Classic Potato and Cheese Pierogi

Craving authentic perogi? These potato and cheese pierogi are a comforting classic! Golden pan-fried with caramelized onions, they're simply divine. Get the recipe!

Alright, let's get this show on the road, shall we? ever crave something proper comforting? something that feels like a big hug from the inside? well, my friends, let's talk pierogi casserole .

This isn't just any old crockpot pierogi casserole recipe. it's a soul-satisfying, flavour-packed dream.

Pierogi Casserole With Kielbasa: Comfort Food Goals

This recipe is inspired by those hearty eastern european traditions. think of it as a warm, comforting embrace. we're talking soft pierogi mixed with savoury kielbasa , smothered in cheesy goodness.

Honestly, what's not to love? it's medium difficulty, taking about an hour and 45 minutes overall, but yields enough to feed a family of four to six.

This god mat is amazing, and it will make you feel so good.

The Hearty Benefits and Perfect Occasions

Beyond the amazing taste, this pierogi casserole delivers a decent hit of protein. plus, it's proper customizable – chuck in extra veggies to sneak in some goodness.

It's perfect for a casual weeknight dinner when you need some real comfort food. it's also a brilliant idee pasto sano if you make some smart choices with low-fat cheese and lean kielbasa .

What makes this recipe special is the ease of crockpot cooking married with that classic, comforting flavour.

Gathering Your Ingredients: A Simple Shopping List

Let's get down to brass tacks. first, grab 2 cups of all-purpose flour, a teaspoon of salt, an egg, 3/4 cup of warm water and 2 tablespoons of vegetable oil.

Also, you'll need around 1.5 lbs of russet potatoes, butter, milk, cheddar, salt and pepper. it sounds like a lot of ingredients, but trust me, it's worth it.

Of course we can't forget 2 large yellow onions, olive oil, brown sugar. we also need kielbasa , and some extra butter for cooking everything.

A great tip here is not to buy smoked, but the regular kind of kielbasa .

Alright, let's dive into what you'll need to whip up this killer Pierogi Casserole With Kielbasa . Honestly, it's easier than you think. Plus, it's proper god mat , you know?

Ingredients & Equipment: The Lowdown

Think of this as your shopping list and toolkit. Trust me, having everything ready makes it a breeze.

Main Ingredients

Time to gather your bits and pieces. Don't worry. It's not rocket science!

• Frozen Pierogi: 1 bag ( 16 oz/450g ). Yep, we're keeping it simple.
• Kielbasa Sausage: 1 lb/450g , sliced. Get good quality kielbasa . It makes all the difference!
• Onion: 1 medium, chopped.
• Garlic: 2 cloves, minced. Because everything's better with garlic.
• Cream of Mushroom Soup: 1 can ( 10.75 oz/300g ). The creamy base of our casserole.
• Sour Cream: 1 cup/240ml . Adds a tangy richness.
• Milk: ½ cup/120ml . To thin out the soup a bit.
• Shredded Cheese: 2 cups/225g . Cheddar, mozzarella, whatever you fancy!
• Butter: 2 tablespoons/28g , melted. For greasing the dish.

Quality indicator: For the kielbasa , look for a nice smoky aroma and a firm texture. A good quality sausage will elevate the whole dish.

Seasoning Notes

Right, let's talk flavour. You know I'm all about making it taste amazing.

• Essential spice: Salt, pepper, and a pinch of paprika. It is really simple.
• Flavour enhancer: A dash of garlic powder never hurts. Trust me.
• Aromatics: Some fresh parsley, chopped, for garnish. Looks good, tastes good!
• Quick sub: Don't have cream of mushroom? Cream of chicken works fine! Honestly, it's very versatile. This dish is a idee pasto sano .

Equipment Needed

Keep it simple! You don't need a fancy kitchen.

• Crockpot: A 6-quart crockpot or larger.
• Skillet: For browning the kielbasa and onions.
• Mixing Bowl: To combine the sauce ingredients.
• Measuring Cups & Spoons: Obvious, innit?
• Common Household Alternative: No skillet? A large frying pan will do. No measuring spoons? Eyeball it! My grandmother used to say, "cooking is an art, not a science!"

Pierogi Casserole is where it is at, You know?

