Description

A hearty and comforting Crockpot Pierogi Casserole featuring layers of frozen pierogi, savory smoked kielbasa, sautéed onions, creamy mushroom soup, and melted cheddar cheese. Perfect for an easy, hands-off meal that serves 6.

Ingredients

12 oz frozen pierogi (your favorite filling)
14 oz smoked kielbasa, sliced
1 medium onion, diced
10.5 oz cream of mushroom soup
1 cup shredded cheddar cheese
Salt, pepper, garlic powder, and paprika to taste

Cook Mode Prevent your screen from going dark

Instructions

Sauté Onions: Heat a skillet over medium heat and sauté the diced onion until translucent, which takes about 5 minutes. This releases their sweetness and builds flavor.
Layer Ingredients in Crockpot: Spread half of the frozen pierogi evenly on the bottom of the crockpot. Next, add half of the sliced smoked kielbasa and the sautéed onions as the second layer.
Add Soup Layer: Spread half of the cream of mushroom soup evenly over the layered pierogi, kielbasa, and onions.
Season: Sprinkle salt, pepper, garlic powder, and paprika evenly over the soup layer to enhance the flavors.
Repeat Layers: Repeat the layering process with the remaining pierogi, kielbasa, onions, and cream of mushroom soup, creating a second identical layer.
Cook: Cover the crockpot and cook on low heat for 6 to 8 hours until the pierogi are tender and all flavors meld together.
Add Cheese: About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top, cover again, and allow it to melt into a gooey topping.

Notes

For best results, use frozen pierogi those do not require pre-cooking.
Adjust seasoning to taste, especially salt, considering the saltiness of kielbasa and cream of mushroom soup.
You can substitute cream of mushroom soup with cream of chicken soup or a homemade alternative for a different flavor.
Serve hot with a side of sour cream or a green salad for a balanced meal.
Leftovers can be refrigerated up to 3 days and reheated in the microwave or oven.