Save to Pinterest My neighbor knocked on the door one snowy Saturday holding a foil-wrapped dish that smelled like browned butter and smoke. She'd made too much, she said, and thought we might want some crockpot pierogi casserole. I had no idea what that was, but one forkful later I was texting her for the recipe. The pierogi were impossibly tender, the kielbasa gave everything a deep, savory warmth, and the creamy sauce held it all together like a hug in a bowl.
I started making this on Sundays when my kids had friends over after soccer practice. They'd pile into the kitchen still in their muddy cleats, and I'd lift the crockpot lid to release that wave of onion, paprika, and melted cheese. No one ever asked what was for dinner twice. It became the meal that meant the house was open, the table was ready, and there was always enough.
Ingredients
- 2 packages frozen potato and cheese pierogi: No need to thaw them, the slow cooker does all the work and they come out tender and plump.
- 1 lb fully cooked kielbasa sausage, sliced: Look for a good smoky variety, the flavor seeps into every layer as it cooks.
- 1 can condensed cream of mushroom soup: This creates the creamy base that binds everything together without extra steps.
- 1 cup sour cream: Adds tang and richness, balancing the saltiness of the sausage.
- 1 cup shredded cheddar cheese: Sharp cheddar works best, it melts beautifully and doesn't get greasy.
- 1 medium yellow onion, thinly sliced: Sweetens as it cooks and adds a subtle depth you'll miss if you skip it.
- 1/2 teaspoon garlic powder: Just enough to wake everything up without overpowering the other flavors.
- 1/2 teaspoon black pepper: Freshly cracked makes a difference, even in a slow cooker dish.
- 1/2 teaspoon smoked paprika (optional): I never skip this, it gives the casserole a gentle warmth and a hint of campfire.
- 2 tablespoons chopped fresh chives or parsley (optional): A sprinkle of green at the end makes it look like you tried harder than you did.
Instructions
- Prep the Crockpot:
- Lightly grease the insert of your 6-quart slow cooker with butter or nonstick spray. This keeps the bottom layer from sticking and makes cleanup so much easier.
- Layer the Pierogi:
- Spread half the frozen pierogi in an even layer across the bottom. Don't worry about them being perfect, they'll soften and nestle together as they cook.
- Add Kielbasa and Onion:
- Scatter half the sliced kielbasa and half the onion rings over the pierogi. The onions will melt into the sauce and almost disappear, leaving behind their sweetness.
- Mix the Creamy Sauce:
- In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until smooth. It should look like thick, seasoned cream.
- Spread Sauce and Cheese:
- Spoon half the sauce mixture over the first layer, spreading gently with the back of a spoon, then sprinkle half the cheddar on top. The cheese will melt down and create pockets of gooey richness.
- Repeat the Layers:
- Add the remaining pierogi, kielbasa, onion, sauce, and cheddar in the same order. Press down lightly so everything fits snugly under the lid.
- Slow Cook:
- Cover and cook on LOW for 4 hours, until the casserole is hot, bubbly around the edges, and the pierogi are tender all the way through. Resist lifting the lid too often, every peek adds time.
- Garnish and Serve:
- Sprinkle with chopped chives or parsley right before serving. The fresh green contrast makes each plate feel a little more special.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd been cooking all day. I smiled and said nothing, letting them believe I'd worked harder than I had. Later, I overheard two people quietly asking for the recipe by the dessert table. That's when I knew this dish had a life of its own, the kind that gets passed along in kitchens and text threads without much fanfare.
How to Switch It Up
I've made this with sauerkraut pierogi when I'm craving something more tangy, and it works beautifully with the smoky sausage. Turkey kielbasa lightens it up without losing much flavor, and I've even tossed in sautéed mushrooms and a handful of baby spinach halfway through cooking when I'm pretending to be healthy. The base is forgiving enough to handle whatever your fridge or your mood suggests.
What to Serve Alongside
This casserole is rich and filling, so I like to balance it with something crisp and bright. A simple green salad with lemon vinaigrette, steamed broccoli with a squeeze of lemon, or even pickled beets from a jar all cut through the creaminess. If you're feeding a crowd, add a basket of warm rolls and call it done.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and they reheat like a dream in the microwave or a low oven. I've even frozen individual portions in small containers, then reheated them straight from frozen for quick lunches. The texture stays surprisingly good, though the cheese may separate slightly if you microwave it too aggressively.
- Let the casserole cool completely before covering and refrigerating to avoid condensation.
- Reheat in a 300°F oven covered with foil to keep it from drying out.
- Add a dollop of sour cream on top when reheating to freshen up the creaminess.
Save to Pinterest This is the kind of recipe that doesn't ask much of you but gives back generously. It fills the house with warmth, feeds everyone who walks through the door, and somehow tastes like you've been cooking all day even when you haven't lifted a finger.
Recipe FAQs
- → Can I use fresh pierogi instead of frozen?
Yes, fresh pierogi work well, but you may need to reduce the cooking time by 30-60 minutes since they're already softer than frozen ones.
- → What can I substitute for kielbasa?
Try turkey sausage, smoked chicken sausage, or even bacon for a different flavor profile. Vegetarians can omit the meat entirely and add extra vegetables.
- → Can I make this on high heat instead of low?
Yes, you can cook on high for 2-2.5 hours instead of 4 hours on low, but watch carefully to prevent overcooking or drying out.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire dish covered in a 350°F oven.
- → Can I add vegetables to this casserole?
Absolutely! Sautéed mushrooms, baby spinach, bell peppers, or broccoli florets make excellent additions. Layer them in with the pierogi and kielbasa.
- → Do I need to thaw the pierogi first?
No, use the pierogi straight from the freezer. They'll cook perfectly during the slow cooking process and absorb the flavors beautifully.