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Crockpot Pierogi Casserole With Kielbasa

Crockpot pierogi casserole with kielbasa is an easy slow-cooker dinner with layers of frozen potato-and-cheese pierogis, browned sausage, and a creamy sauce. It finishes with melted sharp cheddar on top for a bubbly, comforting 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Frozen potato and cheese pierogis
  • 2 can (16 oz) frozen potato and cheese pierogis Use straight from the freezer.
Kielbasa
  • 1 lb kielbasa Slice into rounds before browning.
Onion and garlic
  • 1 onion Dice for layering and scattering.
  • 3 clove garlic Minced.
Creamy sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup sour cream
Cheddar and seasonings
  • 2 cup shredded sharp cheddar Divide into 1 cup for the first cook and the remaining for the top finish.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
For serving
  • 0.25 cup green onions Optional for garnish.
  • 0.25 cup sour cream Extra for serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the kielbasa
  1. Brown the kielbasa rounds in a skillet, cooking until lightly browned, then set aside.
Make the creamy sauce
  1. Whisk cream of chicken soup, chicken broth, sour cream, garlic powder, and onion powder until smooth.
Layer and slow-cook
  1. Layer the frozen pierogis and browned kielbasa in the Crockpot.
  2. Pour the cream sauce over the layers, then scatter the diced onion and minced garlic evenly.
  3. Top with 1 cup of cheddar and cook on Low for 3-4 hours or on High for 2 hours.
Finish with melted cheddar
  1. Scatter the remaining cheddar over the top and cook on High for 15 minutes, until fully melted.
  2. Serve with green onions and extra sour cream.

Notes

Pro tip: keep the pierogis frozen until layering so they don’t turn gummy during the first hours. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently in the microwave or on Low in the Crockpot until warmed through. Freezing isn’t recommended because the pierogis and dairy can change texture after thawing. For a lighter swap, use reduced-fat cheddar and light sour cream (the casserole will be creamier but still cheesy).