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Crockpot Pierogi Casserole With Kielbasa

Crockpot pierogi casserole with kielbasa is an easy layered comfort-food bake that turns frozen potato-and-cheese pierogis creamy and cheesy. It’s made in the slow cooker with a sour-cream sauce, then finished with melted sharp cheddar on 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Frozen potato and cheese pierogis
  • 2 packages (16 oz each) frozen potato and cheese pierogis
Kielbasa
  • 1 lb kielbasa Sliced into rounds.
Aromatics and sauce
  • 1 onion Diced.
  • 3 cloves garlic Minced.
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar Divided: use 1 cup in the first cook, and the remaining cup for finishing.
  • 1 tsp garlic powder
  • 1 tsp onion powder
For serving
  • 0.25 cup green onions For serving.
  • 0.5 cup sour cream Extra for serving.
Seasoning
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown and prep
  1. Heat a skillet over medium-high heat and brown the kielbasa rounds until nicely browned, then set aside. Keep stirring so the edges caramelize instead of steaming.
  2. Whisk cream of chicken soup, chicken broth, sour cream, garlic powder, and onion powder until smooth. The mixture should look creamy and evenly colored with no soup lumps.
Layer and cook
  1. Layer the frozen pierogis and browned kielbasa in the slow cooker. Spread them evenly so the casserole cooks uniformly.
  2. Pour the cream sauce over the layers, then scatter in the diced onion and minced garlic. Make sure most pierogis are coated, with a few peeking through is okay.
  3. Top with 1 cup of shredded sharp cheddar, then cook on Low for 3-4 hours or High for 2 hours. The casserole is ready when the pierogis are tender and the sauce is bubbling around the edges.
Finish and serve
  1. Scatter the remaining shredded sharp cheddar over the top, then cook on High for 15 minutes until melted. Look for a fully melted, lightly set cheese layer.
  2. Serve hot with green onions and extra sour cream. Taste and adjust with salt and pepper before serving.

Notes

For the best texture, don’t stir during the first cook—let the pierogis settle so they stay tender but not broken. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a covered dish in the microwave or oven until hot. Freezing is not recommended because pierogis and sour cream sauce can become watery after thawing. For a lighter option, use reduced-fat sour cream and a reduced-fat cheddar blend while keeping the same layering and cook times.