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Crockpot Pierogi Casserole with Kielbasa

Crockpot pierogi casserole with kielbasa is a slow-cooker layered bake that turns frozen pierogies tender and bubbly with melted sharp cheddar on top. Cook on low for 4–5 hours (or high for 2–3) and finish with a quick cheddar melt for a golden, cheesy surface.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Eastern European-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Frozen potato and cheese pierogies
  • 1 package (16 oz) frozen potato and cheese pierogies Frozen for easiest layering; no thawing needed.
Kielbasa and aromatics
  • 14 oz kielbasa sausage Slice into rounds for even distribution.
  • 1 large onion Thinly sliced so it softens in the slow cooker.
  • 3 garlic cloves Minced for a mellow garlic flavor.
Creamy sauce
  • 1 can (10.5 oz) cream of mushroom soup Provides the creamy base as it heats.
  • 0.5 cup chicken broth Helps loosen the sauce for even coverage.
  • 0.5 cup sour cream Stirs in tang and creaminess; use full-fat for best texture.
  • 1 cup shredded sharp cheddar cheese Added at the end for melted, lightly browned edges.
Seasonings
  • 0.5 tsp smoked paprika Adds gentle smokiness.
  • 0.25 tsp black pepper Season to taste within the recipe amount.
Serving
  • 0.1 fresh parsley Chopped, optional but recommended for color and freshness.
  • 0.1 extra sour cream For serving; add dollops on each portion.

Equipment

  • 1 Dutch oven

Method
 

Prep the slow cooker
  1. Spray the slow cooker insert with non-stick cooking spray, creating a thin even coat so the casserole releases easily.
  2. Layer the frozen potato and cheese pierogies in the bottom of the slow cooker in an even layer.
Add kielbasa and aromatics
  1. Top the pierogies with the sliced kielbasa, thinly sliced onion, and minced garlic so they spread through the casserole.
Make and pour the creamy sauce
  1. Whisk together cream of mushroom soup, chicken broth, sour cream, smoked paprika, and black pepper until smooth.
  2. Pour the sauce evenly over everything so the pierogies cook through and stay tender.
Slow cook
  1. Cook on low for 4–5 hours or high for 2–3 hours until pierogies are cooked through and tender, then keep the lid on between checks to trap heat.
Melt the cheddar and serve
  1. Sprinkle shredded sharp cheddar cheese over the top, cover, and cook on high for 10 minutes until melted and slightly bubbly.
  2. Serve topped with extra sour cream and fresh parsley for a creamy, fresh finish.

Notes

Pro tip: keep the lid closed during the slow-cooking window—opening lets heat escape and can slow pierogi tenderization. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the microwave or covered on the stovetop until hot. Freezing is not recommended because the sour cream-based sauce can break after thawing. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar without changing cook times.