Nothing beats the feeling of coming home to a dish that practically cooks itself while you’re out conquering the world. Crockpot Pierogi Casserole with Kielbasa is pure comfort wrapped up in layers of tender pierogies, savory sausage, and a luxuriously creamy sauce. With just a handful of pantry staples and about 15 minutes of active prep time, you can walk away and let the slow cooker do its magic. As the hours pass, the frozen dumplings soften, absorbing every bit of flavor from the cream of mushroom soup, sour cream, and smoky kielbasa. By the time you return, your kitchen will be filled with cozy warmth—and a bubbling, cheese-topped masterpiece waiting to be devoured.
This hearty casserole layers frozen pierogies and sliced kielbasa, all enveloped in a rich, tangy sauce and finished with melty cheddar cheese for the ultimate cheesy crown. It’s an easy beginner-friendly recipe that’s perfect for lunch or dinner, clocking in at just 15 minutes of prep and 4–5 hours on low in the crockpot (or 2–3 hours on high). After a brief 10-minute rest, you’ll have a satisfying meal that rings in at roughly 480 calories per serving. Whether you’re feeding a crowd or simply craving a soul-soothing dinner, this dish checks all the comfort-food boxes—and then some.
KEY INGREDIENTS IN CROCKPOT PIEROGI CASSEROLE WITH KIELBASA
Before we dive into the step-by-step guide, let’s talk about what makes this casserole so irresistible. Each ingredient plays a crucial role in building layers of flavor, texture, and that signature creamy goodness.
- Pierogies
These tender, filled dumplings form the hearty base of the casserole. Whether you choose potato and cheese, sauerkraut, or any other variety, they’ll soak up the creamy sauce and deliver a comforting bite every time.
- Kielbasa
Sliced into rounds, this Polish sausage brings a smoky, meaty richness. It adds protein and a savory depth that balances the mild flavors of the pierogies and sour cream.
- Cream of Mushroom Soup
Acting as a luscious binder, this canned soup contributes earthy umami notes while ensuring the casserole stays moist throughout the long, slow cook.
- Sour Cream
Stirred into the sauce mixture, sour cream lends a tangy creaminess that brightens the dish and prevents it from becoming too heavy.
- Onion
Diced and sautéed until translucent, onions introduce a natural sweetness and aromatic complexity that layers nicely under the bold kielbasa flavors.
- Cheddar Cheese
Sprinkled on top toward the end of cooking, shredded cheddar melts into a gooey, golden blanket, providing that signature cheese pull we all love.
- Butter
Used for sautéing onions, butter enriches the dish’s flavor and ensures the onions soften without sticking or burning.
- Garlic Powder
A quick and simple way to infuse a gentle garlic essence, enhancing the overall savory profile without overpowering the other ingredients.
- Black Pepper
A touch of freshly ground black pepper adds warmth and a hint of spice, rounding out the flavors.
- Green Onions or Parsley
As a garnish, these fresh herbs introduce pops of color and a lively finish, balancing the casserole’s richness.
HOW TO MAKE CROCKPOT PIEROGI CASSEROLE WITH KIELBASA
Let’s walk through the simple steps to build this cozy casserole from the bottom up. Gather your ingredients and get ready to transform them into a slow-cooked sensation.
1. Melt the butter in a skillet over medium heat. Once it’s fully melted and shimmering, add the diced onion and sauté until the pieces are soft, translucent, and lightly golden around the edges. This develops sweet, caramelized undertones that deepen the overall flavor.
2. In a large mixing bowl, combine the cream of mushroom soup, sour cream, garlic powder, and black pepper. Whisk or stir until the mixture is completely smooth, ensuring no lumps remain for a consistently creamy sauce.
3. Add the sautéed onions and sliced kielbasa to the bowl. Use a spatula to fold everything together, making sure each sausage slice is thoroughly coated in the savory cream mixture.
4. In your crockpot, layer half of the frozen pierogies in an even layer. They’ll begin absorbing the flavors as they warm up, so arrange them flat for maximum coverage.
5. Pour half of the kielbasa and sour cream mixture over the first layer of pierogies, then use a spatula to spread it evenly, ensuring every dumpling gets a share of the sauce.
6. Add the remaining frozen pierogies on top, then ladle the rest of the kielbasa mixture over them. Aim to cover the surface as uniformly as possible to promote even cooking.
7. Set the crockpot to low heat and cook for 4–5 hours, or switch to high for a faster 2–3 hours. You’ll know it’s done when the pierogies are tender all the way through and the casserole is bubbling nicely around the edges.
8. About 20 minutes before serving, sprinkle the shredded cheddar cheese across the top. Cover the crockpot again and let the cheese melt into a gooey, golden layer.
9. Once the cheese has fully melted, the casserole is ready to serve. Garnish with chopped green onions or parsley for a fresh, herbaceous finish.
SERVING SUGGESTIONS FOR CROCKPOT PIEROGI CASSEROLE WITH KIELBASA
When it comes time to serve this luscious casserole, presentation and complementary sides can elevate the entire experience. Whether you’re hosting a casual family dinner or prepping meals for the week, these serving ideas will help you showcase the dish in all its comforting glory.
