Crockpot Pierogi Casserole with Kielbasa
This Crockpot Pierogi Casserole with Kielbasa is the ultimate dump & done comfort food! Tender pierogi, savory kielbasa, and a creamy, cheesy sauce slow cook into a weeknight dinner that's hearty, hands-off, and crowd-pleasing.
Equipment
- Crockpot (slow cooker)
- Mixing Bowls
- Spoon or spatula for stirring
- Knife for slicing kielbasa and chopping vegetables
- Cutting board
- Measuring cups/spoons
Ingredients
- 1 20-24 oz package frozen pierogi (potato and cheese or your favorite variety)
- 1 pound kielbasa, sliced into 1/2-inch rounds
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 10.75 oz can cream of mushroom soup
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese (or cheese blend)
- 2 tablespoons butter, melted
- Salt and pepper to taste
- Optional: 1 chopped bell pepper, 1 cup sliced mushrooms, 1/2 cup drained sauerkraut
Instructions
- Spray your Crockpot with non-stick cooking spray.
- In a large bowl, combine pierogi, kielbasa, onion, garlic, and optional vegetables.
- In another bowl, mix cream of mushroom soup and sour cream. Season with salt and pepper.
- Pour soup mixture over pierogi mixture and gently stir to coat.
- Transfer everything to the Crockpot.
- Drizzle melted butter over top.
- Top with shredded cheese evenly.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until pierogi are tender and cheese is bubbly.
- Let casserole rest 10–15 minutes before serving.
- Garnish with parsley or chives if desired.
Notes
Use frozen pierogi to prevent overcooking. Add veggies like mushrooms, peppers, or sauerkraut for a flavorful twist. Browning the kielbasa beforehand adds extra flavor. Customize the cheese or spice level as desired. Leftovers keep well in the fridge for up to 3 days.