Description
This hearty Crockpot Pierogi Casserole with Kielbasa is a comforting and flavorful one-pot meal featuring tender potato and cheese pierogies simmered with savory kielbasa, creamy cheese sauce, and seasoned perfectly for an easy slow cooker dinner. Ideal for busy weeknights, it requires minimal prep and results in a rich, creamy casserole ready to serve in just a few hours.
Ingredients
Scale
Main Ingredients
- 2 (16 oz) boxes frozen pierogies (potato and cheese recommended)
- 1 (14 oz) package kielbasa, sliced into rounds
- 1 (8 oz) block cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions or chives (optional for garnish)
Instructions
- Prepare the crockpot: Spray the inside of your crockpot with nonstick spray to prevent sticking and make cleanup easier.
- Add pierogies and kielbasa: Place the frozen pierogies and sliced kielbasa rounds evenly inside the crockpot.
- Mix the sauce: In a separate bowl, combine the cubed cream cheese, sour cream, chicken broth, garlic powder, onion powder, and black pepper. Stir until the mixture is smooth and well blended.
- Combine and layer: Pour the creamy cheese mixture evenly over the pierogies and kielbasa in the crockpot.
- Add cheddar cheese: Sprinkle the shredded cheddar cheese evenly on top of the casserole.
- Cook the casserole: Cover the crockpot and cook on low for 3–4 hours or on high for 2–2.5 hours, until the pierogies are heated through and the sauce is bubbly and creamy.
- Finish and serve: Gently stir the casserole before serving. Garnish with chopped green onions or chives if desired for a fresh flavor boost.
Notes
- No need to thaw pierogies beforehand; they cook perfectly from frozen.
- For added texture and flavor, sauté the kielbasa slices briefly before adding to the crockpot.
- This casserole pairs well with a simple green salad or steamed vegetables for a complete meal.
