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Crockpot Pierogi Casserole with Beef Kielbasa

A comforting, creamy slow-cooker casserole featuring tender pierogies, savory beef kielbasa, and a rich mushroom sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 package frozen pierogies (potato and cheese) 16 oz / 450g
  • 1 lb beef kielbasa, sliced into 1/2-inch rounds
  • 1 can condensed cream of mushroom soup 10.5 oz / 300g
  • 1 cup beef broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup frozen peas
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped for garnish

Equipment

  • Large skillet
  • Crockpot
  • Medium mixing bowl

Method
 

Preparation
  1. Heat olive oil in a skillet and brown the sliced kielbasa until crispy; remove and set aside.
  2. Sauté diced onion in the same skillet until translucent, then add garlic and cook until aromatic.
  3. Whisk together cream of mushroom soup, beef broth, thyme, and black pepper in a medium bowl.
  4. Spray the crockpot with nonstick spray and layer half of the frozen pierogies, half of the kielbasa, half of the onion mixture, and half of the soup mixture.
  5. Repeat the layering process with the remaining ingredients.
  6. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until pierogies are tender.
  7. Add shredded cheddar cheese to the top 15 minutes before serving and cover until melted.
  8. Stir in frozen peas and sour cream, let sit for 5 minutes, garnish with parsley, and serve.

Notes

Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat in the microwave or oven with a splash of broth if needed.