Looking for the ultimate comfort food that practically cooks itself? This crockpot pierogi casserole with kielbasa is the cozy, flavor-packed dish your slow cooker was made for. With cheesy pierogies, smoky sausage, and a creamy sauce, it’s a hearty, no-fuss meal the whole family will love — and you won’t believe how easy it is to throw together. Keep reading to discover the secret to this irresistible slow-cooked favorite!
| Servings: | 6 |
| Prep Time: | 15 minutes |
| Cook Time: | 4 hours |
| Total Time: | 4 hours 15 minutes |
| Serving Size: | 1 generous scoop |
Ingredients
- 24 frozen potato and cheese pierogies
- 14 ounces smoked kielbasa sausage sliced into rounds
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 1 cup sour cream
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons chopped chives or green onions for garnish
Equipment
- Slow cooker or Crockpot
- Cutting board
- Chef’s knife
- Mixing bowl
- Wooden spoon or spatula
Instructions
- Prepare your slow cooker: Lightly grease the inside with nonstick spray or a pat of butter. This keeps the cheesy sauce from sticking and makes cleanup way easier.
- Mix the sauce: In a bowl, combine sour cream, cream of mushroom soup, onion powder, garlic powder, salt, pepper, and half the shredded cheddar. Whisk until it looks creamy and cohesive. This mixture is the heart of the flavor and keeps everything tender and rich.
- Add your first layer: Place half the frozen pierogies in an even layer at the bottom of your slow cooker. No need to thaw—just space them apart so flavors can seep in.
- Layer the filling: Add half of the sliced kielbasa and onions over the pierogies. Sprinkle half of the garlic on top. Think of it like building lasagna but with Eastern European flair.
- Spoon on the sauce: Spread half of your creamy mixture over the layer you just placed, smoothing it with a spatula for even coverage.
- Repeat: Add the rest of the pierogies, kielbasa, onions, garlic, and remaining sauce. Now your slow cooker is full of comfort waiting to happen.
- Cook low and slow: Cover and cook on low for 4 hours. No peeking! Let everything get cozy and bubbly together.
- Top it off: About 15 minutes before serving, sprinkle on the rest of the cheddar cheese. Cover again and let it melt to gooey perfection.
- Garnish and serve: Once everything is hot and melty, sprinkle with chopped chives or green onions and serve straight from the pot. Extra cheese on top never hurts.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
To elevate the flavor, sauté the kielbasa first until golden brown before layering it in. It brings out a deep smoky richness that makes the dish taste like it took hours to craft.
FAQ
Can I use different kinds of pierogies?
Yes—you can try varieties like onion, sauerkraut, or even spinach and cheese. Just keep in mind the filling may slightly change the final flavor and moisture content.
Is there a good substitute for sour cream?
You can use plain Greek yogurt in place of sour cream to lighten it up and add a bit of tang. Just be sure to use full-fat for the best texture.
What side dishes go well with this casserole?
This casserole stands great on its own, but pairs beautifully with sautéed green beans, roasted carrots, or even a crisp winter slaw with apples and cabbage.
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Crockpot Pierogi Casserole with Kielbasa
Ingredients
- 24 frozen potato and cheese pierogies
- 14 ounces smoked kielbasa sausage sliced into rounds
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 1 cup sour cream
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons chopped chives or green onions for garnish
Instructions
- Lightly grease the inside of your slow cooker with nonstick spray or a little butter.
- In a large mixing bowl, combine the sour cream, cream of mushroom soup, onion powder, garlic powder, and half of the shredded cheddar cheese. Mix until smooth and well combined.
- Layer half of the frozen pierogies in the bottom of the slow cooker.
- Top with half of the kielbasa slices and half of the sliced onions and minced garlic.
- Spoon half of the cream sauce mixture over the first layer and spread lightly with a spatula.
- Repeat the layers with the remaining pierogies, kielbasa, onions, and sauce mixture.
- Cover and cook on low for 4 hours, or until the pierogies are tender and heated through.
- About 15 minutes before serving, sprinkle the remaining shredded cheese over the top. Cover again and allow the cheese to melt.
- Once the casserole is hot and bubbly, garnish with chopped chives or green onions before serving.
