Crockpot Pierogi Kielbasa Casserole

I stumbled upon this recipe during a rainy Tuesday when the fridge was nearly empty and the house felt freezing. The smell of smoky sausage and melting cheese turned that gloomy afternoon into the coziest kitchen session I have had in years. It is the kind of meal that feels like a warm hug after a long day. I love how the slow cooker does all the heavy lifting while I catch up on my favorite book.

Last winter I made this for a surprise visit from cousins who arrived late and hungry in the middle of a snowstorm. The kitchen was filled with the savory aroma of garlic and kielbasa just as they walked through the front door. We sat around the table laughing and eating straight from the crockpot until every bit of cheese was gone. It was one of those rare moments where everything felt perfectly simple and satisfying.

Ingredients

• Frozen potato and cheese pierogi: These are the ultimate shortcut because they come prefilled and ready to absorb the savory sauce.
• Kielbasa: Slicing these into rounds ensures every single bite has that distinct smoky flavor and a bit of snap.
• Yellow onion: These melt down during the slow cooking process to add a subtle sweetness to the creamy base.
• Shredded cheddar cheese: I recommend shredding your own because it melts much smoother than the prepackaged bags.
• Condensed cream of mushroom soup: This acts as the thick and savory foundation that ties all the heavy layers together.
• Sour cream: A dollop of this adds a tangy richness that mimics traditional pierogi toppings perfectly.
• Milk: A splash helps thin the sauce just enough so it reaches every small nook and cranny.
• Garlic powder: This provides a consistent punch of flavor without the worry of burning fresh cloves in the pot.
• Black pepper: Just a pinch adds a tiny bit of heat to balance the heavy creaminess of the dish.
• Fresh chives: Adding these at the very end brings a bright pop of color and a fresh grassy note.

Instructions

Prep the pot:

Lightly grease your slow cooker insert to make cleanup a breeze after the cheese has melted. Scatter half of your frozen pierogi followed by half the sausage and onions to build flavor from the bottom up.

Layer the ingredients:

Sprinkle a generous layer of cheddar over the first set of ingredients to create a gooey middle section. Repeat the process with the remaining pierogi and meat so every level is packed with goodness.

Whisk the sauce:

Combine the soup and sour cream with milk and spices until the mixture is completely smooth and free of lumps. Drizzle the creamy sauce evenly over the top layers to ensure total coverage.

Cook and serve:

Cover the pot and let it bubble away on low for four hours until the pierogi are tender. Top the casserole with fresh herbs once everything is hot and the sauce has thickened.

Save

There was a night when the power went out and we finished the last of this casserole by candlelight. The smoky scent of the kielbasa seemed even more intense in the dark making the meal feel like a grand adventure. It turned a minor household disaster into a memory we still talk about at every holiday gathering.

Choosing the Best Pierogi

Most supermarkets carry several varieties of frozen pierogi ranging from classic potato to loaded baked potato styles. I have found that the traditional potato and cheddar version works best here because it complements the smoky kielbasa without competing for attention.

The Magic of Sauteed Onions

If you have an extra five minutes try softening the onions in a pan with a bit of butter before layering them. While the recipe works great with raw onions that extra step of caramelization brings out a depth of flavor that is truly remarkable.

Serving and Leftover Ideas

This casserole is incredibly hearty so I usually pair it with something light and crunchy on the side. It stays fresh in the fridge for a few days and some say the flavors actually improve after a night of sitting.

• Store leftovers in an airtight container to keep the pierogi from drying out.
• A crisp green salad with a vinaigrette provides the perfect acidic balance to the rich sauce.
• Reheat individual portions in the microwave with a tiny damp paper towel over the bowl.

Save

This cheesy smoky casserole is the ultimate solution for busy nights when you need something hearty. I hope it brings as much comfort to your table as it does to mine.

Recipe FAQs

→ Can I use fresh pierogi instead of frozen?

Fresh pierogi work well but may cook faster, so check after 3 hours to prevent them from becoming too soft. Frozen pierogi hold their texture better during long slow cooking.

→ What other meats can I substitute for kielbasa?

Smoked sausage, andouille, or sliced bratwurst make excellent alternatives. For a lighter version, try turkey kielbasa or chicken sausage with similar cooking results.

→ Can I make this casserole in the oven?

Yes, assemble in a 9x13 baking dish, cover with foil, and bake at 375°F for 30-40 minutes until hot and bubbly. Uncover for the last 10 minutes to brown the cheese topping.

→ How should I store leftovers?

Store cooled portions in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through, adding a splash of milk if needed.

→ Can I freeze this casserole?

Assemble and freeze before cooking for up to 3 months. Thaw overnight in the refrigerator, then cook as directed. Leftovers can also be frozen in individual portions for quick meals.

→ What sides pair well with this dish?

A crisp green salad with vinaigrette balances the richness. Steamed broccoli, roasted Brussels sprouts, or sauerkraut complement the Eastern European flavors perfectly.