Crockpot Pierogi Casserole With Kielbasa (Printer-Friendly)

Pillowy pierogi, smoky kielbasa, and creamy cheese slow-cooked for 4 hours. Easy comfort food for 6 servings.

# What You'll 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:

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 smoked paprika until smooth and well combined
05 - Spoon and spread half the sauce mixture over the pierogi layer, then sprinkle with half the cheddar cheese
06 - Repeat layering with remaining pierogi, kielbasa, onion, sauce mixture, 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 Tips:

01 -
  • Everything cooks in one pot while you go about your day, no stirring or watching required.
  • The slow cooker turns frozen pierogi impossibly soft and lets every flavor meld into something way better than the sum of its parts.
  • It feeds a crowd without fancy ingredients or tricky techniques, just honest comfort food that always gets seconds.
02 -
  • Don't thaw the pierogi first, they'll turn mushy and fall apart in the slow cooker.
  • Use full fat sour cream, the low fat version can break and get grainy after hours of slow heat.
  • If your crockpot runs hot, check at 3.5 hours to avoid overcooking the edges.
03 -
  • Use a slow cooker liner for the easiest cleanup you've ever experienced, just lift it out and toss it.
  • Stir gently halfway through if you're home, it helps distribute the sauce, but it's not necessary if you're out.
  • Let it rest for 10 minutes after cooking, the layers set up a bit and it's easier to serve without it falling apart.
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