Crockpot Pierogi Casserole with Kielbasa

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Description:
Crockpot Pierogi Casserole with Kielbasa is a comforting and easy-to-make dish that combines the cheesy goodness of pierogies with savory kielbasa, all slow-cooked in a creamy sauce. This hearty casserole is perfect for busy weeknights or family gatherings. The pierogies cook to perfection in the crockpot, absorbing all the rich flavors of the sausage, cheese, and cream, creating a deliciously satisfying meal.

Ingredients:

  • Frozen pierogies (cheddar and potato or your choice): 2 lbs (900 g)
  • Kielbasa (sliced into ¼-inch pieces): 1 lb (450 g)
  • Cream cheese (softened): 8 oz (225 g)
  • Shredded cheddar cheese: 2 cups (200 g)
  • Chicken broth: 1 cup (240 ml)
  • Sour cream: 1 cup (240 ml)
  • Onion (chopped): 1 medium
  • Garlic powder: 1 tsp
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Fresh parsley (chopped for garnish): 2 tbsp
  • Butter: 2 tbsp (optional for extra richness)

Optional Ingredients (for extra flavor):

  • Sautéed mushrooms: 1 cup
  • Diced bell peppers: 1 cup
  • Smoked paprika: ½ tsp for added depth
  • Bacon: 4 slices (cooked and crumbled, for a smoky twist)

Instructions:

  1. Prepare the crockpot:
    Lightly grease the inside of your crockpot with nonstick spray or butter to prevent sticking.
  2. Layer the ingredients:
    Place the frozen pierogies in an even layer at the bottom of the crockpot. Spread the sliced kielbasa over the pierogies, followed by the chopped onions.
  3. Make the sauce:
    In a medium bowl, mix together the cream cheese, sour cream, chicken broth, garlic powder, salt, and black pepper until smooth. Pour this mixture evenly over the pierogies and kielbasa in the crockpot.
  4. Add the cheese:
    Sprinkle the shredded cheddar cheese over the top of the casserole. If desired, dot the top with small pieces of butter for extra richness.
  5. Cook:
    Cover the crockpot with the lid and cook on Low for 3-4 hours, or until the pierogies are tender and the cheese is melted and bubbly.
  6. Serve:
    Once cooked, stir the casserole gently to combine the creamy sauce with the pierogies and kielbasa. Garnish with freshly chopped parsley and serve hot.

Tips for Success:

  • Use frozen pierogies directly: No need to thaw them before adding to the crockpot, as they will cook perfectly in the sauce.
  • Don’t overcook: Keep an eye on the cooking time, as the pierogies may become too soft if left in the crockpot for too long.
  • Crisp kielbasa for texture: If you prefer a crispy texture, you can lightly brown the kielbasa in a skillet before adding it to the crockpot.

Recommendations:

  • Serve with a side salad: A simple green salad with a light vinaigrette helps balance the richness of this dish.
  • Try different pierogi flavors: Experiment with different pierogi fillings, such as sauerkraut or spinach, for a unique twist.
  • Make it vegetarian: Substitute the kielbasa with a vegetarian sausage or mushrooms for a meatless version.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 550
  • Protein: 22 g
  • Fat: 38 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Sodium: 1100 mg

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