Crockpot Pierogi Casserole with Kielbasa
Crockpot pierogi casserole stacks frozen pierogies with smoked kielbasa, onions, and a creamy cheese sauce. The slow cooker turns it into a cozy, filling dinner that takes about 15 minutes to put together.
6
servings20
minutes4
hours30
minutesFrozen potato and cheese pierogies layered with sliced kielbasa, caramelized onions, and a creamy cheddar sauce.
Ingredients
1 package (16 oz) frozen potato and cheese pierogies
1 lb smoked kielbasa, sliced into 1/2-inch rounds
1 large yellow onion, thinly sliced
2 tbsp butter
3 cloves garlic, minced
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup sour cream
1/2 cup whole milk
2 cups shredded sharp cheddar cheese
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp dried dill
2 scallions, sliced, for serving
Directions
- Melt the butter in a skillet over medium heat. Cook the onion for 8 to 10 minutes, stirring, until soft and lightly golden.
- Add the garlic and cook for 30 seconds.
- In a bowl, whisk the cream of chicken soup, sour cream, milk, paprika, pepper, and dill until smooth.
- Grease a 6-quart slow cooker. Spread a thin layer of the sauce on the bottom.
- Add half the frozen pierogies in a single layer. They do not need to be thawed.
- Top with half the kielbasa, half the onions, half the cheese, and half of the remaining sauce.
- Repeat the layers with the rest of the pierogies, kielbasa, onions, and sauce. Save the last 1 cup of cheese for the top.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours.
- The casserole is done when the pierogies are tender and the sauce bubbles around the edge.
- Sprinkle the remaining cheese on top, cover for 5 minutes until melted, and garnish with scallions.
Notes
- Fresh pierogies cook faster, so reduce the time by about an hour. Turkey kielbasa makes it a little lighter. Leftovers keep for 3 days in the fridge. Reheat in the microwave or in a covered pan with a splash of milk.
Why a pierogi casserole works in a slow cooker
This pierogi casserole is comfort food that goes together fast. Frozen pierogies, kielbasa, and a creamy cheese sauce cook together for four and a half hours on LOW. The pierogies soften, the sausage flavors the sauce, and the cheese melts into the layers. It is a hearty family dinner that needs very little prep.
The slow cooker keeps the pierogies from tearing, which is the problem when you boil them. They simmer gently in the sauce and come out soft and tender, with the sauce clinging to every one. A little browned kielbasa on top adds a smoky edge, and the cheese holds it all together. Each scoop gives you a soft pierogi, a bite of sausage, and a spoon of sauce.
Ingredient notes for crockpot pierogi casserole with kielbasa
Frozen pierogies: Potato and cheese are the classic choice. Use them straight from the freezer, without thawing. Do not thaw them, because thawed pierogies stick together and tear.
Smoked kielbasa: Slice it half an inch thick. Brown it if you have time, but it is fine to add raw, since it is already cooked. Look for a smoky, garlicky ring with a snap when you bite it.
Onion and butter: Sweet, soft onions add flavor. Sauté them with butter and garlic first for the best taste. Cook them in butter for five minutes until soft, which brings out their sweetness.
Cream of chicken soup: It makes the base of the sauce. Mix it with sour cream and milk until smooth. Stir it well, so there are no lumps of soup.
Sharp cheddar: Shred it yourself. Block cheese melts more smoothly than bagged.
Tips for a creamy, not watery casserole
Layer carefully: Start with a thin layer of sauce so the pierogies do not stick. Then alternate pierogies, kielbasa, onions, and cheese. A thin sauce layer on the bottom stops the first layer of pierogies from scorching.
Do not overcook: The most common mistake is going too long. After about five hours, the pierogies turn mushy. Check at four hours.
Thin sauce with milk: The sauce should be pourable. If it is too thick, the pierogies on top stay hard. Stir in a spoon of sour cream at the end if the sauce looks tight.
Swaps and variations for pierogi kielbasa casserole
Use cream of mushroom soup, and add sauerkraut for tang. Swap the kielbasa for smoked sausage or ham. Use pepper jack for a little kick. A teaspoon of dill makes it taste more traditional. For a lighter version, use reduced-fat soup and sour cream. A handful of chopped bacon on top adds crunch.
Do not use fresh refrigerated pierogies without cutting the time. They cook faster, and long cooking will make them fall apart. Frozen pierogies hold together much better in a long, wet cook.
What to serve with pierogi casserole
A simple vinegar slaw or cucumber salad cuts through the richness. Steamed green beans or a spoon of applesauce work too. Top each serving with sour cream and chopped scallions. Offer hot sauce for anyone who wants heat, and a little extra dill on top. A glass of cold lager fits the meal well.
Storing and reheating pierogi casserole
Store the casserole in the fridge for up to four days. It thickens as it sits. Cool the casserole within two hours of cooking before storing it.
Reheat in the microwave with a splash of milk, or in a covered dish in a 350°F oven for about twenty minutes. Freezing is not ideal, because the sauce separates. A splash of milk loosens the sauce again.
Crockpot Pierogi Casserole with Kielbasa at a glance
- Prep time: 20 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 6 servings
- Ingredients: 13, led by package (16 oz) frozen potato and cheese pierogies, smoked kielbasa, yellow onion, butter
Tips for Crockpot Pierogi Casserole with Kielbasa
Fresh pierogies cook faster, so reduce the time by about an hour. Turkey kielbasa makes it a little lighter. Leftovers keep for 3 days in the fridge. Reheat in the microwave or in a covered pan with a splash of milk.
Crockpot Pierogi Casserole with Kielbasa FAQ
How long does Crockpot Pierogi Casserole with Kielbasa take?
Crockpot Pierogi Casserole with Kielbasa takes 4 hours 30 minutes of cooking after 20 minutes of prep.
How many people does Crockpot Pierogi Casserole with Kielbasa serve?
This recipe makes 6 servings.
What do I need to make Crockpot Pierogi Casserole with Kielbasa?
13 ingredients, led by package (16 oz) frozen potato and cheese pierogies, smoked kielbasa, yellow onion, butter. Amounts are in the recipe card above.
