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Crock pot Pierogi Casserole
Emilia

Crock Pot Pierogi Casserole with Kielbasa

A slow-cooked casserole made with frozen pierogies, kielbasa, onions, cheese, and a creamy sauce.
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Cook Time 4 hours
Total Time 4 hours
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 package frozen pierogies
  • 12 to 14 ounces kielbasa, sliced
  • 1 small onion, chopped
  • 2 cups shredded cheddar cheese
  • 1 block cream cheese, cubed
  • 1 can cream of mushroom or cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 to 3/4 cup chicken broth
  • 2 tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt, to taste
  • Black pepper, to taste

Equipment

  • crock pot

Method
 

Instructions
  1. Lightly grease the crock pot.
  2. Layer the frozen pierogies, kielbasa, and onion in the crock pot.
  3. Mix the soup, sour cream, chicken broth, garlic powder, onion powder, salt, and black pepper.
  4. Add the cream cheese and butter over the pierogies, then pour the sauce evenly on top.
  5. Sprinkle half of the cheddar cheese over the mixture.
  6. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. Stir gently halfway through if possible.
  7. Add the remaining cheddar during the final 20 to 30 minutes. Cover until melted, then serve warm.