I know how busy life can get, and sometimes, you just need a straightforward, delicious meal without much fuss. That’s why I’m sharing two of my favorite **easy crockpot casserole recipes** today. These are perfect for those nights when you want to put dinner on and forget about it until mealtime.
Whether you’re craving something comforting and cheesy or a dish packed with vibrant taco flavors, these **simple crockpot meals** will make your weeknights easier and more delicious. Let’s get cooking!
Jump to Recipe:
Easy Crockpot Pierogi Casserole With Kielbasa
This comforting **crockpot pierogi casserole** combines tender pierogies, smoked kielbasa, and creamy cheese for a truly satisfying meal. It’s a fantastic option for a busy weeknight and requires minimal effort.
Key Ingredients & Tips for Pierogi Casserole
- Frozen Pierogies: You do not need to thaw the pierogies before adding them to the crockpot. They will cook perfectly as the casserole heats up.
- Cream Cheese: For the best creamy texture, let your cream cheese soften a bit at room temperature before mixing it in. This helps it blend smoothly.
- Kielbasa Choice: I like using smoked kielbasa for extra flavor, but you can use any pre-cooked sausage you prefer.
What You Need for Pierogi Casserole
- 1 (16 ounce) package frozen pierogies
- 1 pound smoked kielbasa, sliced
- 1 large onion, chopped
- 1 (8 ounce) package cream cheese, softened
- 1 (10.75 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
⏱️ Time: 3-4 hours on High / 6-8 hours on Low🍽️ Yields: 6-8 servings
How to Make Pierogi Casserole
Step 1: Prepare the Base
In a large bowl, mix the softened cream cheese, cream of mushroom soup, and milk until smooth. Season with salt and pepper.
Step 2: Layer in Crockpot
Lightly grease your crockpot. Layer half of the pierogies on the bottom, then half of the sliced kielbasa and chopped onion. Spread half of the cream cheese mixture over this layer. Repeat with the remaining pierogies, kielbasa, onion, and cream cheese mixture.
Step 3: Cook and Finish
Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top, cover again, and cook until the cheese is melted and bubbly.
📝 Final Note
This casserole is great with a side of steamed green beans or a simple salad to add some fresh vegetables to your meal.
Easy Crockpot Taco Casserole Recipe
Get ready for a super easy **crockpot taco casserole** that brings all your favorite taco flavors into one simple dish. This recipe is perfect for feeding a crowd or for easy meal prep during the week.
Key Ingredients & Tips for Taco Casserole
- Ground Beef: I always brown the ground beef and drain any fat before adding it to the crockpot. This prevents your casserole from being greasy.
- Toppings: Don’t forget the fresh toppings! Shredded lettuce, diced tomatoes, sour cream, and fresh cilantro make this casserole even better.
- Spice Level: Adjust the amount of taco seasoning to match your family’s preference for heat. You can also add a pinch of cayenne pepper for extra kick.
What You Need for Taco Casserole
- 1 pound ground beef
- 1 (1 ounce) package taco seasoning
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 cup beef broth
- 6 ounces tortilla chips, lightly crushed
- 2 cups shredded cheddar cheese
⏱️ Time: 2-3 hours on High / 4-5 hours on Low🍽️ Yields: 6 servings
How to Make Taco Casserole
Step 1: Cook the Beef
In a large skillet, brown the ground beef over medium heat. Drain any excess fat. Stir in the taco seasoning and cook for another minute.
Step 2: Combine Ingredients
Transfer the seasoned ground beef to your crockpot. Add the rinsed black beans, drained corn, undrained diced tomatoes with green chilies, and beef broth. Stir everything together well.
Step 3: Cook and Serve
Cover and cook on low for 4-5 hours or on high for 2-3 hours. During the last 30 minutes of cooking, stir in half of the shredded cheese and half of the crushed tortilla chips. Sprinkle the remaining cheese and chips on top, cover, and cook until the cheese is fully melted. Serve warm with your favorite taco toppings.
📝 Final Note
This casserole stores well in the fridge for up to 3 days. Reheat gently in the microwave or oven.