Crock Pot Pierogi Kielbasa Casserole (Print Page)

Tender pierogi layered with kielbasa in a creamy cheese sauce, slow-cooked to bubbly perfection.

# 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

# Directions:

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

# Expert Tips:

01 -
  • Its practically foolproof, even on your busiest days
  • The slow cooker does all the heavy lifting while you go about your life
  • Leftovers somehow taste even better the next morning
02 -
  • Resist lifting the lid during the first 3 hours, heat escapes fast
  • The edges might get slightly brown and crispy, which is actually the best part
  • If your pierogi are thick, give them an extra 30 minutes
03 -
  • Slice your kielbasa while it is slightly frozen for cleaner cuts
  • Let it rest 10 minutes before serving, the sauce sets up nicely

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