Crockpot Pierogi Kielbasa Casserole (Print Version)

Comforting layers of pierogi and kielbasa in a rich, creamy sauce.

# Components:

→ Main Ingredients

01 - 2 packages (16 oz each) 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

# Method:

01 - Lightly grease the insert of a 6-quart slow cooker with cooking spray or butter.
02 - Layer half of the frozen pierogi on the bottom of the slow cooker. Top with half the sliced kielbasa and half the sliced onions. Sprinkle with 1 cup of shredded cheddar cheese.
03 - Repeat layers with remaining pierogi, kielbasa, onions, and the remaining 1 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 even distribution.
06 - Cover the slow cooker and cook on LOW setting for 4 hours, or until all ingredients are heated through and the casserole is bubbly at the edges.
07 - Remove from heat and garnish with chopped fresh chives or parsley immediately before serving.

# Expert Advice:

01 -
  • Everything goes into one pot while you do literally anything else for four hours.
  • It tastes like someone spent all day cooking, but you barely spent fifteen minutes prepping.
  • That moment when your kitchen smells like smoky kielbasa and melted cheese never gets old.
  • Serves six people without making you feel like you've abandoned your entire day to the stove.
02 -
  • Don't use cream of chicken soup expecting the same result—mushroom has an earthiness that plays perfectly with kielbasa, while chicken soup makes it taste weirdly sweet.
  • The pierogi stay frozen when you pour the sauce on, and that's exactly right; they'll gently thaw and plump up as the whole thing cooks rather than disintegrating into mush.
03 -
  • Mix the sauce with slightly warm milk instead of cold—it dissolves the soup smoother and blends faster without lumps.
  • Taste before serving and add a pinch of salt, because cream of mushroom soup varies by brand and some are much saltier than others.
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