Crockpot Pierogi Casserole With Kielbasa

Slow-cooked pierogi with smoky kielbasa, creamy cheese, and sour cream for an easy, comforting family meal.

# What You’ll Use:

01 - 2 packages frozen potato and cheese pierogi, 16 oz each

02 - 1 lb kielbasa sausage, fully cooked, sliced into 1/4-inch rounds

03 - 1 can condensed cream of mushroom soup, 10.5 oz

04 - 1 cup sour cream

05 - 1 cup shredded cheddar cheese

06 - 1 medium yellow onion, thinly sliced

07 - 1/2 teaspoon garlic powder

08 - 1/2 teaspoon black pepper

09 - 1/2 teaspoon smoked paprika, optional

10 - 2 tablespoons chopped fresh chives or parsley, optional

01 - Lightly grease the insert of a 6-quart slow cooker.

02 - Spread half the frozen pierogi in an even layer on the bottom of the prepared slow cooker.

03 - Top evenly with half of the sliced kielbasa and half of the sliced onions.

04 - In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and paprika if using.

05 - Spoon and spread half the sauce mixture over the pierogi layer, then sprinkle with half the cheddar cheese.

06 - Repeat layers with remaining pierogi, kielbasa, onion, sauce, and cheddar cheese.

07 - Cover and cook on LOW for 4 hours, or until hot and bubbly and pierogi are tender.

08 - Garnish with chopped chives or parsley before serving if desired.

01 -

Everything cooks in one pot while you do absolutely anything else.
The pierogi get so tender and creamy, you'll forget they started frozen.
It tastes like you spent all day in the kitchen but only took fifteen minutes of actual work.

02 -

Do not thaw the pierogi first, they'll turn mushy and fall apart in the sauce.
If your slow cooker runs hot, check it after three and a half hours to avoid overcooking the edges.

03 -

Use a slow cooker liner for the easiest cleanup you've ever had.
Let it sit for five minutes after turning off the heat so the layers set and serving is cleaner.