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Creamy Crockpot Pierogi Casserole with Kielbasa

A close-up of a hearty serving of pierogi casserole topped with sliced, browned sausage and melted cheddar cheese.
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Make a simple, hearty, and cheesy pierogi casserole using your slow cooker. This recipe uses kielbasa for flavor and requires minimal prep time.

Ingredients

Scale
  • 1 (12 ounce) package smoked kielbasa sausage, sliced
  • 1 (16 ounce) package frozen potato and cheese pierogies
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon dried onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled (optional)

Instructions

  1. Place the sliced kielbasa and frozen pierogies into the basin of a 6-quart or larger slow cooker.
  2. In a separate bowl, whisk together the cream of mushroom soup, sour cream, milk, onion powder, pepper, and garlic powder until smooth.
  3. Pour the soup mixture evenly over the pierogies and sausage in the slow cooker. Stir gently to coat everything.
  4. Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 2.5 hours, until the pierogies are tender.
  5. Stir the casserole gently before serving.
  6. Top with shredded cheddar cheese and crumbled bacon, if using. Let it sit, covered, for 5 minutes until the cheese melts.

Notes

  • You can substitute cream of chicken soup for cream of mushroom soup if you prefer.
  • If you do not have kielbasa, you can use smoked sausage or cooked shredded chicken.
  • For easier cleanup, line your slow cooker with a slow cooker liner before starting.

Nutrition

Find it online: https://delishdiarist.com/easy-pierogi-casserole-recipe/