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Crockpot Pierogi Casserole with Kielbasa

Crockpot pierogi casserole with kielbasa layers, slow-cooked until the frozen pierogies turn tender, then finished with melted sharp cheddar. Cream of mushroom soup and sour cream make it creamy and savory with smoky paprika and black pepper in every bite.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Frozen potato and cheese pierogies
  • 1 package (16 oz) frozen potato and cheese pierogies Use frozen; no thawing needed.
Kielbasa sausage
  • 14 oz kielbasa sausage Slice into rounds.
Onion
  • 1 large onion Thinly sliced.
Garlic
  • 3 cloves garlic Minced.
Creamy sauce base
  • 1 can (10.5 oz) cream of mushroom soup Classic creamy binder for the casserole.
  • 0.5 cup chicken broth Helps loosen the soup into a pourable sauce.
  • 0.5 cup sour cream Adds tang and creaminess.
  • 1 cup shredded sharp cheddar cheese Plus extra to taste if desired.
  • 0.5 tsp smoked paprika For a smoky, mild heat flavor.
  • 0.25 tsp black pepper Freshly ground or pre-ground.
Parsley and serving topping
  • fresh parsley For serving.
  • extra sour cream For serving.

Equipment

  • 1 slow cooker

Method
 

Prepare and layer
  1. Spray the slow cooker insert with non-stick cooking spray so the casserole releases easily.
  2. Layer the frozen potato and cheese pierogies in the bottom of the slow cooker, spreading them evenly.
  3. Add the kielbasa, onion, and garlic on top of the pierogies in a single layer where possible.
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 high for 2–3 hours until the pierogies are cooked through and tender, with bubbling sauce around the edges.
Melt cheddar and serve
  1. Sprinkle the shredded sharp cheddar cheese over the top, cover, and cook on high for 10 minutes until melted and glossy.
  2. Serve hot, topped with extra sour cream and fresh parsley for a creamy finish and bright color.

Notes

For the best creamy texture, keep the lid on during the main cook so the pierogies steam and soften evenly. Refrigerate leftovers in a sealed container for up to 3 days and reheat in the microwave or on low in the slow cooker until warmed through. Freezing is not recommended because the pierogies and sour cream can change texture after thawing. Dietary swap: use a lactose-free sour cream and lactose-free cheddar if you need a lactose-reduced version.