Description

This hearty Crockpot Pierogi Casserole with Kielbasa is a comforting and easy-to-make slow cooker meal combining tender potato and cheese pierogi, smoky kielbasa sausage, creamy mushroom sauce, and melted cheddar cheese. Perfect for busy days, this casserole layers frozen pierogi with savory sausage, onions, and a rich sour cream-based sauce, all cooked low and slow to ensure a warm, bubbly, and satisfying dish.

Ingredients

Scale

Pierogi and Sausage

2 (16 oz) packages frozen potato and cheese pierogi
1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds
1 medium yellow onion, thinly sliced

Sauce and Seasonings

1 (10.5 oz) can condensed cream of mushroom soup
1 cup sour cream
1 tablespoon garlic powder (divided as 1/2 tsp per sauce mixing step)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 cup shredded cheddar cheese
2 tablespoons chopped fresh chives or parsley

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Instructions

Prepare the slow cooker: Lightly grease the insert of a 6-quart slow cooker to prevent sticking and help with cleanup.
Layer pierogi: Spread half of the frozen potato and cheese pierogi evenly across the bottom of the slow cooker, forming the first layer of the casserole.
Add sausage and onions: Layer half of the sliced kielbasa and half of the thinly sliced yellow onions evenly over the pierogi.
Mix the sauce: In a medium bowl, whisk together the condensed cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until smooth and well combined.
Add sauce and cheese: Spoon half of the prepared sauce mixture evenly over the pierogi and sausage layers, then sprinkle half of the shredded cheddar cheese on top.
Repeat layering: Repeat the layering process with the remaining pierogi, kielbasa, onion, sauce mixture, and the remaining cheddar cheese to complete the casserole.
Cook the casserole: Cover the slow cooker with a lid and cook on LOW for about 240 minutes (4 hours), or until the casserole is bubbling and the pierogi are tender and heated through.
Garnish and serve: Before serving, sprinkle the casserole with chopped fresh chives or parsley for a fresh herbal finish.

Notes

Use fully cooked kielbasa for convenience; if using raw, make sure to cook it thoroughly before layering.
Feel free to substitute cream of mushroom soup with cream of chicken or celery soup for a different flavor.
Fresh chives or parsley can be replaced with green onions or dill based on preference.
To avoid a watery casserole, do not thaw pierogi before layering—they cook perfectly in frozen form within the slow cooker.
Serve with a side salad or steamed vegetables to complete the meal.