Crockpot Pierogi Casserole with Kielbasa – Page 2

Prepare the Kielbasa and Vegetables: Start by slicing the kielbasa into rounds and dicing the onion. Mince the garlic as well. If you prefer a bit more caramelized flavor, you can quickly brown the kielbasa in a skillet over medium heat, but this step is optional.
Layer the Ingredients: In the crockpot, add half of the frozen pierogies, followed by half of the kielbasa slices, diced onion, and minced garlic. Repeat with the remaining pierogies and kielbasa, creating layers.
Make the Sauce: In a small bowl, mix together the condensed cream of mushroom (or chicken) soup, sour cream, chicken broth, paprika, salt, and pepper. Pour this mixture evenly over the pierogies and kielbasa in the crockpot.
Cook on Low: Cover the crockpot and cook on low for 3-4 hours, or until the pierogies are tender and the sauce is bubbling. Stir halfway through if desired to ensure even cooking.
Add the Cheese: About 15 minutes before serving, sprinkle the shredded cheddar cheese on top of the casserole. Replace the lid and let the cheese melt.
Garnish and Serve: Once the cheese is melted and the casserole is creamy and bubbly, garnish with fresh parsley or green onions. Serve hot and enjoy!

Pierogies: While potato and cheese pierogies are the most common choice, you can use any variety you prefer. Pierogies filled with sauerkraut, mushrooms, or other ingredients would work just as well.
Sausage Variations: Kielbasa adds a smoky flavor to the dish, but you can easily substitute it with other types of smoked sausage, such as andouille or chorizo, for a different flavor profile.
Extra Veggies: Feel free to add extra vegetables like bell peppers, mushrooms, or spinach to the casserole for more nutrition and texture.
Browning the Kielbasa: Browning the kielbasa in a skillet before adding it to the crockpot adds extra flavor but is not required if you’re short on time.