Crockpot Pierogi Casserole with Kielbasa

When it comes to easy, hearty comfort food, crockpot meals are always at the top of the list. They’re the kind of recipes that let you toss everything in, go about your day, and come back to a warm, satisfying dish that feels like home. This pierogi casserole with kielbasa is exactly that — cozy, flavorful, and perfect for feeding a hungry family or even serving at a potluck.
What makes this dish extra special is the combination of creamy pierogies and smoky kielbasa. Pierogies are already a comfort food favorite, stuffed with potato and cheese, and when they’re layered with savory sausage, a creamy sauce, and gooey cheese, you get a meal that’s rich and filling without being fussy. It’s the kind of recipe that feels indulgent but still simple enough for a weeknight dinner.
Another thing I love about this casserole is how customizable it is. You can stick with the classic potato-and-cheese pierogies, or try different fillings if you like. Toss in some caramelized onions, swap the kielbasa for another smoked sausage, or even add a handful of spinach or peppers for extra veggies. The crockpot does all the heavy lifting, so you can play around with flavors and still end up with a dish that tastes like it came out of grandma’s kitchen.
Whether you’re planning a cozy family dinner, need something easy for game day, or just want a “set it and forget it” recipe that feels a little special, this crockpot pierogi casserole with kielbasa checks all the boxes. It’s hearty, cheesy, and oh-so satisfying — the kind of meal you’ll want to make again and again.
Why You’ll Love It
- Easy prep, big flavor – Just a few simple ingredients layered in the crockpot turn into a rich, cheesy, and comforting meal without much effort.
- Perfect for busy days – Toss it together in the morning and let the slow cooker do the work while you handle everything else.
- Family-friendly – Kids love pierogies, adults love kielbasa, and the creamy, cheesy sauce ties it all together into a crowd-pleaser.
- Customizable – Add extra veggies, switch up the type of sausage, or try different pierogi fillings to make it your own.
- Great for leftovers – This casserole reheats beautifully, so you’ll have a quick meal ready for the next day too.
Ingredient List
- 1 (16 oz) box frozen potato and cheese pierogies
- 1 (14 oz) package kielbasa sausage, sliced into rounds
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping if desired)
- 1 small onion, finely chopped (optional but recommended)
- 2 cloves garlic, minced
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for extra flavor)
- 2 tablespoons butter, cut into small cubes
- Fresh parsley, chopped (for garnish)
Ingredient Notes
- Pierogies – Potato and cheese is the classic choice here, but you can experiment with other fillings like cheddar, onion, or even spinach. Frozen pierogies work perfectly, no need to thaw first.
- Kielbasa – A smoked kielbasa adds that delicious smoky, savory flavor. You can swap it with Polish sausage or even andouille for a spicier kick.
- Cream of mushroom soup – This creates the creamy base. If you’re not a mushroom fan, cream of chicken or cream of celery soup works too.
- Sour cream – Adds tanginess and helps balance the richness of the dish. Full-fat works best for creaminess.
- Cheddar cheese – Sharp cheddar gives the most flavor, but feel free to mix in mozzarella or Colby Jack if that’s what you have on hand.
- Onion & garlic – Don’t skip these! They add depth and balance out the heaviness of the cheese and sausage.
- Smoked paprika – Optional, but it enhances the smokiness of the kielbasa beautifully.
Kitchen Equipment Needed
- Crockpot / Slow Cooker – The star of the show! A 6-quart size works best for even cooking and layering. I personally love my programmable one because I can set it and not worry about checking the time.
- Sharp Knife & Cutting Board – For slicing the kielbasa and chopping onion or garlic quickly and safely.
- Mixing Bowl & Spoon – To combine the creamy sauce ingredients before layering them in.
- Measuring Cups & Spoons – Keeps the ratios just right so the casserole isn’t too heavy or too dry.
- Cheese Grater – Freshly grated cheddar melts creamier than the pre-shredded kind.
