Hey y'all! If you're craving hearty comfort food that's both easy and irresistible, look no further than this Crockpot Pierogi Casserole Recipe with Kielbasa. Each spoonful offers creamy, cheesy layers of pillowy pierogi and savory sausage, making it a hit for weeknight dinners, family gatherings, or potlucks. The best part? Your slow cooker does most of the work! Let's get cooking!
Why You'll Love This
- Effortless one-pot meal—just layer and let your crockpot do the magic.
- Creamy, cheesy flavors the whole family will adore.
- Perfect make-ahead comfort food for busy weeknights.
- Rich, filling, and satisfying with every bite.
- Great for potlucks or gatherings—everyone will ask for the recipe!
Ingredients
- 2 pounds frozen potato and cheese pierogi
- 1 pound smoked kielbasa sausage, sliced into ½-inch rounds
- 1 can (10.5 oz) condensed cream of mushroom soup
- ¾ cup sour cream
- 1 medium yellow onion, diced
- 2 cups shredded cheddar cheese, divided
- ½ cup milk
- 1 tablespoon butter
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons fresh chives or scallions, for garnish (optional)
Directions
Step 1: Prep the Ingredients
- Slice the kielbasa into ½-inch rounds and dice the onion.
- Lightly spray your crockpot insert with nonstick spray for easy cleanup.
Step 2: Sauté the Onions and Kielbasa
- Melt butter in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes until soft and translucent.
- Add kielbasa slices and cook for another 3 minutes, just until they start to brown.
Step 3: Prepare the Sauce
- In a mixing bowl, combine condensed cream of mushroom soup, sour cream, milk, black pepper, and garlic powder. Whisk until smooth.
Step 4: Layer in the Crockpot
- Arrange half of the frozen pierogi in the bottom of the crockpot.
- Top with half of the sautéed onion and kielbasa mixture, then spread half of the soup mixture on top. Sprinkle with 1 cup shredded cheddar.
- Repeat the layers with the remaining pierogi, kielbasa/onion, soup mixture, and finish with the remaining cheddar cheese.
Step 5: Cook
- Cover and cook on LOW for 4-5 hours or on HIGH for 2 to 2.5 hours. The casserole is ready when the pierogi are hot and tender and the cheese has melted beautifully.
Step 6: Serve
- Let stand for 10 minutes, garnish with chives or scallions if desired, and scoop out the creamy, cheesy goodness to serve!
Notes
- Do not thaw pierogi before layering—frozen pierogi hold their shape best during cooking.
- If you prefer a crispy cheese top, transfer to an oven-safe dish and broil for 2-3 minutes after slow cooking.
- Be sure to use condensed soup for the right creamy consistency.
Variations
- Buffalo Chicken Pierogi Casserole: Swap kielbasa for shredded buffalo chicken and use ranch dressing in the sauce.
- Vegetarian Version: Use vegetarian sausage and mushroom or onion pierogi.
- Spinach & Bacon Twist: Add 1 cup chopped fresh spinach and ½ cup cooked bacon to the layers for extra flavor.
Required Equipment
- 6- or 7-quart crockpot/slow cooker
- Mixing bowls
- Skillet
- Spoon or spatula
- Measuring cups and spoons
Storage Instructions
- Refrigerate leftover casserole in an airtight container for up to 4 days.
- To reheat, microwave portions or warm in a 300°F oven until hot.
- Freeze leftovers in single-serving portions for up to 2 months; thaw overnight before reheating.
Suggested Pairings & Serving Recommendations
- Serve with a crisp green salad or roasted vegetables for a balanced meal.
- Pairs perfectly with garlic bread or a warm dinner roll for dipping.
- Add a side of tangy sauerkraut for classic Polish flair.
Pro Tips
- Cut pierogi slightly apart in the casserole for the sauce to infuse all layers.
- Use freshly grated cheddar for superior melt and creaminess.
- For extra richness, add a splash of heavy cream to the sauce mixture.
Frequently Asked Questions (FAQ)
- Can I use homemade pierogi?
Absolutely! Just make sure they're uncooked or lightly boiled before layering to match the cooking time. - Can I make this recipe ahead of time?
Yes, assemble the layers up to a day in advance and refrigerate. Start the crockpot when you're ready to cook. - What other sausages can I use?
Try smoked turkey sausage, chorizo, or your favorite cooked sausage for a flavorful twist.
Prep Time:
15 minutes
Cook Time:
4-5 hours (LOW) or 2-2.5 hours (HIGH)
Total Time:
4 hours 15 minutes (on LOW)
Ingredients
- 2 pounds frozen potato and cheese pierogi
- 14 ounces kielbasa, sliced
- 1 medium yellow onion, thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 ounces) cream of mushroom soup
- 2 tablespoons unsalted butter
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Spray the inside of your crockpot with non-stick cooking spray.
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2Layer half of the frozen pierogi on the bottom of the crockpot.
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3Top with half the sliced kielbasa, half the onions, and half of the cheddar cheese.
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4Repeat the layers with the remaining pierogi, kielbasa, onions, and cheddar cheese.
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5In a medium bowl, mix together sour cream, cream of mushroom soup, melted butter, and black pepper. Pour the mixture evenly over the layers in the crockpot.
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6Cover and cook on low for 4 hours, until heated through and bubbly. Garnish with fresh parsley before serving if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
580 caloriescal
Protein:
22 gg
Fat:
32 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
48 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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