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Delicious Crock pot Pierogi Casserole with frozen cheese pierogies and kielbasa.

Crock Pot Pierogi Casserole

A cozy, cheesy, and filling casserole made effortlessly in a slow cooker with pierogies, kielbasa, and creamy goodness.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag Frozen potato and cheese pierogies Use straight from frozen
  • 1 lb Kielbasa Slice into coins
  • 8 oz Cream cheese For a rich and silky sauce
  • 1 cup Sour cream Adds tang
  • 2 cups Shredded cheddar cheese Sharp cheddar is preferred
  • 1 medium Yellow onion Optional, diced
  • 0.5 cup Chicken broth or milk Just a splash to help melt everything
Seasonings
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic powder
  • 1 tsp Paprika Optional

Method
 

Preparation
  1. Spray the slow cooker with a light coat of cooking spray to prevent sticking.
  2. Layer half the frozen pierogies into the slow cooker, followed by half the sliced kielbasa. Repeat the layers. If using, add diced onion in between layers.
  3. In a bowl, combine cream cheese, sour cream, a splash of chicken broth or milk, and seasonings. Stir until mostly combined; it doesn't need to be smooth as it will melt while cooking.
  4. Pour the creamy mixture over the layered pierogies and kielbasa. Sprinkle cheddar cheese on top.
Cooking
  1. Cover and cook on LOW for 3 to 4 hours, stirring gently around the 3-hour mark to ensure the sauce coats everything.
  2. Once cooking is complete, let it sit with the lid off for about 10 minutes to thicken before serving.

Notes

For storage, let the casserole cool and store in airtight containers for up to 3-4 days in the fridge. Reheat in the microwave with a splash of milk or on the stove over low heat. Freezing is okay, but expect a softer texture on reheating.