Crockpot Pierogi Casserole with Kielbasa
That Time I Fell for Slow-Cooked Pierogis
Okay, so let me just say: there are casseroles, and then there’s Crockpot Pierogi Casserole with Kielbasa. It’s a whole different species of comfort food—I swear the first time I made this, my kitchen smelled like my grandma’s house mixed with, I don’t know, a Polish festival? (And yes, someone will ask you for seconds.)
This isn’t one of those recipes that’s dainty or delicate. It’s hearty. And honest. Oddly enough, the first time I tried it I didn’t even have the right kind of pierogi, but hey—nobody complained, so there’s that!
Why You’ll Love This Casserole (and Why I Keep Making It!)
I pull this recipe out whenever I want to avoid hovering over the stove all night—because honestly, you just dump it all in the Crockpot and let it do its thing. My family goes a little bonkers for this because it’s creamy, cheesy, and—let’s be real—there’s a salty sausage running through the layers. (If you want people fighting over who gets the last scoop, this’ll do it.) Plus, I’ve learned the hard way that if I make it for a potluck, I have to double the batch or risk someone getting huffy. Oh, and on a weirdly practical note: this casserole seems even better on day two. Or maybe that’s just me. Who knows!
What You’ll Need (ish)
- 1 (32 oz) bag frozen potato and cheese pierogis (really, any flavor works—I’ve accidentally grabbed the sauerkraut kind and it was still tasty, in its own funky way)
- 1 (14-16 oz) package kielbasa, sliced into coins (I’ve swapped in smoked sausage when kielbasa was nowhere to be found—guess what, no one noticed. My cousin swears by the turkey version for…reasons.)
- 1 small onion, diced (yellow or white—red is, honestly, a bit sharp but you do you!)
- 1 (10.5 oz) can cream of mushroom soup (or cream of chicken works—my grandmother would only use Campbell’s but house brands are just fine, promise)
- 1/2 cup sour cream (full-fat is classic, but I’ve been known to use Greek yogurt and pretend it’s “health food”)
- 2 cups shredded cheddar cheese (a generous handful more doesn’t hurt, if you ask me)
- 1/2 cup milk (whatever’s in the fridge—almond or oat actually work in a pinch but, heads up, it tastes a tad different)
- Salt and pepper to taste (easy on the salt, kielbasa brings plenty)
- Optional: green onions or parsley for sprinkling on top; I forget these half the time
Let’s Build This Thing (aka Directions)
- First, coat your Crockpot with nonstick spray or rub it with some butter if you’re feeling old-school. You’ll thank me later—cleaning stuck cheese is not a barrel of laughs.
- Toss the frozen pierogis right in there (no need to thaw, unless you enjoy living dangerously). Spread them out a bit so they’re not one big mass.
- Scatter the sliced kielbasa and diced onion over the top. At this point, I usually realize half my onions are still on the cutting board—just toss those in, too.
- In a separate bowl (or heck, just in a big measuring jug), whisk together the cream of mushroom soup, sour cream, milk, and half the cheese. Season with a pinch of pepper (sometimes I sneak a tiny taste here, quality control and all).
- Pour all that creamy goodness over the pierogis and sausage in the Crockpot. Don’t freak out if it looks runny; it thickens up as it cooks!
- Sprinkle the rest of your cheese over the top. Then pop the lid on and set the Crockpot to low for 4 to 5 hours, or high for around 2 to 2.5. The biggest trick is not peeking too often (easier said than done, no kidding), but if you must, just take a little whiff. When it’s hot and bubbly and the cheese is melted, you’re golden. Honestly, if you let it go a bit long, it won’t hurt. Some crispy edges are a bonus in my book.
- Let it sit for about 10-15 minutes before serving so it sets up, unless you like it gooey—and who am I to judge?
Notes from My (Not Always Successful) Trials
- I once tried using mini pierogis thinking it would be “cute”—they actually turned to mush. Stick with the regular ones.
- If your sauce looks weirdly thin at first, don’t panic. I freaked out the first time, but it always thickens up.
- Sometimes my cheese burns a bit around the edges. Now, I just scrape it off and eat it as a “chef’s treat”.
