Crockpot Pierogi Casserole With Kielbasa (Printable)

Slow-cooked pierogi and kielbasa in creamy cheese sauce. Comfort food at its finest with minimal effort required.

# What You'll Need:

→ Main

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

→ Sauces & Dairy

03 - 1 can condensed cream of mushroom soup, 10.5 oz
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, optional

→ Garnish

10 - 2 tablespoons chopped fresh chives or parsley, optional

# How-To Steps:

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 if using.
05 - Spoon and spread half the sauce mixture over the pierogi layer, then sprinkle with half the cheddar cheese.
06 - Repeat layers with remaining pierogi, kielbasa, onion, sauce, and cheddar cheese.
07 - Cover and cook on LOW for 4 hours, or until the casserole is hot and bubbly and pierogi are tender.
08 - Garnish with chopped chives or parsley before serving if desired.

# Expert Advice:

01 -
  • It uses frozen pierogi straight from the bag, so theres no boiling or prep work beyond slicing and layering.
  • The slow cooker makes everything impossibly tender and melds the flavors together while you go about your day.
  • Its a one pot wonder that feels indulgent but comes together in about fifteen minutes of actual hands on time.
  • Leftovers reheat beautifully and somehow taste even better the next day when all the flavors have had time to settle in.
02 -
  • Do not thaw the pierogi before layering them in, they need the slow, gentle heat to cook through without turning mushy or falling apart.
  • If your slow cooker runs hot, check the casserole around the 3 and a half hour mark to make sure the edges arent getting too brown or dried out.
  • Let the casserole rest for about 5 minutes after you turn off the heat, this helps the sauce thicken up and makes serving much neater.
03 -
  • If you have time, caramelize the onions in a skillet with a little butter before layering them in, it adds an incredible depth of sweetness that takes the dish to the next level.
  • For a crispy, golden top, transfer the casserole to a baking dish during the last 10 minutes and run it under the broiler, watching closely so the cheese bubbles and browns without burning.
  • Use a slow cooker liner if you want truly effortless cleanup, you can just lift it out and toss it when you're done.
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