Go Back
- 1 package (16 oz) frozen potato and cheese pierogi - 1 lb kielbasa, sliced into rounds - 1 large onion, chopped - 2 cups sauerkraut, drained and rinsed - 1 cup shredded cheddar cheese - 1 cup sour cream - 1 cup chicken broth - 2 teaspoons garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Fresh chives or parsley, for garnish When you cook, measuring is key. Use dry measuring cups for flour and sugar. Use liquid measuring cups for liquids like broth and sour cream. For best results, level off dry ingredients with a knife. This step helps ensure you use the right amount. Substitutions can help with dietary needs. Use turkey kielbasa for a leaner choice. If you need a dairy-free version, try cashew cream instead of sour cream. You can also swap sauerkraut for fresh cabbage if you prefer. Check out the Full Recipe for more details on how to make this dish come alive! Start by chopping your onion into small pieces. This helps the onion cook evenly and adds great flavor. Next, slice the kielbasa into rounds. You want each piece to be about a half-inch thick. Lastly, drain and rinse the sauerkraut. This step reduces the sourness and enhances the dish. Now it's time to build your casserole. In your crockpot, layer half of the frozen pierogi at the bottom. On top of that, add half of the sliced kielbasa. Then sprinkle half of the chopped onion and half of the sauerkraut. Next, sprinkle half of the garlic powder, paprika, salt, and pepper over the layers. Add half of the shredded cheddar cheese, followed by half of the sour cream. This adds richness and creaminess. Repeat these steps with the other half of your ingredients. Make sure to layer them the same way. This ensures each bite is full of flavor. After you layer your ingredients, pour the chicken broth over the top. This helps keep everything moist as it cooks. Cover your crockpot and set it to low for 6-8 hours. If you're short on time, you can set it to high for 3-4 hours. You know your casserole is ready when the pierogi are tender and the kielbasa is heated through. When it's done, give it a gentle stir to mix the layers slightly. Adjust the seasoning with extra salt and pepper if needed. This Crockpot Pierogi Casserole with Kielbasa is a hearty dish that brings comfort and joy. For the full recipe, check out the earlier section. To boost the flavor of your Crockpot Pierogi Casserole with Kielbasa, think about adding some extras. You can include a splash of Worcestershire sauce for umami or a spoonful of mustard for a tangy kick. If you like heat, add some crushed red pepper flakes or a dash of hot sauce. These small changes can make a big difference. To adjust the spice level, start with a small amount of seasoning. Taste the dish as it cooks. You can always add more, but you can’t take it out. Remember, everyone has different tastes, so make it yours! The key to tender pierogies is not to overcook them. Cooking on low for six to eight hours works best. If you are short on time, cooking on high for three to four hours is fine too. To prevent mushiness, layer your ingredients carefully. Don't stir too much while cooking. This helps keep the pierogies intact and maintains a nice texture. If you follow this tip, your casserole will turn out just right. When you serve your casserole, use a large spoon to scoop it onto plates. This helps keep the layers visible. Place a generous serving of the casserole in the center. For garnish, sprinkle freshly chopped chives or parsley on top. This not only adds color but also a fresh taste. You can also serve it with extra sour cream on the side for those who enjoy a creamier bite. These simple touches make your dish look and taste even better. For the full recipe, check out the details above! {{image_2}} To make a vegetarian version, you can swap the kielbasa for smoked tofu. It adds a nice smoky flavor without meat. Another great option is to use tempeh, which has a firm texture. For meatless versions, you can add more veggies, like mushrooms or bell peppers. This keeps it hearty and filling. You can use different cheeses to change the flavor. Try gouda or mozzarella for a creamy texture. Mixing cheeses, like cheddar and pepper jack, can add a fun kick. This way, you create unique flavor profiles that suit your taste. Adding vegetables can boost nutrition and flavor. Some great options are spinach, zucchini, or carrots. If you add more veggies, just increase the cooking time slightly. This helps ensure everything cooks well together and stays tender. To keep your Crockpot Pierogi Casserole fresh, store leftovers in an airtight container. Let it cool down before sealing. Place it in the fridge, and it should last for about 3-4 days. When you're ready to eat, use the microwave or oven to reheat. If using a microwave, heat in short bursts, stirring in between. For the oven, cover it with foil and heat at 350°F until warm. You can freeze this casserole for longer storage. First, let it cool completely. Then, transfer it to a freezer-safe container or bag. Be sure to remove as much air as possible. It can last for about 2-3 months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it in the oven at 350°F, covered, until hot throughout. This helps keep the texture just right. Enjoy your homemade meal at your convenience! Yes, you can use fresh pierogi! Fresh pierogi will cook faster than frozen ones. Adjust the cooking time to about 4-6 hours on low. Check them often to avoid overcooking. The taste will be just as good! The casserole is done when the pierogi are tender and the kielbasa is hot. You can check this by inserting a fork into the pierogi. If it goes in easily, it’s ready! This dish pairs well with a fresh salad or roasted veggies. You can also serve it with crusty bread to soak up the flavors. For a fun twist, add some applesauce on the side. Yes, you can! For a larger crockpot, the cook time may be slightly shorter. For a smaller one, it may take a bit longer. Always check the tenderness of the pierogi to know when it’s done. Absolutely! This casserole keeps well in the fridge for up to three days. You can also freeze it for later. Just make sure to store it in an airtight container. Reheat gently when you’re ready to enjoy. For the full recipe, see the details above. In this article, we explored a simple and tasty Crockpot Pierogi Casserole. We covered the ingredients, including pierogi, kielbasa, and sauerkraut. You learned how to measure carefully and layer ingredients for the best flavor. I shared tips to enhance taste and texture, plus ways to personalize the dish. Storing and reheating leftovers was also discussed. This recipe is easy and fun to make. Enjoy experimenting and sharing your delicious creation with others!

