Crockpot Pierogi Casserole With Kielbasa (Print Version)

Slow-cooked pierogi, kielbasa, and creamy cheese blend into comforting layers of Eastern European-inspired goodness.

# What You'll Need:

→ Main

01 - 2 packages frozen potato and cheese pierogi, 16 oz each
02 - 1 lb 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

→ Garnish

10 - 2 tablespoons chopped fresh chives or parsley

# How To Make It:

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 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 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

# Top Tips:

01 -
  • Everything cooks in one pot while you go about your day, no babysitting required.
  • The creamy, smoky flavors meld together in a way that feels indulgent but takes almost no effort.
  • Its endlessly adaptable and works with whatever pierogi or sausage you have on hand.
  • Leftovers reheat beautifully and sometimes taste even better the next day.
02 -
  • Dont thaw the pierogi first, they can turn mushy and fall apart during the long cook time if you do.
  • If your slow cooker runs hot, check around the 3.5 hour mark to avoid overcooking the edges.
  • Let the casserole rest for 5 to 10 minutes after cooking so the sauce thickens up and doesnt run all over the plate.
03 -
  • Use a slow cooker liner for the easiest cleanup, you can just lift it out and toss it when youre done.
  • If you like crispy edges, transfer the cooked casserole to a baking dish and broil for 3 to 5 minutes until the top is golden and bubbling.
  • Double the recipe if youre feeding a crowd, just use a larger slow cooker or two smaller ones and keep the cook time the same.
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