Crockpot Pierogi Casserole With Kielbasa (Printer View)

Slow-cooked pierogi with kielbasa, cheese, and sour cream create this comforting one-pot meal for the whole family.

# Components:

→ Main

01 - 2 packages (16 oz each) frozen potato and cheese pierogi
02 - 1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds

→ Sauces & Dairy

03 - 1 can (10.5 oz) condensed cream of mushroom soup
04 - 1 cup sour cream
05 - 1 cup shredded cheddar cheese

→ Vegetables

06 - 1 medium yellow onion, thinly sliced

→ Seasonings

07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika

→ Garnish

10 - 2 tablespoons chopped fresh chives or parsley

# Method:

01 - Lightly grease the insert of a 6-quart slow cooker.
02 - Spread half the frozen pierogi in an even layer on the bottom of the cooker.
03 - Top the pierogi evenly with half of the sliced kielbasa and half of the sliced onions.
04 - In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until well combined.
05 - Spoon and spread half the sauce mixture over the pierogi layer, then sprinkle with half the cheddar cheese.
06 - Repeat the layering process with remaining pierogi, kielbasa, onion, sauce mixture, and cheddar cheese.
07 - Cover and cook on LOW for 4 hours, or until the mixture is hot and bubbly and the pierogi are tender.
08 - Garnish with chopped chives or parsley before serving.

# Expert Advice:

01 -
  • It's a legitimate one-pot wonder that tastes like someone spent hours cooking, but you barely touched anything.
  • Frozen pierogi means you skip the labor-intensive homemade dough and filling, yet the result feels completely authentic and satisfying.
  • The slow cooker does all the work, freeing you up to handle the actual humans who will be eating this.
02 -
  • Do not thaw the pierogi before adding them to the slow cooker; frozen is exactly what you want because they'll maintain their shape and texture instead of falling apart or becoming mushy.
  • The cream of mushroom soup might seem like a shortcut, but it's actually the secret weapon that keeps everything creamy and prevents the casserole from drying out during the long, slow cooking process.
03 -
  • Layer everything while your ingredients are cold; it makes them easier to distribute evenly and keeps you from breaking apart the pierogi.
  • Don't lift the slow cooker lid unnecessarily while it's cooking—every peek adds about fifteen minutes to the cooking time, and you want those pierogi to have the full four hours to become tender.
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