Crockpot Pierogi Casserole with Kielbasa
One crockpot, five main ingredients, and a creamy, cheesy casserole that tastes like you simmered it all day – but it's really just layering and letting the slow cooker do the work.
Equipment
- 6-quart slow cooker
- Large Mixing Bowl
- Spatula
- Cutting board and knife
Ingredients
- 1 bag frozen pierogies (16-20 oz)
- 1 lb smoked kielbasa
- 1 can condensed cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 0.5 cup milk or chicken broth (optional)
- to taste salt
- to taste pepper
- to taste garlic powder
- 1 handful frozen peas or chopped broccoli (optional)
Instructions
- In a medium bowl, mix the can of soup, sour cream, 1½ cups of shredded cheddar, milk (if using), and a pinch of garlic powder. Stir until smooth. Set aside.
- Spread a thin layer of the sauce mixture on the bottom of the crockpot. Then add half of the frozen pierogies in a single layer.
- Layer half of the kielbasa slices over the pierogies. Drizzle with about a third of the remaining sauce.
- Add the rest of the pierogies, then the rest of the kielbasa. Pour the remaining sauce evenly over the top. Use a spatula to gently nudge the sauce into any gaps – but don't stir deeply.
- Sprinkle the reserved ½ cup of cheese over the top.
- Cover and cook on LOW for 4 to 5 hours (or on HIGH for 2½ to 3 hours).
- (Optional) In the last 30 minutes, switch to high and remove the lid for a few minutes to let the cheese brown slightly.
- Turn off the crockpot and let the casserole sit for 10 minutes before serving.
Notes
Key Tips: Don't add extra liquid – frozen pierogies release enough moisture. Let the kielbasa brown first if you have 4 minutes. Use full-fat sour cream for creamiest texture. For a pop of color, add frozen peas in the last 30 minutes.
Storage: Fridge 4 days, freezer 3 months. Reheat in oven at 350°F for 10-15 minutes.