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Crockpot Pierogi Casserole with Kielbasa

Crockpot pierogi casserole with kielbasa is a cozy layered bake where frozen pierogies cook through in a creamy mushroom sauce. Finish with a brief high-heat melt of sharp cheddar for bubbly, savory coverage.
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Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 25 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
kielbasa sausage
  • 14 oz kielbasa sausage
onion
  • 1 onion thinly sliced
garlic
  • 3 garlic cloves, minced
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
chicken broth
  • 0.5 cup chicken broth
sour cream
  • 0.5 cup sour cream plus extra for serving
sharp cheddar cheese
  • 1 cup sharp cheddar cheese shredded
smoked paprika
  • 0.5 tsp smoked paprika
black pepper
  • 0.25 tsp black pepper
fresh parsley
  • 1 fresh parsley for serving

Equipment

  • 1 slow cooker

Method
 

Prep and layer
  1. Spray the slow cooker insert with non-stick cooking spray to prevent sticking and help the layers release cleanly.
  2. Layer the frozen potato and cheese pierogies in the bottom of the slow cooker in an even spread.
  3. Add the sliced kielbasa, onion, and minced garlic on top of the pierogies to distribute flavor throughout.
Make the creamy sauce and cook
  1. Whisk together the cream of mushroom soup, chicken broth, sour cream, smoked paprika, and black pepper until smooth, then pour evenly over everything.
  2. Cook on low for 4–5 hours, or on high for 2–3 hours, until the pierogies are cooked through and tender (low simmering, sauce bubbling at the edges).
Melt the cheddar and serve
  1. Sprinkle the sharp cheddar cheese over the top, cover, and cook on high for 10 minutes until the cheese is melted and lightly set.
  2. Serve topped with extra sour cream and fresh parsley for brightness and a creamy finish.

Notes

For the most even melting, add the cheddar only after the pierogies are tender, then keep the lid on during the final 10 minutes. Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because pierogies and sour cream can change texture after thawing. For a dairy-light swap, use a reduced-fat sour cream and reduced-fat shredded cheddar while keeping the sauce method the same.