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Delve into the comforting world of hearty dishes with our Deliciously Cheesy Crockpot Pierogi Casserole with Kielbasa. This recipe is not just a meal; it’s an experience that combines the rich flavors of Eastern European cuisine with the convenience of a slow cooker. Originating from Poland, pierogies have become a beloved staple in many households, celebrated for their versatility and comforting nature. With the addition of kielbasa, a flavorful Polish sausage, this casserole transforms traditional pierogies into a warm, inviting dish that is perfect for busy weeknights or gatherings with family and friends.

Crockpot Pierogi Casserole with Kielbasa

Indulge in the nostalgic flavors of our Deliciously Cheesy Crockpot Pierogi Casserole with Kielbasa. This hearty dish combines frozen pierogies, savory kielbasa, tangy sauerkraut, and creamy cheddar, all slow-cooked to perfection. Perfect for weeknight dinners or gatherings, this casserole is simple to prepare and bursting with comforting, rich flavors. Bring your family together around this warm and satisfying dish! #PierogiCasserole #ComfortFood #SlowCookerRecipes #Kielbasa #CheesyGoodness
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Ingredients
  

1 package (16 oz) frozen pierogies (potato and cheese flavor works best)

1 lb kielbasa, sliced into rounds

1 medium onion, chopped

3 cups shredded cheddar cheese

2 cups sauerkraut, drained, and rinsed

1 cup sour cream

1 cup chicken broth

2 tablespoons Dijon mustard

2 tablespoons olive oil

Salt and pepper to taste

Fresh chives or parsley for garnish (optional)

Instructions
 

Prep the Ingredients: Begin by slicing the kielbasa into rounds and chopping the onion. If using frozen pierogies, no need to thaw them; they can be added directly to the slow cooker.

    Prepare the Layering: In your crockpot, drench the bottom with the olive oil to prevent sticking. Start layering by placing half of the frozen pierogies on the bottom of the pot. Add half the sliced kielbasa and half of the chopped onion.

      Add Sauerkraut and Cheese: Spread half of the sauerkraut evenly across the pierogi layer and then sprinkle with half of the shredded cheddar cheese.

        Repeat the Layers: Repeat the layering process with the remaining pierogies, kielbasa, onion, sauerkraut, and finish with the remaining cheddar cheese.

          Mix the Sauce: In a separate bowl, whisk together the chicken broth, sour cream, and Dijon mustard. Season with salt and pepper to taste. Pour this mixture evenly over the stacked layers in the crockpot.

            Cook It Up: Cover the crockpot with its lid and cook on high for 3 to 4 hours or on low for 6 to 7 hours. The dish is ready when the pierogies are tender and the cheese is melted.

              Serve and Garnish: Once cooked, gently stir to combine all the ingredients. Garnish with chopped chives or parsley for an extra pop of color and flavor.

                Prep Time: 15 minutes | Total Time: 4 hours (high) or 7 hours (low) | Servings: 6-8