Crockpot Pierogi Casserole
A hands-off slow-cooker casserole featuring frozen cheddar pierogies, smoky kielbasa, and gooey cheddar in a creamy broth, perfect for a comforting weeknight dinner.
Ingredients
Base Ingredients
- 1 package Frozen cheddar pierogies Use high-quality frozen pierogi for the best results.
- 1 lbs Kielbasa, sliced A good smoked kielbasa adds depth.
- 1 cup Onion, chopped Provides aromatic flavor.
- 2 cloves Garlic, minced Enhances flavor.
Liquid Ingredients
- 4 cups Creamy chicken broth Choose low-sodium for better control over seasoning.
Topping
- 2 cups Cheddar cheese, shredded Grate your own for best melting quality.
- to taste Salt Season gradually.
- to taste Pepper Freshly cracked.
Instructions
Layer the base
- Arrange a single layer of frozen cheddar pierogies across the bottom of your slow cooker.
- Add the sliced kielbasa over the pierogies, followed by the chopped onion and the minced garlic.
- If your slow cooker has hot spots, rotate the kielbasa slices for better crust.
Add the creamy broth
- Pour the creamy chicken broth over the layered ingredients, aiming to cover most without drowning.
- Gently press down with a spatula to help the liquid settle.
Season and mix
- Season with salt and black pepper to taste, gently folding to distribute without tearing the pierogi.
- Consider adding smoked paprika or hot sauce for warmth.
Top with cheddar
- Evenly sprinkle the shredded cheddar cheese across the top.
- For a bubbly top, broil for 1-2 minutes after cooking.
Cover and cook
- Place the lid on the slow cooker and set to LOW. Cook for 4 to 6 hours.
- Check for doneness; the broth should look glossy and pierogies tender.
Serve warm
- Scoop portions into bowls or onto plates, garnishing as desired.
- Serve with a crisp salad or steamed broccoli.
Notes
This recipe is flexible and can be made ahead. Store leftovers properly, and consider variations for dietary preferences.