Description
A delicious and easy-to-make Crockpot Pierogi Casserole with Kielbasa, perfect for a comforting meal.
Ingredients
Scale
- 2 cups frozen potato and cheese pierogi
- 1 pound kielbasa, sliced
- 1 medium onion, diced
- 2 cups shredded cheddar cheese
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- In a large bowl, combine the cream of mushroom soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- In the bottom of the crockpot, layer half of the frozen pierogi, followed by half of the sliced kielbasa and half of the diced onion.
- Pour half of the soup mixture over the first layer, then sprinkle with half of the shredded cheddar cheese.
- Repeat the layers with the remaining pierogi, kielbasa, onion, soup mixture, and top with the remaining cheddar cheese.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pierogi are tender and the cheese is melted.
- Before serving, sprinkle with chopped parsley if desired.
Notes
- For a vegetarian option, substitute the kielbasa with sautéed mushrooms or spinach.
- Add a layer of sauerkraut for a tangy flavor twist.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg