Crockpot Pierogi Casserole with Kielbasa (Print version)
Frozen pierogi, smoky kielbasa, and creamy cheddar sauce cook into a rich, cozy slow cooker casserole.
# Ingredients:
For the casserole
01 -
2 (16 oz) packages frozen potato and cheese pierogi, not thawed
02 -
1 lb (450 g) smoked kielbasa, sliced 1/2 inch thick
03 -
1 3/4 cups (415 ml) low-sodium chicken broth
04 -
Nonstick cooking spray or 1 teaspoon butter for greasing
For the cheese sauce
05 -
8 oz (225 g) cream cheese, softened
06 -
1/2 cup (120 g) sour cream
07 -
2 cups (225 g) shredded sharp cheddar cheese, divided
08 -
2 cloves garlic, minced
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
2 green onions, thinly sliced, for serving
# Instructions:
01 -
Grease a 6-quart slow cooker with nonstick spray or butter. Reserve 1/4 cup of the chicken broth for the sauce.
02 -
Add the frozen pierogi and sliced kielbasa to the slow cooker. Pour in the remaining 1 1/2 cups chicken broth.
03 -
Cover and cook on high for 2 hours, or on low for about 4 hours, until the pierogi are hot and tender.
04 -
In a bowl, beat the softened cream cheese until smooth. Stir in sour cream, reserved broth, 1 cup cheddar, garlic, onion powder, salt, and pepper.
05 -
Spoon the cheese sauce over the hot pierogi and kielbasa. Gently fold until coated, cover, and cook on high for 30 minutes, stirring once halfway through.
06 -
Sprinkle the remaining 1 cup cheddar over the top. Cover and cook for 15 to 20 minutes, until melted and creamy.
07 -
Top with sliced green onions and serve hot with extra sour cream if desired.
# Good to know:
01 -
Use frozen pierogi straight from the freezer for the best texture.
02 -
For deeper kielbasa flavor, brown the sausage slices before adding them to the slow cooker.
03 -
Leftovers keep refrigerated for 3 to 4 days.