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Crockpot Pierogi Casserole With Kielbasa

Crockpot pierogi casserole with kielbasa is a hands-off layered bake with creamy cheddar sauce. Frozen potato-and-cheese pierogis cook tender in the slow cooker, then get a melty cheddar finish.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Frozen potato and cheese pierogis
  • 32 oz frozen potato and cheese pierogis Use frozen for best texture in the slow cooker.
Kielbasa
  • 1 lb kielbasa Slice into rounds before browning.
Aromatics
  • 1 onion Dice finely so it distributes through the sauce.
  • 3 garlic Minced.
Creamy base
  • 1 can (10.5 oz) cream of chicken soup Stir until smooth with the broth and sour cream.
  • 1 cup chicken broth Use regular chicken broth for savory flavor.
  • 1 cup sour cream Full-fat or reduced-fat works; full-fat is richest.
Cheddar layer
  • 2 cups shredded sharp cheddar Divide into 1 cup for the main cook and 1 cup for the final melt.
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
For serving
  • 0.25 green onions Sliced.
  • 0.25 sour cream Extra for topping, if desired.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the kielbasa
  1. Brown the kielbasa rounds in a skillet over medium-high heat until browned, then set aside.
  2. Dice the onion and mince the garlic so they’re ready for layering and seasoning.
Make the cream sauce
  1. Whisk the cream of chicken soup, chicken broth, sour cream, garlic powder, and onion powder in a bowl until smooth.
Layer and slow-cook
  1. Layer the frozen pierogis and browned kielbasa in the Crockpot, spreading them evenly.
  2. Pour the cream sauce over the pierogis, then scatter in the diced onion and minced garlic.
  3. Top with 1 cup of shredded sharp cheddar, then cook on Low for 3-4 hours or High for 2 hours, until hot and bubbly.
Melt the final cheddar and serve
  1. Scatter the remaining cheddar over the top, then cook on High for 15 minutes until fully melted.
  2. Serve with green onions and extra sour cream.

Notes

For the best creamy texture, keep the lid closed during the first cook and only add the final cheddar near the end so it melts into a cohesive top layer. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in the microwave or oven until steaming. Freezing is not ideal because pierogis can soften further after thawing, but you can freeze if needed and expect a softer casserole. For a dairy-light option, use reduced-fat sour cream and cheddar (or part-skim) while keeping the cook times the same.