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Crockpot Pierogi Casserole with Kielbasa served in a bowl, showcasing creamy layers and flavors.

Crockpot Pierogi Casserole with Kielbasa

A cozy, cheesy dish made in the slow cooker using frozen pierogies, kielbasa, and a creamy sauce, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Eastern European
Calories: 450

Ingredients
  

Main Ingredients
  • 24 oz Frozen pierogies (potato and cheddar or any flavor) No need to thaw; use straight from frozen.
  • 1 lb Kielbasa Can use beef, pork, turkey, or chicken sausage.
  • 1 medium Onion, diced Yellow or sweet onion is recommended.
  • 16 oz Cream of mushroom or cream of chicken soup This acts as a creamy base. Alternatives available for those avoiding dairy.
  • 1 cup Sour cream Can substitute with dairy-free sour cream.
  • 2 cup Shredded cheese (cheddar or mozzarella) Extra cheese can be added towards the end of the cooking process.
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Instructions
 

Preparation
  1. Spray the slow cooker with nonstick spray.
  2. Layer the ingredients in the slow cooker starting with half the pierogies, followed by half the kielbasa, half the onion, half the cream soup, and half the cheese. Repeat the layers.
Cooking
  1. Cook on low for 3 to 4 hours or on high for 1.5 to 2.5 hours, checking periodically to prevent overcooking.
  2. Taste before serving and adjust seasoning if necessary.
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Notes

Leftovers can be stored in airtight containers for 3 to 4 days in the fridge, and it also freezes well. To reheat, add a splash of milk or broth.