Description
This Crockpot Pierogi Casserole with Kielbasa and Sauerkraut is a hearty, comforting slow-cooked dish with layers of pillowy pierogi, smoky sausage, tangy sauerkraut, and melty cheese—perfect for cozy family dinners.
Ingredients
1 lb frozen or thawed cheese or potato pierogi
14 oz kielbasa (smoked sausage), sliced into rounds
2 cups sauerkraut, drained
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup shredded sharp cheddar or Swiss cheese
1/2 cup chicken or vegetable broth
1 tbsp butter or oil (for sautéing)
1/2 tsp smoked paprika or 1/2 tsp caraway seeds (optional)
Salt and pepper to taste
Instructions
- In a skillet, sauté onion and garlic in butter or oil until softened and fragrant.
- Layer half of the pierogi in the bottom of a greased crockpot.
- Add a layer of kielbasa slices over the pierogi.
- Top with sauerkraut, then remaining pierogi, and sautéed onions and garlic.
- Pour broth evenly over the top, avoiding full submersion of pierogi.
- Season with salt, pepper, and optional paprika or caraway seeds.
- Cover and cook on low for 3–4 hours or high for 2–3 hours, until pierogi are tender.
- In the last 20–30 minutes, sprinkle cheese on top, cover, and cook until melted.
Notes
Mix sauerkraut with a bit of diced apple for added sweetness.
Use smoked turkey sausage or omit meat for a vegetarian version with mushrooms.
Add caramelized onions or sautéed bell peppers for deeper flavor.
Top with fresh parsley or scallions before serving for brightness.
Use garlic-herb pierogi or drizzle with mustard for extra zing.
- Prep Time: 20 minutes
- Cook Time: 4 hours (low) or 2.5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Eastern European-Inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 430
- Sugar: 4g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 50mg
