Crock Pot Pierogi Kielbasa Casserole (Print)

Tender pierogi baked with kielbasa in a rich, creamy sauce topped with melted cheddar

# What You Need:

→ Meats

01 - 1 lb kielbasa sausage, sliced into 1/2 inch rounds

→ Dairy

02 - 1 cup sour cream
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup cream cheese, cubed
05 - 1/4 cup unsalted butter, melted

→ Pasta

06 - 2 lbs frozen potato and cheese pierogi

→ Vegetables

07 - 1 medium onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 2 tablespoons fresh chives, chopped (optional, for garnish)

→ Spices & Seasonings

10 - 1 teaspoon black pepper
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon smoked paprika

# How To Make It:

01 - Coat the inside of the Crock Pot with non-stick spray or a small amount of butter to prevent sticking.
02 - Layer half the frozen pierogi in the bottom of the Crock Pot, then top with half of the sliced kielbasa and half of the sliced onions.
03 - Repeat with the remaining pierogi, kielbasa, and onions to create a second complete layer.
04 - In a mixing bowl, combine sour cream, melted butter, cream cheese, garlic, black pepper, salt, and smoked paprika. Stir until smooth and well incorporated.
05 - Pour the creamy mixture evenly over the layered ingredients in the Crock Pot, then sprinkle the shredded cheddar cheese on top.
06 - Cover and cook on low for 4 hours, or until the pierogi are tender and the casserole is bubbly throughout.
07 - Garnish with fresh chives before serving, if desired. Serve hot directly from the slow cooker.

# Expert Tips:

01 -
  • Everything cooks in one pot without boiling water or pre-cooking the pierogi
  • The slow cooker transforms frozen dumplings into something that tastes freshly made
02 -
  • Do not lift the lid during the first 3 hours because all that heat escapes and you will need to add more cooking time
  • The edges get a little crispy and browned while the middle stays creamy, which is actually the best part so do not stress about it
03 -
  • Spray your ladle with nonstick spray before serving because the sauce is thick and will stick to everything
  • Let it rest for 10 minutes before serving so it sets up slightly and is not quite so soupy when you scoop it

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