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Crockpot Pierogi Casserole With Kielbasa

Crockpot pierogi casserole with kielbasa is an easy slow-cooker bake that turns frozen potato-and-cheese pierogis into tender, cheesy layers. Kielbasa rounds simmer in a creamy sour-cream sauce and finish with melted sharp cheddar on top for a satisfying hot casserole.
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Prep Time 15 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Frozen pierogis casserole base
  • 2 can (16 oz) frozen potato and cheese pierogis Use frozen to keep layers intact during slow cooking.
  • 1 lb kielbasa Slice into rounds before browning.
  • 1 onion Dice for even flavor in the creamy sauce.
  • 3 cloves garlic Minced.
Creamy sauce and toppings
  • 1 can (10.5 oz) cream of chicken soup This thickens the casserole as it cooks.
  • 1 cup chicken broth Helps loosen the sauce for the slow cooker.
  • 1 cup sour cream Adds tang and creaminess.
  • 2 cup shredded sharp cheddar Divide into 1 cup for the first cook and 1 cup for the final melt.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 green onions For serving.
  • 1 sour cream Extra for serving (optional).
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Brown the kielbasa
  1. Heat a cast iron skillet over medium-high heat and brown the kielbasa rounds until browned on the edges. Set aside while you mix the sauce.
Make the cream sauce
  1. Whisk cream of chicken soup, chicken broth, sour cream, garlic powder, and onion powder until smooth. Taste and set aside with salt and pepper to adjust later.
Layer and slow-cook
  1. Layer the frozen pierogis and browned kielbasa in the Crockpot. Scatter the diced onion and minced garlic over the top.
Add sauce and first cook
  1. Pour the cream sauce over the layers to coat evenly. Top with 1 cup of shredded sharp cheddar, then cook on Low for 3-4 hours or High for 2 hours.
Melt the final cheddar
  1. Scatter the remaining shredded sharp cheddar over the top of the casserole. Cook on High for 15 minutes until the cheddar is fully melted and glossy.
Serve
  1. Spoon into bowls and serve with green onions and extra sour cream. Add more salt and pepper if needed.

Notes

For best results, keep pierogis frozen until layering so they don’t turn gummy. Refrigerate leftovers in a covered container up to 3 days; reheat in the Crockpot on Low until hot. Freezing is not recommended because pierogi texture can soften after thawing. For a lighter option, use light sour cream and reduced-fat cheddar (the sauce stays creamy, but browning may be slightly less rich).