Crockpot Pierogi Kielbasa Casserole (Printable version)

Hearty slow cooker dish with pillowy pierogi, savory kielbasa, and rich creamy cheese sauce.

# What You’ll Need:

→ Main Ingredients

01 - 2 packages (32 oz) 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 fresh chives or parsley, chopped

# Directions:

01 - Lightly grease the interior of a 6-quart slow cooker insert.
02 - Arrange half of the frozen pierogi on the bottom of the slow cooker. Top with half of the sliced kielbasa and half of the onions. Sprinkle 1 cup of shredded cheddar cheese over this layer.
03 - Repeat with remaining pierogi, kielbasa, onions, and the second cup of cheddar cheese.
04 - In a medium mixing bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until smooth and fully combined.
05 - Pour the prepared sauce evenly over the layered ingredients in the slow cooker, ensuring all layers are moistened.
06 - Cover the slow cooker and cook on LOW setting for 4 hours, or until the casserole is heated through and bubbling gently around the edges.
07 - Remove from heat and garnish with fresh chopped chives or parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • It transforms humble convenience store ingredients into something that tastes like it simmered all day at a Polish grandmother's house
  • The slow cooker does all the heavy lifting while you go about your life
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Resist stirring everything together during cooking—the layers keep the pierogi from turning into mush
  • If your onion slices are thick, give them a quick sauté before layering, or they'll stay crunchy
  • The cooking time can vary by slow cooker, so check at 3.5 hours the first time you make it
03 -
  • Spray your slow cooker insert generously with cooking spray—this dish sticks more than most
  • Don't be tempted to cook on high to speed things up—the pierogi will fall apart
  • Let it rest for 10 minutes after cooking before serving, which helps the sauce set slightly
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