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Crockpot Pierogi Casserole With Kielbasa

Crockpot pierogi casserole with kielbasa is a creamy, cheesy layered dinner made with frozen potato-and-cheese pierogis. Browned kielbasa and a quick sour-cream sauce cook low and slow, then finish with melted cheddar for a hot, bubbly 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Frozen pierogis
  • 32 oz frozen potato and cheese pierogis
Kielbasa and aromatics
  • 1 lb kielbasa
  • 1 onion
  • 3 garlic
Cream sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 green onions for serving
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 sour cream extra for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the kielbasa
  1. Heat a skillet over medium-high heat and brown the kielbasa rounds until lightly browned, then set aside.
  2. Spread the browned kielbasa on a plate so it cools slightly while you mix the sauce.
Make the cream sauce
  1. In a bowl, whisk the cream of chicken soup, chicken broth, sour cream, garlic powder, and onion powder until smooth.
  2. Taste the sauce and season with salt and pepper to taste.
Layer and slow-cook
  1. Layer the frozen pierogis and browned kielbasa in the Crockpot in an even, compact layer.
  2. Pour the cream sauce over the pierogis, then scatter the diced onion and minced garlic over the top.
  3. Top with 1 cup of cheddar and cook on Low for 3-4 hours (or on High for about 2 hours), until hot and bubbly at the edges.
Melt the final cheddar and serve
  1. Scatter the remaining cheddar over the top and cook on High for 15 minutes, until fully melted.
  2. Serve immediately with green onions and extra sour cream.

Notes

For best layering, keep the pierogis frozen until you’re ready to assemble, and press layers down gently so the sauce covers most of the pasta. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the Crockpot on Low or in the oven at 350°F until warmed through. Freezing is not recommended because the pierogis and sour-cream sauce can break when thawed. For a lighter option, use reduced-fat cheddar and light sour cream.