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Crockpot Pierogi Casserole With Kielbasa

Crockpot pierogi casserole with kielbasa is layered with frozen potato-and-cheese pierogis and browned kielbasa, then cooked in a creamy sour-cream sauce. It finishes with melted sharp cheddar for a bubbly, savory top.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Frozen potato and cheese pierogis
  • 32 oz Frozen potato and cheese pierogis Frozen
Kielbasa
  • 1 lb Kielbasa Sliced into rounds
Onion
  • 1 Onion Diced
Garlic
  • 3 Garlic Minced
Cream of chicken soup
  • 1 can (10.5 oz) Cream of chicken soup
Chicken broth
  • 1 cup Chicken broth
Sour cream
  • 1 cup Sour cream Plus more for serving
Sharp cheddar cheese
  • 2 cup Sharp cheddar cheese Divided; 1 cup for cooking then remaining 1 cup to melt on top
Garlic powder
  • 1 tsp Garlic powder
Onion powder
  • 1 tsp Onion powder
Green onions
  • 0.5 cup Green onions For serving
Salt
  • 0.25 tsp Salt To taste
Black pepper
  • 0.25 tsp Black pepper To taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the kielbasa
  1. Heat a cast iron skillet over medium-high heat. Brown the kielbasa rounds until browned on both sides, then set aside.
Make the creamy sauce
  1. In a bowl, whisk together cream of chicken soup, chicken broth, sour cream, garlic powder, and onion powder until smooth.
  2. Season the sauce with salt and black pepper to taste.
Layer and cook in the slow cooker
  1. Add a layer of frozen pierogis to the Dutch oven. Layer the browned kielbasa on top, then add another layer of pierogis if needed to fit.
  2. Pour the creamy sauce over the layered pierogis and kielbasa. Scatter the diced onion and minced garlic over the top.
  3. Cook on Low for 3-4 hours or High for about 2 hours. The pierogis should be tender and the sauce should be bubbling around the edges.
  4. Add 1 cup of shredded sharp cheddar over the top. Cook on Low 3-4 hours or High 2 hours.
Melt cheddar and serve
  1. Scatter the remaining cheddar over the top. Cook on High for 15 minutes until the cheese is fully melted.
  2. Serve hot with green onions and extra sour cream.

Notes

For the best texture, keep the lid on during the first cooking window so the pierogis heat through evenly. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the microwave or gently in the slow cooker with a splash of broth. Freezing isn’t recommended because pierogis can soften and the sauce may separate after thawing. For a lighter option, use reduced-fat sour cream and reduced-fat sharp cheddar.