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Crockpot Pierogi Casserole with Kielbasa

A close-up overhead shot of a finished crockpot pierogi casserole with kielbasa, featuring visible layers of pierogi, caramelized onions, mushrooms, and kielbasa, garnished with fresh parsley on a rustic wooden background.
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This comforting Crockpot Pierogi Casserole with Kielbasa is a flavorful fusion of creamy pierogi, smoky kielbasa, caramelized onions, and sautéed mushrooms. Perfect for busy weeknights or family gatherings, this slow-cooked dish delivers rich textures and savory aromas that will satisfy every palate. With minimal effort required, it’s an ideal meal for those who love convenience without compromising on taste.

Ingredients

  • 2 lbs frozen pierogi (potato and cheese filling recommended)
  • 1 lb smoked kielbasa, sliced into bite-sized pieces
  • 2 medium yellow onions, thinly sliced
  • 8 oz fresh mushrooms, sliced
  • 2 tbsp olive oil
  • 1 cup chicken broth
  • 1/2 cup sour cream (optional, for added creaminess)
  • 1/4 cup all-purpose flour (for thickening the sauce)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare Ingredients

  1. Thaw the frozen pierogi slightly by running them under cold water or microwaving briefly until they are easy to separate.
  2. Heat olive oil in a skillet over medium heat. Add sliced onions and cook until golden brown and caramelized (about 10 minutes). Remove from skillet and set aside.
  3. In the same skillet, add sliced kielbasa and cook until lightly browned. Remove from skillet and set aside.
  4. Sauté the mushrooms in the remaining oil until tender and lightly browned. Set aside.
 

Step 2: Assemble the Crockpot

  1. Place the thawed pierogi at the bottom of the crockpot.
  2. Layer the cooked onions, kielbasa, and mushrooms evenly over the pierogi.
  3. Sprinkle flour evenly over the layers to help thicken the sauce as it cooks.
 

Step 3: Add Liquids and Seasonings

  1. Pour chicken broth over the top of the ingredients.
  2. Stir in paprika, garlic powder, salt, and pepper. Mix gently to combine.
 

Step 4: Cook

  1. Cover the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  2. About 30 minutes before serving, stir in sour cream if using, for a creamy finish.
 

Step 5: Serve

  1. Garnish with fresh parsley before serving. Pair with crusty bread or a side salad for a complete meal.

Notes

  • Substitutions: For vegetarian options, use soy-based kielbasa or omit it entirely and replace with roasted vegetables like zucchini or bell peppers. Gluten-free pierogi can also be substituted for dietary restrictions.
  • Serving Suggestions: Serve alongside a crisp green salad or roasted root vegetables for added nutrition. Leftovers reheat beautifully and can be stored in the refrigerator for up to 4 days.
  • Customization Tips: Experiment with different seasonings such as caraway seeds, dill, or even a splash of hot sauce for a spicy kick. Adding grated cheddar cheese during the last hour of cooking creates a cheesy twist.

Nutrition

Find it online: https://yumchefrecipes.com/crockpot-pierogi-casserole-with-kielbasa/