Crockpot Pierogi Kielbasa Casserole (Printable version)

Tender pierogi layered with savory kielbasa and creamy cheese sauce, all cooked to perfection in your slow cooker.

# Ingredient List:

→ 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

# How-To Steps:

01 - Lightly grease the insert of a 6-quart slow cooker.
02 - Layer half the frozen pierogi on the bottom of the slow cooker, then top with half the sliced kielbasa and half the sliced onions.
03 - Sprinkle 1 cup of shredded cheddar cheese over the first layer.
04 - Repeat layers with remaining pierogi, kielbasa, onions, and the remaining 1 cup of shredded cheese.
05 - In a medium bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until smooth and well combined.
06 - Pour the sauce evenly over all the layered ingredients in the slow cooker.
07 - Cover and cook on LOW for 4 hours, or until the casserole is heated through and bubbly around the edges.
08 - Garnish with chopped fresh chives or parsley before serving if desired.

# Expert Advice:

01 -
  • Simple preparation with frozen dumplings and a quick whisked sauce.
  • Hearty and satisfying combination of smoky sausage and sharp cheddar cheese.
  • The slow cooker method allows flavors to meld perfectly without constant supervision.
02 -
  • Always check ingredient labels for allergens, especially in prepared pierogi and condensed soup.
  • A 6-quart slow cooker provides the ideal surface area for even cooking and proper layering.
Go back