Crockpot Pierogi Casserole With Kielbasa

My neighbor showed up one snowy afternoon with a foil-wrapped dish that smelled like butter, smoke, and everything warm. She called it her lazy day pierogi bake, something her grandmother used to layer together on Sundays when the whole family came over. I took one bite and understood why she never bothered with anything fancier. This crockpot version became my go-to whenever I need comfort without the fuss, and it never fails to make the kitchen smell like home.

I made this for a potluck once, and three people asked if I'd catered it. One friend scraped the dish so clean I thought she might lick it. The next week, she texted me for the recipe, and now she makes it every time her in-laws visit. Its become our little inside joke, how something this simple can impress that much.

Ingredients

• Frozen potato and cheese pierogi: Use them straight from the freezer, no thawing needed, and they turn silky as they absorb the sauce without falling apart.
• Kielbasa sausage: Slice it thin so every bite has that smoky, savory punch, and it crisps just slightly around the edges.
• Cream of mushroom soup: This acts as the creamy base that binds everything together, adding richness without extra steps.
• Sour cream: It brings a tangy balance to the richness and makes the sauce velvety smooth.
• Shredded cheddar cheese: Melts into gooey pockets throughout the casserole, creating those irresistible cheesy pulls.
• Yellow onion: Thinly sliced so it softens and sweetens as it cooks, adding depth without overpowering.
• Garlic powder, black pepper, smoked paprika: Simple seasonings that layer in warmth and a subtle smokiness that complements the kielbasa.
• Fresh chives or parsley: A bright, fresh finish that cuts through the richness and makes it look like you tried harder than you did.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Prep the slow cooker:

Lightly grease the insert so nothing sticks to the bottom, especially that cheesy layer. A quick spray or butter wipe does the job.

Layer the first round:

Spread half the frozen pierogi flat on the bottom, then top with half the kielbasa and onion slices. This builds flavor from the ground up.

Make the creamy sauce:

Whisk together the soup, sour cream, garlic powder, pepper, and paprika until smooth and pourable. It should coat the back of a spoon but still flow easily.

Add sauce and cheese:

Spoon half the sauce over the first layer, spreading gently, then sprinkle half the cheddar on top. The cheese melts down and locks in moisture.

Repeat the layers:

Build the second round just like the first, pierogi, kielbasa, onion, sauce, cheese. Press down lightly so everything settles together.

Slow cook low and slow:

Cover and set it to low for four hours until the pierogi are tender and the whole thing is bubbling at the edges. Resist the urge to peek too often, it breaks the heat.

Garnish and serve:

Sprinkle fresh chives or parsley over the top right before serving for color and a little freshness. Scoop it out in big, hearty portions.

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One winter evening, I served this to my kids after a long day of sledding, and they ate in total silence, which is basically a standing ovation in my house. My youngest looked up with cheese on his chin and asked if we could have it every week. That moment reminded me why I love recipes like this, they turn ordinary nights into something worth remembering.

How to Make It Your Own

Swap the potato pierogi for sauerkraut or spinach versions if you want a little tang or color. I once used turkey kielbasa to lighten things up, and it was just as satisfying without feeling heavy. You can also toss in sauteed mushrooms or a handful of baby spinach between the layers for extra vegetables, and no one will complain.

What to Serve Alongside

This casserole is rich and filling, so I usually pair it with something crisp and bright like a simple green salad with vinaigrette or steamed broccoli. Pickles or pickled vegetables also cut through the creaminess beautifully. Sometimes I just set out a basket of crusty bread and call it dinner.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and they reheat beautifully in the microwave or oven. I actually think it tastes even better the next day once all the flavors have had time to settle in together. You can also freeze portions in individual containers for up to two months, just thaw overnight and reheat gently.

• Reheat in the oven at 350 degrees F covered with foil to keep it moist.
• Add a splash of milk or broth if it looks dry after storing.
• Freeze before adding the garnish, fresh herbs don't hold up well in the freezer.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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This casserole has become my answer to long days and cold nights, the kind of meal that hugs you from the inside out. I hope it brings as much warmth to your table as it has to mine.

Recipe Questions & Answers

→ Can I use fresh pierogi instead of frozen?

Yes, fresh pierogi work well in this casserole. They may cook slightly faster, so check for doneness around the 3-hour mark to prevent overcooking.

→ What can I substitute for kielbasa?

Turkey sausage, smoked chicken sausage, or Polish sausage make excellent substitutes. For a vegetarian version, try plant-based sausage or omit entirely and add extra vegetables.

→ Can I prepare this casserole ahead of time?

Absolutely. Assemble all layers in the slow cooker insert, cover tightly with plastic wrap, and refrigerate overnight. Add an extra 30 minutes to cooking time if starting from cold.

→ How do I prevent the casserole from drying out?

Keep the lid on throughout cooking to trap moisture. The sour cream and condensed soup create a creamy sauce that keeps everything moist. Avoid opening the lid frequently.

→ What sides pair well with this casserole?

A crisp green salad, steamed broccoli, roasted Brussels sprouts, or sautéed green beans complement the richness beautifully. Pickled vegetables also add a nice tangy contrast.

→ Can I cook this on high instead of low?

Yes, cook on HIGH for 2 to 2.5 hours instead. Watch carefully to ensure the edges don't overcook while the center heats through properly.