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Creamy Crockpot Pierogi Casserole with Kielbasa

A close-up serving of pierogi casserole topped with melted cheddar cheese, sliced sausage, and green onions.
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Make this creamy, hearty pierogi casserole in your slow cooker for an easy comfort food dinner featuring smoky kielbasa and melted cheese.

Ingredients

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  • 1 (12 ounce) package smoked kielbasa sausage, sliced
  • 1 (12 ounce) package frozen potato and cheese pierogi
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup chopped onion
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper

Instructions

  1. Place the sliced kielbasa and frozen pierogi into the basin of your slow cooker.
  2. In a medium bowl, whisk together the cream of chicken soup, sour cream, milk, 1/2 cup of the shredded cheddar cheese, dried parsley, and black pepper until smooth.
  3. Pour the soup mixture evenly over the pierogi and sausage in the slow cooker. Stir gently to coat everything.
  4. Sprinkle the chopped onion over the top.
  5. Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the pierogi are tender.
  6. During the last 15 minutes of cooking, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Cover until the cheese is melted and bubbly.
  7. Serve this easy casserole dinner hot directly from the slow cooker.

Notes

  • You can substitute turkey bacon or chicken ham for kielbasa if you prefer a different flavor profile in this baked pierogi dish.
  • For a crispier top layer, transfer the mixture to a baking dish after slow cooking and bake at 375 degrees Fahrenheit for 10 minutes until the cheese browns.
  • This recipe works well as a make ahead casserole; assemble all ingredients except the top layer of cheese, refrigerate overnight, and cook the next day, adding 30 minutes to the low setting cook time.

Nutrition

Find it online: https://cravybite.link/pierogi-casserole-easy-crockpot-kielbasa-bake/