Crockpot Pierogi Kielbasa Casserole (Printable Version)

Layers of tender pierogi, sliced kielbasa, and melted cheddar in a creamy mushroom sauce cook slowly for ultimate comfort food.

# What You'll Need:

→ 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 whole milk
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon black pepper

→ Topping

10 - 2 tablespoons chopped fresh chives or parsley

# Directions:

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

# Expert Advice:

01 -
  • The frozen pierogi transform into soft pillowy dumplings that soak up every drop of the creamy sauce.
  • It is a clever one pot wonder that feeds a crowd without leaving you with a mountain of dishes.
02 -
  • Do not be tempted to cook this on high or the edges might get too dark before the center is hot.
  • Swapping the cream of mushroom for cream of chicken soup is a simple way to change the flavor profile.
03 -
  • Try using turkey kielbasa if you want a lighter protein option that still delivers that essential smoky kick.
  • Always check the pierogi for tenderness before serving as different brands may require slightly different cooking times.
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