THE BEST Crockpot Pierogi Casserole with Kielbasa

As the day winds down on a lovely Tuesday evening here in Casablanca, there’s nothing more welcoming than the promise of a hot, hearty, and effortless dinner. This Crockpot Pierogi Casserole is the king of comfort food, a true « set it and forget it » meal that delivers maximum flavor with minimal prep.

Imagine layers of tender, cheese-filled potato pierogies, smoky kielbasa sausage, and sweet onions, all bathed in a ridiculously creamy and cheesy sauce, slow-cooked to perfection. Every spoonful is a warm, savory, and satisfying bite that will have the whole family raving. It’s the perfect, no-fuss way to get a delicious dinner on the table.

Why This is THE BEST Pierogi Casserole

Ultimate Comfort Food: It’s warm, cheesy, and packed with savory flavors—everything a comfort food classic should be.
Incredibly Easy (Set & Forget): With just a few minutes of prep, your slow cooker does all the work. It’s the perfect dump-and-go meal.
Minimal Prep, Maximum Flavor: Using frozen pierogies and pre-cooked kielbasa makes this recipe a breeze without sacrificing taste.
Hearty and Family-Approved: This satisfying dish is guaranteed to be a hit with both kids and adults.

Simple Ingredients You’ll Need

Frozen Pierogies: 2 boxes (about 32 ounces / 900g total) of cheese and potato pierogies.
Kielbasa: 14-16 ounces (about 400g) Polish kielbasa or other smoked sausage, sliced into ¼-inch rounds.
Onion: 1 large yellow onion, thinly sliced.
Cream of Chicken Soup: 1 can (10.5 ounces / 300g). Cream of mushroom or celery also works.
Sour Cream: 1 cup (or plain Greek yogurt for a lighter option).
Chicken Broth: ½ cup (or milk).
Shredded Cheddar Cheese: 2 ½ cups, divided.
Seasoning: 1 teaspoon garlic powder, ½ teaspoon black pepper.
Garnish (optional): Chopped fresh chives or parsley.

Step-by-Step Instructions

Prepare the Crockpot: Lightly grease the inside of your slow cooker (6-quart size is ideal) with cooking spray or butter.
Make the Creamy Sauce: In a medium bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, black pepper, and 1 ½ cups of the shredded cheddar cheese until smooth.
Layer the Casserole:
- Spread half of the sliced onions on the bottom of the slow cooker.
- Arrange half of the frozen pierogies over the onions.
- Top with half of the sliced kielbasa.
- Pour half of the creamy sauce mixture evenly over the layers.
- Repeat the layers one more time: the remaining onions, pierogies, kielbasa, and finally, the rest of the sauce.
Slow Cook: Cover the crockpot and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
Add Final Cheese Topping: About 30 minutes before serving, sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole. Replace the lid and continue cooking until the cheese is completely melted and gooey.
Serve: Let the casserole rest for a few minutes after turning off the heat. Garnish with fresh chives or parsley if desired, and serve warm.

Pro Tips for the Ultimate Casserole

Don’t Thaw the Pierogies: For the best texture, add the pierogies to the crockpot while they are still frozen. Thawing them first can make them become mushy during the slow cooking process.
Brown the Kielbasa & Onions: For an extra layer of deep, savory flavor, quickly brown the sliced kielbasa and sauté the onions in a skillet for a few minutes before adding them to the crockpot. This step is optional but highly recommended!
Use Block Cheese: Shred your own cheese from a block. It’s free of anti-caking agents and melts much more smoothly and creamily than pre-shredded cheese.
Stir Gently (If at All): There’s no need to stir this casserole while it’s cooking. If you do, be very gentle to avoid breaking apart the tender pierogies.

Frequently Asked Questions (FAQ)

Q: What kind of pierogies should I use? A: The classic choice is cheese and potato, but feel free to experiment! Onion, bacon, or sauerkraut-filled pierogies would also be delicious in this casserole.

Q: Can I make this in the oven instead of a crockpot? A: Yes! Assemble the layers in a greased 9×13 inch baking dish. Bake, covered with foil, in a preheated oven at 375°F (190°C) for 45 minutes. Remove the foil, top with the remaining cheese, and bake for another 10-15 minutes until bubbly and golden.

Q: How do I store and reheat leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or larger portions in a 350°F (175°C) oven until warmed through.

Q: Can I add vegetables to this casserole? A: Absolutely. Some sauerkraut (drained well) layered in would add a delicious tang. You could also add sautéed mushrooms or bell peppers for extra flavor and nutrients.

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