Crockpot Pierogi Kielbasa Casserole (Print version)

Comforting slow cooker meal with pierogi and kielbasa in creamy cheesy sauce

# What You Need:

→ Main Ingredients

01 - 2 packages (32 oz total) 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 milk
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon black pepper

→ Topping

10 - 2 tablespoons chopped fresh chives or parsley

# How To Make It:

01 - Lightly grease the interior of a 6-quart slow cooker with cooking spray or butter.
02 - Arrange half of the frozen pierogi evenly on the bottom of the slow cooker. Top with half of the sliced kielbasa and half of the sliced onions. Sprinkle 1 cup of shredded cheddar cheese over this layer.
03 - Repeat with remaining pierogi, kielbasa, onions, and the final cup of cheddar cheese to create a second identical layer.
04 - In a medium mixing bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until the mixture reaches a smooth consistency.
05 - Pour the sauce mixture evenly over the layered ingredients, ensuring it distributes throughout all layers.
06 - Cover the slow cooker and cook on LOW setting for 4 hours until the casserole is heated through and the surface is bubbling gently.
07 - Remove from heat and garnish with chopped fresh chives or parsley before serving.

# Expert Tips:

01 -
  • Everything happens in one slow cooker so you can literally walk away for four hours and come back to dinner
  • Frozen pierogi mean zero prep work and they turn into these incredible pillowy dumplings that soak up all that creamy sauce
  • The kielbasa adds enough smoky depth that nobody realizes this started with convenience food
02 -
  • Don't be tempted to cook on high to speed things up, the pierogi will fall apart and you'll end up with mashed potato casserole instead
  • If your lid doesn't fit tightly, place a clean kitchen towel under it to catch the condensation so it doesn't make your sauce too thin
  • This dish holds beautifully on warm for up to an hour if you need extra flexibility with serving time
03 -
  • Sauté the onions in a little butter before layering them if you want deeper flavor, but honestly raw onions work perfectly fine
  • Shred your own cheese from blocks instead of buying pre-shredded, it melts so much better
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