Crock Pot Pierogi Kielbasa Casserole (Print version)
Hearty layers of pierogi, kielbasa, and cheese slow-cooked in creamy sauce
# What you'll need:
→ Meats
01 - 1 lb kielbasa sausage, sliced into 1/2 inch rounds
→ Dairy
02 - 1 cup sour cream
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup cream cheese, cubed
05 - 1/4 cup unsalted butter, melted
→ Pasta
06 - 2 lbs frozen potato and cheese pierogi
→ Vegetables
07 - 1 medium onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 2 tablespoons fresh chives, chopped
→ Spices & Seasonings
10 - 1 teaspoon black pepper
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon smoked paprika
# Method:
01 - Coat the inside of the Crock Pot with non-stick spray or a small amount of butter
02 - Layer half the frozen pierogi in the bottom of the Crock Pot. Top with half of the sliced kielbasa and half of the sliced onions
03 - Repeat with the remaining pierogi, kielbasa, and onions to create a second layer
04 - In a mixing bowl, combine sour cream, melted butter, cream cheese, garlic, black pepper, salt, and smoked paprika. Stir until smooth
05 - Pour the creamy mixture evenly over the ingredients in the Crock Pot. Sprinkle the shredded cheddar cheese on top
06 - Cover and cook on low for 4 hours, or until the pierogi are tender and the casserole is bubbly
07 - Garnish with fresh chives before serving, if desired
# Expert advice:
01 -
- Everything cooks in one pot, leaving you with almost zero cleanup
- The pierogi transform from frozen dumplings into tender, flavor-soaked pillows
- It serves six people comfortably with minimal effort
02 -
- Resist the urge to peek during the first 3 hours, every lift of the lid adds 15 minutes of cooking time
- The pierogi on the edges might get a little crispy, which most people actually fight over
- Let it rest 10 minutes before serving, the sauce thickens up beautifully
03 -
- Spray your measuring cup with cooking spray before the sour cream, it slides right out
- Buy the good kielbasa from the deli counter, the cheap stuff tastes disappointingly bland