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Crockpot Pierogi Casserole with Kielbasa

Crockpot pierogi casserole with kielbasa is an easy layered bake that turns frozen potato-and-cheese pierogies tender in a creamy mushroom sauce. After slow-cooking, you finish with cheddar for a melty, browned top-ready look and serve with sour cream and parsley.
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Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Eastern European-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Frozen pierogies
  • 1 package (16 oz) frozen potato and cheese pierogies
Meat and aromatics
  • 14 oz kielbasa sausage sliced into rounds
  • 1 large onion thinly sliced
  • 3 garlic cloves minced
Creamy sauce
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup chicken broth
  • 0.5 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
Serving
  • 1 fresh parsley for serving
  • 1 extra sour cream for serving

Equipment

  • 1 slow cooker

Method
 

Prepare and layer
  1. Spray the slow cooker insert with non-stick cooking spray so the casserole releases easily.
  2. Layer the frozen pierogies in the bottom of the slow cooker in an even layer.
  3. Add the kielbasa, onion, and garlic on top of the pierogies so the flavors distribute as it cooks.
Make the creamy mushroom sauce
  1. Whisk together the cream of mushroom soup, chicken broth, sour cream, smoked paprika, and black pepper until smooth and pourable.
  2. Pour the sauce evenly over the pierogies and toppings so everything is coated.
Slow-cook
  1. Cook on low for 4–5 hours or high for 2–3 hours until the pierogies are cooked through and tender; look for gentle bubbling and softened edges.
Melt the cheese and serve
  1. Sprinkle the cheddar cheese over the top, cover, and cook on high for 10 minutes until melted with a glossy, bubbly surface.
  2. Serve topped with extra sour cream and fresh parsley for a creamy finish and bright green garnish.

Notes

For best texture, keep the lid closed during the first cook so the pierogies steam and stay tender. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the microwave or in the slow cooker on low until hot. Freezing is not recommended because pierogies and dairy sauce can change texture after thawing. For a dairy-light option, use reduced-fat sour cream and reduced-fat cheddar to lower calories while keeping the creamy coating.