- Serve with steamed vegetables such as broccoli florets, carrots, or green beans. The bright, crisp veggies cut through the richness of the casserole and add a pop of color on the plate. Simply steam until just tender to retain their vibrant texture and flavor.
- Pair with a fresh green salad tossed in a light vinaigrette. The acidity from the dressing and the crunch of leafy greens provide a refreshing contrast to the creamy pierogi layers. Top with shaved radishes or cucumbers for extra crunch.
- Offer slices of crusty bread or garlic rolls alongside the casserole. Guests can use these to sop up every last bit of sauce, creating a satisfying carb-filled bite. Warm the bread in the oven or microwave before serving for that fresh-baked feel.
- Add a side of pickled beets or sauerkraut for a touch of tang and acidity. These traditional Eastern European accompaniments harmonize beautifully with the kielbasa and pierogies, adding a zesty zip to each helping.
HOW TO STORE CROCKPOT PIEROGI CASSEROLE WITH KIELBASA
After enjoying this hearty meal, you may find yourself with delicious leftovers that deserve proper care. Storing the casserole correctly will maintain its flavor, texture, and creaminess so you can enjoy it again later.
- Refrigerator Storage
Allow the casserole to cool to room temperature before transferring it to an airtight container. Stored in the fridge, it will stay fresh for up to 3–4 days. When you’re ready to eat, reheat individual portions in the microwave or cover and warm in the oven.
- Freezer Storage
For longer preservation, portion the cooled casserole into freezer-safe containers or heavy-duty resealable bags. It can be frozen for up to 2 months without a significant loss of flavor. Thaw overnight in the refrigerator before reheating.
- Reheating Tips
To revive that just-cooked creaminess, cover your portion with a damp paper towel in the microwave and heat in 30-second intervals until warm through. Alternatively, reheat in a 350°F oven, covered with foil, for 15–20 minutes.
- Cheese Separation
If you plan to freeze the casserole, consider saving the cheddar topping separately. Store the shredded cheese in a small freezer bag or container, then sprinkle it on top after reheating to ensure a fresh, gooey finish.
CONCLUSION
Crockpot Pierogi Casserole with Kielbasa is the ultimate comfort food mash-up—combining pillowy pierogies, smoky sausage, and a creamy, cheesy sauce that’s simplicity at its finest. This beginner-friendly dinner or lunch recipe requires just 15 minutes of preparation before it slow-cooks to perfection in 4–5 hours on low (or 2–3 hours on high). A brief 10-minute rest allows the flavors to settle, leaving you with a bubbly, golden-topped casserole that delivers around 480 calories per serving. Whether you’re feeding a crowd or simply craving cozy goodness for yourself, this dish promises big, hearty flavors without any fuss. Feel free to experiment with different pierogi varieties, double up the sour cream for extra creaminess, or even sneak in a splash of white wine to elevate the sauce.
This article is fully prepared for you to print and tuck into your cookbook or digital recipe box—so you can revisit this cozy casserole any time the mood strikes. Below, you’ll also find a FAQ section to answer common questions and troubleshoot any slow-cooker concerns (feel free to scroll down when you’re ready). If you give this recipe a try, I’d love to hear how it turned out! Drop your comments, questions, or feedback below—whether you’re curious about substitutions, timing tweaks, or simply want to share your cheesy, delicious photos. Cooking is all about sharing stories and inspiring one another, and I can’t wait to see how your Crockpot Pierogi Casserole with Kielbasa adventure unfolds!
Crockpot Pierogi Casserole with Kielbasa
Description
This hearty casserole layers frozen pierogies and delicious kielbasa, all enveloped in a rich and creamy sauce. Finished with melty cheddar cheese, it's a cozy meal your family will love!
Ingredients
Instructions
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Melt the butter in a skillet over medium heat. Add the diced onion and sauté until the onions are soft and translucent.
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In a large bowl, combine the cream of mushroom soup, sour cream, garlic powder, and black pepper. Mix well.
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Add the sautéed onions and sliced kielbasa to the bowl, and stir until all ingredients are well coated with the soup mixture.
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In a crockpot, layer half of the frozen pierogies. Pour half of the kielbasa and sour cream mixture over the pierogies, spreading it evenly.
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Add the remaining pierogies on top and pour the rest of the kielbasa mixture over them.
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Set the crockpot to low heat and cook for 4-5 hours, or on high for 2-3 hours, until the pierogies are heated through and the casserole is bubbly.
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About 20 minutes before serving, sprinkle the shredded cheddar cheese on top and cover the crockpot to allow the cheese to melt.
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Once the cheese has melted, the casserole is ready to serve. Garnish with chopped green onions or parsley if desired.
Note
- Feel free to experiment with different types of pierogies, such as potato and cheese, or sauerkraut and potato.
- For a richer flavor, consider adding a splash of white wine to the sour cream mixture.
- If you prefer a creamier texture, consider doubling the sour cream.
- Make sure you have enough liquid in the mixture to prevent the pierogies from drying out or becoming rubbery during cooking.
- This dish pairs wonderfully with a side of steamed vegetables or a green salad for a complete meal.
