Crockpot Pierogi Casserole with Kielbasa
A creamy, cheesy, and comforting slow cooker meal made with pierogies and smoky kielbasa. Perfect for busy weeknights!
Ingredients (American Measurements)
- 2 (16 oz each) boxes frozen cheddar pierogies
- 1 lb kielbasa sausage, sliced into ½-inch pieces
- 1 small onion, diced
- 3 cups shredded cheddar cheese
- 1 (8 oz) block cream cheese, cubed
- 1 cup sour cream
- 1 (10.5 oz) can cream of mushroom soup (or cream of chicken)
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons butter, sliced
Optional garnish:
- Fresh parsley, chopped
- Extra sour cream
Instructions
- Prepare the crockpot:
Lightly spray the slow cooker with non-stick cooking spray. - Layer the ingredients:
Add half of the frozen pierogies to the bottom.
Top with half of the sliced kielbasa and onions.
Sprinkle with 1 cup shredded cheddar. - Repeat layers:
Add remaining pierogies, kielbasa, and another cup of cheddar cheese. - Make the sauce:
In a bowl, mix cream cheese, sour cream, cream soup, chicken broth, garlic powder, and black pepper until smooth. - Pour & top:
Pour the sauce evenly over everything in the crockpot.
Dot the top with butter slices. - Cook:
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until heated through and creamy. - Final touch:
Sprinkle remaining 1 cup cheddar cheese on top during the last 15 minutes of cooking. Cover until melted.
Serving Tips
- Serve hot with a side salad or steamed green beans.
- Add crispy bacon bits for extra flavor.
- A dollop of sour cream on top makes it even better!