Crockpot Pierogi Casserole With Kielbasa

My neighbor showed up one Sunday with a slow cooker tucked under her arm and a bag of frozen pierogi in hand. She said she was too tired to fuss but still wanted something that tasted like a hug. We layered everything into the crockpot, set it on low, and spent the afternoon on the porch while the smell of smoky kielbasa and melting cheese drifted through the screen door. When we finally lifted the lid, the pierogi were pillowy and the edges had soaked up all that creamy, garlicky goodness. It became my go-to for days when I want comfort without the effort.

I made this for my kids on a rainy Tuesday when soccer practice got canceled and everyone was restless. They hovered around the kitchen asking when it would be ready, and I kept shooing them away until the timer finally beeped. When I scooped it onto their plates, they went quiet for a solid five minutes, which is basically a standing ovation in my house. My youngest asked if we could have it every week, and honestly, I didnt say no.

Ingredients

• Frozen potato and cheese pierogi: These little dumplings are the star, and theres no need to thaw them, they soften perfectly in the slow cooker and soak up all the sauce.
• Kielbasa sausage: Smoky, savory, and already cooked, so it just needs to warm through and release its flavor into every layer.
• Condensed cream of mushroom soup: This acts as the creamy base and adds a subtle earthiness that ties everything together without extra work.
• Sour cream: It brings tang and richness, balancing the smokiness of the sausage and the sharpness of the cheese.
• Shredded cheddar cheese: Melts into gooey pockets throughout the casserole and forms a golden, bubbly top layer.
• Yellow onion: Thinly sliced so it melts down and sweetens as it cooks, adding depth without crunch.
• Garlic powder, black pepper, and smoked paprika: Simple seasonings that amp up the flavor without requiring fresh garlic or extra prep.
• Fresh chives or parsley: Optional, but a bright green sprinkle at the end makes it look like you tried harder than you did.

Instructions

Prep the slow cooker:

Lightly grease the inside of your 6-quart crockpot with butter or nonstick spray so nothing sticks to the bottom. This small step saves you scrubbing later.

Layer the first round:

Spread half the frozen pierogi across the bottom in an even layer, then top with half the sliced kielbasa and half the onions. Dont worry about perfection, it all melds together as it cooks.

Mix the creamy sauce:

In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until smooth. The paprika is optional, but it adds a warm, smoky note that I love.

Build the layers:

Spoon half the sauce over the first layer of pierogi and spread it gently, then sprinkle with half the cheddar cheese. Repeat with the remaining pierogi, kielbasa, onion, sauce, and cheese.

Slow cook until bubbly:

Cover and cook on low for 4 hours, until the pierogi are tender and the whole casserole is hot and bubbling around the edges. Resist the urge to stir, the layers stay prettier that way.

Garnish and serve:

Sprinkle with chopped chives or parsley if you have them, then scoop onto plates while its still steaming. The first bite is always the best.

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I brought this to a potluck once, and someone asked if it was my grandmas recipe. I laughed and said no, but it should be. By the end of the night, the crockpot was scraped clean and three people had texted me for the details. Its the kind of dish that makes people feel cared for, even though it barely took any effort on your part.

Swaps and Variations

If you want to change things up, try using sauerkraut or spinach pierogi instead of the classic potato and cheese. You can also swap the kielbasa for turkey sausage or smoked chicken sausage to lighten it up without losing that smoky backbone. I once stirred in a handful of sautéed mushrooms and baby spinach between the layers, and it added a bit of earthiness and color that made it feel almost fancy. If youre feeding vegetarians, skip the sausage and toss in extra veggies or even some white beans for protein.

Serving Suggestions

This casserole is rich and filling, so I like to serve it with something crisp and bright on the side. A simple green salad with a tangy vinaigrette cuts through the creaminess, or you can roast some broccoli with lemon and garlic for a quick veggie. If youre feeding a crowd, set out a bowl of extra sour cream and some hot sauce so people can customize their plates. Leftovers reheat beautifully in the microwave, and sometimes I even eat them cold straight from the fridge when Im feeling lazy.

Storage and Reheating

Let any leftovers cool to room temperature, then transfer them to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, so day-two casserole is a real treat. To reheat, scoop a portion into a microwave-safe dish, cover it loosely, and heat in 1-minute intervals until warmed through. You can also reheat it in a covered baking dish at 350°F for about 20 minutes if youre warming up a larger batch.

• Freeze individual portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating.
• If it looks dry after reheating, stir in a spoonful of sour cream or a splash of milk to bring back the creaminess.
• Avoid reheating more than once, the pierogi can get gummy if you keep cycling them through the microwave.

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This is the kind of recipe that makes weeknights easier and weekends cozier. It doesnt ask much of you, but it gives back tenfold in warmth, flavor, and the quiet satisfaction of a meal well made.

Recipe Questions & Answers

→ Can I use fresh pierogi instead of frozen?

Yes, fresh pierogi work well. They may cook slightly faster, so check for doneness around 3 hours to avoid overcooking.

→ What can I substitute for kielbasa?

Try turkey sausage, smoked chicken sausage, or even Italian sausage for different flavor profiles. Vegetarian sausage works for a meatless version.

→ Can I make this on high heat instead?

Yes, cook on high for 2 to 2.5 hours instead of 4 hours on low. Watch closely to prevent edges from drying out.

→ How do I prevent the casserole from drying out?

Ensure the sauce fully coats each layer and avoid lifting the lid during cooking, which releases moisture and heat.

→ Can I prepare this casserole ahead of time?

Yes, layer all ingredients in the slow cooker insert, cover, and refrigerate overnight. Add 30 minutes to cooking time if starting cold.

→ What side dishes pair well with this casserole?

Serve with steamed green beans, roasted Brussels sprouts, a crisp coleslaw, or a fresh garden salad for a complete meal.