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Crockpot Pierogi Casserole with Kielbasa

A comforting one-pot meal featuring layers of frozen pierogi, kielbasa, and cheese, cooked to perfection in a crockpot.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Polish
Calories: 420
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 24 pieces Frozen pierogi Choose a variety that has different fillings.
  • 12 ounces Kielbasa Sliced into rings, opt for quality kielbasa for better flavor.
  • 1 cup Sauerkraut Drained to balance the richness.
  • 2 cups Shredded cheddar cheese Provides a gooey, melty texture.
  • 1 cup Sour cream Added in the last 30 minutes for creaminess.
Seasonings
  • 1 teaspoon Garlic powder Enhances flavor throughout the dish.
  • to taste Salt and pepper Adjust according to personal preference.

Method
 

Preparation
  1. Layer half of the frozen pierogi on the bottom of the crockpot.
  2. Top with half of the sliced kielbasa, diced onion, and sauerkraut.
  3. Sprinkle half of the shredded cheddar and garlic powder, then season with salt and pepper to taste.
  4. Repeat the layers with the remaining ingredients.
Cooking
  1. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  2. During the last 30 minutes of cooking, dollop the sour cream on top and let it heat through.
  3. Garnish with chopped green onions before serving.

Notes

Let the casserole rest for 10-15 minutes after cooking for the best texture. Keep ingredients at room temperature for more even cooking.