Crockpot Pierogi Casserole With Kielbasa (Printable View)

Pillowy pierogi, smoky kielbasa, and creamy cheese slow-cooked into a comforting, family-friendly casserole.

# What You'll Need:

→ Main

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

→ Sauces & Dairy

03 - 1 can (10.5 oz) 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 fresh chives or parsley, chopped

# How To Make It:

01 - Lightly grease the interior of a 6-quart slow cooker.
02 - Spread half of the frozen pierogi in an even layer on the bottom of the slow cooker.
03 - Top the pierogi layer 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 well combined.
05 - Spoon and spread half of the sauce mixture over the pierogi layer, then sprinkle with half of the cheddar cheese.
06 - Repeat the layering process with the remaining pierogi, kielbasa, onion, sauce mixture, and cheddar cheese.
07 - Cover the slow cooker and cook on LOW for 4 hours, or until the mixture is hot and bubbly and the pierogi are tender.
08 - Top the casserole with chopped fresh chives or parsley before serving.

# Expert Advice:

01 -
  • It turns frozen pierogi into something that tastes like you worked all day, but you only spent 15 minutes prepping.
  • The slow cooker does all the heavy lifting, leaving you free to nap, work, or binge a show guilt free.
  • Leftovers reheat beautifully and somehow taste even better the next day when all the flavors have really settled in.
02 -
  • Do not thaw the pierogi first, they'll turn to mush and lose their shape entirely in the slow cooker.
  • If your slow cooker runs hot, check it at 3.5 hours because some models cook faster and you don't want the edges to scorch.
  • Stir gently if you must, but I usually just let it sit untouched because the layers look prettier when you scoop straight down.
03 -
  • Use a slow cooker liner if you hate cleanup, it makes the whole process nearly mess free and you can toss it when you're done.
  • If you like crispy edges, transfer the casserole to a baking dish after slow cooking and broil it for 3 to 5 minutes until the cheese bubbles and browns.
  • Taste the sauce before you layer it in, because some brands of soup are saltier than others and you might want to dial back the seasoning.
Go Back