- Serving Spoon / Ladle – Makes it easy to scoop out hearty portions without breaking up the pierogies too much.
Instructions
Step 1 — Prep the ingredients
- Clear a little counter space and gather everything: pierogies (still frozen), sliced kielbasa, chopped onion, minced garlic, shredded cheese, sour cream, soup, butter, and spices.
- Slice the kielbasa on the diagonal into roughly ¼–⅓-inch rounds for nicer presentation and more surface area to brown.
- Finely chop the onion and mince the garlic so they melt into the sauce while cooking.
- Grate the cheddar (freshly grated melts best) and measure the sour cream and soup into a bowl so they’re ready to mix.
Pro tip (prep): Keep the pierogies frozen — they hold their shape better that way in the slow cooker.
Step 2 — (Optional but highly recommended) Brown the kielbasa & sauté the onions
- Heat a skillet over medium-high heat and add a splash of oil or a little butter.
- Add the kielbasa in a single layer and let it brown without moving too much — 2–3 minutes per side — until the edges caramelize. Transfer to a plate.
- In the same skillet, add the onion and a pinch of salt. Sauté 4–6 minutes until translucent and starting to brown. Add the garlic for the last 30 seconds and stir until fragrant.
- If there are brown bits on the pan, you can deglaze with a tablespoon of water and scrape them up — they add flavor to the casserole.
Pro tip (browning): Don’t overcrowd the pan; a little space between slices helps them get crispy edges and deeper flavor.
Step 3 — Make the creamy sauce
- In a medium mixing bowl combine the can of cream of mushroom soup and the sour cream.
- Add the black pepper and smoked paprika, then whisk until smooth and fully combined.
- Taste the sauce — if it feels too thick for easy spreading, whisk in 1–2 tablespoons of milk or broth until it’s spoonable but still creamy.
Pro tip (sauce): Whisk continuously to prevent lumps and get a silky texture.
Step 4 — Layer everything in the crockpot
- Lightly grease the inside of the crockpot with nonstick spray or a little butter so the edges release easily.
- Place half of the frozen pierogies in an even layer on the bottom (a gentle overlap is okay — you don’t need a perfect single file).
- Scatter half of the browned kielbasa and half of the sautéed onions over the pierogies.
- Spoon half of the creamy sauce evenly across the layer, trying to cover most pierogies (they’ll soak up the sauce as they cook).
- Sprinkle about half of the shredded cheese over the sauced layer.
- Repeat: another layer of pierogies, the remaining kielbasa and onions, then the rest of the sauce. Finish with the remaining cheese and dot the top with the butter cubes.
Pro tip (layering): Avoid stirring after you assemble — stirring too early can break the pierogies. Layering lets the flavors meld while keeping the texture intact.
Step 5 — Cook (and how to check doneness)
- Cover the crockpot and cook on LOW for 2½–3 hours or on HIGH for 1½–2 hours. Times vary a little by slow cooker model, so use the time ranges as a guideline.
- Start checking at the lower end of the time range: carefully lift the lid and test a pierogi by pressing gently — it should be tender but still hold its shape and the filling should be hot.
- If the casserole looks too watery near the end, remove the lid and cook another 10–20 minutes to let some liquid evaporate. If it’s looking dry, stir very gently and add 2–4 tablespoons of milk or broth.
Pro tip (cooking): Resist frequent lid-lifting — every time you lift the lid you add 10–15 minutes to cook time. Only check once toward the end to test tenderness.
Step 6 — Finish, rest, and serve
- When pierogies are tender and the cheese is bubbly, turn off the slow cooker and let the casserole rest with the lid slightly ajar for 8–12 minutes. This helps the sauce settle and makes serving neater.
- Sprinkle chopped fresh parsley over the top, and if you like, add extra shredded cheese or a dollop of sour cream to each serving.
- Serve straight from the crockpot with a big spoon — this goes great with a simple green salad or roasted veggies.
