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Crockpot Pierogi Casserole With Kielbasa

Crockpot pierogi casserole with kielbasa and a creamy, cheesy sauce—layered with frozen potato and cheese pierogis for tender results. Cook low for 3-4 hours and finish with melted cheddar on top for a hot, bubbly comfort casserole.
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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: 860
Ingredients Equipment Method Notes

Ingredients
  

Frozen potato and cheese pierogis
  • 2 can (16 oz) frozen potato and cheese pierogis Frozen
Kielbasa
  • 1 lb kielbasa Sliced into rounds
Onion
  • 1 onion Diced
Garlic
  • 3 garlic Minced
Cream base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup sour cream For the sauce
Cheddar cheese
  • 2 cup shredded sharp cheddar Divided (1 cup in the middle, remaining on top)
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
Serving toppings
  • green onions For serving
  • sour cream Extra, for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the kielbasa
  1. Heat a skillet over medium-high and brown the kielbasa rounds until lightly browned on the edges, about 4-6 minutes. Transfer to a plate or bowl and set aside.
Make the creamy sauce
  1. Whisk cream of chicken soup, chicken broth, sour cream, garlic powder, and onion powder until smooth. Season with salt and pepper to taste and whisk again to combine.
Layer in the crockpot
  1. Layer frozen pierogis and browned kielbasa in the crockpot in an even distribution. Scatter the diced onion and minced garlic over the layers.
  2. Pour the creamy sauce over everything in the crockpot so the pierogis are mostly covered. Dot the top with a light drizzle of sauce to help it spread.
  3. Top with 1 cup shredded sharp cheddar. Cover and cook on Low for 3-4 hours or on High for 2 hours, until the pierogis are hot and tender.
Finish with melted cheddar
  1. Scatter the remaining shredded cheddar over the top of the casserole. Cook on High for 15 minutes until the cheese is melted and slightly bubbly.
  2. Serve hot with green onions and extra sour cream. Let the casserole sit for 5 minutes before serving for cleaner portions.

Notes

For best texture, keep the pierogis in a single layer as much as possible and make sure the sauce reaches the top before slow cooking. Store leftovers in the refrigerator up to 3 days; reheat in the microwave or on the stovetop with a splash of chicken broth. Freezing is not recommended because sour cream can break during thawing and reheating. For a lighter option, swap half the cheddar for part-skim or use reduced-fat sour cream and cheese.