Crockpot Pierogi Kielbasa Casserole

This crockpot pierogi and kielbasa dish is perfect when you’re craving something cozy that won’t take hours to get on the table. Creamy pierogi mix with smoky kielbasa, all made super simple in your slow cooker. At my house, this one always turns any plain weeknight into something special, especially when it’s cold and everyone just wants something warm and filling.

One chilly night, I threw this together on the fly when some friends showed up out of nowhere, and now they keep asking when I’ll make it again.

Irresistible Ingredients

• Chopped chives: Slice up some fresh chives right before serving for a pop of brightness on top
• Salt and pepper: Taste before you add and sprinkle in just what you like to boost all the flavors
• Butter: Real butter gives that extra rich texture, so grab a good one
• Shredded cheddar cheese: Pile on an extra sharp cheddar for lots of cheesy pull when you serve
• Condensed cream of mushroom soup: This brings the sauce together and makes it comfy, stick with your favorite can for best results
• Onion: Dice it up fresh so the sweet flavor comes through in every bite
• Sour cream: Full fat is best for that awesome creamy sauce with a little tang
• Kielbasa: Go for smoked kielbasa with a snappy bite, ask your deli for the best stuff they’ve got
• Frozen pierogi: The classic potato and cheese pierogi work well here and give you that nostalgic flavor

Step-by-Step How-To

Garnish and Serve:

Dish out the hot casserole, scatter chopped chives on top, and dig in while it's bubbly and fresh

Cheese Topping:

With about thirty minutes left, sprinkle cheddar on and pop the lid back on so it melts and gets nice and gooey

Slow Cook:

Cover and cook on low for four to five hours, but give the pierogi a poke after four to see if they’re soft—don’t go stirring it while it cooks

Repeat and Finish:

Do another round with the last pierogi, kielbasa, onion, and the rest of your sauce, smoothing things down gently so it looks tidy

Create Layers:

Spoon half the creamy sauce over your first layers of pierogi, kielbasa, and onion, trying to cover it all for the best taste

Mix the Sauce:

Grab a bowl and whisk together mushroom soup, sour cream, and melted butter until it's smooth and blended totally

Add Protein and Aromatics:

Toss on half your sliced kielbasa and chopped onion to even out the flavors across the whole dish

Layer the Base:

Lay out half the frozen pierogi flat at the bottom of your slow cooker to get a sturdy base

Prepare the Crockpot:

Spray down the crockpot with nonstick spray, making sure to coat every bit so nothing sticks on later

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My kids always battle for the cheesiest bite and I’ll admit, I sneak in a little extra sometimes just for them.

Storing Leftovers

Stick your leftovers in airtight containers and pop them in the fridge where they'll be good for about three days. For reheating, just use the microwave or oven and add a bit of milk or more sour cream to keep everything creamy and soft.

Swaps and Options

If you don't have kielbasa, reach for another smoked sausage like turkey sausage or andouille. Grab Monterey Jack or Swiss if you’re out of cheddar. And if sour cream’s missing, Greek yogurt does the trick too.

What to Serve It With

Honestly, it fills you up on its own but adding a crisp salad or some oven-roasted veggies makes it even better. I set out bowls of extra sour cream and hot sauce so everyone can add what they like best.

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Eastern European Roots

Pierogi and kielbasa are classic in Polish and Ukrainian kitchens. This shortcut casserole is a simple spin on the handmade pierogi feasts my old neighbors used to have when I was growing up.

Frequently Asked Questions

→ Can I use fresh pierogi instead of frozen?

Absolutely, fresh pierogi works too. They just might be done a little sooner, so give them a poke to see when they're soft enough.

→ Does this dish store well for leftovers?

For sure. Pop leftovers in a sealed container and stick them in the fridge for up to three days. Heat leftovers up gently so nothing gets mushy.

→ What can I use instead of kielbasa?

Swap in smoked sausage, bratwurst, or even some crispy bacon. Tweak the spices however you like to fit your taste.

→ Can I make this dish vegetarian?

You bet—just skip the kielbasa and swap soup for veggie broth. Toss in mushrooms or bell peppers if you want extra flavor and texture.

→ How do I prevent pierogi from sticking together?

If you layer pierogi with the other creamy stuff and toppings, they won't clump up in the pot. Everything stays moist that way.

→ Is it possible to prepare this dish ahead?

Go ahead and stack everything in your slow cooker insert, cover it up, and put it in the fridge overnight. Cook it the next day whenever you're ready.