Here’s a creamy, comforting Crockpot Pierogi Casserole — easy to throw together and perfect for busy days. 🥟🧀
🥘 Crockpot Pierogi Casserole
🛒 Ingredients (Serves 6)
- 1–2 packages (about 32 oz) frozen potato & cheese pierogies
- 1 lb smoked sausage or kielbasa, sliced
- 1 small onion, diced
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1 cup sour cream
- ½ cup chicken broth
- ½ tsp black pepper
- ½ tsp garlic powder
- Optional: 4 oz cream cheese (for extra creaminess)
- Optional topping: chopped parsley or green onions
👩🍳 Instructions
1️⃣ Mix Sauce
In a bowl, combine:
- Soup
- Sour cream
- Chicken broth
- Garlic powder
- Black pepper
- Cream cheese (if using)
Stir until smooth.
2️⃣ Layer in Crockpot
- Lightly grease slow cooker.
- Add half the pierogies.
- Add half the sausage and onion.
- Spoon half the sauce over.
- Sprinkle with 1 cup cheddar.
- Repeat layers.
3️⃣ Cook
- Low: 4–5 hours
- High: 2–3 hours
Pierogies should be tender and heated through.
4️⃣ Finish
- Sprinkle extra cheese on top during the last 15 minutes if desired.
- Garnish with parsley or green onions.
🔥 Flavor Variations
- 🥓 Add crispy bacon bits
- 🌶 Add diced jalapeños for heat
- 🥬 Stir in sautéed cabbage for a Polish-inspired twist
- 🧄 Use garlic butter instead of broth for richer flavor
💡 Tips
- No need to thaw frozen pierogies.
- Avoid overcooking — pierogies can get very soft.
- Leftovers reheat well with a splash of milk.
If you’d like, I can also give you:
- A lighter version without canned soup
- A dump-and-go 5-ingredient version
- Or a baked oven version with a crispy top
Which one sounds good?
