Description
This Crockpot Pierogi Casserole with Sausage is a rich, cheesy, and comforting dish that combines frozen pierogies, smoked sausage, and a creamy sauce. It’s an effortless slow cooker meal that’s perfect for busy nights!
Ingredients
Units
Scale
- 1 (16 oz) package frozen pierogies (cheddar or potato-filled)
- 1 lb smoked sausage (kielbasa or Polish sausage), sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup (or cream of chicken)
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon Dijon mustard (optional, for depth)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon dried thyme or parsley (for garnish)
Instructions
Assemble the Casserole:
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Layer the Ingredients:
- In a greased slow cooker, layer half of the frozen pierogies.
- Add half of the sliced sausage and diced onion.
- Repeat with the remaining pierogies and sausage.
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Mix the Sauce:
- In a bowl, whisk together cream of mushroom soup, sour cream, milk, garlic, Dijon mustard, black pepper, and paprika.
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Pour & Cook:
- Pour the sauce over the pierogi and sausage mixture.
- Sprinkle 1 cup shredded cheddar cheese on top.
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Slow Cook:
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until heated through and bubbly.
Finish & Serve:
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Melt the Cheese:
- Sprinkle the remaining ½ cup cheddar cheese on top.
- Cover and let sit for 5 minutes until melted.
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Garnish & Enjoy:
- Sprinkle with dried thyme or parsley before serving.
- Serve hot with a side of sour cream or crusty bread.
Notes
- Want extra crunch? Add crispy bacon bits on top before serving.
- For a spicy twist, mix in ½ teaspoon cayenne or red pepper flakes.
- Make it lighter by using Greek yogurt instead of sour cream.