Crockpot Pierogi Casserole With Kielbasa (Printable version)

Pillowy pierogi, smoky kielbasa, and creamy cheese slow-cooked together for an effortless comfort meal.

# Needed ingredients:

→ Main

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

→ Sauces & Dairy

03 - 1 (10.5 oz) can 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

# How to make it:

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 prepared slow cooker.
03 - Top 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 layers with remaining pierogi, kielbasa, onion, sauce, and cheddar cheese.
07 - Cover and cook on LOW for 4 hours, or until hot and bubbly and pierogi are tender.
08 - Garnish with chopped chives or parsley before serving.

# Expert advice:

01 -
  • Everything goes into one pot, no babysitting required, and you come home to a meal thats already done.
  • The pierogi get impossibly tender and soaked with all that creamy, smoky flavor from the kielbasa and cheese.
  • Its the kind of comfort food that makes everyone quiet at the table because theyre too busy eating.
02 -
  • Do not thaw the pierogi first, they turn to mush if theyre not frozen when they hit the crockpot.
  • If your crockpot runs hot, check at three and a half hours because some models cook faster and you dont want the edges to dry out.
  • Stir gently halfway through if you can, it helps distribute the sauce and prevents the top layer from getting too crusty.
03 -
  • Line your crockpot with a slow cooker liner if you hate cleanup, it peels right out and saves twenty minutes of scrubbing.
  • Let the casserole rest for ten minutes after turning off the heat, it sets up just enough to scoop cleanly without falling apart on the plate.
  • Leftovers reheat like a dream in the microwave or oven, sometimes they taste even better the next day when the flavors have melded together overnight.
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