Description
Crockpot Pierogi Casserole with Kielbasa: A comforting, crowd-pleasing dish featuring pierogies, kielbasa, and easy crockpot cooking.
Ingredients
Scale
- 16 oz (450g) frozen potato pierogies (about 12–16 pierogies)
- 14 oz (400g) kielbasa sausage, sliced into ¼-inch rounds
- 1 large onion (about 1 cup or 150g), thinly sliced
- 2 cups (200g) shredded cheddar cheese (use a sharp variety for best flavor)
- 1 cup (240ml) chicken broth
- ½ cup (120ml) sour cream
- 2 tablespoons (28g) butter, cut into small pieces
- 2 cloves garlic, minced
- 1 teaspoon dried dill
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 green onions, chopped (for garnish)
Instructions
- Step 1: Prepare Your Crockpot Lightly coat your 6-quart crockpot with cooking spray or butter to prevent sticking. Pour ¼ cup of the chicken broth to cover the bottom. This creates a moisture barrier that helps the pierogies cook evenly without adhering to the bottom of the pot.
- Step 2: Create Your Base Layer Arrange half of the frozen pierogies in a single layer at the bottom of your crockpot. Don’t worry about thawing them first—they’ll cook perfectly from frozen and maintain their structure better. Sprinkle half of the minced garlic over the pierogies for an even distribution of flavor.
- Step 3: Add Kielbasa and Onions Scatter half of your sliced kielbasa and half of the sliced onions over the pierogies. The heat will draw out the oils from the kielbasa, which will flavor everything below. The onions will slowly caramelize during cooking, adding sweetness to balance the savory elements.
- Step 4: Season the First Layers Sprinkle half of the dried dill, along with a pinch of the salt and pepper over this layer. Dot with half of the butter pieces, which will melt and create richness throughout the casserole.
- Step 5: Repeat Layers Create a second complete layer using the remaining pierogies, garlic, kielbasa, onions, and seasonings. This layering technique ensures every serving has a perfect balance of ingredients.
- Step 6: Add Remaining Liquid Pour the remaining chicken broth around the edges of the crockpot, being careful not to wash away your carefully arranged layers. This liquid will become the base of your creamy sauce.
- Step 7: Cook Cover and cook on low for 4-5 hours or on high for 2-3 hours. You’ll know it’s nearly done when the pierogies are tender and have absorbed some of the flavorful liquid.
- Step 8: Add Cheese and Finish During the last 30 minutes of cooking, sprinkle the shredded cheese evenly over the top. Replace the lid and continue cooking until the cheese has melted completely. In the final 10 minutes, gently stir in the sour cream to create a creamy sauce.
- Step 9: Garnish and Serve Sprinkle with chopped green onions just before serving. The fresh, bright flavor and color provide a perfect contrast to the rich, savory Crockpot Pierogi Casserole with Kielbasa.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 480 calories per serving
- Sugar: 3 grams of sugar
- Sodium: 1160 mg of sodium
- Fat: 33 grams of fat
- Saturated Fat: 16 grams of saturated fat
- Unsaturated Fat: 15 grams of unsaturated fat
- Trans Fat: 0 grams of trans fat
- Carbohydrates: 26 grams of carbs
- Fiber: 1 gram of fiber
- Protein: 18 grams of protein
- Cholesterol: 90 mg of cholesterol