Crockpot Pierogi Casserole With Kielbasa Recipe

Savory Crockpot Pierogi Casserole With Kielbasa Recipe – Homey Comfort

Comfort meets convenience in this hearty crockpot pierogi casserole with kielbasa that promises to warm your soul.

Layers of cheesy, pillowy pierogies mingle with smoky sausage for an effortless meal.

Polish-inspired flavors dance across your plate without complicated preparation steps.

Slow cooking transforms simple ingredients into a rich, satisfying dish that feels like a culinary hug.

Minimal effort delivers maximum flavor in this crowd-pleasing recipe perfect for busy weeknights.

Crispy edges, melted cheese, and savory kielbasa create an irresistible combination you won’t be able to resist.

Grab a fork and prepare to savor every delicious bite of this comforting casserole.

Why to Try Crockpot Pierogi Casserole with Kielbasa

  • Quick and Cozy Comfort: Dive into a hearty meal that wraps you in warmth with minimal kitchen effort, perfect for busy weeknights or lazy weekends.
  • Simplify Cooking Chaos: Toss ingredients into the crockpot, walk away, and return to a deliciously satisfying dinner without constant stirring or complicated techniques.
  • Crowd-Pleasing Flavor Explosion: Combine classic Polish-inspired ingredients like kielbasa and pierogis with creamy, cheesy goodness that appeals to both kids and adults.
  • Versatile Meal Solution: Easily adaptable for potlucks, family gatherings, or a comforting solo dinner that requires little preparation and delivers maximum taste satisfaction.

Ingredients for Crockpot Pierogi Casserole with Kielbasa

Main Dish Ingredients:
  • Pierogis: Soft, doughy dumplings that serve as the hearty base of this comforting casserole.
  • Kielbasa: Polish sausage that adds a rich, smoky flavor to the dish.
  • Onions: Provide a sweet and savory depth to the overall taste of the casserole.
Sauce and Seasoning Ingredients:
  • Sour Cream, Cream of Mushroom Soup, Chicken Broth: Create a creamy, flavorful liquid that helps cook and bind the ingredients together.
  • Butter: Adds richness and helps enhance the overall flavor of the casserole.
  • Garlic Powder, Black Pepper, Paprika: Seasonings that provide a warm, aromatic kick to the dish.
Topping Ingredients:
  • Shredded Cheddar Cheese, Fresh Parsley: Cheese melts to create a gooey top layer, while parsley offers a fresh, bright garnish.

How to Make Crockpot Pierogi Casserole with Kielbasa

How to Make Crockpot Pierogi Casserole with Kielbasa

Step 1: Prepare Crockpot Base

Line the bottom of your crockpot with frozen pierogis, creating an even layer.

Slice kielbasa into bite-sized rounds and scatter over the pierogis.

Chop onions and distribute them evenly across the top.

Step 2: Create Creamy Sauce

In a mixing bowl, whisk together:
  • Sour cream
  • Cream of mushroom soup
  • Chicken broth
  • Melted butter
  • Garlic powder
  • Black pepper
  • Paprika

Pour this luscious sauce completely over the pierogi and kielbasa layer, ensuring everything gets nicely coated.

Step 3: Slow Cook to Perfection

Cover the crockpot and set to low heat.

Let the casserole simmer and meld flavors for 4-5 hours.

Give the mixture a gentle stir every hour to prevent sticking and ensure even cooking.

Step 4: Add Cheesy Finish

During the final 30 minutes of cooking, sprinkle shredded cheddar cheese across the top.

Allow the cheese to melt completely and create a golden, bubbling surface.

Step 5: Serve and Garnish

Transfer the steaming casserole to serving dishes.

Optional: Chop fresh parsley and sprinkle on top for a burst of color and fresh flavor.

Enjoy this comforting Polish-inspired dish straight from the crockpot.

Pro Tips for Crockpot Pierogi Casserole

  • Lightly spray your crockpot with non-stick cooking spray to ensure easy serving and cleanup.
  • Sauté onions before adding them to the crockpot to enhance their natural sweetness and caramelized taste.
  • Cover the casserole with a clean kitchen towel under the lid during the final 30 minutes to help cheese melt evenly without becoming rubbery.
  • Replace regular kielbasa with turkey kielbasa for a lower-fat version, and use low-fat sour cream and cream of mushroom soup for a lighter meal.
  • For extra crispiness, briefly broil the casserole in the oven after crockpot cooking to create a golden-brown cheese topping.

Variations on Crockpot Pierogi Casserole with Kielbasa

  • Vegetarian Polish Comfort: Replace kielbasa with plant-based sausage or extra firm tofu, using vegetable broth instead of chicken broth for a meat-free version.
  • Gluten-Free Pierogi Delight: Use gluten-free pierogis and swap cream of mushroom soup for a homemade gluten-free cream sauce with cornstarch thickener.
  • Spicy Southwestern Spin: Add diced green chiles, swap paprika for chili powder, and use pepper jack cheese for a zesty Mexican-inspired casserole.
  • Low-Carb Alternative: Substitute pierogis with cauliflower florets and sliced zucchini, maintaining the creamy sauce and kielbasa for a lighter dish.

