Crockpot Pierogi Casserole With Kielbasa (Printable)

Layers of pierogi, kielbasa, and creamy cheese sauce come together effortlessly in your slow cooker.

# What You'll Need:

→ Main Ingredients

01 - 2 packages frozen potato and cheese pierogi (16 oz each)
02 - 1 pound kielbasa, sliced into ½ inch rounds
03 - 1 medium yellow onion, thinly sliced
04 - 2 cups shredded cheddar cheese

→ Sauce

05 - 1 can condensed cream of mushroom soup (10.5 oz)
06 - 1 cup sour cream
07 - ½ cup whole milk
08 - ½ teaspoon garlic powder
09 - ¼ 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 with cooking spray or butter.
02 - Arrange half of the frozen pierogi on the bottom of the prepared slow cooker.
03 - Top the pierogi with half of the sliced kielbasa and half of the sliced onions.
04 - Sprinkle 1 cup of shredded cheddar cheese evenly over the kielbasa and onions.
05 - Repeat the layering process with the remaining pierogi, kielbasa, onions, and the second cup of cheddar cheese.
06 - In a medium mixing bowl, whisk together the condensed cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until the mixture is smooth and uniform.
07 - Pour the prepared sauce evenly over the layered ingredients in the slow cooker.
08 - Cover the slow cooker and cook on the LOW setting for 4 hours, until the casserole is heated through and bubbling around the edges.
09 - Garnish with chopped fresh chives or parsley before serving if desired.

# Expert Tips:

01 -
  • It feels fancy enough to serve guests but requires almost no active cooking time, so you can actually enjoy your company.
  • The slow cooker does all the heavy lifting while you go about your day, and everything comes together creamy and deeply flavored.
  • Frozen pierogi means no rolling, folding, or boiling—just dump and go, which changed how I think about weeknight dinners.
02 -
  • Don't cook this on HIGH unless you're in a desperate rush, because the cheese can separate and the sauce becomes grainy instead of silky and uniform.
  • If your slow cooker runs hot, check at 3.5 hours because nothing is worse than pierogi that have gone mushy from overcooking, and you want them tender but still holding their shape.
03 -
  • If your slow cooker has a reputation for cooking fast, lay a layer of parchment paper or foil on the bottom before adding ingredients so the direct heat doesn't overcook the bottom layer of pierogi.
  • Let the finished casserole sit for 5 minutes before serving so the sauce sets just slightly and stays on the spoon instead of running off into a puddle on your plate.
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