Crock pot Pierogi Casserole with Kielbasa - middleeastsector
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Crock pot Pierogi Casserole with Kielbasa

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Crockpot Pierogi Casserole has been a family favorite for years. If you love quick and easy recipes packed with flavor, this will be one of your family favorites as well. These pillowy crockpot pierogies are cooked in a flavorful cream sauce with tender, spicy kielbasa mixed in. What’s not to love about that?
Crockpot meals are perfect for busy families that are always on the go. Toss everything in your crockpot, set it, and forget it as they say. In just a few hours, you have a complete, hearty meal that will satisfy even the pickiest of eaters.

You can change this easy casserole up any way that you like. If you are not a fan of kielbasa, or would just like to add something new to the dish, add in some fresh vegetables. Try this family favorite recipe with different meat. Bacon, sausage or chicken would be delicious in this dish. It is also a great place to use up some of your leftovers. Round Two recipes are great for meal planning and reducing food waste.

 

Ingredients

3 boxes Cheddar Pierogi (16 oz. each) – Regular size is preferable
4 cups chicken broth
1 8 oz. block cream cheese
1 cup shredded cheddar cheese
1 pound kielbasa – sliced
salt & pepper to taste

 

Directions

Combine all ingredients in your crockpot.
Cook on high 3-4 hours, or on low 6 hours.
Oven Directions
Preheat oven to 350° F
Grease a 13×9 baking dish.
In a saucepan, combine chicken broth and cream cheese. Heat until cream cheese is melted – stir occasionally to incorporate the melting cream cheese.
Begin with a layer of frozen pierogis in the bottom of the baking dish, then a layer of kielbasa, a layer of the cream cheese sauce, a layer of shredded cheddar cheese.
Repeat the layering.
Bake for 30-45 minutes until the cheese is bubbly and beginning to look a golden brown.

 

Notes

• Mrs. T’s brand frozen pierogis are great, but I have only used these – other brands may work just as well.
• Serve with a fresh green salad and crusty bread.
• The mini pierogi are more bite sized but they do not hold up as well as the regular ones and tend to fall apart.
• There are other flavors of pierogi which you can try out for variation!
• The sauce for this crockpot pierogi and kielbasa casserole looks thin when it comes out of the slow cooker, but it will thicken nicely as it cools.
• Adding crispy fried onions as a garnish if you make this in a Crockpot, or added at the last five minutes of baking, add a nice crunch to the casserole.
• You can store in the fridge for up to 4 days, but it does not do well in the freezer. The dairy takes on an odd consistency, so I do not recommend freezing. That was a sad thing for me but thankfully it is not a difficult or time-consuming dish.

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