Crock Pot Pierogi Casserole with KielbasaThis easy slow cooker meal combines frozen pierogies, smoked kielbasa, cheese, and a creamy sauce for a hearty family dinner.
Ingredients
- 2 packages (16 oz each) frozen cheddar or potato-and-cheese pierogies
- 14 oz (400 g) smoked kielbasa, sliced into ¼-inch rounds
- 2 cups shredded cheddar cheese
- 1 block (8 oz/225 g) cream cheese, softened and cubed
- 1 can (10.5 oz/300 g) condensed cream of chicken soup (or cream of mushroom soup)
- ½ cup sour cream
- ½ cup chicken broth
- 1 small onion, diced (optional)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Chopped green onions or parsley, for garnish
Instructions
- Make the sauce
- In a bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, and black pepper.
- Layer the casserole
- Lightly grease the slow cooker.
- Add half of the pierogies.
- Top with half of the kielbasa, onion (if using), and cheddar cheese.
- Spoon over half of the sauce.
- Repeat the layers and scatter the cream cheese cubes over the top.
- Cook
- Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the pierogies are heated through and the cheese is melted.
- Finish
- Stir gently during the last 15–20 minutes to blend the cream cheese into the sauce.
- Garnish with chopped green onions or parsley.
Optional Add-Ins
- Sautéed mushrooms
- Bell peppers
- Spinach
- Crispy bacon crumbles
- A pinch of smoked paprika or cayenne for a little heat
Serving Suggestions
Serve with:
- A crisp green salad
- Steamed broccoli or green beans
- Roasted Brussels sprouts
- Crusty bread or garlic bread
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in the microwave or on the stovetop with a splash of milk or broth if the sauce has thickened.
