Crockpot Pierogi Casserole With Kielbasa (Print)

Slow-cooked pierogi and kielbasa layered with creamy cheese sauce for an effortless, comforting family meal.

# Components:

→ Main

01 - 2 (16 oz) packages frozen potato and cheese pierogi
02 - 1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds

→ Sauces & Dairy

03 - 1 (10.5 oz) can condensed cream of mushroom soup
04 - 1 cup sour cream
05 - 1 cup shredded cheddar cheese

→ Vegetables

06 - 1 medium yellow onion, thinly sliced

→ Seasonings

07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika

→ Garnish

10 - 2 tablespoons chopped fresh chives or parsley

# Directions:

01 - Lightly grease the insert of a 6-quart slow cooker.
02 - Spread half the frozen pierogi in an even layer on the bottom of the prepared slow cooker.
03 - Top evenly with half of the sliced kielbasa and half of the sliced onions.
04 - In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until smooth and well combined.
05 - Spoon and spread half the sauce mixture over the pierogi layer, then sprinkle with half the shredded cheddar cheese.
06 - Repeat with remaining pierogi, kielbasa, onion, sauce mixture, and cheddar cheese to create a second complete layer.
07 - Cover and cook on LOW for 4 hours, or until the casserole is hot and bubbly and the pierogi are tender.
08 - Garnish with chopped fresh chives or parsley immediately before serving.

# Expert Advice:

01 -
  • It comes together in fifteen minutes, then you can forget about it while the slow cooker handles the magic.
  • The combination of creamy, cheesy, and smoky creates depth without any fussy technique or last-minute stress.
  • Frozen pierogi means you're not wrestling with dough, yet the result tastes like someone spent hours in the kitchen.
02 -
  • Do not skip thawing the frozen pierogi—they thaw slightly during the 4-hour cook and become tender rather than tough, but starting completely frozen is the secret to their texture staying right.
  • If your slow cooker runs hot, check the casserole around the 3-hour mark by gently lifting the lid and looking at the edges; pierogi can overcook and fall apart if left too long, so trust your eyes as much as the timer.
03 -
  • Freshen the finished dish with a scatter of crisp fried onions or crispy bacon bits just before serving for textural contrast that elevates the entire experience.
  • Make this in the morning before work and come home to a fully cooked dinner—slow cookers are at their best when you can ignore them completely.
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