The Creamy Cheesy Crockpot Pierogi Beef Kielbasa Casserole is an ultimate comfort food recipe, simplifying weeknight dinners with its effortless preparation and deeply satisfying flavors. This dump-and-go dish transforms humble ingredients into a hearty, crowd-pleasing meal, perfect for busy families or anyone craving a warm, cheesy hug in a bowl.
Key Ingredients for Creamy Cheesy Crockpot Pierogi Beef Kielbasa Casserole
- 1 pound beef kielbasa, sliced into ½-inch rounds
- 1 pound frozen pierogi (potato and cheese filling recommended)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (10.5 ounces) condensed cream of celery soup
- 1 cup milk
- ½ cup sour cream
- 1 teaspoon dried dill
- ½ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese, divided
- Optional garnish: fresh parsley, chopped
How to Make Creamy Cheesy Crockpot Pierogi Beef Kielbasa Casserole
This Creamy Cheesy Crockpot Pierogi Beef Kielbasa Casserole is incredibly easy to make, requiring minimal prep and offering maximum flavor. It’s a delicious and satisfying meal that comes together with just a few pantry staples and a slow cooker, making it perfect for any night of the week. Expect a total preparation time of about 15 minutes, with the slow cooker doing all the heavy lifting for 3-4 hours on high or 6-8 hours on low.
Step-by-Step Instructions
- Prepare the Crockpot: Lightly grease the inside of your slow cooker with cooking spray or butter to prevent sticking.
- Layer the Kielbasa and Onion: Place the sliced kielbasa evenly in the bottom of the slow cooker. Scatter the chopped onion over the kielbasa.
- Add the Pierogi: Arrange the frozen pierogi on top of the kielbasa and onion layer. Try to distribute them evenly so they cook without too much sticking together.
- Combine the Creamy Base: In a medium bowl, whisk together the condensed cream of mushroom soup, condensed cream of celery soup, milk, and sour cream until smooth.
- Season the Sauce: Stir in the minced garlic, dried dill, and black pepper into the soup mixture. Mix well to ensure the seasonings are evenly distributed.
- Pour Over Ingredients: Pour the creamy soup mixture evenly over the pierogi and kielbasa in the slow cooker. Ensure all ingredients are well-coated.
- Add Initial Cheese: Sprinkle half (¾ cup) of the shredded cheddar cheese over the top of the casserole.
- Cook: Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours, until the pierogi are tender and heated through, and the sauce is bubbly.
- Final Cheese Topping: About 15-20 minutes before serving, remove the lid and sprinkle the remaining ¾ cup of cheddar cheese over the top of the casserole. Cover again to allow the cheese to melt into a gooey, delicious layer.
- Serve: Once the cheese is melted and bubbly, carefully remove the slow cooker insert or ladle the casserole into bowls. Garnish with fresh parsley, if desired.
Why You’ll Love This Creamy Cheesy Crockpot Pierogi Beef Kielbasa Casserole
You’ll absolutely adore this Creamy Cheesy Crockpot Pierogi Beef Kielbasa Casserole for its incredible comfort food appeal, delivering a rich and satisfying experience with every bite. The star of the show is undoubtedly the creamy, cheesy sauce that envelops tender pierogi and savory kielbasa, creating a harmonious blend of textures and flavors that’s simply irresistible, making it a standout from other simple casseroles. It’s the perfect dish for a chilly evening or a busy weeknight when you crave something hearty without a lot of fuss.
Making this delightful casserole at home is a fantastic way to save money compared to dining out, transforming budget-friendly ingredients into a gourmet-tasting meal. The addition of sautéed onions and fragrant dill adds a depth of flavor that elevates this dish beyond a basic kielbasa and pierogi combination, offering a taste that’s both familiar and exciting. Don’t hesitate to try this sensational recipe; your taste buds will thank you!
Storing and Reheating Tips
To store any leftover Creamy Cheesy Crockpot Pierogi Beef Kielbasa Casserole, allow it to cool completely at room temperature. Once cooled, transfer the leftovers into an airtight container. Refrigerated, the casserole should stay fresh for up to 3-4 days.
To reheat, you have a few options. For individual servings, scoop a portion onto a microwave-safe plate and heat on medium power until warmed through, stirring halfway. For larger portions, you can reheat gently in a saucepan over low heat, stirring occasionally, or spread it onto a baking sheet and reheat in a 325°F (160°C) oven until heated through. If the casserole seems a little dry upon reheating, you can add a splash of milk or broth.
For longer-term storage, the Creamy Cheesy Crockpot Pierogi Beef Kielbasa Casserole can be frozen. Portion the cooled casserole into freezer-safe containers or use heavy-duty aluminum foil, ensuring it’s well-sealed to prevent freezer burn. Frozen, it can be kept for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the methods described above.
Final Thoughts
This Creamy Cheesy Crockpot Pierogi Beef Kielbasa Casserole is your new go-to for an easy, delicious, and deeply comforting meal. Give it a try this week and discover how simple it is to create a crowd-pleasing dish that everyone will love. Happy cooking!
Creamy Cheesy Crockpot Pierogi Beef Kielbasa Casserole
Ingredients
Equipment
Method
- Lightly grease the inside of your slow cooker with cooking spray or butter to prevent sticking.
- Place the sliced kielbasa evenly in the bottom of the slow cooker. Scatter the chopped onion over the kielbasa.1 pound beef kielbasa, 1 medium onion
- Arrange the frozen pierogi on top of the kielbasa and onion layer. Try to distribute them evenly so they cook without too much sticking together.1 pound frozen pierogi
- In a medium bowl, whisk together the condensed cream of mushroom soup, condensed cream of celery soup, milk, and sour cream until smooth.1 can (10.5 ounces) condensed cream of mushroom soup, 1 can (10.5 ounces) condensed cream of celery soup, 1 cup milk, ½ cup sour cream
- Stir in the minced garlic, dried dill, and black pepper into the soup mixture. Mix well to ensure the seasonings are evenly distributed.3 cloves garlic, 1 teaspoon dried dill, ½ teaspoon black pepper
- Pour the creamy soup mixture evenly over the pierogi and kielbasa in the slow cooker. Ensure all ingredients are well-coated.
- Sprinkle half (¾ cup) of the shredded cheddar cheese over the top of the casserole.1 ½ cups shredded cheddar cheese
- Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours, until the pierogi are tender and heated through, and the sauce is bubbly.
- About 15-20 minutes before serving, remove the lid and sprinkle the remaining ¾ cup of cheddar cheese over the top of the casserole. Cover again to allow the cheese to melt into a gooey, delicious layer.1 ½ cups shredded cheddar cheese
- Once the cheese is melted and bubbly, carefully remove the slow cooker insert or ladle the casserole into bowls. Garnish with fresh parsley, if desired.fresh parsley