Crockpot Pierogi Casserole With Kielbasa (Printable Version)

Hearty casserole with pierogi, kielbasa, cheese, and sour cream slow-cooked to creamy perfection in your crockpot.

# Ingredient List:

→ Main

01 - 2 packages frozen potato and cheese pierogi, 16 oz each
02 - 1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds

→ Sauces & Dairy

03 - 1 can condensed cream of mushroom soup, 10.5 oz
04 - 1 cup sour cream
05 - 1 cup shredded cheddar cheese

→ Vegetables

06 - 1 medium yellow onion, thinly sliced

→ Seasonings

07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika

→ Garnish

10 - 2 tablespoons chopped fresh chives or parsley

# Steps:

01 - Lightly grease the insert of a 6-quart slow cooker
02 - Spread half the frozen pierogi in an even layer on the bottom of the slow cooker
03 - Top the pierogi layer evenly with half of the sliced kielbasa and half of the sliced onions
04 - In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until smooth and combined
05 - Spoon and spread half the sauce mixture over the pierogi layer, then sprinkle with half the cheddar cheese
06 - Repeat the layering process with remaining pierogi, kielbasa, onion, sauce, and cheddar cheese
07 - Cover and cook on LOW for 4 hours, or until the mixture is hot and bubbly and the pierogi are tender
08 - Garnish with chopped chives or parsley before serving

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent and you can walk away while it does its thing.
  • The pierogi get soft and creamy, soaking up all the savory flavors from the kielbasa and soup.
  • It feeds a crowd without breaking the bank or requiring fancy ingredients.
  • Leftovers reheat beautifully, sometimes even better the next day when the flavors have melded together.
02 -
  • Don't thaw the pierogi ahead of time, they'll turn mushy and fall apart during the long cooking process.
  • If your slow cooker runs hot, check at the 3 hour mark to make sure the edges aren't getting too brown.
  • Let the casserole rest for 5 to 10 minutes after turning off the heat, it firms up slightly and makes serving much neater.
03 -
  • Use a slow cooker liner if you want truly effortless cleanup, you just lift it out and toss it when you're done.
  • Slice the kielbasa on a slight diagonal instead of straight across, it gives you more surface area for browning and looks a little fancier.
  • Stir gently halfway through cooking if you're worried about uneven heat, but only if you can resist peeking too often.
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