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Mark Anthony

Crockpot Pierogi Casserole with Kielbasa

This Crockpot Pierogi Casserole with Kielbasa is the ultimate no-fuss comfort food. Loaded with cheesy pierogies, smoky kielbasa, sautéed onions, and a creamy sour cream sauce, it’s a hearty slow cooker meal the whole family will love. Perfect for busy weeknights, potlucks, or cozy cold-weather dinners—just layer, cook, and enjoy!
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 16 oz packages frozen potato and cheese pierogies
  • 14 oz kielbasa sliced into rounds
  • 1 medium onion thinly sliced
  • 1½ cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 10.5 oz can cream of mushroom soup
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • Fresh parsley chopped (optional for garnish)

Method
 

  1. Sauté Onions and Kielbasa: In a skillet over medium heat, add olive oil and sauté onions until translucent. Add kielbasa and cook until lightly browned. Remove from heat.
  2. Make the Sauce: In a bowl, mix together the sour cream, cream of mushroom soup, garlic powder, pepper, and half the shredded cheese.
  3. Assemble in Crockpot: Layer half the pierogies in the bottom of the slow cooker. Add half the kielbasa and onion mixture. Spoon over half the sauce. Repeat layers with remaining ingredients.
  4. Cook: Cover and cook on LOW for 3–4 hours or on HIGH for about 2 hours, until everything is hot and bubbly.
  5. Top with Cheese: Sprinkle remaining cheese over the top, cover, and let it melt for an additional 10–15 minutes.
  6. Garnish and Serve: Sprinkle with chopped parsley and serve warm.

Notes

Crockpot Pierogi Casserole with Kielbasa – Helpful Tips

Cooking Tips & Techniques
Use frozen pierogies—no need to thaw! They hold up well during slow cooking and absorb the flavorful sauce.
Slice kielbasa into rounds or half-moons for even distribution and quicker cooking.
Sauté onions and garlic before adding them to the crockpot to deepen their flavor and prevent bitterness.
Add cream cheese, sour cream, or condensed soup to create a creamy, rich base—whisk until smooth before pouring over.
Cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring gently halfway through to coat everything evenly.
Serving Suggestions
Serve hot and topped with chopped green onions, parsley, or a sprinkle of paprika.
Pair with sauerkraut, braised cabbage, or a crisp green salad to balance the richness.
Offer sour cream or stone-ground mustard on the side for dipping.
Great with crusty bread or soft dinner rolls to soak up the creamy sauce.
Perfect comfort food for chilly nights, potlucks, or easy weekend dinners.
Make-Ahead & Storage
Make-Ahead: Combine all ingredients in the crockpot insert and refrigerate overnight. Just set and cook the next day.
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked portions for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat: Warm gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce.
Tasty Variations to Try
Spicy Twist: Use hot kielbasa or stir in red pepper flakes for a touch of heat.
Cheesy Upgrade: Add shredded cheddar or mozzarella for an extra gooey, melty finish.
Veggie-Loaded: Toss in spinach, peas, or roasted mushrooms for added texture and nutrition.
Bacon Boost: Add crumbled cooked bacon for smoky crunch throughout.
Low-Sodium Option: Use low-sodium broth and kielbasa to reduce the salt content without sacrificing flavor.