If You Want to Mix Things Up (aka Variations I’ve Tried)
- Swapped in different pierogi fillings. Honestly, the potato cheddar combo’s my favorite, but mushroom or even plain cheese ones work out. The cabbage version was… an acquired taste. Not everyone in the house cheered for that experiment, let’s leave it there.
- I tossed in a few handfuls of spinach once for color and, well, so the kids could claim it was healthy—it blended in fine!
- Vegetarian? I’ve done it with veggie sausage and left out the meat. Did it blow me away? No. Was it edible? Yup.
Do You Really Need a Crockpot? (Equipment Chat)
Alright, so I always use my battered old Crockpot for this one. But you know what? My neighbor tried it in a big Dutch oven in the oven (covered, around 325F for 2 hours) and it actually turned out pretty well. A little different, but still hearty.
How to Store Leftovers (If There Are Any)
Fridge it in an airtight container—good for about 3 days, theoretically. Though honestly, in my house it never lasts more than a day! If you do manage to save some, I think this tastes even better heated up for lunch the next afternoon (microwave with a damp paper towel over the dish, or else it dries out).
When and How to Serve (My Favorite Ways)
We usually scoop big spoonfuls into bowls and top with a scattering of chopped green onions, if I remember. My partner insists it needs a side of sour pickles for “balance,” which is not actually a thing in this household but I’ve learned not to argue. You could also pair it with a leafy salad if you’re feeling virtuous!
Hard-Won Lessons and Little Pro Tips
- Once I tried cranking it to high and shaving off time. Don’t. The cheese welded itself to the insert and I was scraping for days.
- Letting it sit before serving really makes it easier to scoop. I rushed it once and the whole thing slid all over the plate—not ideal at a dinner party.
- Layering everything neatly looks nice…but let’s be honest, just chucking it all in works fine.
FAQ—Real Questions, Real Answers
Q: Can I use fresh pierogis instead of frozen?
You can, but keep an eye on them – they cook a little quicker and can get mushy. Actually, I find it works better if they’re just lightly thawed first. But honestly, frozen is way easier.
Q: What if I can’t find kielbasa?
No biggie! Smoked sausage, bratwurst, or even thick-cut hot dogs in a pinch. Some folks—like my uncle Phil—use whatever sausage is lurking in the freezer. Use what you’ve got!
Q: Can I double the recipe?
Yup, just use a bigger slow cooker (or two). Pile it in. Might need a bit more time to heat through, but you’ll figure it out.
Q: Is this recipe spicy?
Not at all by default; but if you love a little kick, sprinkle in a dash of cayenne or hot sauce. Or, for the spice-averse among us (me, sometimes), just stick to black pepper.
Q: What’s a good brand of pierogi?
To be honest, I just grab whatever’s on sale. Mrs. T’s is the one I usually find in the States, but check European grocery stores if you want something more traditional.
One Last Random Thought
Oh, and speaking of comfort food—ever tried this slow-cooked beef stroganoff? Not even remotely Polish, but great for those weeks when you just need carbs and gravy. And if you want to learn more about pierogis (history, different fillings, that sort of thing), Polonist.com is a rabbit hole in the best way.
Let me know if you actually try this! Or if you find a pierogi flavor that’s a total gamechanger, because I’m always looking for an excuse to make this again (and skip the dishes, obviously).
Ingredients
- 2 (16 oz) packages frozen potato & cheese pierogi
- 14 oz kielbasa sausage, sliced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 medium onion, diced
- 2 tablespoons butter, melted
- 1/2 teaspoon black pepper
Instructions
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1Grease the inside of your crockpot with butter or non-stick spray.
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2Layer half of the frozen pierogi in the bottom of the crockpot.
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3Top with half of the sliced kielbasa and diced onion.
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4In a bowl, mix together the cream of mushroom soup, sour cream, melted butter, and black pepper until smooth.
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5Spread half of the soup mixture over the kielbasa layer, then repeat all layers once more.
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6Sprinkle shredded cheddar cheese evenly on top. Cover and cook on low for 4 hours, or until heated through and bubbly. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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