Crockpot Pierogi Casserole With Kielbasa (Print Version)

Slow-cooked pierogi with smoky kielbasa, creamy cheese, and sour cream. Comforting family dinner in one pot.

# What You'll Need:

→ 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

# How to Make:

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 slow cooker.
03 - Top evenly with half of the sliced kielbasa and half of the onions.
04 - In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika.
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 hot and bubbly and pierogi are tender.
08 - Garnish with chopped chives or parsley before serving.

# Expert Advice:

01 -
  • Everything goes into one pot and the slow cooker does all the work while you go about your day.
  • The pierogi get impossibly tender and soak up all that creamy, smoky flavor without falling apart.
  • It feeds a crowd without emptying your wallet or requiring any fancy technique.
  • Leftovers taste even better the next day when all the flavors have married together.
02 -
  • Do not thaw the pierogi first or they will turn mushy and fall apart during the long cook time.
  • If your slow cooker runs hot, check after three and a half hours to avoid overcooking the edges.
  • Stir gently only once near the end if you want to redistribute the sauce, but too much stirring breaks up the pierogi.
03 -
  • Add a handful of sautéed mushrooms or fresh baby spinach during the last thirty minutes for extra veggies without changing the flavor profile.
  • Use sharp cheddar instead of mild for a bolder cheese flavor that stands up to the smokiness of the kielbasa.
  • If you want a crispy top, transfer the finished casserole to a baking dish, sprinkle extra cheese on top, and broil for three minutes.
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