Slow Cooker Pierogi & Kielbasa Casserole
This is the kind of stick-to-your-ribs supper that feels like a hug in a bowl, especially on a cold February night when the wind is rattling the windows and you can hear it whistling right through the cracks. Frozen pierogies and kielbasa are old Midwest pantry friends—hearty, humble, and dependable. Here they cozy up in the slow cooker with just two more ingredients to turn into a bubbling casserole of pillowy dumplings, smoky sausage, and gooey cheese. It’s the sort of simple comfort food our mothers and grandmothers leaned on when there was work to be done and not much time to fuss, but everyone still needed something warm and satisfying at the end of the day. Four ingredients, one pot, and dinner is served.
Spoon this cheesy pierogi and kielbasa casserole into deep bowls and let it stand as the star of the meal. It’s plenty hearty on its own, but a simple green side—like steamed green beans, a tossed salad, or even a scoop of tangy sauerkraut—helps balance all that richness. Warm dinner rolls or a slice of buttered rye bread are nice for catching any extra cheesy sauce that pools at the bottom of the bowl. A glass of cold milk, apple cider, or a light beer pairs beautifully with the smoky sausage and creamy dumplings.
Slow Cooker Pierogi & Kielbasa Casserole
Serves 6
Ingredients
2 (16-ounce) boxes frozen potato-and-cheese pierogies (do not thaw)
1 (14-ounce) ring kielbasa, sliced into ½-inch coins
2 cups heavy cream
2 cups shredded sharp cheddar cheese, divided
Instructions
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