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Creamy Crockpot Kielbasa and Pierogi Casserole

A fork lifts a cheesy, gooey portion of pierogi casserole topped with sliced sausage and parsley.
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Make this creamy, hearty pierogi casserole in your slow cooker for an easy weeknight dinner. This recipe combines smoky kielbasa and tender pierogi in a rich sauce for ultimate comfort food.

Ingredients

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  • 1 (12 ounce) package smoked kielbasa sausage, sliced
  • 1 (16 ounce) package frozen potato and cheese pierogi
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese, divided
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Place the sliced kielbasa and frozen pierogi into the basin of your slow cooker.
  2. In a medium bowl, whisk together the cream of chicken soup, sour cream, and milk until smooth.
  3. Stir in 1/2 cup of the shredded cheddar cheese and the black pepper into the soup mixture.
  4. Pour the creamy sauce evenly over the pierogi and kielbasa in the slow cooker. Stir gently to coat everything.
  5. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the pierogi are tender.
  6. Stir the casserole gently before serving. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top during the last 15 minutes of cooking, allowing it to melt.
  7. Garnish with fresh parsley before you serve this hearty pierogi casserole.

Notes

  • You can substitute turkey bacon or chicken for the kielbasa if you prefer a different meat.
  • For a crispier top layer, transfer the mixture to an oven-safe baking dish after slow cooking and bake at 375 degrees Fahrenheit for 10 minutes until the cheese browns.
  • This recipe works well for potluck casserole recipes because it transports easily.

Nutrition

Find it online: https://gourmetgaze.com/pierogi-casserole-recipe-easy-comfort-food/