Crockpot Pierogi Casserole with Kielbasa
This creamy Crockpot Pierogi Casserole with Kielbasa is the set-it-and-forget-it dinner you've been looking for. Brown the kielbasa first, layer the frozen pierogies, and let the slow cooker do the rest. Rich, savory, and absolutely no sad mush.
Equipment
- 6-quart slow cooker
- Large Skillet
- Rubber spatula or wooden spoon
- Cutting Board and Sharp Knife
- Small Bowl
Ingredients
- 1 bag (16 oz) frozen potato and cheese pierogies
- 12 oz smoked kielbasa, cut into ¼-inch rounds
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 4 oz cream cheese, softened to room temperature
- ½ cup sour cream
- 1 ½ cups shredded sharp cheddar (from a block)
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper, freshly cracked
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the kielbasa rounds in a single layer and cook without moving for 2 minutes. Flip each piece and cook for another minute until deeply browned. Remove to a plate.
- Add the diced onion to the skillet and cook, stirring occasionally, for 4 to 5 minutes until softened. Add the minced garlic and smoked paprika and cook for 30 seconds until fragrant.
- Pour about ¼ cup of the chicken broth into the skillet and scrape up the browned bits from the bottom. Pour this mixture into the slow cooker.
- Spread a thin layer of the kielbasa-onion mixture across the bottom of the slow cooker. Arrange half of the frozen pierogies in a single layer over the top (overlap slightly if needed).
- In a small bowl, whisk together the remaining chicken broth, softened cream cheese, and sour cream until smooth. Pour about one-third of this sauce over the pierogies and sprinkle with ½ cup of the shredded cheddar.
- Repeat the layers: remaining kielbasa-onion mixture, remaining frozen pierogies, another third of the sauce, and another ½ cup of cheddar.
- Cover and cook on LOW for 3 hours or on HIGH for 1 hour 30 minutes, until the pierogies are tender when pierced with a fork.
- Uncover and sprinkle the remaining ½ cup of cheddar evenly over the top. If your slow cooker insert is broiler-safe, broil for 2 to 3 minutes until golden and bubbly. Otherwise, let the cheese melt with the lid off for 10 minutes.
- Let the casserole rest for 5 to 10 minutes before serving. The sauce thickens as it stands. Scoop out generous portions, making sure to get all the layers.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 15 minutes to keep the cheese from turning rubbery. To freeze, assemble the casserole in a freezer-safe dish (do not cook), wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and cook on LOW for 3 hours.
Tips from testing: Don't over-stir — it encourages the pierogies to burst and the sauce to break. Use full-fat dairy for a stable, creamy sauce. Check your slow cooker at 2 hours on LOW if it runs hot. Taste before adding salt; the kielbasa, cheese, and broth all contribute sodium.