Dump a bag of frozen dumplings in the slow cooker with sliced meat and 2 pantry staples to get a meal so delicious even the picky eaters will be beggi
This 4-ingredient slow cooker pierogi and sausage casserole is exactly the kind of weeknight dinner I lean on when work runs late and everyone’s already asking what’s for dinner. You literally dump a bag of frozen potato pierogies into the slow cooker, add sliced smoked sausage and two pantry staples, then let it all bubble away into a creamy, cozy casserole.Slow cooker filled with pierogies and sliced sausage before cookingSlow cooker filled with pierogies and sliced sausage before cookingIt has that Midwest potluck comfort-food vibe, but with almost zero effort—perfect for feeding picky eaters and hungry grown-ups who want seconds.Serve this pierogi and sausage casserole straight from the slow cooker with a simple green salad or steamed broccoli to balance the richness. A side of roasted green beans or a bagged salad mix with a tangy vinaigrette works great when you’re short on time.Bowl of pierogi casserole served with green saladBowl of pierogi casserole served with green saladIf you want to stretch the meal, add some crusty bread or dinner rolls to soak up the creamy sauce. A little chopped fresh parsley or green onions on top right before serving adds a nice pop of color and freshness.Slow Cooker Pierogi & Sausage CasseroleServings: 4-6Ingredients1 (16–24 oz) bag frozen potato pierogies1 (12–14 oz) smoked sausage or kielbasa, sliced into 1/2-inch rounds1 (10.5 oz) can condensed cream of mushroom soup1 cup low-sodium chicken brothPierogi casserole ingredients laid out on kitchen counterPierogi casserole ingredients laid out on kitchen counterDirectionsLightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.Place the frozen potato pierogies in an even layer on the bottom of the slow cooker. They can overlap a bit, but try to spread them out so they cook evenly.Scatter the sliced smoked sausage or kielbasa over the top of the frozen pierogies so the meat is fairly evenly distributed.In a small bowl or measuring cup, whisk together the condensed cream of mushroom soup and chicken broth until smooth and pourable.Creamy soup mixture being poured over pierogies in slow cookerCreamy soup mixture being poured over pierogies in slow cookerPour the soup and broth mixture evenly over the pierogies and sausage, making sure most of the dumplings are lightly coated with liquid. Do not stir.Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the pierogies are tender and heated through and the sauce is bubbly.Once cooked, gently stir everything together to coat the pierogies and sausage in the creamy sauce. Taste and adjust seasoning with salt and pepper if desired.Serve warm straight from the slow cooker, spooning pierogies, sausage, and plenty of sauce into bowls or onto plates.Finished pierogi and sausage casserole in slow cookerFinished pierogi and sausage casserole in slow cookerVariations & TipsSwap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have in the pantry—any condensed cream soup will give you that cozy, creamy sauce. Use turkey sausage, chicken sausage, or a spicy andouille for a different flavor profile; just keep the sliced rounds about the same size so they cook evenly.If you like a little extra richness, stir in 1/2 cup sour cream or a handful of shredded cheddar during the last 15 minutes of cooking. For more veggies without extra prep, add a cup of frozen peas or mixed vegetables on top of the pierogies before adding the sausage and sauce.Pierogi casserole topped with melted cheddar in baking dishPierogi casserole topped with melted cheddar in baking dishTo make it feel more like a baked casserole, transfer the finished mixture to a baking dish, sprinkle with shredded cheese or buttered breadcrumbs, and broil for a few minutes until golden on top.