Drop frozen pierogi into the slow cooker with a few extras and it turns into pure comfort.

• Lighter swap: Use half-and-half instead of heavy cream to cut some richness, or do 1 cup cream and 1 cup milk. You’ll still get a creamy sauce, just a bit lighter. • Extra flavor boost: If you have more than four ingredients on hand, add 1 small sliced onion and 2–3 minced garlic cloves to the layers for more depth. A pinch of black pepper or paprika over the top before cooking is also great. • Bacon lovers: Stir in 1/2–3/4 cup cooked, crumbled bacon at the end of cooking for a smoky, salty finish. It’s especially good if you’re using cheddar cheese. • Veggie add-ins: To sneak in some vegetables, layer in 1–2 cups of frozen peas, corn, or mixed veggies along with the pierogi and kielbasa. They’ll cook right along with everything else. • Different pierogi: This works with almost any savory frozen pierogi—potato and onion, potato and cheddar, or even sauerkraut if you like a tangier flavor. Just keep the total amount about the same. • Make-ahead tip: You can assemble all the layers in the slow cooker insert the night before, cover, and refrigerate. In the morning, set the insert in the base, add an extra 10–15 minutes to the cook time, and let it go while you’re working. • Crispy finish: If you like a browned, bubbly top, transfer the cooked casserole to a baking dish, add a little extra cheese, and broil for 3–5 minutes until golden.