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Crockpot Pierogi Casserole with Kielbasa

This Crockpot Pierogi Casserole layers tender pierogies, smoky kielbasa, and creamy mushroom sauce for an easy, comforting meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Polish-American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces pierogies (frozen or homemade) potato & cheese, cheese-only or veggie-filled work too
  • 1 lb kielbasa, sliced smoked kielbasa is common; vegan sausage for a vegetarian version
  • 1 unit onion, diced yellow or sweet onion both work
  • 2 cups shredded cheddar cheese sharp cheddar gives more bite
  • 1 cup sour cream can substitute with plain Greek yogurt
  • 1 can cream of mushroom soup cream of chicken or celery can replace it
  • 1/2 cup milk any milk or unsweetened plant milk
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Method
 

Preparation
  1. Spray the inside of the slow cooker lightly with cooking spray to prevent sticking.
  2. Place half of the pierogies in a single layer on the bottom of the cooker.
  3. Scatter half of the sliced kielbasa and half of the diced onion over the pierogies.
  4. In a medium bowl, whisk together the sour cream, cream of mushroom soup, milk, and a pinch of salt and pepper until smooth.
  5. Pour half of the creamy mixture evenly over the first layer.
  6. Repeat: add the remaining pierogies, kielbasa, and onion, then pour the rest of the sauce on top.
Cooking
  1. Cover and cook on HIGH for about 4 hours or LOW for 6–8 hours. Avoid overcooking on low beyond 8 hours to prevent overly soft pierogies.
  2. About 10–15 minutes before serving, sprinkle the shredded cheddar evenly over the top, cover, and let it melt.
  3. Garnish with chopped parsley if desired and serve hot.

Notes

For a lighter dish, substitute half the sour cream with plain yogurt and use reduced-fat cheese. To make it gluten-free, use GF pierogies and check the soup can label. If you prefer a richer sauce, stir in melted butter or heavy cream. Always reheat leftovers to an internal temperature of 165°F. Discard any cooked leftovers left out longer than 2 hours.