Crockpot/slow cooker
Knife and cutting board
Measuring cups and spoons
Wooden spoon or spatula
Step-by-Step Directions
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!
Notes and Tips
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.
FAQ Section
1. Can I use fresh pierogies instead of frozen?
Yes, you can use fresh pierogies, but they may cook faster than frozen ones, so check the casserole after 2-3 hours to avoid overcooking.
2. Can I make this casserole without the canned soup?
If you prefer to avoid canned soup, you can make your own cream sauce by mixing 1 cup of heavy cream with 2 tablespoons of flour and 1/2 cup of broth. Whisk together and use it in place of the condensed soup.
3. Can I add more cheese?
Absolutely! If you love extra cheesy dishes, feel free to mix more shredded cheese into the casserole, or add some Parmesan for extra flavor.
4. How do I store leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop over low heat.
5. Can I freeze this casserole?
Yes, you can freeze this casserole, but the texture of the pierogies may change slightly upon reheating. Freeze individual portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat before serving.
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