Crockpot Pierogi Casserole With Kielbasa
A creamy, cheesy pierogi casserole with kielbasa, made effortlessly in a crockpot for a hearty, comforting meal.
Equipment
- Crockpot/Slow Cooker
- Knife for slicing kielbasa
- Mixing bowl for cream of mushroom soup and sour cream
Ingredients
- 1 package Pierogi Dumplings Choose frozen or fresh pierogi dumplings
- 1 lb Kielbasa Sliced into ½-inch rounds
- 1 cup Sour Cream For creaminess and flavor
- 1 cup Shredded Cheese Optional topping cheddar or mozzarella works
- 1 medium Onion Sliced to add flavor
- 1 tsp Garlic Powder To enhance the flavor of the dish
- 1 tsp Onion Powder Adds more depth to the flavor profile
- 1 tsp Paprika Adds a smoky taste and color
Instructions
- pray the crockpot with cooking spray or line with a slow cooker liner.
- Layer the bottom with half of the pierogi dumplings.
- Add half of the sliced kielbasa on top of the pierogi.
- Sprinkle with garlic powder, onion powder, and paprika.
- Layer with the remaining pierogi and kielbasa.
- Pour sour cream evenly over the top.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- Once done, sprinkle shredded cheese on top and let it melt before serving.
Notes
- You can substitute turkey sausage for kielbasa if you prefer a leaner option.
- For a vegetarian version, use vegetarian pierogi and substitute plant-based sausage or more vegetables.