Description
Hearty pierogi casserole celebrates Polish culinary traditions with layers of comfort and flavor. Rich kielbasa, creamy potatoes, and cheese create a satisfying meal that connects home cooks to classic comfort food heritage.
Ingredients
Scale
- 16 oz (454 g) frozen pierogies
- 14 oz (397 g) kielbasa, sliced
- 8 oz (227 g) cream cheese
- 1 cup (240 ml) shredded cheddar cheese
- 10.5 oz (298 g) cream of chicken soup
- 1 cup (240 ml) milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Coat the interior of the slow cooker with a thin layer of nonstick spray to prevent sticking.
- Create a velvety sauce by thoroughly blending cream of chicken soup, cream cheese, milk, garlic powder, onion powder, salt, and pepper until completely smooth.
- Layer frozen pierogies and kielbasa slices evenly across the bottom of the slow cooker.
- Drizzle the prepared creamy mixture over the pierogies and kielbasa, gently stirring to ensure everything is well-coated.
- Generously scatter shredded cheddar cheese across the top of the casserole.
- Set the slow cooker to low temperature and allow the dish to simmer for 4-5 hours, ensuring the casserole is thoroughly heated and the cheese becomes melted and bubbly.
- Once cooking is complete, transfer the casserole to serving dishes while still piping hot.
- Optional: Sprinkle freshly chopped parsley on top for a burst of color and added freshness before serving.
Notes
- Spread pierogies and kielbasa evenly to ensure each piece gets coated with the creamy sauce and cooks uniformly.
- Use freshly shredded cheese for better melting and more vibrant flavor compared to pre-shredded packaged cheese.
- Swap cream of chicken soup with cream of mushroom for a vegetarian version, or use gluten-free cream soup and pierogies for a gluten-sensitive diet.
- Prepare the creamy mixture and chop kielbasa the night before, storing separately in the refrigerator to streamline morning preparation.
- Prep Time: 15 minutes
- Cook Time: 4 hours (or 5 hours)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 444 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 70 mg