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Crockpot Pierogi Casserole with Kielbasa

Crockpot pierogi casserole with kielbasa is an easy layered slow-cooker bake with tender pierogi and melted cheddar on top. The cream of mushroom mixture keeps everything creamy while the onions and garlic cook right into the casserole.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Cuisine: Eastern European-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Frozen potato and cheese pierogies
  • 1 package (16 oz) frozen potato and cheese pierogies
Kielbasa and aromatics
  • 1 14 oz kielbasa sausage, sliced into rounds
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
Creamy sauce
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup chicken broth
  • 0.5 cup sour cream
  • 1 smoked paprika
  • 0.25 tsp black pepper
Cheese and serving
  • 1 cup shredded sharp cheddar cheese
  • 1 fresh parsley
  • 1 extra sour cream for serving

Equipment

  • 1 Dutch oven

Method
 

Prep and layer in the slow cooker
  1. Spray the slow cooker insert with non-stick cooking spray.
  2. Layer the frozen pierogies in the bottom of the slow cooker.
  3. Add the sliced kielbasa, onion, and garlic on top of the pierogies in an even layer.
Make the creamy sauce and cook
  1. Whisk together the cream of mushroom soup, chicken broth, sour cream, smoked paprika, and black pepper until smooth, then pour evenly over everything.
  2. Cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the pierogies are cooked through and tender.
Melt cheese and serve
  1. Sprinkle the cheddar cheese over the top, cover, and cook on HIGH for 10 minutes until melted.
  2. Serve topped with extra sour cream and fresh parsley.

Notes

For best texture, keep the lid on during the LOW/HIGH cook so the pierogies steam and soften evenly. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the microwave until hot throughout. Freezing isn’t recommended because the pierogi texture can turn grainy after thawing. To make it dairy-light, use reduced-fat sour cream and a reduced-fat cheddar (the sauce will be slightly less rich but still creamy).