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Crockpot Pierogi Casserole With Kielbasa

Crockpot pierogi casserole with kielbasa is made by layering frozen potato-and-cheese pierogis with browned kielbasa, then simmering in a creamy sour-cream sauce until bubbly. Finish with melted sharp cheddar on top for a cheesy, spoonable casserole texture.
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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
  • 2 packages (16 oz each) frozen potato and cheese pierogis Use straight from the freezer.
Kielbasa and aromatics
  • 1 lb kielbasa Slice into rounds before browning.
  • 1 onion Dice finely.
  • 3 cloves garlic Minced.
Creamy sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
Cheese and finishing toppings
  • 2 cups shredded sharp cheddar Divided, with 1 cup added first and remaining added at the end.
  • 0.25 green onions For serving.
  • 0.25 sour cream Extra for serving.
  • salt and 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 and brown the kielbasa rounds until lightly browned, then set aside.
  2. Season browned kielbasa with salt and pepper to taste and keep aside while you mix the sauce.
Make the creamy sauce
  1. Whisk cream of chicken soup, chicken broth, sour cream, garlic powder, and onion powder in a bowl until smooth and combined.
Layer and cook in the slow cooker
  1. Layer the frozen pierogis and kielbasa in the Dutch oven (or slow cooker) in an even layer.
  2. Pour the cream sauce over the layers, then scatter in the diced onion and minced garlic so they distribute throughout.
  3. Top with 1 cup of cheddar and cook on Low for 3-4 hours or High for 2 hours, until the casserole is hot and the pierogi are tender and visibly coated in sauce.
  4. Scatter the remaining cheddar over the top and cook on High for 15 minutes until the cheese is fully melted and slightly bubbly.
Serve
  1. Serve hot with green onions and extra sour cream on top.

Notes

For best texture, keep the pierogis frozen until layering so they don’t turn mushy in the sauce. Refrigerate leftovers in a covered container up to 3 days; reheat in the microwave until hot. Freezing is not recommended because creamy sour-cream casseroles can break after thawing. For a lighter option, swap sour cream for plain Greek yogurt and use reduced-fat sharp cheddar if you prefer.