Frozen pierogi, sliced kielbasa, diced onion and shredded cheddar are layered in a slow cooker and covered with a creamy mix of cream of mushroom soup and sour cream. There is no browning and no boiling. Everything cooks together until the pierogi are tender and the cheese has melted through the layers.
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The recipe serves 6. Prep takes 15 minutes, and the cooker does the rest in 6-8 hours on low or 3-4 hours on high.
What Goes in the Slow Cooker
The card at the bottom has the full amounts. Here is what each ingredient does.
- Frozen pierogi (3 cups): potato and cheese, or whichever variety you like. They are the base of the casserole.
- Kielbasa (1 pound, sliced into rounds): adds protein and a smoky richness. Slice it about half an inch thick. A good-quality kielbasa improves the flavor.
- Onion (1 medium, diced): sweetness and depth as it cooks.
- Cheddar (2 cups, shredded): it melts through the layers.
- Cream of mushroom soup (10.5 ounces): the binder that holds everything together.
- Sour cream (1 cup): a tangy balance for the cheese and kielbasa.
- Garlic powder (1 teaspoon), onion powder (1 teaspoon), salt and pepper: mixed into the soup and sour cream.
- Fresh parsley: optional, chopped, for garnish.
Layering and Cooking
Mix the soup, sour cream, garlic powder, onion powder, salt and pepper in a large bowl until well combined.
Put half the frozen pierogi in the bottom of the slow cooker. Add half the kielbasa, half the onion and half the cheddar, then pour over half the soup mixture. Repeat with the remaining pierogi, kielbasa, onion and cheese, and pour the rest of the soup mixture on top so everything is coated.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pierogi are tender and heated through. Stir gently to combine the layers before serving, and garnish with parsley if you like.
Tips for the Slow Cooker
- Check your model. Every slow cooker runs a little differently. If yours cooks faster or slower, adjust the time and keep an eye out for tender pierogi.
- Try other cheeses. Mozzarella gives a gooier texture and pepper jack adds heat.
- Add vegetables. Sauteed mushrooms, bell peppers or spinach fit well.
- No slow cooker? A Dutch oven or large pot on the stovetop can work, though the timing will differ.
Ways to Change It
- Vegetarian: replace the kielbasa with sauteed mushrooms and bell peppers.
- Greens: add a layer of sauteed spinach or kale. Saute it briefly first.
- Pierogi fillings: sauerkraut-filled pierogi add a tangy kick, and meat-filled ones add more protein.
What to Serve With It
A side salad of mixed greens with avocado, cucumbers and a tangy vinaigrette gives a fresh contrast to the creamy casserole. Roasted vegetables such as Brussels sprouts or zucchini, tossed in olive oil and salt and pepper and roasted until golden, also work. For drinks, sparkling water or herbal tea.
Nutrition per Serving
A serving has approximately 450 calories, 30 grams of fat (12 grams saturated), 30 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 20 grams of protein and 800 milligrams of sodium.
FAQ
Can I use fresh pierogi instead of frozen?
Yes. The cooking time may vary slightly, so check for doneness as it cooks.
How should leftovers be stored?
Let the casserole cool completely, then put it in an airtight container. It keeps in the refrigerator for 3-4 days. Reheat in the microwave or oven until warmed through.
Which soup can replace cream of mushroom?
Cream of chicken soup, or a homemade creamy sauce made from heavy cream and seasonings. Either one still gives a creamy texture.
Is it good for meal prep?
Yes. Make it ahead and keep it in the refrigerator or freezer, then reheat portions as needed.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
THE BEST Crockpot Pierogi Casserole With Kielbasa Revealed!
Ingredients
Instructions
In a large bowl, combine the cream of mushroom soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix until well combined.
In the bottom of the crockpot, layer half of the frozen pierogi. Top with half of the kielbasa, half of the diced onion, and half of the shredded cheddar cheese.
Pour half of the soup mixture over the layered ingredients in the crockpot.
Repeat the layers with the remaining pierogi, kielbasa, onion, and cheese. Finish by pouring the remaining soup mixture on top.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pierogi are tender and heated through.
Before serving, stir gently to combine the layers. Garnish with chopped fresh parsley if desired.
Notes
For a vegetarian option, substitute the kielbasa with sautéed mushrooms and bell peppers.
Add a layer of sautéed spinach or kale for extra greens and nutrition.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 450 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 30g |
| Saturated Fat Content | 12g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 30g |
| Fiber Content | 2g |
| Protein Content | 20g |
| Cholesterol Content | 80mg |