Crockpot Pierogi Casserole With Kielbasa (Printable)

Pillowy pierogi, smoky kielbasa, and creamy cheese slow-cooked for an effortless comforting meal.

# What You Need:

→ Main

01 - 2 packages (16 oz each) frozen potato and cheese pierogi
02 - 1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds

→ Sauces & Dairy

03 - 1 can (10.5 oz) 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 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.

# Expert Advice:

01 -
  • Everything cooks in one pot while you go about your day, no stirring or checking required.
  • The pierogi get impossibly tender and absorb all the creamy, garlicky sauce without any boiling or draining.
  • It feeds a crowd or gives you perfect leftovers that taste even better the next day.
  • You can customize it endlessly with different pierogi flavors, sausages, or extra veggies tucked in.
02 -
  • Do not thaw the pierogi first, they'll turn mushy and fall apart, frozen is the way to go.
  • If your slow cooker runs hot, check at 3.5 hours to avoid overcooking the edges into mush.
  • Stir very gently if you must, pierogi are delicate and can break apart if handled roughly.
  • Let it rest for 5 minutes after cooking so the sauce thickens up and everything sets beautifully.
03 -
  • Grease your slow cooker well and consider using a liner for the easiest cleanup you've ever had.
  • If you love crispy edges, transfer the casserole to a baking dish after slow cooking and broil for 3 minutes until the cheese bubbles and browns.
  • Use full-fat sour cream and soup for the creamiest sauce, low-fat versions can separate or turn grainy.
  • Let the casserole sit uncovered for a few minutes before serving so the sauce thickens and clings to every bite.
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