Crockpot Pierogi Casserole With Kielbasa (Printable)

Slow-cooked pierogi, smoky kielbasa, creamy cheese & sour cream layered and cooked until tender and bubbly.

# What You 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

# 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 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 babysitting required, and you come home to a house that smells like a Polish grandmother's kitchen.
  • The pierogi get impossibly tender and the kielbasa releases just enough smoky fat to make the whole thing taste like comfort in a bowl.
  • Leftovers taste even better the next day when the flavors have melted into each other overnight.
02 -
  • Don't thaw the pierogi first, they'll turn mushy and the texture will be all wrong by the time everything finishes cooking.
  • If your slow cooker runs hot, check it at three and a half hours because nobody wants scorched cheese welded to the bottom.
  • Let it rest for ten minutes after you turn it off so the sauce thickens up and doesn't run all over the plate when you serve it.
03 -
  • Use a slow cooker liner if you have one, it makes cleanup so easy you'll actually look forward to washing up.
  • If you like crispy edges, transfer the finished casserole to a baking dish, top with extra cheese, and broil for three minutes until golden and bubbly.
  • Double the recipe and use two crockpots if you're feeding a crowd, this scales up beautifully and everyone will want seconds.
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