Crockpot Pierogi Sausage Casserole (Print-Friendly Version)
Tender pierogies, savory sausage, and gooey cheddar cheese slow-cooked for effortless comfort.
# What You’ll Need to Make This:
→ Main Components
01 -
900 g frozen pierogies (potato, cheese, or onion filling)
02 -
450 g smoked sausage, sliced into 1.25 cm rounds
→ Vegetables
03 -
1 medium onion, diced
→ Dairy & Cheese
04 -
200 g shredded cheddar cheese
05 -
240 ml sour cream
06 -
120 ml whole milk or 2% milk
07 -
2 tablespoons unsalted butter
→ Sauce & Seasoning
08 -
300 g condensed cream of mushroom soup
09 -
0.5 teaspoon garlic powder
10 -
0.5 teaspoon ground black pepper
11 -
0.25 teaspoon smoked paprika
→ Garnish
12 -
Fresh parsley, chopped
# How to Prepare:
01 -
Grease the interior of the slow cooker with non-stick spray or a small amount of butter to prevent sticking and ease cleanup.
02 -
Melt the butter in a small saucepan over medium heat. Add diced onions and sauté for 3 to 4 minutes, or until translucent, to enhance flavor.
03 -
In a mixing bowl, whisk together condensed cream of mushroom soup, sour cream, milk, garlic powder, black pepper, and smoked paprika until a smooth sauce forms.
04 -
Arrange half the frozen pierogies in the bottom of the slow cooker. Top with half of the sausage slices, sautéed onions, and shredded cheddar cheese. Pour in half of the prepared sauce. Repeat the layers with remaining ingredients, finishing with a cheese layer.
05 -
Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the pierogies are tender and cheese is melted and bubbly.
06 -
Sprinkle freshly chopped parsley over the casserole before serving. Serve hot.
# Extra Tips:
01 -
For a traditional flavor, select classic potato and cheddar pierogies, or experiment with variations such as bacon or sauerkraut-filled pierogies for added depth.
02 -
Do not skip sautéing the onions; this step intensifies the overall flavor of the dish.
03 -
For a richer, gooier texture, increase the amount of cheese or combine cheddar with mozzarella.