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Discover the comforting flavors of Eastern European cuisine with our Slow-Cooked Pierogi Casserole with Kielbasa Delight. This hearty dish combines soft, cheesy pierogies, savory kielbasa, and tangy sauerkraut, all enveloped in a creamy, flavorful sauce. Ideal for busy families or anyone seeking a warm, satisfying meal, this recipe highlights the ease of slow cooking while delivering a delightful culinary experience.

Crockpot Pierogi Casserole with Kielbasa

Warm your heart and home with this delicious Slow-Cooked Pierogi Casserole with Kielbasa! Combining cheesy pierogies, savory kielbasa, and tangy sauerkraut in a creamy sauce, this dish is perfect for family dinners or cozy nights in. Effortlessly made in a slow cooker, it offers rich flavors and comforting textures that everyone will love. Ready to impress at potlucks or simply enjoy throughout the week! #ComfortFood #Pierogi #Kielbasa #SlowCooker #FamilyRecipes #EasternEuropeanCuisine
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Ingredients
  

1 package (16 ounces) frozen potato and cheese pierogi

1 pound kielbasa, sliced into rounds

1 medium onion, diced

2 cups sauerkraut, drained

2 cups shredded cheddar cheese

1 cup sour cream

1 cup chicken broth

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Base:

    In a large mixing bowl, combine the chicken broth, sour cream, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir well until smooth and combined.

      Layer the Ingredients:

        Grease the bottom of your crockpot. Begin by layering half of the frozen pierogies in the bottom of the crockpot. Spread half of the diced onions over the pierogies, followed by half of the sliced kielbasa. Then, add half of the sauerkraut and half of the shredded cheddar cheese.

          Repeat the Layers:

            Repeat the layers in the same order: the remaining pierogies, the rest of the onions, the remaining kielbasa, the rest of the sauerkraut, and finally, the last of the cheddar cheese.

              Pour the Mixture:

                Carefully pour the sour cream mixture over the layered ingredients in the crockpot, ensuring it seeps down through the layers.

                  Cooking:

                    Cover the crockpot with its lid and cook on low for 6-7 hours or on high for 3-4 hours. The casserole is done when the cheese is melted, the pierogies are tender, and the edges are bubbling.

                      Serve & Garnish:

                        Once cooked, gently stir if desired to mix the layers a bit, then serve hot. Garnish with fresh chopped parsley before serving for a touch of color and flavor.

                          Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 6-8