Description
This easy and satisfying casserole is made with frozen pierogis, smoky kielbasa, creamy cheese, and tangy sour cream, all slow-cooked to perfection. Perfect for busy weeknights or cozy weekends.
Ingredients
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2 (16 oz) boxes frozen pierogis (potato and cheese or your favorite variety)
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1 lb kielbasa sausage, sliced into ½-inch pieces
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1 (10.5 oz) can cream of mushroom soup
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1 cup sour cream
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1 cup shredded cheddar cheese
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½ cup chopped onion
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2 tbsp butter, melted
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Salt and pepper to taste
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Optional: chopped chives or parsley for garnish
Instructions
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1️⃣ Prep the ingredients: Slice the kielbasa and cube the cream cheese. Lightly spray the inside of your crockpot with non-stick cooking spray.
2️⃣ Make the sauce: In a medium bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth. Stir in the cubed cream cheese.
3️⃣ Layer in the crockpot: Place half of the frozen pierogies at the bottom of the crockpot. Top with half of the sliced kielbasa and half of the shredded cheese. Pour over half of the sauce mixture. Repeat the layers.
4️⃣ Cook: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until heated through and bubbly.
5️⃣ Garnish and serve: Give everything a gentle stir if needed. Sprinkle with parsley before serving.
Notes
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No need to thaw the pierogis before adding them to the crockpot—just layer them frozen.
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Swap in cream of chicken or cream of celery soup if you prefer different flavors.
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Add a bit of hot sauce or mustard to the cheese mixture for an extra kick.
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No need to thaw the pierogis before adding them to the crockpot—just layer them frozen.
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Swap in cream of chicken or cream of celery soup if you prefer different flavors.
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Add a bit of hot sauce or mustard to the cheese mixture for an extra kick.
- Prep Time: 10 min
- Cook Time: 4 hrs