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image of A realistic top down shot of mise en place ingredients for Crockpot Pierogi Casserole with Kielbasa on a white marble kitchen counter Ingredients include frozen pierogies smoked kielbasa cream cheese shredded cheddar chicken broth green onions sour cream bell pepper onion and minced garlic All ingredients are neatly arranged in healthy clear glass prep bowls and rustic brown wooden kitchen sets under soft diffuse daylight photography
katya bou

Crockpot Pierogi Casserole with Kielbasa

This easy dump-and-go Crockpot Pierogi Casserole with Kielbasa is a comforting, creamy meal that combines tender pierogies and smoky sausage in a rich sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Polish
Calories: 450
Equipment Method Nutrition Notes

Equipment

  • Slow Cooker
  • Mixing bowl

Method
 

  1. Lightly spray the inside of your 5 to 6-quart crockpot with cooking spray.
  2. In a medium bowl, whisk together the jar of Alfredo sauce, the chicken broth, garlic powder, and black pepper until fully combined.
  3. Pour about one-third of the sauce mixture into the bottom of the crockpot.
  4. Layer half of the frozen pierogies over the sauce, then add half of the sliced kielbasa coins and half of the cubed cream cheese.
  5. Pour the remaining Alfredo sauce mixture over the ingredients.
  6. Add the remaining pierogies, kielbasa, and cream cheese cubes. Do NOT stir.
  7. Cover the crockpot and cook on LOW for 4 to 5 hours, or until pierogies are tender and cream cheese is melted.
  8. About 20 to 30 minutes before serving, gently stir the mixture, sprinkle the shredded cheddar cheese over the top, recover, and cook until cheese is melted and bubbly.
  9. Garnish with fresh green onions or parsley before serving hot.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25g

Notes

Allow casserole to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat in the oven at 350°F for 15-20 minutes covered with foil. If freezing, portion and freeze for up to 2 months, thawing overnight in the fridge.
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