Crockpot Pierogi Kielbasa Casserole (Printer-Friendly)

Comforting pierogi and kielbasa layered with creamy sauce in the slow cooker.

# What You'll Need:

→ Main Ingredients

01 - 2 packages (16 oz each) 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 whole milk
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon black pepper

→ Topping

10 - 2 tablespoons chopped fresh chives or parsley

# Step-by-Step Guide:

01 - Lightly grease the insert of a 6-quart slow cooker.
02 - Layer half the frozen pierogi on the bottom of the slow cooker, then top with half the sliced kielbasa and half the onions. Sprinkle with 1 cup of shredded cheddar cheese.
03 - Repeat layers with remaining pierogi, kielbasa, onions, and the remaining 1 cup of cheese.
04 - In a medium bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until smooth.
05 - Pour the sauce evenly over the layered ingredients in the slow cooker.
06 - Cover and cook on LOW for 4 hours, or until everything is hot and bubbly.
07 - Garnish with chopped chives or parsley before serving, if desired.

# Expert Tips:

01 -
  • It transforms basic freezer staples into a meal that feels like a warm hug.
  • The pierogi soak up the savory cream sauce until they are incredibly tender.
02 -
  • Cooking on high heat can sometimes cause the dairy to break or the pierogi to get too mushy.
  • Greasing the crockpot is not optional unless you enjoy scrubbing baked cheese for an hour.
03 -
  • Sauteing the onions in a pan before adding them to the crockpot adds a caramelized depth that is worth the extra five minutes.
  • Try swapping the mushroom soup for cream of celery if you want a lighter and more herbaceous flavor profile.
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