Warm up your evenings with Crockpot Pierogi Casserole with Kielbasa, a comforting, one-pot dish that’s perfect for busy days. This creamy, cheesy casserole combines tender pierogies, savory kielbasa, and a velvety sauce, all slow-cooked to perfection. Ready in just 4 hours with minimal prep, this crockpot pierogi casserole recipe is a family-friendly meal that fills your home with irresistible aromas.
Why You’ll Love Crockpot Pierogi Casserole with Kielbasa
- Effortless Prep: Just 15 minutes to assemble, then let the crockpot do the work.
- Comforting Flavors: Creamy, cheesy, and savory with a smoky kielbasa kick.
- Family-Friendly: Appeals to all ages, even picky eaters.
- Versatile: Perfect for weeknights, potlucks, or cozy gatherings.
- One-Pot Wonder: Minimal cleanup for a stress-free meal.
Ingredients for Crockpot Pierogi Casserole with Kielbasa
Here’s what you need for this crockpot pierogi casserole recipe (serves 6–8):
- 2 lbs (900g) frozen potato and cheese pierogies
- 1 lb (450g) kielbasa sausage, sliced
- 2 cups (200g) shredded cheddar cheese
- 1 can (10.5 oz/300g) cream of mushroom soup
- 1 cup (240g) sour cream
- 1 medium onion, chopped (about 1 cup/150g)
- ½ cup (120ml) milk
- 2 tbsp (30g) unsalted butter, melted
- ½ tsp (1g) black pepper
Equipment
- 6-quart crockpot
- Nonstick cooking spray
- Medium mixing bowl
- Whisk or fork
- Spatula or serving spoon
Ingredient Tips
- Frozen pierogies save time; fresh ones work but cook faster.
- Kielbasa adds smoky flavor; turkey sausage or smoked sausage are great swaps.
- Use sharp cheddar for bold flavor; Monterey Jack or mozzarella work too.
- Cream of chicken or celery soup can replace mushroom soup.
- Greek yogurt can substitute for sour cream for a lighter option.
Directions for Crockpot Pierogi Casserole with Kielbasa
Let’s make this crockpot pierogi casserole recipe—cozy, creamy, and so easy!
Prepare the Crockpot
- I spray the inside of a 6-quart crockpot with nonstick cooking spray to prevent sticking and make cleanup a breeze.
Layer the Ingredients
- I place half of the 2 lbs frozen pierogies in an even layer at the bottom of the crockpot.
- I top with half of the 1 lb sliced kielbasa and half of the 1 cup chopped onion.
- I repeat with another layer of the remaining pierogies, kielbasa, and onion, creating a hearty, flavorful base.
Mix the Sauce
- In a medium bowl, I whisk together 1 can cream of mushroom soup, 1 cup sour cream, ½ cup milk, 2 tbsp melted butter, and ½ tsp black pepper until smooth.
- This creamy sauce binds the casserole with rich flavor.
Assemble and Cook
- I pour the sauce evenly over the layered ingredients, ensuring everything is coated.
- I sprinkle 2 cups shredded cheddar cheese on top, cover the crockpot, and cook on low for 4 hours until bubbly and heated through.
Serve
- I scoop the casserole into bowls, serving it hot with a sprinkle of fresh parsley if desired.
- The cheesy, creamy layers are ready to enjoy!
Nutrition
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: ~4 hours 15 minutes
- Servings: 6–8
- Calories: ~450 kcal per serving (based on 8 servings)
- Macros per Serving: 35g carbs, 20g protein, 25g fat, 2g fiber
Variations
Try these twists on this recipe:
- Vegetarian Option: Swap kielbasa for plant-based sausage or sautéed mushrooms, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Veggie Boost: Add 1 cup spinach or diced bell peppers in the last hour.
- Spicy Kick: Mix in ½ tsp crushed red pepper flakes or diced jalapeños.
- Gluten-Free: Use gluten-free pierogies and soup; check all ingredients.
- Smoky Twist: Use smoked gouda or add a few drops of liquid smoke.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy meal.
Storage
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm in the microwave for 1–2 minutes or on the stovetop over low heat, adding a splash of milk if needed. For freezing, I portion into freezer-safe containers for up to 2 months, thawing overnight in the fridge before reheating.
Serving Tips
- Presentation: Serve family-style in the crockpot for a warm, inviting look.
- Garnish: Sprinkle with fresh parsley or chives for a pop of color.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a hearty side.
- Portion Size: About 1 cup per person as a main dish.
- Occasions: Ideal for busy weeknights, potlucks, or cozy family dinners.
FAQs
Can I use fresh pierogies instead of frozen?
Yes, fresh pierogies work; reduce cooking time to about 3 hours on low.
What can I substitute for kielbasa?
Try turkey sausage, smoked sausage, or rotisserie chicken for a different flavor.
Can I make this ahead of time?
Yes, assemble in the crockpot and refrigerate overnight; cook the next day.
How can I lighten this recipe?
Use low-fat sour cream, reduced-fat cheese, and low-fat soup to cut calories.
Can I add vegetables?
Add spinach, bell peppers, or corn in the last hour for extra nutrition and color.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Crockpot Pierogi Casserole with Kielbasa is a cozy, crowd-pleasing dish that’s perfect for any night. This crockpot pierogi casserole recipe delivers creamy, savory comfort with minimal effort. Try this recipe and enjoy a warm, hearty meal!
Crockpot Pierogi Casserole with Kielbasa
Ingredients
- 2 lbs 900g frozen potato and cheese pierogies
- 1 lb 450g kielbasa sausage, sliced
- 2 cups 200g shredded cheddar cheese
- 1 can 10.5 oz/300g cream of mushroom soup
- 1 cup 240g sour cream
- 1 medium onion chopped (about 1 cup/150g)
- ½ cup 120ml milk
- 2 tbsp 30g unsalted butter, melted
- ½ tsp 1g black peppe
Instructions
Prepare the Crockpot
- I spray the inside of a 6-quart crockpot with nonstick cooking spray to prevent sticking and make cleanup a breeze.
Layer the Ingredients
- I place half of the 2 lbs frozen pierogies in an even layer at the bottom of the crockpot. I top with half of the 1 lb sliced kielbasa and half of the 1 cup chopped onion. I repeat with another layer of the remaining pierogies, kielbasa, and onion, creating a hearty, flavorful base.
Mix the Sauce
- In a medium bowl, I whisk together 1 can cream of mushroom soup, 1 cup sour cream, ½ cup milk, 2 tbsp melted butter, and ½ tsp black pepper until smooth. This creamy sauce binds the casserole with rich flavor.
Assemble and Cook
- I pour the sauce evenly over the layered ingredients, ensuring everything is coated. I sprinkle 2 cups shredded cheddar cheese on top, cover the crockpot, and cook on low for 4 hours until bubbly and heated through.
Serve
- I scoop the casserole into bowls, serving it hot with a sprinkle of fresh parsley if desired. The cheesy, creamy layers are ready to enjoy!
Notes
- For a spicier version, consider adding some diced jalapeños or crushed red pepper flakes.
- Feel free to substitute the kielbasa with another sausage of your choice.
- Can be made ahead of time and stored in the refrigerator before cooking.
Did you Like This Recipe? Please Rate and Comment Below!