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Crockpot Pierogi Casserole with Kielbasa

Crockpot pierogi casserole with kielbasa is a hands-off layered bake where frozen pierogis turn tender in a creamy chicken sauce. Browned kielbasa and a sharp cheddar topping melt into a comforting, spoonable casserole.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Frozen potato and cheese pierogis
  • 2 can (16 oz each) frozen potato and cheese pierogis Frozen works best; do not thaw.
Kielbasa and aromatics
  • 1 lb kielbasa Slice into rounds before browning.
  • 1 onion Dice the onion for scattering and flavor.
  • 3 cloves garlic Minced garlic for the cream sauce.
Creamy sauce
  • 1 can (10.5 oz) cream of chicken soup Use undiluted.
  • 1 cup chicken broth Helps loosen the sauce for slow cooking.
  • 1 cup sour cream Stir until smooth to prevent lumps.
  • 2 cups shredded sharp cheddar Divided: 1 cup mixed/topped before the long cook, remaining for the final melt.
  • 1 tsp garlic powder For seasoning in the sauce.
  • 1 tsp onion powder For seasoning in the sauce.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Serving
  • 0.25 green onions Chopped, for scattering on top.
  • 0.25 sour cream Extra, for serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the kielbasa
  1. Heat a skillet over medium-high and brown kielbasa rounds until lightly browned. Transfer to a plate to keep the layers ready.
Make the cream sauce
  1. In a bowl, whisk cream of chicken soup, chicken broth, sour cream, garlic powder, and onion powder until smooth. Stop whisking once no streaks remain.
Layer and slow-cook
  1. In the Crockpot, layer frozen pierogis and the browned kielbasa rounds. Spread into an even layer so the sauce can reach everything.
  2. Pour the cream sauce over the pierogis and kielbasa, then scatter in diced onion and minced garlic. Press lightly only if needed to help sauce contact the top layer.
  3. Top with 1 cup of shredded sharp cheddar, then cook on Low for 3-4 hours or on High for 2 hours. The casserole should be bubbly and the pierogis tender when pierced.
Melt the final cheese and serve
  1. Scatter the remaining shredded cheddar over the top. Cook on High for 15 minutes until melted and glossy.
  2. Serve hot with green onions and extra sour cream. Add salt and pepper at the table if desired.

Notes

For the creamiest texture, fully dissolve the soup and sour cream when whisking so the sauce stays smooth in the slow cooker. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 2 months (cheese may slightly change texture on thawing). Dietary swap: use lactose-free sour cream and lactose-free cheddar if needed for lower lactose.