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Classic Crockpot Pierogi Casserole with Kielbasa

Classic Crockpot Pierogi Casserole with Kielbasa served in a white bowl with sour cream
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This Classic Crockpot Pierogi Casserole with Kielbasa is the ultimate easy comfort food. With just 5 simple ingredients, your slow cooker creates a creamy, cheesy, and satisfying meal.

Ingredients

Scale
  • 1 package (16 oz) frozen mini pierogies, any flavor
  • 1 lb kielbasa sausage, sliced into ½-inch rounds
  • 1 medium onion, thinly sliced
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 can (10.75 oz) condensed cream of chicken soup
  • ½ cup milk or sour cream

Instructions

  1. Lightly spray the inside of your 6-quart or larger slow cooker with non-stick cooking spray.
  2. Spread half of the frozen pierogies in an even layer across the bottom of the slow cooker.
  3. Top the pierogies with half of the sliced kielbasa, half of the sliced onion, and half of the shredded cheddar cheese (about 1 cup).
  4. Repeat the layers with the remaining pierogies, kielbasa, onion, and cheese.
  5. In a small bowl, whisk together the condensed cream of chicken soup and milk (or sour cream) until smooth and well combined.
  6. Pour the soup mixture evenly over all the layers in the slow cooker, using a spoon to spread if needed.
  7. Cover with lid and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the casserole is hot, bubbly, and the pierogies are tender.
  8. If desired, sprinkle extra cheese on top during the last 10 minutes of cooking and let it melt before serving.

Notes

  • Do not thaw pierogies before adding to the slow cooker. They cook perfectly from frozen.
  • Any flavor of pierogies works well. Potato and cheese, cheddar, or sauerkraut varieties are all delicious.
  • For a thicker, creamier sauce, use sour cream instead of milk.
  • For a crispy top, transfer the casserole to an oven-safe dish and broil for 1-2 minutes at the end of cooking time.
  • Cream of mushroom or cream of celery soup can be substituted for cream of chicken soup.

Nutrition

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