I once tried to make this with sweet potatoes and it was terrible!. I learned my lesson!. This Crockpot Pierogi Casserole is one of my favourite crockpot dishes , what about you?

Let's be honest, sometimes i just bung everything in the crockpot cooking and hope for the best. but this recipe? it's a winner every time!.

Especially when you get a great kielbasa sausage.

Now, get all your bits together, and let's get cooking!. This Pierogi Casserole With Kielbasa is just the ticket.

Alright, let's dive into making some proper pierogi! It’s like a hug from the inside.

Classic Potato and Cheese Pierogi (with Caramelized Onions)

These homemade pierogi are pure comfort. Soft dough, creamy filling, and sweet onions. Perfect for a weeknight dinner or a special God Mat occasion. Like cottage pie meets pasta parcel, you know?

Honestly, there's nothing like homemade pierogi. It does take a bit of effort.

Prep Time: 45 minutes (active prep), 30 minutes (dough resting). Cook Time: 30 minutes. Total Time: 1 hour 45 minutes. Serving Size: Approximately 24 pierogi (Serves 4-6).

Difficulty Level: Medium.

Prep Steps: Get Your Sht Together

Before you even think about touching flour, get organized. This is essential mise en place, my friend.

• The Essential bit: Peel those potatoes, slice those onions. It will save your life later.
• Time-Saving Organization Tips: Get all your ingredients measured out before you start. It makes a world of difference.
• Safety Reminder: Watch out for that boiling water. Don’t be a hero.

Step-by-Step: Pierogi Perfection

Here is the real deal. Follow these steps and you are golden.

1. Make the Dough: Mix flour and salt. Add egg, water, and oil. Knead until smooth. Let rest 30 minutes .
2. Cook the Potatoes: Boil potatoes until tender. Drain.
3. Make the Filling: Mash potatoes with butter and warm milk. Stir in cheese, salt, and pepper. Idee Pasto Sano.
4. Caramelize Onions: Sauté onions in oil and butter over medium-low heat 20- 25 minutes . Stir in brown sugar.
5. Assemble: Roll dough thin. Cut circles with a cookie cutter.
6. Fill and Seal: Put filling in the center. Fold and pinch edges tight.
7. Cook: Boil pierogi until they float 2 minutes . Remove with a spoon.
8. Pan-Fry: Fry in butter until golden brown. Serve hot.

Pro Tips: Level Up Your Pierogi

Want to be a pierogi master? These tips will help you!

• Dough Texture is Key: The dough shouldn't be sticky! Add a bit more flour if needed.
• Don't Overfill: If you do, the pierogi will burst! Use a small amount of filling. Seal edges well!
• Make-Ahead Option: You can freeze them! Place uncooked pierogi on a tray, and then pop them in a freezer bag. This makes a perfect Crockpot Pierogi Casserole base.

Honestly, making pierogi is so satisfying. the feeling of accomplishment when you're dishing out a plate of golden-brown goodness? unbeatable.

Plus, pierogi are so versatile. why not toss in some kielbasa and make a pierogi casserole with kielbasa? . or even better, throw it all in the crockpot ! that way, you can enjoy a warm, comforting crockpot dishes after a long day.

If you have a surplus of this polish sausage, you could also venture into other kielbasa recipes . happy cooking, you lovely lot!

I've made these for years, and i promise, even if they look a bit wonky at first, they'll taste amazing.

This is not just a recipe; it’s a connection to family and tradition.

Alright, here's that Recipe Notes section, all chatty and full of my (totally made-up) cooking escapades. Ready? Let's do this!

Recipe Notes: Getting the Pierogi Party Started!

Honestly, making pierogi is a labour of love. it's not the quickest weeknight dinner, unless you're going for a pierogi casserole .

But trust me, the taste is totally worth it. this bit has some tips and things to know to elevate your pierogi game.

Plating and Presentation Ideas: Make 'em Pretty!

Right, so you’ve made these glorious dumplings. time to jazz them up! i reckon piling them high on a rustic wooden board looks proper inviting.

Garnish with fresh parsley, a dollop of sour cream, and maybe a sprinkle of crispy bacon bits? oh my gosh, delicious! if you wanna try a twist, imagine a pierogi casserole with kielbasa and a lovely béchamel on top.