Serving Suggestions for Crockpot Pierogi Casserole

  • Polish Comfort Plate: Serve this hearty casserole directly from the crockpot with a rustic wooden spoon for a cozy family-style presentation.
  • Delightful Side Partners: Add crisp green salad or tangy cucumber slaw to balance the rich, creamy pierogi casserole and cut through its heaviness.
  • Bread Buddy Boost: Pair with crusty rye bread or warm garlic toast to soak up the delicious sauce and enhance the overall meal experience.
  • Herb Fresh Finale: Sprinkle extra chopped fresh parsley or chives on top for bright color and a subtle fresh herb kick that elevates the dish's appearance and flavor.

How to Store Crockpot Pierogi Casserole

  • Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent moisture buildup.
  • Transfer casserole to freezer-safe containers, removing as much air as possible. Freeze for up to 2 months. Label with date and contents.
  • Place portion in microwave-safe dish. Cover with damp paper towel to retain moisture. Heat in 30-second intervals, stirring between each, until temperature reaches 165°F.
  • Preheat oven to 350°F. Place casserole in baking dish, add splash of chicken broth to prevent drying. Cover with foil, warm for 15-20 minutes until heated through.

FAQs

  • Are pierogis pre-cooked before adding to the crockpot?

No, frozen pierogis can be added directly to the crockpot without pre-cooking. They will cook perfectly during the slow cooking process.

  • Can I use a different type of sausage instead of kielbasa?

Yes, you can substitute kielbasa with smoked sausage, Polish sausage, or even bratwurst for similar flavor profiles.

  • Is this recipe good for meal prep?

Absolutely! This casserole reheats well and can be stored in the refrigerator for 3-4 days, making it an excellent option for busy weeknight meals.

  • How can I make this recipe vegetarian?

Replace kielbasa with plant-based sausage or add extra vegetables like mushrooms and bell peppers for protein and texture.

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Crockpot Pierogi Casserole With Kielbasa Recipe

Crockpot Pierogi Casserole With Kielbasa Recipe


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4.6 from 16 reviews

  • Total Time: 4 hours 50 minutes
  • Yield: 6 1x

Description

Polish comfort dish Crockpot Pierogi Casserole with Kielbasa blends hearty sausage and potato-filled dumplings in a creamy slow-cooked delight. Layers of flavor create a satisfying meal you’ll savor until the last comforting bite.


Ingredients

Scale

Main Ingredients:

  • 1 package (16 ounces / 454 grams) frozen potato and cheese pierogis
  • 14 ounces (397 grams) smoked kielbasa, sliced
  • 1 cup shredded cheddar cheese

Vegetables and Aromatics:

  • 1 medium onion, chopped
  • 1/2 teaspoon garlic powder

Liquid and Seasoning Ingredients:

  • 1 cup sour cream
  • 1 can (10.5 ounces / 298 grams) condensed cream of mushroom soup
  • 1/2 cup chicken broth
  • 2 tablespoons butter, melted
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • Fresh parsley for garnish (optional)

Instructions

  1. Prepare the crockpot by creating an initial layer of frozen pierogis, ensuring they form a solid base for the casserole.
  2. Slice kielbasa into diagonal chunks and distribute evenly over the pierogi layer, followed by a generous scattering of sliced onions.
  3. Whisk together sour cream, cream of mushroom soup, chicken broth, melted butter, garlic powder, black pepper, and paprika in a mixing bowl until smooth and well-combined.
  4. Carefully pour the creamy sauce over the pierogi and kielbasa layers, making sure to cover all ingredients thoroughly.
  5. Set the crockpot to low temperature and allow the casserole to simmer for 4-5 hours, gently stirring every 90 minutes to prevent sticking and ensure even cooking.
  6. During the final 30 minutes of cooking, sprinkle shredded cheddar cheese across the top, allowing it to melt and create a golden, bubbling surface.
  7. Once cooking is complete, let the casserole rest for 10 minutes to help the sauce settle and flavors meld together.
  8. Optional: Garnish with freshly chopped parsley for a pop of color and added freshness before serving hot.

Notes

  • Swap frozen pierogis with homemade ones for a more authentic taste and control over ingredients.
  • Use low-sodium broth and cream of mushroom soup to manage salt levels for health-conscious eaters.
  • For a gluten-free version, select gluten-free pierogis and double-check soup and broth labels.
  • Customize protein by replacing kielbasa with turkey sausage or plant-based alternative for different dietary needs.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 30 minutes
  • Category: Lunch, Dinner
  • Method: Slow Cooking
  • Cuisine: Polish

Nutrition

  • Serving Size: 6
  • Calories: 370 kcal
  • Sugar: 3 g
  • Sodium: 720 mg
  • Fat: 24 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 14 g
  • Cholesterol: 50 mg
Amanda Bennett

Amanda Bennett

Recipe Curator & Culinary Educator

Expertise

Baking and Pastry Arts, Recipe Testing and Development, Culinary Instruction, Food Styling and Photography

Education

​Asheville-Buncombe Technical Community College, Asheville, NC
​Diploma in Culinary Arts
Emphasized practical cooking skills, nutrition, and kitchen management.​

Cambridge School of Culinary Arts, Cambridge, MA
Certificate in Professional Pastry Arts
Specialized in baking techniques, dessert presentation, and flavor profiling


Amanda’s roots run deep in the Southern hills, where every meal started fresh from the garden and every dessert came with a story. She trained at Asheville-Buncombe Technical Community College and sharpened her pastry skills at the Cambridge School of Culinary Arts, blending classic technique with everyday charm.
At The Liffey, Amanda’s passion is making baking and home cooking feel natural and joyful. She’s all about single recipes that are simple enough for a busy afternoon, but special enough to make someone’s day a little sweeter.

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