fillings: Sprinkle half of the chopped onion and the kielbasa over the pierogi layer.
  4. Bring on the creaminess: Spoon on half of the sour cream and the condensed cream of mushroom soup, spreading evenly.
  5. Add the cheese: Layer a generous amount of shredded cheddar cheese over the creamy mixture.
  6. Repeat the layers: Add another set of pierogi, remaining onion, kielbasa, sour cream, soup, and the last bit of cheese on top.
  7. Slow cook to perfection: Spread remaining butter on the top layer and season with salt and pepper. Cover and cook on low for about 4 hours.
  8. Garnish and serve: Stir gently to combine layers, serve hot, garnished with fresh chives.

Notes

This casserole pairs well with a crisp salad or crusty bread. Store leftovers in the fridge for up to 3-4 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/crockpot-pierogi-casserole-with-kielbasa/

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