Crockpot Pierogi Casserole with Kielbasa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 (16 oz) packages frozen potato & cheese pierogies (do not thaw)

1 lb kielbasa, sliced into ½-inch rounds

1 (10.5 oz) can cream of mushroom soup

1 (8 oz) block cream cheese, cubed

1 cup shredded cheddar cheese

½ cup chicken broth

½ medium onion, thinly sliced

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper

1 tbsp butter (optional, for sautéing onions)

Fresh parsley or green onions, chopped (for garnish)

 

Instructions:

1. Optional Step: In a skillet, melt 1 tbsp butter and sauté sliced onions until golden and soft (5–7 minutes). This adds rich flavor, but you can skip this for convenience.

2. Assemble the Casserole:

Spray the inside of your crockpot with nonstick spray.

Layer half of the frozen pierogies on the bottom.

Add half of the sliced kielbasa and sautéed onions.

 

3. Add Creamy Mixture:

In a bowl, whisk together cream of mushroom soup, cubed cream cheese, chicken broth, garlic powder, onion powder, and black pepper.

Spread half over the first layer.

 

4. Repeat Layers:

Add remaining pierogies, kielbasa, onions, and the rest of the creamy mixture.

 

5. Top It Off:

Sprinkle shredded cheddar cheese over everything.

 

6. Cook:

Cover and cook on LOW for 3 to 4 hours, or until hot and bubbly. The pierogies should be tender, and cheese melted.

 

7. Garnish and Serve:

Sprinkle with chopped parsley or green onions before serving.