Crock Pot Pierogi Casserole with Kielbasa
Slow cook frozen pierogies, smoky sausage, and cheddar cheese to perfection in a creamy sauce with this recipe for crock pot pierogi casserole with kielbasa.
Servings: 6
Calories: 1060kcal
Ingredients
- 1 (32 ounce) bag of frozen pierogies I used Mrs. T's cheddar pierogies
- 1 (14 ounce) smoked kielbasa sausage Sliced into rounds
- 1 medium red bell pepper cut into bite-sized pieces
- 2 (15 ounce) jars of Alfredo sauce
- 2 teaspoons garlic minced
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 cup cheddar cheese
- green onions chopped
Instructions
- Add pierogies, kielbasa sausage, and bell pepper to a 6-quart crock pot. Toss until well combined.
- In a medium bowl, add Alfredo sauce, garlic, black pepper, and onion powder. Mix until well combined and pour over pierogies and sausage.
- Cover and cook on high for 2½ to 3½ hours or low for 4-5 hours.
- In the last 15 minutes, sprinkle cheese over the top. Cover again until melted.
- Garnish with green onions before serving and enjoy!
Notes
- Freshly shredded cheese melts more evenly and tastes better than pre-shredded cheese, so I recommend shredding the cheese yourself.
- Instead of jarred Alfredo sauce make your own cream sauce with chicken broth, cream cheese, and garlic. Heat them in a saucepan over medium-low heat until the cream cheese is fully melted, then pour the cheesy sauce over the kielbasa and pierogies.
- If you use a different sausage than kielbasa, be sure it is cured because this recipe isn’t meant for cooking raw meat.
Nutrition
Calories: 1060kcal | Carbohydrates: 71g | Protein: 41g | Fat: 67g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Cholesterol: 240mg | Sodium: 2589mg | Potassium: 225mg | Fiber: 5g | Sugar: 6g | Vitamin A: 812IU | Vitamin C: 26mg | Calcium: 177mg | Iron: 17mg