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Crockpot Pierogi Casserole with Kielbasa

This Crockpot Pierogi Casserole with Kielbasa is the ultimate comfort food! Combining the hearty flavors of tender pierogis, smoky kielbasa, creamy sauce, and melted cheese, this dish is as easy to prepare as it is satisfying.
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Equipment

  • - Slow cooker (Crockpot)
  • - Cutting board
  • - Sharp knife
  • - Mixing bowl
  • - Spoon

Ingredients
  

  • - 2 lbs 900g frozen pierogis (potato and cheese or your favorite variety)
  • - 1 lb 450g kielbasa, sliced into rounds
  • - 1 medium onion diced
  • - 2 cups 475ml chicken broth
  • - 1 can 10.5 oz/300g condensed cream of mushroom soup
  • - 1 cup 240ml heavy cream
  • - 2 cups 200g shredded cheddar cheese
  • - 1 tsp garlic powder
  • - 1/2 tsp black pepper
  • - 1 tbsp olive oil optional, for sautéing onion
  • - Fresh parsley for garnish optional

Instructions
 

  • **Optional Step – Sauté the Onion:** Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. This step adds extra flavor but can be skipped if desired.
  • **Layer Ingredients:** Place frozen pierogis in the bottom of the slow cooker. Add the sliced kielbasa and sautéed onion (if using) on top.
  • **Mix the Sauce:** In a mixing bowl, whisk together chicken broth, cream of mushroom soup, heavy cream, garlic powder, and black pepper until smooth. Pour the mixture over the pierogis and kielbasa.
  • **Cook:** Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours. Stir gently halfway through cooking if possible.
  • **Add Cheese:** Sprinkle shredded cheddar cheese over the casserole during the last 30 minutes of cooking. Cover and let the cheese melt completely.
  • **Serve:** Garnish with fresh parsley, if desired, and serve warm.