Save When it comes to ultimate comfort food, few dishes can rival the hearty combination of pillowy pierogi and smoky kielbasa. This Crockpot Pierogi Casserole takes those classic flavors and simplifies them into a slow-cooked masterpiece that is perfect for busy weeknights. Enveloped in a rich, creamy sauce with bubbly cheddar cheese and tender onions, this meal is designed to satisfy even the biggest appetites with minimal kitchen time.
Save By layering the ingredients in your slow cooker, you ensure that every bite is infused with the savory flavors of the sausage and the creamy tang of the sour cream. The onions soften beautifully during the four-hour cook time, adding a subtle sweetness that balances the smokiness of the kielbasa rounds perfectly.
Ingredients
- 2 (16 oz) packages frozen potato and cheese pierogi
- 1 lb (450 g) fully cooked kielbasa sausage, sliced into 1/4-inch rounds
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup (240 ml) sour cream
- 1 cup (115 g) shredded cheddar cheese
- 1 medium yellow onion, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Step 1
- Lightly grease the insert of a 6-quart slow cooker.
- Step 2
- Spread half the frozen pierogi in an even layer on the bottom.
- Step 3
- Top evenly with half of the sliced kielbasa and half of the onions.
- Step 4
- In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and paprika (if using).
- Step 5
- Spoon and spread half the sauce mixture over the pierogi layer, then sprinkle with half the cheddar cheese.
- Step 6
- Repeat layers with remaining pierogi, kielbasa, onion, sauce, and cheddar cheese.
- Step 7
- Cover and cook on LOW for 4 hours, or until hot and bubbly and pierogi are tender.
- Step 8
- Garnish with chopped chives or parsley before serving, if desired.
Zusatztipps für die Zubereitung
Für eine zusätzliche Portion Vitamine können Sie dem Auflauf gedünstete Pilze oder frischen Babyspinat hinzufügen. Diese passen hervorragend zur cremigen Pilzsauce und den herzhaften Kartoffel-Pierogi.
Varianten und Anpassungen
Für Abwechslung sorgen verschiedene Pierogi-Sorten wie Sauerkraut oder Spinat. Wenn Sie eine leichtere Version bevorzugen, können Sie die klassische Kielbasa einfach durch Putenwurst oder geräucherte Hähnchenwurst ersetzen.
Serviervorschläge
Reichen Sie zu diesem gehaltvollen Gericht am besten eine leichte Beilage wie gedünsteten Brokkoli oder einen knackigen grünen Salat, um die cremige Textur des Auflaufs perfekt zu ergänzen.
Save This Crockpot Pierogi Casserole is a reliable family favorite that delivers big on flavor with very little effort. Whether you're serving it for a cozy Sunday dinner or a casual weeknight meal, it’s a dish that everyone will be asking for again and again.
Recipe Help
- → Can I use fresh pierogi instead of frozen?
Yes, fresh pierogi work perfectly. Reduce cooking time to 2-3 hours on low since fresh pierogi cook faster than frozen.
- → What can I substitute for cream of mushroom soup?
Try cream of chicken or cream of celery soup. You can also make a homemade white sauce with butter, flour, and milk for a from-scratch option.
- → Can I cook this on high instead of low?
Yes, cook on high for 2-2.5 hours instead of 4 hours on low. Check that pierogi are tender and the casserole is heated through before serving.
- → How do I store and reheat leftovers?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven for 20-25 minutes.
- → Can I make this vegetarian?
Absolutely. Omit the kielbasa and add sautéed mushrooms, bell peppers, or vegetarian sausage. Use vegetable-based cream soup to keep it fully vegetarian.
- → Do I need to thaw the pierogi first?
No, use pierogi straight from the freezer. The slow cooker will gently cook them through without any need for pre-thawing.