Crockpot Pierogi Casserole With Kielbasa (Printable)

Slow-cooked pierogi, kielbasa, and creamy cheese come together in this comforting one-pot family dinner.

# Ingredient List:

→ 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, 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 thinly sliced onions
04 - In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and 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 hot and bubbly and pierogi are tender
08 - Garnish with chopped chives or parsley before serving if desired

# Expert Hints:

01 -
  • It turns pantry staples and freezer finds into a dish that tastes like you spent all day in the kitchen.
  • The slow cooker does all the heavy lifting while you go about your day, no babysitting required.
  • Creamy, cheesy, smoky, and satisfying enough to win over picky eaters and comfort food lovers alike.
02 -
  • Don't skip greasing the slow cooker insert, the first time I forgot, the bottom layer glued itself on and I spent way too long scrubbing.
  • Use frozen pierogi straight from the bag, thawing them first makes them mushy and they won't hold their shape during the long cook time.
  • If your slow cooker runs hot, check around the 3.5 hour mark to avoid overcooking the edges.
03 -
  • Layer the cheese between the sauce and the next pierogi layer so it melts into every crevice instead of just sitting on top.
  • If you love extra crispy edges, transfer the whole insert under the broiler for two minutes at the end, watching closely so it doesn't burn.
  • Use sharp cheddar instead of mild for a bolder flavor that stands up to the richness of the sour cream and soup.
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