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Slow cooker pierogi and kielbasa bake for a hearty meal

Slow Cooker Pierogi and Kielbasa Bake

A comforting layered dish of frozen pierogis and smoky kielbasa baked with a creamy mushroom-and-sour-cream sauce, topped with melted cheddar.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package frozen pierogis (cheese or potato-filled) Use cheese-filled for richer results.
  • 1 pound kielbasa, sliced into 1/4-inch rounds Smoked sausage or andouille can also be used.
  • 1 can cream of mushroom soup (10–11 oz) Can swap for cream of chicken if preferred.
  • 1 cup sour cream Greek yogurt can be used for a lighter version.
  • 1 cup shredded cheddar cheese Plus extra for topping.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • to taste Salt and pepper Adjust according to taste.
  • as needed Chopped chives for garnish

Method
 

Preparation
  1. Spray the inside of a 6-quart slow cooker with nonstick spray.
  2. Place half the frozen pierogis in an even layer on the bottom.
  3. Scatter half the sliced kielbasa over the pierogis.
  4. Repeat with the remaining pierogis and kielbasa.
  5. In a medium bowl, whisk together the cream of mushroom soup, sour cream, chopped onion, minced garlic, salt, and pepper until smooth.
  6. Pour the sauce evenly over the pierogi and kielbasa layers. Gently stir one or two times to distribute the sauce.
Cooking
  1. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until pierogis are tender and heated through.
  2. In the last 10–15 minutes of cooking, sprinkle shredded cheddar over the top and replace the lid until the cheese melts.
  3. For a golden top, transfer the cooked bake to a baking dish and broil for 2–3 minutes, watching closely to avoid burning.
  4. Garnish with chopped chives and serve warm.

Notes

Serve alongside a crisp green salad or steamed vegetables. This dish is freezer-friendly and reheats well. For extra texture, pan-sear reserved pierogi in butter before serving.