Crockpot Pierogi Casserole With Kielbasa (Printable Version)

Layers of pierogi, kielbasa, and creamy cheese sauce come together in this easy slow cooker comfort dish.

# What You Need:

→ Main Ingredients

01 - 2 packages (32 oz total) frozen potato and cheese pierogi
02 - 1 lb kielbasa, sliced into 1/2-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 - 1/2 cup whole milk
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon black pepper

→ Topping

10 - 2 tablespoons fresh chives or parsley, chopped

# How-to Steps:

01 - Lightly grease the interior of a 6-quart slow cooker insert with cooking spray or butter.
02 - Arrange half of the frozen pierogi in a single layer on the bottom of the slow cooker.
03 - Top the pierogi with half of the sliced kielbasa and half of the onion slices.
04 - Sprinkle 1 cup of shredded cheddar cheese over the kielbasa and onions.
05 - Repeat the layering process with the remaining pierogi, kielbasa, onions, and the final cup of cheddar cheese.
06 - In a medium mixing bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until the mixture is smooth and well combined.
07 - Pour the sauce mixture evenly over all the layered ingredients in the slow cooker, ensuring even coverage.
08 - Cover the slow cooker and cook on LOW setting for 4 hours, or until the casserole is heated through and the sauce is bubbling around the edges.
09 - Transfer to serving plates and garnish with chopped fresh chives or parsley if desired.

# Expert Advice:

01 -
  • Everything goes into one pot, no boiling or layering on the stovetop, and you walk away for four hours.
  • The pierogi get tender without turning to mush, and the edges pick up just enough caramelization from the heat.
  • Kielbasa adds a smoky backbone that makes even picky eaters go quiet at the table.
  • Leftovers taste even better the next day, especially straight from the fridge at midnight.
02 -
  • Do not use fresh pierogi, they turn too soft and can fall apart under the long cook time.
  • If your slow cooker runs hot, check it at 3 and a half hours to avoid overcooking the edges.
  • Let it rest for 10 minutes after turning off the heat, the layers set up and make serving much cleaner.
03 -
  • Sauté the onions in a little butter before layering them in, it adds a caramelized sweetness that makes the whole dish taste more intentional.
  • Use a slow cooker liner if you have one, it turns cleanup into a thirty second job instead of a ten minute scrub.
  • Grate your own cheese instead of buying pre shredded, it melts smoother and doesn't have the anti caking coating that can make the sauce grainy.
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