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Cozy crockpot pierogi casserole with kielbasa served in a bowl

Crockpot Pierogi Casserole with Kielbasa

This cozy crockpot pierogi casserole with kielbasa is a comforting and hearty dish, perfect for family gatherings or a cozy night in, featuring layers of rich flavors and melted cheese.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: Polish-American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package frozen pierogi (potato and cheese) Fresh pierogi can be used but may require a slightly shorter cooking time.
  • 1 pound kielbasa, sliced Opt for a high-quality smoked turkey or chicken kielbasa for a lighter option.
  • 1 medium onion, diced Diced onion provides a foundational depth; caramelizing it slightly beforehand can enhance sweetness.
  • 2 cups sauerkraut, drained Draining the sauerkraut is essential to prevent excess moisture.
  • 1 cup sour cream For a healthier twist, consider using Greek yogurt.
  • 1 cup shredded cheddar cheese Generously sprinkle for cheesy goodness.
  • to taste salt and pepper Add to enhance flavors.
  • optional chopped chives for garnish Adds a fresh touch when serving.

Method
 

Preparation
  1. Layer the frozen pierogi evenly across the bottom of your slow cooker.
  2. Add the sliced kielbasa and diced onion on top, followed by the drained sauerkraut.
  3. In a mixing bowl, stir together the sour cream, a pinch of salt, and freshly cracked pepper until smooth, and carefully spoon this mixture over the layered ingredients.
  4. Generously sprinkle the shredded cheddar cheese atop the sour cream layer.
Cooking
  1. Cover and set your slow cooker to low, allowing it to cook for 4 to 6 hours.
  2. Check for tenderness; the pierogi should be soft and heated thoroughly.
Serving
  1. Serve hot, garnishing with chopped chives for a fresh touch if desired.

Notes

Cooking on low for the proper amount of time is crucial for getting the pierogi just right. You can make it ahead by preparing layers the night before. To freeze, store in airtight containers for up to three months.