Crockpot Pierogi Casserole With Kielbasa (Print View)

Creamy slow cooker dish with pierogi, kielbasa, and melted cheddar cheese.

# Components:

→ 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 fresh chives or parsley, chopped

# Directions:

01 - Lightly grease the interior of a 6-quart slow cooker to prevent sticking.
02 - Arrange half of the frozen pierogi on the bottom of the prepared slow cooker.
03 - Top the pierogi layer with half of the sliced kielbasa and half of the sliced onions.
04 - Sprinkle 1 cup of shredded cheddar cheese evenly over the kielbasa and onions.
05 - Repeat the layering process with the remaining pierogi, kielbasa, onions, and the final cup of cheddar cheese.
06 - In a medium mixing bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until smooth and fully combined.
07 - Pour the prepared sauce evenly over all the layered ingredients, ensuring complete coverage.
08 - Cover the slow cooker and cook on LOW setting for 4 hours, until the casserole is heated through and the sauce is bubbly at the edges.
09 - Remove from heat and garnish with chopped fresh chives or parsley before serving.

# Expert Advice:

01 -
  • It's a slow cooker magic trick—your actual hands-on time is laughably short, but the payoff feels completely homemade and warming.
  • The combination of pillowy pierogi, smoky kielbasa, and that creamy sauce hits every comfort food note at once, whether you grew up eating this or you're discovering it for the first time.
  • Feeds a crowd without making you feel like you spent the afternoon cooking, perfect for when you want to seem effortless but actually put care into feeding people.
02 -
  • Don't stir this casserole once it's cooking—I learned this the hard way when I got impatient at the two-hour mark and ended up with broken pierogi instead of those perfect little pockets of potato and cheese.
  • The magic happens when you let the sauce seep down through the layers rather than stirring everything together at the start; patience here pays off in texture and distinct flavors.
  • Sour cream can sometimes break or separate if the heat gets too aggressive, so LOW (not HIGH) is truly non-negotiable—this is one time when slow and steady wins the race.
03 -
  • If your slow cooker runs hot, start checking around the 3.5-hour mark; every machine has its own personality, and you want that first check to catch it at peak creaminess before anything starts to separate.
  • Make this ahead of time by assembling everything in the slow cooker insert the night before, refrigerating it, and then just popping it into the base in the morning—slow cookers are designed to handle cold-to-hot transitions beautifully.
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