Crockpot Pierogi Casserole With Kielbasa (Printable Version)

Layered pierogi, kielbasa, and creamy cheese sauce slow-cooked to perfection. Family-friendly comfort food.

# What You'll Need:

→ Main Ingredients

01 - 2 packages (32 oz total) frozen potato and cheese pierogi
02 - 1 lb kielbasa, sliced into ½-inch rounds
03 - 1 medium yellow onion, thinly sliced
04 - 2 cups shredded cheddar cheese

→ Sauce

05 - 1 can (10.5 oz) condensed cream of mushroom soup
06 - 1 cup sour cream
07 - ½ cup whole milk
08 - ½ teaspoon garlic powder
09 - ¼ teaspoon black pepper

→ Topping

10 - 2 tablespoons chopped fresh chives or parsley

# How To Make It:

01 - Lightly grease the insert of a 6-quart slow cooker
02 - Layer half of the frozen pierogi evenly on the bottom of the slow cooker
03 - Top with half of the sliced kielbasa and half of the sliced onions
04 - Sprinkle 1 cup of shredded cheddar cheese over the kielbasa and onions
05 - Repeat layers with remaining pierogi, kielbasa, onions, and the remaining cup of cheese
06 - In a medium mixing bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until smooth and well combined
07 - Pour the prepared sauce evenly over all layered ingredients in the slow cooker
08 - Cover the slow cooker and cook on LOW setting for 4 hours, until all ingredients are heated through and the sauce is bubbly
09 - Top with chopped fresh chives or parsley immediately before serving

# Expert Advice:

01 -
  • Everything cooks while you ignore it—perfect for busy days when you want something that tastes like you tried.
  • That creamy, cheesy sauce transforms frozen pierogi into something so tender and luxurious you'll forget they started frozen.
  • Kielbasa does the heavy lifting flavor-wise, so you're not spending hours coaxing taste from thin air.
02 -
  • Do not preheat the slow cooker; cold ingredients hitting a hot surface can cause uneven cooking and exploding edges.
  • The first time I didn't strain excess moisture from the sour cream, and the casserole turned into a soup; room-temperature ingredients mixed together become smoother and won't break when they hit the heat.
03 -
  • If your slow cooker runs hot, cook on LOW for three and a half hours instead; every machine has a personality, and overcooked pierogi turns into mush.
  • Sauté the onions in a hot skillet for three minutes before adding them—caramelization brings sweetness that changes the depth of the whole casserole.
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