Crockpot Pierogi Casserole With Kielbasa (Printable Version)

Pillowy pierogi, smoky kielbasa, and creamy cheese slow-cooked to perfection in your crockpot.

# What You'll Need:

→ Main

01 - 2 packages frozen potato and cheese pierogi, 16 oz each
02 - 1 lb kielbasa sausage, fully cooked, 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, optional

→ Garnish

10 - 2 tablespoons chopped fresh chives or parsley, optional

# Directions:

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 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 Suggestions:

01 -
  • Everything goes into one pot, no boiling or pre-cooking required, and you walk away for four hours.
  • The pierogi get pillowy and tender while soaking up all that creamy, smoky flavor from the kielbasa and cheese.
  • Its the kind of dish that makes people think you worked hard, but you barely lifted a finger.
02 -
  • Do not thaw the pierogi first, they will turn mushy and lose their shape during the long cook time.
  • If your slow cooker runs hot, check it around three and a half hours to avoid drying out the edges.
  • Let it rest for five minutes after turning off the heat so the sauce thickens slightly and holds together when you serve it.
03 -
  • Use a slow cooker liner for the easiest cleanup, especially with all that melted cheese.
  • If you like crispy edges, uncover the slow cooker for the last twenty minutes and let the top layer bubble and brown slightly.
  • Taste your kielbasa first, some brands are saltier than others, and you may want to go easy on additional seasoning.
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