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Crockpot Pierogi Casserole with Kielbasa

Crockpot pierogi casserole with kielbasa is an easy layered bake that turns frozen potato pierogies tender and bubbly with melted sharp cheddar on top. Simmered low-and-slow in a creamy mushroom-sour cream sauce, it delivers savory kielbasa rounds, softened onions, and a golden cheese finish.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Eastern European-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Frozen potato and cheese pierogies
  • 1 package (16 oz) frozen potato and cheese pierogies Frozen pierogies keep the casserole hands-off and cook tender in the slow cooker.
Kielbasa and aromatics
  • 14 oz kielbasa sausage Slice into rounds for even flavor in every layer.
  • 1 onion Thinly sliced so it softens during the long cook.
  • 3 cloves garlic Minced for a more even distribution of flavor.
Creamy sauce
  • 1 can (10.5 oz) cream of mushroom soup Forms the creamy base as it heats through.
  • 0.5 cup chicken broth Loosens the sauce so it coats pierogies.
  • 0.5 cup sour cream Stirs in for tang and creaminess; reserve some for serving.
  • 1 cup shredded sharp cheddar cheese Adds the melty top layer and cheesy finish.
  • 0.5 tsp smoked paprika Adds gentle smokiness to complement the kielbasa.
  • 0.25 tsp black pepper Season to taste within the recipe’s range.
For serving
  • 0.1 fresh parsley Optional, but great for brightness and color.
  • 0.25 cup extra sour cream Serve alongside for a tangy, creamy finish.

Equipment

  • 1 slow cooker

Method
 

Prep and layer
  1. Spray the slow cooker insert with non-stick cooking spray to prevent sticking.
  2. Layer frozen pierogies in the bottom of the slow cooker in an even single layer.
  3. Add sliced kielbasa, onion, and garlic on top of the pierogies to create a flavorful layer.
Make the sauce and cook
  1. Whisk together cream of mushroom soup, chicken broth, sour cream, smoked paprika, and black pepper, then pour evenly over everything.
  2. Cook on low for 4–5 hours (or on high for 2–3 hours) until pierogies are cooked through and tender.
Cheese finish and serve
  1. Sprinkle shredded cheddar cheese over the top, cover, and cook on high for 10 minutes until melted.
  2. Serve topped with extra sour cream and fresh parsley.

Notes

Pro tip: keep the pierogies layered and pour the sauce evenly so every piece gets coated—avoid stirring near the end to preserve tender pierogi edges. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the microwave or in the slow cooker on low until warmed through. Freezing is not recommended due to texture changes in pierogies and sour cream. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar while keeping the same cooking times.