Crockpot Pierogi Casserole With Kielbasa (Printable)

Slow-cooked pierogi, smoky kielbasa, creamy cheese, and sour cream layered for comforting family-style dining.

# 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

# Directions:

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 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 shredded cheddar cheese.
06 - Repeat layers with remaining pierogi, kielbasa, onion, sauce mixture, and cheddar cheese in the same order.
07 - Cover and cook on LOW for 4 hours, or until hot and bubbly with tender pierogi.
08 - Garnish with chopped fresh chives or parsley before serving.

# Expert Advice:

01 -
  • It tastes like you spent all day cooking when you actually spent fifteen minutes prepping and mostly ignored it.
  • The layers create pockets of cheesy, smoky, tangy flavor that make every spoonful different from the last.
  • Kielbasa and pierogi are a pairing that just works—smoky-salty against tender-pillowy is the kind of contrast that makes food memorable.
02 -
  • Do not use high heat hoping to save time; low and slow is the only setting that keeps pierogi tender and prevents the cheese from splitting and separating.
  • Frozen pierogi go straight in—thawing them first makes them fall apart during stirring and layering.
03 -
  • Don't stir the casserole halfway through cooking, even if you're tempted—the layers collapse and the pierogi break apart, turning the dish into more of a mush.
  • If your slow cooker tends to run hot, start checking at three and a half hours; pierogi texture is everything, and you want them tender, not disintegrating.
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