Crockpot Pierogi Kielbasa Casserole

The first time my neighbor brought this over after I had my youngest, I ate it standing up at the counter while bouncing a baby. Something about that combination of tender dumplings, smoky sausage, and creamy sauce just hit different on a exhausted Tuesday evening. Now it's my go-to when I need to feed a crowd without actually, you know, feeding a crowd.

Last winter during that awful week where everyone in my house was sick with something different, I threw this together in about seven minutes while running on three hours of sleep. My usually picky middle child took two bites and asked why I never make the good food more often. Sometimes the dishes that save you in a pinch become the ones everyone requests anyway.

Ingredients

• 2 (16 oz) packages frozen potato and cheese pierogi: Straight from the freezer aisle, these become tender little flavor sponges as they slow cook. I've tried thawing them first and it honestly makes zero difference, so skip the extra step.
• 1 lb kielbasa, sliced into ½-inch rounds: The smoked pork sausage is what gives this dish its backbone. Look for the good stuff from the deli counter if you can find it, but even the basic packages work perfectly here.
• 1 medium yellow onion, thinly sliced: These soften into sweet ribbons that weave through the whole casserole. Take the extra minute to slice them thin rather than chopping them, trust me on this.
• 2 cups shredded cheddar cheese: Divided between the layers and on top, this creates those irresistible cheese pulls that make people hover around the slow cooker asking if it's done yet.
• 1 (10.5 oz) can condensed cream of mushroom soup: Forms the velvety base of the sauce. I know some people turn their nose up at canned soup, but this is exactly the kind of comfort food where it absolutely shines.
• 1 cup sour cream: Adds that familiar tang that pairs so perfectly with potato dishes. Full fat is your friend here, it makes the sauce so much richer.
• ½ cup milk: Thins the sauce just enough to pour evenly over all those layers while keeping everything luxuriously creamy.
• ½ tsp garlic powder and ¼ tsp black pepper: The only seasoning you really need, but don't skip them. They wake everything up without competing with the smoky kielbasa.
• 2 tbsp chopped fresh chives or parsley: Totally optional but that pop of green on top makes people think you tried harder than you actually did.

Instructions

Prep your slow cooker:

Give the insert a quick spray with cooking spray or rub it with butter. This matters more than you'd think, all that cheese will thank you later.

Build the first layer:

Arrange half the frozen pierogi in an even layer across the bottom. They can overlap a little but try not to pile them too thickly or they won't cook evenly.

Add half the toppings:

Scatter half your kielbasa rounds and half those sliced onions over the pierogi. Top with one cup of the cheddar cheese, spreading it as evenly as you can manage.

Repeat the layers:

Do it all again with the remaining pierogi, kielbasa, onions, and another cup of cheese. Sometimes I press down gently with the back of a spoon to help everything settle.

Make the sauce:

Whisk together the mushroom soup, sour cream, milk, garlic powder, and pepper until smooth. The sour cream will take a minute to fully incorporate, so keep whisking until there are no lumps.

Pour and cook:

Pour that creamy sauce right over the top, letting it seep down through the layers. Cover and cook on LOW for 4 hours. You'll know it's done when everything is bubbling and the cheese is completely melted.

Finish and serve:

Sprinkle with fresh chives or parsley if you're feeling fancy, then let people serve themselves. The leftovers, if you somehow have any, reheat surprisingly well.

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My sister texted me at midnight the first time she made this, demanding to know why nobody told her slow cooker comfort food could taste this good. Now she makes it every Sunday during football season and claims her husband doesn't even realize he's eating leftovers for three days straight.

Making It Your Own

Sometimes I swap in sauerkraut for half the onions when I'm craving that classic pierogi flavor combo. The tang cuts through all that richness beautifully. My neighbor uses turkey kielbasa and cream of chicken soup instead, and honestly I can't tell much difference in the final result.

Serving Suggestions

A crisp green salad with vinaigrette is really all you need on the side. In winter I'll serve it with steamed green beans, but most nights we just call it a meal. The recipe says six servings but my family of four demolishes it with zero leftovers.

Timing And Prep

The whole thing comes together in about 15 minutes, which is maybe faster than ordering takeout. I usually layer everything the night before and keep the covered insert in the fridge, then just start the cooker in the morning before work.

• Cut your kielbasa when it's slightly frozen for cleaner slices
• Use a large measuring cup with a spout to pour the sauce evenly
• Let it rest for 5 minutes before serving so the sauce sets up slightly

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There's something about coming home to the smell of this cooking that makes even the longest days feel manageable. That's the magic of slow cooker comfort food I guess.

Recipe Q&A

→ Can I use fresh pierogi instead of frozen?

Yes, fresh pierogi work well in this dish. Reduce cooking time to 2-3 hours on low since fresh pierogi cook faster than frozen. Check for doneness at the 2-hour mark to prevent them from becoming too soft.

→ What other meats can I substitute for kielbasa?

Smoked sausage, andouille, or even cooked bacon work great as alternatives. For a lighter version, turkey kielbasa or chicken sausage can replace traditional pork kielbasa without sacrificing much flavor.

→ Can I make this on the stovetop or in the oven?

Absolutely! For oven cooking, bake covered at 350°F for 30-40 minutes. On the stovetop, simmer covered over medium-low heat for 20-25 minutes. Both methods may need a splash of extra milk to prevent drying.

→ How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or warm the entire dish in a 350°F oven covered with foil for 15-20 minutes until heated through.

→ Can I freeze this casserole?

Yes, assemble the casserole in a freezer-safe dish before cooking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then cook as directed. Already-cooked leftovers can also be frozen for 2 months.

→ What vegetables can I add to this dish?

Sautéed bell peppers, mushrooms, or spinach make excellent additions. Add them between the layers for extra nutrition and flavor. Just keep in mind that fresh vegetables may release additional liquid during cooking.