Pro tip (finishing): Letting it rest is the secret to a creamier, less runny finish — resist the urge to dig in immediately.

Tips and Tricks for Success
- Brown the kielbasa first – It’s optional, but the caramelized edges add so much flavor compared to just tossing it in raw.
- Keep pierogies frozen – They hold their shape better and don’t turn mushy in the slow cooker.
- Grease the crockpot – A quick spray or swipe of butter prevents sticking and makes cleanup easier.
- Don’t overcook – Pierogies can get too soft if cooked too long; check for doneness at the lower end of the time range.
- Rest before serving – Letting it sit a few minutes after cooking allows the sauce to thicken and makes serving easier.
- Layer, don’t stir – Resist mixing everything together; neat layers cook more evenly and look more appetizing when served.
Ingredient Substitutions and Variations
- Pierogies – Swap potato and cheese for cheddar, onion, or even sauerkraut-filled pierogies for a tangy twist.
- Kielbasa – Use smoked sausage, Polish sausage, or even chicken sausage if you want a lighter version.
- Soup base – Replace cream of mushroom with cream of chicken, cream of celery, or even a homemade white sauce.
- Cheese – Try mozzarella for stretchiness, pepper jack for a little kick, or Colby Jack for a milder flavor.
- Veggie boost – Add sautéed mushrooms, peppers, or spinach for extra nutrition and texture.
- Spice it up – A pinch of red pepper flakes or a drizzle of hot sauce can give this casserole a little heat.
- Lighter option – Use light sour cream and reduced-fat cheese if you want to cut back on richness without losing creaminess.
Serving Suggestions
- With a fresh salad – I love serving this rich casserole alongside a crisp green salad with a tangy vinaigrette. It balances out the creaminess perfectly.
- Add some veggies on the side – Steamed broccoli, roasted Brussels sprouts, or sauteed green beans make a simple but tasty pairing.
- Serve with bread – A slice of crusty bread or soft dinner rolls is great for soaking up that creamy sauce.
- Make it a game day dish – Scoop smaller portions into bowls and serve it as a hearty snack during football season or casual gatherings.
- Personal favorite – I like topping my serving with an extra dollop of sour cream and a sprinkle of fresh parsley—it makes it feel a little more “restaurant-style.”

Storage and Reheating Instructions
- Refrigerator – Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Freezer – This casserole can be frozen! Let it cool completely, then portion into freezer-safe containers. Freeze for up to 2 months.
- Reheating in the microwave – Place a serving in a microwave-safe dish, cover loosely, and heat in 1-minute intervals until warmed through. Stir gently to distribute the heat.
- Reheating in the oven – Transfer to an oven-safe dish, cover with foil, and bake at 350°F (175°C) for about 20–25 minutes, or until hot and bubbly.
- Pro tip – If reheating and it seems dry, add a splash of milk, cream, or broth before heating to bring back the creaminess.
Frequently Asked Questions
Can I use fresh pierogies instead of frozen?
Yes, you can! Just reduce the cooking time slightly (about 30 minutes less) since fresh pierogies soften faster than frozen.
Do I need to cook the pierogies before adding them to the crockpot?
Nope! Frozen pierogies go straight into the slow cooker. They’ll cook perfectly in the creamy sauce.
Can I make this casserole ahead of time?
Absolutely. You can assemble all the layers in your crockpot insert the night before, cover it, and refrigerate. In the morning, just pop it into the slow cooker and start cooking.
How do I keep the casserole from getting too dry?
If it looks a little dry when reheating or after cooking, stir in a splash of milk, cream, or broth. That brings back the creaminess without altering the flavor.
Can I double this recipe for a crowd?
Yes, but you’ll need a larger crockpot (8-quart or bigger). Add about 30–45 minutes extra cooking time to make sure everything heats through.
What can I serve with pierogi casserole?
This dish is hearty on its own, but I like pairing it with a fresh green salad or steamed veggies to lighten things up.
