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Crockpot Pierogi Casserole with Kielbasa

Crockpot pierogi casserole with kielbasa is a hands-off layering method that turns frozen potato and cheese pierogies tender and cozy. Smothered in a creamy mushroom sauce, then finished with melted sharp cheddar for a melty, bubbly top.
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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
Kielbasa sausage
  • 14 oz kielbasa sausage sliced into rounds
Onion
  • 1 large onion thinly sliced
Garlic
  • 3 cloves garlic 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 shredded sharp cheddar cheese
Smoked paprika
  • 0.5 tsp smoked paprika
Black pepper
  • 0.25 tsp black pepper
Fresh parsley
  • fresh parsley for serving

Equipment

  • 1 slow cooker

Method
 

Layer in the slow cooker
  1. Spray the slow cooker insert with non-stick cooking spray.
  2. Layer frozen potato and cheese pierogies in the bottom of the slow cooker, spreading them out evenly for consistent cooking.
  3. Add kielbasa, onion, and garlic on top of the pierogies so the flavors steam through as it cooks.
Make the creamy sauce and cook
  1. Whisk 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 high for 2–3 hours until the pierogies are cooked through and tender, keeping the lid closed to maintain heat.
Finish with cheddar
  1. Sprinkle shredded sharp cheddar cheese over the top, cover, and cook on high for 10 minutes until melted and lightly bubbly.
  2. Serve topped with extra sour cream and fresh parsley for a bright, creamy finish.

Notes

For best texture, keep the lid closed during the long cook so the pierogies steam and soften evenly. Refrigerate leftovers in a covered container up to 3 days; reheat gently in the microwave or oven until warmed through. Freezing is not recommended because the pierogies and sour cream can break and turn grainy after thawing. If you want a lighter option, use reduced-fat sour cream and half the cheddar (or a reduced-fat cheddar) without changing the cook method.