Crockpot Pierogi Casserole with Kielbasa

This Crockpot Pierogi Casserole with Kielbasa is the ultimate comfort food! Combining the hearty flavors of tender pierogis, smoky kielbasa, creamy sauce, and melted cheese, this dish is as easy to prepare as it is satisfying.

Perfect for busy weeknights or cozy family dinners, this slow cooker recipe lets you enjoy a warm, homemade meal with minimal effort.

Kitchen Equipment Needed

• Slow cooker (Crockpot)
• Cutting board
• Sharp knife
• Mixing bowl
• Spoon

Ingredients

• 2 lbs (900g) frozen pierogis (potato and cheese or your favorite variety)
• 1 lb (450g) kielbasa, sliced into rounds
• 1 medium onion, diced
• 2 cups (475ml) chicken broth
• 1 can (10.5 oz/300g) condensed cream of mushroom soup
• 1 cup (240ml) heavy cream
• 2 cups (200g) shredded cheddar cheese
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp olive oil (optional, for sautéing onion)
• Fresh parsley for garnish (optional)

Directions

1. Optional Step – Sauté the Onion: Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. This step adds extra flavor but can be skipped if desired.
2. Layer Ingredients: Place frozen pierogis in the bottom of the slow cooker. Add the sliced kielbasa and sautéed onion (if using) on top.
3. Mix the Sauce: In a mixing bowl, whisk together chicken broth, cream of mushroom soup, heavy cream, garlic powder, and black pepper until smooth. Pour the mixture over the pierogis and kielbasa.
4. Cook: Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours. Stir gently halfway through cooking if possible.
5. Add Cheese: Sprinkle shredded cheddar cheese over the casserole during the last 30 minutes of cooking. Cover and let the cheese melt completely.
6. Serve: Garnish with fresh parsley, if desired, and serve warm.

Prep Time

10 minutes

Cook Time

4–5 hours (low) or 2–3 hours (high)

Total Time

5 hours (low) or 3 hours (high)

Nutrition (Per Serving, Approx.)

• Calories: 450
• Protein: 18g
• Fat: 28g
• Carbohydrates: 30g
• Sodium: 950mg

Expert Tips

• Pierogi Variety: Use flavored pierogis like jalapeño cheddar or bacon for a unique twist.
• Crispier Texture: For crispy cheese topping, transfer to an oven-safe dish and broil for 2–3 minutes after cooking.
• Vegetarian Option: Swap kielbasa with sautéed mushrooms or plant-based sausage.

FAQs

Can I use fresh pierogis instead of frozen?
Yes, but reduce the cooking time slightly, as fresh pierogis cook faster.

Can I add vegetables to this casserole?
Absolutely! Sliced bell peppers, mushrooms, or spinach make great additions. Add them in the last hour of cooking for best texture.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Storing & Reheating

• Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave or oven at 350°F (175°C) until heated through.

Substitutions & Variations

• Lighten It Up: Use light cream or milk instead of heavy cream.
• Spicy Twist: Add red pepper flakes or use spicy kielbasa for a little heat.
• Cheese Options: Swap cheddar for mozzarella, Swiss, or Monterey Jack for different flavors.

Crockpot Pierogi Casserole with Kielbasa

This Crockpot Pierogi Casserole with Kielbasa is the ultimate comfort food! Combining the hearty flavors of tender pierogis, smoky kielbasa, creamy sauce, and melted cheese, this dish is as easy to prepare as it is satisfying.

Print Recipe Pin Recipe

Equipment

• - Slow cooker (Crockpot)
• - Cutting board
• - Sharp knife
• - Mixing bowl
• - Spoon

Ingredients

  

• - 2 lbs 900g frozen pierogis (potato and cheese or your favorite variety)
• - 1 lb 450g kielbasa, sliced into rounds
• - 1 medium onion diced
• - 2 cups 475ml chicken broth
• - 1 can 10.5 oz/300g condensed cream of mushroom soup
• - 1 cup 240ml heavy cream
• - 2 cups 200g shredded cheddar cheese
• - 1 tsp garlic powder
• - 1/2 tsp black pepper
• - 1 tbsp olive oil optional, for sautéing onion
• - Fresh parsley for garnish optional

Instructions

 

• **Optional Step – Sauté the Onion:** Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. This step adds extra flavor but can be skipped if desired.
• **Layer Ingredients:** Place frozen pierogis in the bottom of the slow cooker. Add the sliced kielbasa and sautéed onion (if using) on top.
• **Mix the Sauce:** In a mixing bowl, whisk together chicken broth, cream of mushroom soup, heavy cream, garlic powder, and black pepper until smooth. Pour the mixture over the pierogis and kielbasa.
• **Cook:** Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours. Stir gently halfway through cooking if possible.
• **Add Cheese:** Sprinkle shredded cheddar cheese over the casserole during the last 30 minutes of cooking. Cover and let the cheese melt completely.
• **Serve:** Garnish with fresh parsley, if desired, and serve warm.