Complementary Sides : These go well with almost anything. A side salad is always welcome.

Storage Tips: Keep 'em Fresh

So, you've got leftovers, lucky you! I find they're best stored properly to keep them tasty.

Refrigeration : Pop those cooked pierogi in an airtight container. They'll keep in the fridge for about 3 days.

Freezing : want to plan ahead? uncooked pierogi freeze like a dream! lay them flat on a baking sheet, freeze until solid, then transfer to a freezer bag.

Cook straight from frozen, adding a few extra minutes to the cooking time. just try to avoid freezer burn, because god mat is better when fresh.

Reheating : A quick pan-fry is my go-to! It gets them lovely and crispy again.

Variations: Spice Things Up

Want to put your own stamp on these little dumplings? Absolutely!

Dietary Adaptations : Going veggie? Swap out the cheddar for a plant-based alternative. It works a treat! A Crockpot Pierogi Casserole can be made using vegan alternatives of the ingredients.

Seasonal Swaps : In the autumn, I love adding roasted butternut squash to the potato filling. It adds a lovely sweetness.

Nutrition Basics: Fuel Your Body

Let's talk nutrition. A good portion of Pierogi will give you energy.

Basics : One serving (about 4 pierogi) packs around 450-500 calories. Plus a decent dose of protein, carbs, and some healthy fats.

Health Benefits : Potatoes are a good source of Vitamin C and fibre! Plus, you get calcium from the cheese. It's comfort food with a bit of goodness.

See, not too shabby, right? whether you're pan-frying, baking in a casserole, or using the crockpot cooking skills you've developed making crockpot dishes , these pierogi are fantastic with kielbasa recipes or on their own.

Don't be scared to experiment and find your perfect pierogi! it's all about having fun in the kitchen. honestly, you can't really go wrong, especially with a kielbasa .

And hey, next time, let's make some pierogi casserole ! what do you say? think of it as a idee pasto sano elevated.

It is all about crockpot pierogi casserole , isn't it?

Frequently Asked Questions

Why do my perogi burst when I boil them?

Burst pierogi are a right pain, aren't they? Usually, it's because there's too much air trapped inside, or you've overfilled them. Make sure to squeeze out any air when sealing, and don't be too generous with the filling – a little goes a long way. Also, avoid overcrowding the pot; give them some room to swim!

Can I freeze pierogi for later?

Absolutely! Freezing is a great way to get ahead. Lay uncooked pierogi in a single layer on a baking sheet and freeze them solid. Once frozen, transfer them to a freezer bag. When you're ready to cook, just drop them straight into boiling water – no need to thaw. Add a few minutes to the cooking time to ensure they are properly cooked through.

What other fillings can I use for pierogi besides potato and cheese?

The possibilities are endless, really! Think of pierogi as a blank canvas for your culinary whims. Popular variations include sauerkraut and mushroom (a classic!), ground meat (like a mini shepherd's pie in dough!), or even sweet cheese with fruit for a dessert pierogi. Get creative – anything goes!

How do I get that lovely golden-brown colour when frying pierogi?

Ah, the golden rule of golden-brown pierogi is butter! Melt a generous amount of butter in a skillet over medium heat. Don't overcrowd the pan, and let the pierogi sizzle until they are beautifully browned on both sides. Patience is key – don't rush the process. If the butter starts to burn, reduce the heat slightly.

Are perogi healthy? What's the nutritional information?

Pierogi are a comfort food, so while delicious, they're not exactly a health food. The nutritional information can vary depending on the filling and cooking method, but on average, expect around 450-500 calories, 15g protein, 20-25g fat, and 50-60g carbohydrates per serving. To make them a bit healthier, try using whole wheat flour for the dough or adding vegetables to the filling.

My perogi dough is too sticky! What do I do?

Sticky dough can be a bit of a bother, but don't despair! Gradually add more flour, a tablespoon at a time, until the dough is smooth and elastic but no longer sticky. Be careful not to add too much, or the dough will become tough. A light dusting of flour on your work surface is also helpful.

Previous Recipe: Creamy Baked Broccoli Recipe: Parmesan Breadcrumb Heaven!
Next Recipe: Golden Roasted Cauliflower: My Foolproof Recipe!