crockpot pierogi casserole with kielbasa

This crockpot pierogi casserole with kielbasa is the ultimate comfort food for busy weeknights. By combining tender potato dumplings, savory smoked sausage, and a creamy cheese sauce, you get a hearty meal that practically cooks itself in your slow cooker.

Why You Will Love This Recipe

This crockpot pierogi casserole with kielbasa is a favorite among home cooks because it requires minimal prep work. It transforms simple, budget-friendly ingredients into a rich and satisfying dinner that the whole family will enjoy. Because it is made in the slow cooker, you can set it and forget it, making it perfect for hectic schedules or potluck gatherings where you need to keep a dish warm for hours.

Ingredients

• 1 package (16 oz) frozen potato and cheddar pierogies, thawed
• 1 pound smoked kielbasa, sliced into half-moons
• 1 can (10.5 oz) condensed cream of cheddar or cream of mushroom soup
• 1 cup sour cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced yellow onion
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh green onions or chives for garnish

Step-by-Step Instructions

1. Lightly spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.
2. In a medium mixing bowl, whisk together the condensed soup, sour cream, garlic powder, and black pepper until smooth.
3. Add the sliced kielbasa and diced onions to the bottom of the slow cooker.
4. Layer the thawed pierogies over the kielbasa and onion mixture.
5. Pour the creamy soup mixture evenly over the top of the pierogies.
6. Cover and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours, until the pierogies are tender and the sauce is bubbly.
7. Sprinkle the shredded cheddar cheese over the top during the last 15 minutes of cooking.
8. Garnish with fresh green onions or chives before serving.

Expert Tips / Pro Tips

For the best texture, do not overcook the pierogies, as they can become mushy if left in the slow cooker for too long. If you prefer a slightly crispy edge on your sausage, brown the kielbasa in a skillet for 5 minutes before adding it to the crockpot. Additionally, using full-fat sour cream will provide a much richer and more stable sauce that won’t separate during the cooking process.

Variations & Substitutions

You can easily customize this crockpot pierogi casserole with kielbasa to suit your pantry. Swap the cheddar soup for cream of mushroom or cream of chicken if that is what you have on hand. For a vegetable boost, stir in a cup of frozen peas or sautéed spinach during the last hour of cooking. If you want a bit of heat, add a pinch of crushed red pepper flakes or use a spicy jalapeño-infused kielbasa.

Serving Suggestions

This dish is very filling on its own, but it pairs beautifully with a crisp side salad dressed in a light vinaigrette to cut through the richness of the cheese sauce. Steamed broccoli or roasted green beans also serve as excellent, healthy side dishes that round out the meal perfectly.

Storage, Freezing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in the microwave and heat in 30-second intervals until warmed through. Freezing is not recommended for this recipe, as the texture of the pierogies and the cream sauce can change significantly once thawed and reheated.

Nutrition Information

FAQ

Can I use frozen pierogies without thawing them first?

It is best to thaw the pierogies in the refrigerator overnight or under cold running water before adding them to the slow cooker. Using them frozen can increase the cooking time and may result in the outer dough becoming gummy before the center is cooked through.

Can I make this recipe in the oven instead?

Yes, you can assemble the ingredients in a 9×13 inch baking dish, cover with foil, and bake at 375 degrees Fahrenheit for approximately 30 to 40 minutes.

Is it necessary to add extra salt?

Kielbasa, canned soup, and pierogies are all relatively high in sodium. We recommend tasting the dish after it has finished cooking before adding any additional salt.

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crockpot pierogi casserole with kielbasa

A comforting, hearty slow cooker meal featuring tender potato and cheese pierogies, savory smoked kielbasa, and a creamy, cheesy sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Polish-American

Calories: 520

Ingredients Method Notes

Ingredients

  

Ingredients

• 24 oz frozen potato and cheese pierogies do not thaw
• 1 lb smoked kielbasa sliced into 1/2 inch rounds
• 10.5 oz condensed cream of mushroom soup
• 1 cup sour cream
• 2 cups sharp cheddar cheese shredded, divided
• 0.5 cup chicken broth
• 1 tsp garlic powder
• 0.5 tsp black pepper
• 2 tbsp fresh chives chopped for garnish

Method

 

Instructions

1. Lightly grease the inside of a 6-quart slow cooker with non-stick cooking spray.
2. In a medium mixing bowl, whisk together the condensed cream of mushroom soup, sour cream, chicken broth, garlic powder, and black pepper until smooth.
3. Place half of the frozen pierogies in the bottom of the slow cooker, followed by half of the sliced kielbasa and half of the shredded cheddar cheese.
4. Pour half of the soup mixture over the first layer, then repeat the layers with the remaining pierogies, kielbasa, cheese, and soup mixture.
5. Cover and cook on LOW for 3 to 4 hours, or until the pierogies are tender and the sauce is bubbly.
6. Garnish with fresh chopped chives before serving warm.

Notes

For a crispier top, you can transfer the casserole to a baking dish after the slow cooking process and broil for 2-3 minutes until the cheese is golden brown.