Crockpot Pierogi Kielbasa Casserole (Printable)

Frozen pierogi layered with sliced kielbasa and melted cheddar, all simmered in a creamy mushroom sauce.

# What You 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 milk
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon black pepper

→ Topping

10 - 2 tablespoons chopped fresh chives or parsley

# Directions:

01 - Lightly grease the insert of a 6-quart slow cooker.
02 - Arrange half the frozen pierogi on the bottom of the slow cooker.
03 - Top pierogi with half the sliced kielbasa and half the onions.
04 - Sprinkle with 1 cup of shredded cheddar cheese.
05 - Repeat with remaining pierogi, kielbasa, onions, and remaining 1 cup cheddar cheese.
06 - In a medium bowl, whisk together 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 setting for 4 hours, or until all ingredients are heated through and mixture is bubbling.
09 - Garnish with chopped chives or parsley before serving.

# Expert Advice:

01 -
  • It comes together in minutes of actual work, then your slow cooker does the heavy lifting while you live your life.
  • Frozen pierogi mean no dough-making stress, but the result tastes like someone's grandmother spent the morning cooking.
  • That smoky kielbasa flavor paired with creamy sauce is honestly addictive—the kind of dish people ask you to bring to potlucks.
02 -
  • Do not thaw the pierogi ahead of time—they need to go in frozen, or they'll turn to mush and create a gluey bottom layer that ruins the whole dish.
  • If your slow cooker runs hot, start checking at 3.5 hours because that edge between perfectly creamy and slightly overcooked is narrow.
03 -
  • Greasing the slow cooker liner matters more than you'd think—nothing sticks, and cleanup is actually manageable afterward.
  • The secret to this tasting like it simmered all day is using good sharp cheddar and not skipping the sour cream, which adds a dimension that plain cream can't touch.
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