Go Back
Crockpot Pierogi Casserole with Kielbasa Recipe
Ash Tyrrell

Crockpot Pierogi Casserole with Kielbasa Recipe

I made this Crockpot Pierogi Casserole with Kielbasa last weekend, and let me tell you—it was a hit! It’s one of those comforting, cheesy, slow-cooked meals that just feels like home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 12-ounce packages of pierogies – refrigerated ones cook a little faster, but frozen ones work great too.
  • 1 lb kielbasa sliced into bite-sized pieces – go for a smoky, high-quality kielbasa for rich flavor.
  • 1 cup sour cream – full-fat gives the creamiest texture.
  • 1 10.5-ounce can of cream of mushroom soup – adds depth and smoothness.
  • 1 cup shredded cheddar cheese – freshly shredded melts much better than pre-packaged.
  • 1 small onion diced – optional, but sautéing it adds a sweet, savory layer.
  • 1 tablespoon butter – for sautéing the onion if using.
  • 1 teaspoon garlic powder – adds a little zip to the sauce.
  • Salt and pepper – season to taste.
  • ¼ cup chopped green onions or parsley – for garnish optional but adds a fresh finish.

Method
 

  1. Start by slicing your kielbasa into bite-sized pieces. If you’re using onion (which I highly recommend), sauté it in a bit of butter for about 5 minutes until it's soft and lightly golden. This brings out its sweetness and makes the flavor richer in the final dish.
  2. In a mixing bowl, combine the sour cream, cream of mushroom soup, garlic powder, salt, and pepper. Stir everything until smooth, then fold in your shredded cheddar cheese. This sauce is what makes the casserole so creamy and comforting.
  3. In your crockpot, add a layer of pierogies, then a layer of sliced kielbasa, followed by some sautéed onions and a good spoonful of the creamy sauce. Keep layering like this until you’ve used everything. Finish with a generous sprinkle of cheese on top.
  4. Cover the crockpot and set it on low. Let it cook for 3 to 4 hours. The pierogies will soak in all that flavor while the cheese melts into gooey perfection. By the end, everything will be piping hot, tender, and delicious.

Notes

  • Use refrigerated pierogies if you’re short on time—they cook a bit faster than frozen ones.
  • I like to brown the kielbasa briefly in a skillet for added texture and flavor before layering.
  • Don’t skip the cheese on top—it creates a deliciously melty crust.
  • If the sauce seems thick after cooking, stir in a splash of milk or broth to loosen it up.
  • For easier cleanup, spray the crockpot with nonstick spray before layering everything.