Name: Crockpot Pierogi Casserole with Kielbasa
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 1 (16 oz) package frozen pierogies; 1 lb kielbasa sausage, sliced into rounds; 1 small onion, diced; 2 cloves garlic, minced; 1 cup shredded cheddar cheese; 1 (10.5 oz) can cream of mushroom soup; 1/2 cup sour cream; 1/2 cup chicken broth; 1/4 teaspoon black pepper; 1 tablespoon fresh parsley, chopped (optional for garnish)

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This ultra-comforting Crockpot Pierogi Casserole with Kielbasa is a creamy, cheesy one-pot wonder layered with tender frozen pierogies, smoky kielbasa, and a savory onion-garlic cream sauce. It’s the ideal cozy meal for busy weeknights, offering the richness of a casserole with the ease of slow cooking—no oven required.

Why You’ll Love This Recipe

This dish is the epitome of hearty, homestyle comfort. The pierogies become perfectly tender in the crockpot, while the kielbasa infuses the entire dish with smoky flavor. The creamy sauce, made with mushroom soup, sour cream, and cheddar, binds everything together in luscious, cheesy layers. It’s low-effort, high-reward, and delivers a warm, satisfying meal with minimal cleanup. Perfect for family dinners, potlucks, or chilly evenings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

frozen pierogies
kielbasa sausage, sliced into rounds
small onion, diced
garlic, minced
shredded cheddar cheese
cream of mushroom soup
sour cream
chicken broth
black pepper
fresh parsley, chopped (optional for garnish)

Directions

Lightly spray the inside of your crockpot with non-stick cooking spray.
In a small skillet, sauté the diced onion and minced garlic over medium heat until soft and fragrant, about 3–4 minutes. Remove from heat.
In a medium bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, and black pepper until smooth.
Layer half of the frozen pierogies in the bottom of the crockpot.
Add half of the kielbasa slices, half of the onion mixture, and a portion of the shredded cheddar cheese.
Repeat the layers with the remaining pierogies, kielbasa, onions, and cheese.
Pour the soup mixture evenly over the top of the layers.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until heated through and bubbly.
Stir gently before serving and garnish with chopped parsley, if desired.

Servings and timing

Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 4 hours (on LOW)
Total Time: 4 hours 10 minutes
Calories: Approximately 410 kcal per serving

Variations

Add vegetables: Stir in frozen peas, green beans, or mushrooms for added texture and nutrition.
Spicy version: Use spicy kielbasa or add red pepper flakes for a bit of heat.
Cheese blend: Substitute or mix in mozzarella, gouda, or Swiss for different cheese profiles.
Alternative soup base: Try cream of celery or cream of chicken in place of mushroom for a variation in flavor.
No sour cream: Use Greek yogurt as a tangy substitute for sour cream.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave in 60-second intervals until heated through, or place in an oven-safe dish and bake at 325°F (160°C) for 15–20 minutes. Avoid freezing, as the texture of pierogies and the creamy sauce may be compromised upon thawing.

FAQs

Can I use fresh pierogies instead of frozen?

Yes, but reduce the cooking time slightly, as fresh pierogies cook faster than frozen.

What kind of kielbasa is best for this recipe?

Smoked pork kielbasa works well, but turkey or beef kielbasa are good alternatives for lighter options.

Is this recipe gluten-free?

Only if you use gluten-free pierogies and ensure the soup and sausage are certified gluten-free.

Can I cook this on HIGH instead of LOW?

Yes, cook on HIGH for 2–3 hours if you’re short on time.

Do I need to thaw the pierogies first?

No, they can go into the crockpot directly from frozen.

Can I make this vegetarian?

Yes, use vegetarian pierogies and substitute the kielbasa with plant-based sausage or extra vegetables.

What side dishes go well with this casserole?

A crisp green salad, roasted vegetables, or steamed broccoli complement the richness nicely.

How do I prevent the cheese from sticking to the crockpot?

Grease the crockpot well and consider sprinkling cheese more in the middle of the layers than directly on the base or sides.

Can I double the recipe?

Yes, but use a large crockpot (at least 6–7 quarts) to accommodate the extra volume.

Does this reheat well for leftovers?

Yes, it reheats nicely. Stir before serving and add a splash of broth or milk if the sauce thickens too much.

Conclusion

Crockpot Pierogi Casserole with Kielbasa is the ultimate no-fuss, all-flavor comfort food. With its creamy layers, savory sausage, and soft, cheesy pierogies, it’s the kind of hearty dinner that satisfies a crowd or feeds the family with minimal effort. It’s perfect for busy evenings when you want something warm, filling, and utterly delicious straight from the slow cooker.

Crockpot Pierogi Casserole with Kielbasa

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This ultra-comforting Crockpot Pierogi Casserole with Kielbasa is a creamy, cheesy one-pot meal layered with tender pierogies, smoky sausage, and a savory onion-garlic cream sauce—perfect for cozy nights and no-fuss dinners.

Author: Asma
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American
Diet: Low Salt

Instructions

Lightly spray the inside of your crockpot with non-stick cooking spray.
In a small skillet, sauté the diced onion and garlic over medium heat until soft and fragrant (about 3-4 minutes). Remove from heat.
In a medium bowl, whisk together cream of mushroom soup, sour cream, chicken broth, and black pepper until smooth.
Layer half of the frozen pierogies in the bottom of the crockpot.
Add half the kielbasa slices, half of the onion mixture, and a sprinkle of cheddar cheese.
Repeat the layers with remaining pierogies, kielbasa, onions, and cheese.
Pour the soup mixture evenly over the top.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until everything is hot and bubbly.
Stir gently before serving and garnish with chopped parsley.