Okay, friends, let’s talk comfort food. Forget mac and cheese for a second (I know, I know, blasphemy!). Have you ever had a craving so intense that only something warm, cheesy, and impossibly easy would do? That’s where my **Crock-Pot Pierogi Casserole** comes in. This is like pierogi heaven, but without all the fuss of boiling and frying. Think of it as the lazy cook’s pierogi paradise, and trust me, after a long day, that’s exactly what you need. My grandma used to make pierogies from scratch, a multi-day affair, but this… this version captures all that love and flavor in a fraction of the time, all thanks to the magic of the slow cooker.
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What is a pierogi casserole?
Alright, let’s break it down. A **Crock-Pot Pierogi Casserole** is exactly what it sounds like: a casserole made with pierogies, cooked in a slow cooker. Think of it as a deconstructed pierogi dish, all layered and melded together with creamy sauce and your favorite toppings. It’s essentially a dump-and-go meal, which, let’s be honest, is a lifesaver on busy weeknights. Instead of painstakingly assembling individual pierogies, you’re creating a comforting, shareable dish that everyone will devour. It’s the perfect way to enjoy the flavors of pierogies without spending hours in the kitchen. This isn’t your traditional boiled and pan-fried pierogi, this is a warm, comforting hug in a dish.
Why you’ll love this recipe?
Oh, where do I even begin? There are so many reasons why this **Crock-Pot Pierogi Casserole** has become a staple in my house. First, the flavor! It’s like a cheesy, potato-y dream come true. The creamy sauce perfectly coats the pierogies, and the toppings add just the right amount of zing.
Second, it’s incredibly easy. Is it safe to dump everything into the crockpot and let it do its thing? I always do this before I leave for work, and when I get home, dinner is ready.
Third, it’s budget friendly. Pierogies are relatively inexpensive, and you probably already have most of the other ingredients in them. If you like them, you can make them yourself. I actually made this last week when I was short on cash, and it was a huge hit.
Fourth, it’s so versatile. You can customize it with your favorite toppings and fillings. I’ve added kielbasa, bacon, sauerkraut, and even spinach. The possibilities are endless! What I love about this is how forgiving it is. If you don’t have any ingredients, you can easily swap it out. Don’T have cream cheese? What are some good substitutes for sour cream? And honestly, sometimes I just want something that tastes amazing with minimal effort. This delivers every single time.
How do I make a crockpot pierogi casserole?
Quick Overview
Making this **Crock-Pot Pierogi Casserole** is ridiculously simple. You’ll start by layering frozen pierogies, cheese, and your favorite toppings in a slow cooker. Then, you’ll pour a creamy sauce over the top and let it cook until everything is bubbly and delicious. The beauty of this method is that the slow cooker does all the work. There’s no need to babysit a pot on the stove or worry about burning anything. It’s the perfect hands-off meal that’s ready when you are.
Ingredients
For the Casserole:
- 1 (20-24 ounce) package frozen pierogies (I usually go for potato and cheese, but you can use any) (Pirogi is the best). What flavor do you like?
- 1 (8 ounce) package cream cheese, softened (I always let mine sit out for at least an hour, it mixes well). In so much better))
- 1 (10.75 ounce) can condensed cream of mushroom soup. (or soup of chicken, if you prefer)
- 1/2 cup milk (I’ve used everything from skim to whole, even almond milk in a pinch, and it always turns out great)
- 1 cup shredded cheddar cheese (or any cheese you love – Monterey Jack, Colby, even a little Gruyere). Would be amazing)
- 1/2 cup chopped onion (I sometimes sauté it first for a deeper flavor, but it’s not necessary)
- 4 slices of bacon, cooked and crumbled (optional, but highly recommended)
- Salt and pepper to taste (don’t be shy!)
Optional Toppings
- Sour cream
- Green onions, chopped.
- Hot sauce
What are the steps to
Step 1: Prepare the Crock-Pot
Lightly grease your Crock-Pot with cooking spray. How do you prevent a casserole from sticking to your hands? I usually use a 6-quart slow cooker, but if you want to make it bigger, you might need to layer it up. Is it really possible to read the
Step 2: Layer the Ingredients
Place half of frozen pierogies in the bottom of the Crock-Pot in a single layer. Top with half of the softened cream cheese, breaking it into small pieces so it melts evenly. Sprinkle with half of the cheddar cheese and half the chopped onion. Serve immediately. If you’re using bacon, sprinkle half of it over the cheese.
Step 3: Repeat Layers
Repeat layers with the remaining pierogies, cream cheese, cheddar, onion, and bacon.
Step 4: Prepare the Sauce
In a medium bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Season with salt and pepper to taste. I always give it a good whisk to make sure there are no lumps of soup concentrate.
Step 5: Pour Sauce Over Casserole
Pour the soup mixture evenly over the pierogi layers. Make sure the sauce covers all of the pierogies, this ensures even cooking.
Step 6: Cook in Crock-Pot
Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, or until the pierogies are tender. The cheese is melted and bubbly. I check it around the 3-hour mark on high, just to make sure it’s not getting too browned on the surface. Is this a good thing? How long does it take for a slow cooker to cook?
