Description
A hands-off, comforting casserole made with frozen pierogies and smoky kielbasa, cooked slowly in a crockpot for an easy and satisfying weeknight meal.
Ingredients
- 24 frozen potato and cheese pierogies
- 1 pound (450g) smoked kielbasa sausage, sliced
- 1 medium yellow onion (about 150g), diced
- 3 cloves garlic, minced
- 1 cup (240ml) full-fat sour cream
- 2 cups (200g) shredded sharp cheddar cheese
- 1 cup (240ml) low-sodium chicken broth
- 2 tablespoons (28g) butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill (optional)
- Optional add-ins: 1 cup sliced mushrooms or a handful of fresh spinach (added in last hour)
Instructions
- Dice the onion, mince the garlic, and slice the kielbasa into ½-inch rounds. No need to thaw frozen pierogies.
- Lightly grease the crockpot with butter or cooking spray. Layer half of the frozen pierogies evenly on the bottom.
- Add half of the sliced kielbasa, then sprinkle half the onion and garlic over the layers.
- Repeat layering with remaining pierogies, kielbasa, onion, and garlic.
- In a medium bowl, whisk together sour cream, chicken broth, melted butter, salt, pepper, and dill until smooth.
- Pour the sauce evenly over the pierogi and kielbasa layers in the crockpot.
- Cover and cook on low for 4 to 5 hours, avoiding lifting the lid during cooking.
- About 10 minutes before serving, sprinkle shredded cheddar cheese evenly on top, cover, and let melt.
- Optional: Transfer casserole to a baking dish and broil for 3-5 minutes for a golden crust.
- Serve warm, garnished with fresh dill if desired.
Notes
[‘Do not overcook pierogies; cooking longer than 5 hours on low may make them mushy.’, ‘Use full-fat sour cream for a richer, creamier sauce.’, ‘Freshly shred cheese for better melting and texture.’, ‘Distribute pierogies and kielbasa evenly for balanced bites.’, ‘Avoid lifting the crockpot lid during cooking to maintain heat.’, ‘Add a splash of chicken broth if the casserole looks dry during cooking.’, ‘For a vegetarian version, substitute kielbasa with smoked tofu or plant-based sausage and use vegetable broth.’, ‘Add mushrooms or spinach in the last hour to include vegetables.’, ‘Reheat leftovers gently on stovetop with a splash of broth or milk to restore creaminess.’, ‘This casserole does not freeze well due to pierogi texture and dairy separation.’]
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Category: Main Course
- Cuisine: Polish
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 480
- Sodium: 700
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 20
Keywords: crockpot, pierogi casserole, kielbasa, easy dinner, slow cooker, comfort food, weeknight meal, Polish cuisine