CROCKPOT PIEROGI CASSEROLE WITH KIELBASA

Name: CROCKPOT PIEROGI CASSEROLE WITH KIELBASA
Prep time: 15 min
Cook time: 6 h
Yield: 8 people
Ingredients: 1 28 ounce package frozen pierogi (potato and cheese or your favorite flavor); 1 pound kielbasa; 1 onion; 2 cloves garlic; 1 10.75 ounce can condensed cream of mushroom soup; ½ cup sour cream; ½ cup milk or chicken broth; 1 cup shredded cheddar cheese; ½ cup shredded Monterey jack cheese; ¼ cup chopped fresh parsley; salt and pepper to taste; Optional topping: French fried onions

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Prep Time
15 mins
Cook Time
6 hrs
Servings
8 people
Calories
400 kcal
Course
Main Course
Cuisine
American

CROCKPOT PIEROGI CASSEROLE WITH KIELBASA

Iris Warren

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This Crockpot Pierogi Casserole with Kielbasa is the ultimate comfort food. It's a warm, cheesy, and flavorful dish that's perfect for a chilly evening or a potluck gathering. Tender pierogi, savory kielbasa, and a creamy sauce come together in your slow cooker for an easy and delicious meal.

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Ingredients

Servings

1 28 ounce package frozen pierogi (potato and cheese or your favorite flavor)
1 pound kielbasa sliced into 1-inch pieces
1 onion chopped
2 cloves garlic minced
1 10.75 ounce can condensed cream of mushroom soup
½ cup sour cream
½ cup milk or chicken broth
1 cup shredded cheddar cheese divided
½ cup shredded Monterey jack cheese or a blend of cheeses
¼ cup chopped fresh parsley
salt and pepper to taste
Optional topping: French fried onions

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Instructions

Combine ingredients: In a large bowl, combine the frozen pierogi, sliced kielbasa, chopped onion, minced garlic, condensed cream of mushroom soup, sour cream, and milk or chicken broth. Stir well to combine. Season with salt and pepper to taste.
Add cheeses: Stir in ¾ cup of the shredded cheddar cheese and ½ cup of the Monterey Jack cheese.
Transfer to crockpot: Pour the mixture into a 6-quart slow cooker.
Cook: Cover and cook on low for 4-6 hours, or until the pierogi are tender and the sauce is heated through. Stir occasionally during cooking.
Add remaining cheese: During the last 30 minutes of cooking, sprinkle the remaining ¼ cup of cheddar cheese over the casserole.
Garnish and serve: Stir in the chopped fresh parsley just before serving. If desired, top with French fried onions. Serve hot.

Notes

Pierogi: You can use any flavor of frozen pierogi that you like. Potato and cheese pierogi are a classic choice.
Kielbasa: You can use any type of kielbasa, such as smoked kielbasa or Polish kielbasa.
Cheese: Cheddar cheese and Monterey Jack cheese are a good combination, but you can use other cheeses that melt well, such as Colby Jack or a blend of cheeses.
Slow Cooker Size: A 6-quart slow cooker is recommended for this recipe.