Crockpot Pierogi Casserole With Kielbasa (Print version)

Layered pierogi, kielbasa, and creamy cheese sauce slow-cooked to bubbly perfection in just 4 hours.

# What You'll Need:

→ Main Ingredients

01 - 2 (16 oz) packages 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 (10.5 oz) can 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 chopped fresh chives or parsley

# How-To Steps:

01 - Lightly grease the insert of a 6-quart slow cooker.
02 - Layer half the frozen pierogi on the bottom of the slow cooker.
03 - Top with half the sliced kielbasa and half the sliced onions.
04 - Sprinkle with 1 cup of shredded cheddar cheese.
05 - Repeat layers with remaining pierogi, kielbasa, onions, and remaining 1 cup of cheese.
06 - In a medium bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until smooth.
07 - Pour the sauce evenly over the layered ingredients in the slow cooker.
08 - Cover and cook on LOW for 4 hours, or until everything is hot and bubbly.
09 - Garnish with chopped chives or parsley before serving, if desired.

# Tips from the pros:

01 -
  • It's almost entirely hands-off once everything goes into the slow cooker, so you can forget about it and actually relax.
  • The combination of pillowy pierogi with smoky kielbasa feels indulgent but comes together with minimal fuss.
  • It feeds a crowd without any last-minute panic or complicated plating.
02 -
  • Don't skip the slow cooker layer-by-layer approach—mixing everything together before cooking means the pierogi end up on top and don't absorb the sauce properly.
  • If your slow cooker runs hot, check it around the 3-hour mark because some cookers can overcook this in less time, and you want everything bubbly but not dried out.
03 -
  • If you love garlic, add a minced clove to your sauce or even roast the onions with a little butter before layering—it deepens everything without overpowering.
  • Don't stir it once the sauce is poured; let it cook undisturbed so the layers stay distinct and the sauce soaks in evenly.
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