Crockpot Pierogi Casserole Recipe
Easy crockpot pierogi casserole uses frozen pierogis, kielbasa, and cheese sauce for hands-off comfort food. Cook on low for 4 hours for an easy dinner!
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Servings: 6
Ingredients
- 32 ounces frozen classic cheese pierogis
- 16 ounces pork kielbasa sliced
- 4 cups low sodium chicken broth divided
- 1 cup sour cream
- 4 ounces cream cheese softened
- 2 cups sharp cheddar cheese shredded/divided, shred your own for better melting
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 stalks green onions sliced
Instructions
- In a large crockpot (6-7 quart), layer the pierogis and kielbasa.
- Add 3 cups of chicken broth, salt, and pepper.
- Cover and cook on high 3-4 hours (6 on low).
- With 30 minutes left of cooking time, combine in a saucepan remaining broth, half the cheddar cheese, cream cheese, and sour cream.
- Heat over medium heat to melt the cream cheese and combine the ingredients.
- Remove and pour over the pierogies and kielbasa.
- Top with remaining 1 cup cheddar cheese.
- Cook for an additional 30 minutes.
- Garnish with sliced green onions when ready to serve.
Notes
- Spray the crockpot insert with cooking spray before layering. This prevents sticking and makes cleanup so much easier.
- Don’t thaw the pierogis first. Frozen pierogis cook perfectly in the broth and hold their shape better than thawed ones.
- Shred your own cheese from a block for the smoothest sauce. Pre-shredded cheese contains powdery stuff that makes the sauce grainy.
- Layer evenly so everything cooks at the same rate. Distribute pierogis and kielbasa throughout the slow cooker instead of piling them in one spot.
- Don’t overcook or the pierogis get mushy. Check them at 3 hours on low and pull them when they’re tender but still hold their shape.
- Let the casserole rest for 5-10 minutes after turning off the slow cooker. The sauce looks soupy at first but thickens as it sits.
- Add extra vegetables like sautéed mushrooms, bell peppers, or onions for more nutrition without changing the cooking time.
- Use a slotted spoon to serve so excess broth drains off. The casserole should be scoopable not soupy.
Nutrition
Serving: 1 | Calories: 805kcal | Carbohydrates: 40g | Protein: 36g | Fat: 56g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 161mg | Sodium: 1743mg | Potassium: 432mg | Fiber: 3g | Sugar: 5g | Vitamin A: 912IU | Vitamin C: 2mg | Calcium: 450mg | Iron: 4mg
