Here’s a cozy, easy Crockpot Pierogi Casserole recipe that layers the flavors of traditional pierogi in a hands-off slow-cooker dish 🥔🧅🧀
🥘 Crockpot Pierogi Casserole
🧾 Ingredients
- 12–16 frozen pierogi (cheese or potato variety)
- 1 lb (450g) ground beef or sausage (optional for meat version)
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese
- 1 cup sour cream (plus extra for topping)
- 1 cup milk
- 2 tbsp butter, melted
- Salt & pepper to taste
- Optional: chopped green onions or chives for garnish
👩🍳 Instructions
1. Prep protein (optional)
- Brown the ground beef or sausage in a skillet, drain excess fat, and set aside
2. Layer ingredients
- Spray crockpot with cooking spray
- Layer half of the pierogi on the bottom
- Add half the cooked meat (if using) and half the onions
- Sprinkle 1 cup of shredded cheese
- Repeat with remaining pierogi, meat, onions, and cheese
3. Mix sauce
- Combine sour cream, milk, melted butter, salt, and pepper in a bowl
- Pour evenly over the casserole layers
4. Cook
- Cover crockpot and cook on low for 3–4 hours or high for 1.5–2 hours
- Pierogi should be soft and cheese melted
5. Serve
- Garnish with chopped green onions or chives
- Add a dollop of sour cream on top for extra richness
🌟 Tips
- Vegetarian version: skip meat, add sautéed mushrooms or spinach
- Cheese variation: mix in mozzarella or Swiss for a gooey texture
- Make ahead: assemble in the crockpot insert, cover, and refrigerate for up to 24 hours before cooking
If you want, I can give you a quick stovetop version that takes only 20 minutes but still has that creamy, cheesy pierogi casserole flavor 😄