Crockpot Pierogi Casserole with Kielbasa

Satisfy your cravings with this delicious Crockpot Pierogi Casserole with Kielbasa! Packed with layers of creamy pierogi, savory kielbasa, tangy sauerkraut, and melted cheese, this dish is a hearty meal for any occasion. Easy to prepare and perfect for family gatherings, it's ready to serve after a day in the slow cooker. Click through to discover the full recipe and bring this comforting dish to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 package (16 oz) frozen potato and cheese pierogi

1 lb kielbasa, sliced into rounds

1 large onion, chopped

2 cups sauerkraut, drained and rinsed

1 cup shredded cheddar cheese

1 cup sour cream

1 cup chicken broth

2 teaspoons garlic powder

1 teaspoon paprika

Salt and pepper to taste

Fresh chives or parsley, for garnish

Instructions
 

Prepare the Ingredients: Begin by chopping the onion and slicing the kielbasa into rounds. Drain and rinse the sauerkraut to reduce some of the sourness.

    Layer in the Crockpot: In a 6-quart crockpot, layer half of the frozen pierogi at the bottom. Top with half of the sliced kielbasa, half of the chopped onion, and half of the sauerkraut.

      Season and Add Cream: Sprinkle half of the garlic powder, paprika, salt, and pepper over the layers. Add half of the shredded cheddar cheese and then spread half of the sour cream.

        Repeat the Layers: Repeat the layering process with the remaining pierogi, kielbasa, onion, sauerkraut, seasonings, cheddar cheese, and the rest of the sour cream.

          Add Chicken Broth: Pour the chicken broth over the top, ensuring all ingredients are moist.

            Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the pierogi are tender and the kielbasa is heated through.

              Finishing Touches: Once cooked, give it a gentle stir to mix the layers slightly. Adjust seasoning with additional salt and pepper if necessary.

                Serve: Scoop out portions onto plates and garnish each serving with freshly chopped chives or parsley for a pop of color and freshness.

                  Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 6