Crockpot Pierogi Casserole With Kielbasa (Printable Version)

Slow-cooked pierogi with smoky kielbasa, creamy cheese, and tangy sour cream. Comforting and effortless family meal.

# Components:

→ 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

# 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 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 to create an even final layer.
07 - Cover and cook on LOW for 4 hours, or until hot and bubbly and pierogi are tender throughout.
08 - Garnish with chopped chives or parsley before serving, if desired.

# Expert Tips:

01 -
  • It cooks itself while you do literally anything else, no hovering or stirring required.
  • Every bite has that perfect mix of creamy, smoky, and just a little tangy from the sour cream.
  • Leftovers somehow taste even better the next day, which almost never happens with casseroles.
02 -
  • Don't thaw the pierogi first, they'll turn to mush and lose their shape entirely.
  • If you open the lid too much during cooking, you'll add at least thirty minutes to the cook time.
  • Let it sit for five minutes after you turn off the heat, the sauce thickens up and everything holds together better.
03 -
  • Use a slow cooker liner if you want truly zero cleanup, it sounds lazy but it's genius.
  • Stir in a handful of fresh spinach during the last thirty minutes for color and a little nutritional redemption.
  • If you like things extra cheesy, reserve some cheddar and sprinkle it on top halfway through so it gets golden and bubbly.
Return