A creamy, cheesy, stick-to-your-ribs casserole made easy in the slow cooker! Layers of pierogies, smoky kielbasa, and gooey cheese all meld together for the perfect dump-and-go comfort meal.
Why You’ll Love It
- Hands-off cooking → the crockpot does the work for you.
- Family favorite → pierogies + sausage + cheese = crowd-pleaser.
- Great for leftovers → reheats beautifully!
Ingredients
- 2 boxes frozen potato & cheese pierogies (about 24 pierogies)
- 1 lb kielbasa sausage, sliced into coins
- 1 medium onion, diced
- 2 cups shredded cheddar cheese (sharp or mild)
- 1 can cream of mushroom soup (10.5 oz)
- 1 cup sour cream
- ½ cup chicken broth
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional)
- Salt & black pepper, to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Prepare Sauce → In a bowl, whisk together soup, sour cream, chicken broth, garlic powder, paprika, salt, and pepper.
- Layer in Crockpot →
- Spray crockpot with nonstick spray.
- Add half of the pierogies, half of the sliced kielbasa, half of the onions, and half of the cheese.
- Pour half of the sauce over top.
- Repeat layers.
- Cook → Cover and cook on LOW 4–5 hours or HIGH 2–3 hours, until pierogies are tender and casserole is hot and bubbly.
- Finish & Serve → Stir gently, sprinkle with parsley, and serve warm.
Variations
- Spicy kick → add red pepper flakes or swap in spicy kielbasa.
- Extra veggies → stir in frozen peas, spinach, or bell peppers.
- Crispy topping → sprinkle crushed Ritz crackers or French fried onions before serving.