Slow Cooker Pierogi and Kielbasa Casserole is the perfect comfort food that combines the hearty, satisfying flavors of Polish-inspired cuisine with the convenience of a slow cooker. This recipe pairs tender pierogies stuffed with potato and cheese with smoky kielbasa, all smothered in a creamy, cheesy sauce. It’s a one-pot dish that delivers on taste, warmth, and ease—ideal for weeknight dinners, potlucks, or any time you need a no-fuss crowd-pleaser.
This casserole embodies everything we love about comfort food: rich flavors, simple ingredients, and minimal effort. With this recipe, your slow cooker does all the hard work while you enjoy the delicious payoff. Let’s cooking Slow Cooker Pierogi and Kielbasa Casserole.
Ingredients
Casserole:
- 2 (16-ounce) packages of frozen pierogies (potato and cheese or your favorite variety)
- 1 pound kielbasa (sliced into 1/2-inch rounds)
- 1 medium onion (thinly sliced)
- 1 cup sour cream
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper (to taste)
Optional Toppings:
- Chopped fresh parsley
- Crumbled bacon
- Additional shredded cheese
Instructions
1: Prepare the Ingredients
- Slice the kielbasa into even rounds for uniform cooking.
- Thinly slice the onion for layering in the slow cooker.
- Gather and measure your wet ingredients—sour cream, cream of mushroom soup, and milk—to streamline the process.
2: Layer in the Slow Cooker
- Lightly grease the inside of your slow cooker with cooking spray to prevent sticking.
- Arrange half of the frozen pierogies in a single layer at the bottom.
- Scatter half of the kielbasa slices and half of the sliced onions over the pierogies.
3: Mix the Sauce
- In a mixing bowl, whisk together the sour cream, cream of mushroom soup, milk, garlic powder, smoked paprika, salt, and pepper until smooth.
- Pour half of the sauce over the pierogi and kielbasa layer.
4: Add the Remaining Layers
- Repeat the layering process with the remaining pierogies, kielbasa, onions, and sauce.
- Sprinkle the shredded cheddar cheese evenly over the top.
5: Cook Low and Slow
- Cover the slow cooker and cook on low for 3-4 hours, or until the pierogies are tender and the sauce is bubbling.
6: Garnish and Serve
- Once cooked, sprinkle the casserole with fresh parsley, crumbled bacon, or additional cheese if desired.
- Serve hot and enjoy!
Tips
- Use Frozen Pierogies Directly: No need to thaw the pierogies before cooking; they’ll cook perfectly in the slow cooker.
- Experiment with Cheese: While cheddar works wonderfully, you can use a blend of cheeses like Monterey Jack, Gouda, or mozzarella for a different flavor profile.
- Make It Spicy: Add a dash of hot sauce or a sprinkle of red pepper flakes for some heat.
- Pre-Brown Kielbasa: For extra flavor, brown the kielbasa slices in a skillet before adding them to the slow cooker.
- Add Vegetables: Sautéed mushrooms, bell peppers, or spinach can be added for extra nutrients and texture.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This casserole can be frozen for up to 2 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in the microwave or oven. If using the oven, cover with foil and bake at 350°F until warmed through.
Variations
- Vegetarian Version: Replace the kielbasa with sautéed mushrooms or vegetarian sausage for a meatless option. Use cream of celery soup instead of mushroom for a different flavor.
- Gluten-Free Option: Check that your pierogies and soup are gluten-free. Many stores offer gluten-free pierogi options!
- Cheesy Overload: Use an extra cup of cheese and stir some into the sauce for an ultra-cheesy casserole.
- Different Meats: Swap kielbasa for smoked sausage, bratwurst, or even shredded rotisserie chicken.
Nutrition Details (Per Serving)
- Calories: 410
- Protein: 17g
- Carbohydrates: 32g
- Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 75mg
- Sodium: 990mg
- Fiber: 2g
- Sugar: 3g
FAQ
Can I use fresh pierogies instead of frozen?
Yes, but reduce the cooking time slightly as fresh pierogies cook faster than frozen ones.
Can I substitute cream of mushroom soup?
Absolutely! Cream of chicken or cream of celery soup works just as well and can change up the flavor profile slightly.
Can I cook this on high?
Yes, you can cook it on high for 2-3 hours, but keep an eye on it to ensure the pierogies don’t overcook.
How can I make this dish lighter?
Use light sour cream, reduced-fat cheese, and turkey kielbasa to reduce the calorie and fat content.
Can I assemble this ahead of time?
Yes! You can assemble everything in the slow cooker insert and refrigerate overnight. Simply pop it into the slow cooker and start cooking the next day.