Step 7: Add Toppings and Serve
Once the casserole is cooked, top with sour cream, green onions, and hot sauce (if desired). Serve immediately and enjoy! What is the smell of a crockpot?
What are some good ways to serve it with?
What’s a good dinner for two? What are some good ideas?
For a simple side:Serve with a side salad or steamed green beans. The brightness of veggies cuts through the richness of the casserole.
What is a hearty meal? Add a side of kielbasa or sausage. This will make it even more filling and satisfying. My family loves it with grilled kielbasa.
For a Festive Occasion:Serve with sauerkraut or applesauce. What are some of the best traditional pierogi accompaniments?
For a Cozy Night In:What are some good side dishes to serve with a bowl of soup and crusty bread? What is the ultimate comfort food combo?
Can you make a simple salad? I like to make a quick vinaigrette with Dijon mustard and balsamic vinegar. Is this a good movie? My husband’s family is Polish, and they appreciate this easy take on a classic!
How do I make a Crock Pot Pierogi Casserole?
What are some tips and tricks for making this **Crock-Pot Pierogi**?
Don’t Overcook: Overcooked pierogies can become mushy, so keep an eye on them and adjust the cooking time as needed. I always start checking them after about 4 hours on low or 2 hours on high.
Use Softened Cream Cheese: Softened cream cheese will blend more easily into the sauce and prevent lumps. I always take mine out of the fridge at least an hour before I start cooking.
Customize Your Toppings: Feel free to get creative with your toppings. I’ve added everything from jalapeños to mushrooms to this casserole. The possibilities are endless! Last Christmas, I even added some leftover roasted turkey, it was amazing!
Sauté the Onions: Sautéing the onions before adding them to the casserole will give them a deeper, more complex flavor. This is especially good if you don’t have a lot of time to cook it.
Add a Layer of Sauerkraut: For a more authentic pierogi flavor, add a layer of sauerkraut to the casserole. This is a classic Polish ingredient that pairs perfectly with pierogies.
Use Different Types of Cheese: Experiment with different types of cheese to create your own unique flavor combinations. I love using a mix of cheddar, Monterey Jack, and Gruyere. Also, feel free to use any type of cheese that melts well. Pepper Jack is my other go-to because it adds a little kick.
I have even added a bit of browned butter to the sauce. It adds a real warmth and depth of flavor that’s just incredible. One time I forgot the milk and used chicken broth – it was still delicious, but definitely a different flavor profile! The beauty of this dish is that it’s so forgiving and versatile.
Storing and Reheating Tips
If you have any leftovers (which is rare in my house!), here’s how to store and reheat your **Crock-Pot Pierogi Casserole**:
Refrigerator Storage: Store the casserole in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools completely before storing it.
Freezer Instructions: For longer storage, you can freeze the casserole. Wrap it tightly in plastic wrap and then foil, or store it in a freezer-safe container. It will keep in the freezer for up to 2-3 months. Let it thaw in the refrigerator overnight before reheating.
Reheating Instructions: To reheat the casserole, you can microwave it in individual portions or bake it in the oven at 350°F until heated through. If microwaving, I always add a splash of milk to keep it from drying out. If baking, cover it with foil to prevent it from browning too much.
I prefer reheating it in the oven; it helps the cheese get all melty and delicious again. But honestly, sometimes I just grab a fork and eat it cold straight from the fridge. Don’t judge!
Frequently Asked Questions
Final Thoughts
So there you have it: my go-to recipe for **Crock-Pot Pierogi Casserole**. It’s easy, delicious, and always a crowd-pleaser. I guarantee that this dish will become a family favorite in your house, just like it has in mine. It’s the perfect comfort food for a chilly night or a busy weeknight. If you enjoy this recipe, you might also like my Crock-Pot Mac and Cheese or my Baked Ziti Casserole. They’re both equally easy and delicious! I can’t wait to hear how yours turns out! Please leave a comment below and let me know if you tried it and what you think! Happy cooking!
Hearty Slow Cooker Quinoa and Black Bean Casserole: A Perfect Weeknight Meal
Ingredients
Main Ingredients
- 1.5 cups quinoa rinsed and drained
- 2 cups vegetable broth low sodium
- 15 oz black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 medium bell pepper diced
- 1 small onion chopped
- 2 teaspoons cumin ground
- 1 teaspoon chili powder or to taste
- 0.5 cup shredded cheddar cheese
- 0.25 cup fresh cilantro chopped, for garnish
Instructions
Preparation Steps
- Rinse the quinoa under cold water until the water runs clear.
- In a 6-quart slow cooker, combine the rinsed quinoa, vegetable broth, black beans, corn, bell pepper, onion, cumin, and chili powder.
- Mix all ingredients well to ensure even seasoning.
- Cover and cook on low for 3-4 hours until the quinoa is fully cooked and the flavors are blended.
- Before serving, sprinkle cheddar cheese on top and garnish with fresh cilantro.
