Ingredients
Equipment
Method
- Place the sliced kielbasa in the bottom of your slow cooker. This will allow the sausage to release its savory juices and flavor the entire casserole.1 pound kielbasa
- Arrange the frozen pierogi evenly over the kielbasa in the slow cooker. Try to get them in a single layer if possible, though a slight overlap is acceptable.2 (16-ounce) packages frozen pierogi
- In a medium bowl, whisk together the condensed cream of mushroom soup, sour cream, and milk until smooth and well combined. This forms the luscious sauce that binds everything together.1 (10.5-ounce) can condensed cream of mushroom soup, 1 (8-ounce) container sour cream, ½ cup milk
- Stir in the garlic powder, onion powder, salt, and freshly ground black pepper into the sauce mixture. Taste the sauce and adjust seasonings as needed. Remember that kielbasa and soup already contain salt, so season cautiously.1 teaspoon garlic powder, ½ teaspoon onion powder, Salt, freshly ground black pepper
- Carefully pour the creamy sauce mixture evenly over the kielbasa and pierogi in the slow cooker. Ensure it coats as much of the surface as possible.
- Sprinkle the shredded cheddar cheese (or your cheese blend) evenly over the top of the casserole.1 cup shredded cheddar cheese
- Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the pierogi are tender and heated through, and the cheese is melted and slightly bubbly. Cooking time can vary depending on your slow cooker, so check for doneness around the lower end of the suggested time.
- Once cooked, let the casserole rest for about 10-15 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve.
- Serve hot, garnished with your favorite toppings such as chopped fresh chives, crispy fried onions, or an extra dollop of sour cream.chopped fresh chives, crispy fried onions, extra sour cream
Notes
Allow the Crockpot Pierogi Casserole with Kielbasa to cool completely before storing. Transfer any leftovers to an airtight container and refrigerate. The casserole will stay fresh in the refrigerator for up to 3-4 days.
Reheating: Oven: Preheat your oven to 350°F (175°C). Place the desired portion in an oven-safe dish, cover loosely with foil, and bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes if you want to crisp up the cheese. Microwave: Place a portion in a microwave-safe dish. Heat on medium power in 1-minute intervals, stirring in between, until fully heated. Freezing: To freeze for future meals, ensure the casserole is completely cooled. Portion it into freezer-safe containers or heavy-duty freezer bags. Properly sealed, it can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Oven: Preheat your oven to 350°F (175°C). Place the desired portion in an oven-safe dish, cover loosely with foil, and bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes if you want to crisp up the cheese. Microwave: Place a portion in a microwave-safe dish. Heat on medium power in 1-minute intervals, stirring in between, until fully heated. Freezing: To freeze for future meals, ensure the casserole is completely cooled. Portion it into freezer-safe containers or heavy-duty freezer bags. Properly sealed, it can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.