Crockpot Pierogi Casserole with Kielbasa
A comforting and easy-to-prepare casserole featuring tender pierogi and savory kielbasa simmered in a rich sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 packages Frozen Potato and Cheese Pierogi 16 oz packages
- 1 pound Kielbasa, sliced Adds smoky, savory depth.
- 8 oz Cream Cheese Makes the sauce rich and tangy.
- 1 cup Sour Cream Adds creaminess and a slight tang.
- 2 cups Shredded Cheddar Cheese Melts into gooey perfection.
- ½ cup Milk Helps thin the sauce for smooth layering.
- 1 tsp Garlic Powder Brings savory flavor.
- 1 tsp Onion Powder Adds depth without chopping.
- ½ tsp Salt To balance and enhance flavors.
- ½ tsp Black Pepper Adds a little kick.
- 2 tbsp Butter For richness and added flavor.
- to taste Chopped Parsley (optional) For garnish adds freshness and color.
Instructions
Preparation
- Prep your crockpot with nonstick spray.
- In a bowl, whisk together cream cheese (softened), sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Optionally, brown kielbasa slices in a skillet for 3–4 minutes per side.
Cooking
- Layer half the frozen pierogi on the bottom of the crockpot.
- Add half the kielbasa, then spoon over half the sauce and sprinkle with 1 cup cheese.
- Repeat layers.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours until hot and bubbly.
- Sprinkle remaining cheddar cheese on top, cover, and let melt for 10 minutes.
- Garnish with parsley if using.
- Scoop into bowls and serve warm.
Notes
This dish pairs well with a side salad or crusty bread. For longevity, store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.