Crockpot Pierogi Kielbasa Casserole (Print Version)

Pillowy pierogi, smoky kielbasa, and creamy cheese sauce come together effortlessly in the slow cooker for ultimate comfort food.

# What to Use:

→ Main Ingredients

01 - 2 packages (32 oz) 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 Prepare:

01 - Lightly grease the interior of a 6-quart slow cooker with butter or cooking spray.
02 - Arrange half of the frozen pierogi evenly on the bottom of the prepared slow cooker.
03 - Top the pierogi layer with half of the sliced kielbasa and half of the sliced onions.
04 - Sprinkle 1 cup of shredded cheddar cheese over the kielbasa and onion layer.
05 - Repeat the layering process with 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 completely smooth and well combined.
07 - Pour the prepared sauce evenly over all layered ingredients in the slow cooker, ensuring even distribution.
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 - Remove from heat and garnish with fresh chopped chives or parsley immediately before serving.

# Expert Advice:

01 -
  • It tastes like home-cooked elegance without the stress of timing or hovering over a stovetop.
  • Your slow cooker does the work while you have four hours to do literally anything else.
  • Feeds a crowd with minimal fuss, and everyone goes back for seconds because of that creamy, cheesy pull.
02 -
  • Frozen pierogi straight from the bag is the way to go—thawed ones will turn mushy and fall apart under the weight of the sauce and toppings.
  • Make sure your sauce is actually smooth before pouring; lumps from the canned soup don't disappear in slow cooking and will haunt your casserole's texture.
03 -
  • If you're cooking for people with preferences, set up a toppings bar with sour cream, chives, and hot sauce so everyone can adjust it to their taste.
  • Make this in the morning and let it cook while you handle the chaos of the day—slow cookers are made for this kind of set-it-and-forget-it magic.
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