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!

Crockpot Pierogi Casserole with Kielbasa
Equipment
- Crockpot (Slow Cooker)
- Sharp knife & cutting board
- Mixing Bowl & Spoon
- Measuring Cups & Spoons
- Cheese grater
- Serving Spoon / Ladle
Ingredients
- 1 16 oz box frozen potato and cheese pierogies
- 1 14 oz package kielbasa sausage, sliced into rounds
- 1 10.5 oz can cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese plus extra for topping if desired
- 1 small onion finely chopped (optional but recommended)
- 2 cloves garlic minced
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional, for extra flavor
- 2 tablespoons butter cut into small cubes
- Fresh parsley chopped (for garnish)
Instructions
Step 1 — Prep the ingredients
- Clear a little counter space and gather everything: pierogies (still frozen), sliced kielbasa, chopped onion, minced garlic, shredded cheese, sour cream, soup, butter, and spices.
- Slice the kielbasa on the diagonal into roughly ¼–⅓-inch rounds for nicer presentation and more surface area to brown.
- Finely chop the onion and mince the garlic so they melt into the sauce while cooking.
- Grate the cheddar (freshly grated melts best) and measure the sour cream and soup into a bowl so they’re ready to mix.
- Pro tip (prep): Keep the pierogies frozen — they hold their shape better that way in the slow cooker.
Step 2 — (Optional but highly recommended) Brown the kielbasa & sauté the onions
- Heat a skillet over medium-high heat and add a splash of oil or a little butter.
- Add the kielbasa in a single layer and let it brown without moving too much — 2–3 minutes per side — until the edges caramelize. Transfer to a plate.
- In the same skillet, add the onion and a pinch of salt. Sauté 4–6 minutes until translucent and starting to brown. Add the garlic for the last 30 seconds and stir until fragrant.
- If there are brown bits on the pan, you can deglaze with a tablespoon of water and scrape them up — they add flavor to the casserole.
- Pro tip (browning): Don’t overcrowd the pan; a little space between slices helps them get crispy edges and deeper flavor.
Step 3 — Make the creamy sauce
- In a medium mixing bowl combine the can of cream of mushroom soup and the sour cream.
- Add the black pepper and smoked paprika, then whisk until smooth and fully combined.
- Taste the sauce — if it feels too thick for easy spreading, whisk in 1–2 tablespoons of milk or broth until it’s spoonable but still creamy.
- Pro tip (sauce): Whisk continuously to prevent lumps and get a silky texture.
Step 4 — Layer everything in the crockpot
- Lightly grease the inside of the crockpot with nonstick spray or a little butter so the edges release easily.
- Place half of the frozen pierogies in an even layer on the bottom (a gentle overlap is okay — you don’t need a perfect single file).
- Scatter half of the browned kielbasa and half of the sautéed onions over the pierogies.
- Spoon half of the creamy sauce evenly across the layer, trying to cover most pierogies (they’ll soak up the sauce as they cook).
- Sprinkle about half of the shredded cheese over the sauced layer.
- Repeat: another layer of pierogies, the remaining kielbasa and onions, then the rest of the sauce. Finish with the remaining cheese and dot the top with the butter cubes.
- Pro tip (layering): Avoid stirring after you assemble — stirring too early can break the pierogies. Layering lets the flavors meld while keeping the texture intact.
Step 5 — Cook (and how to check doneness)
- Cover the crockpot and cook on LOW for 2½–3 hours or on HIGH for 1½–2 hours. Times vary a little by slow cooker model, so use the time ranges as a guideline.
- Start checking at the lower end of the time range: carefully lift the lid and test a pierogi by pressing gently — it should be tender but still hold its shape and the filling should be hot.
- If the casserole looks too watery near the end, remove the lid and cook another 10–20 minutes to let some liquid evaporate. If it’s looking dry, stir very gently and add 2–4 tablespoons of milk or broth.
- Pro tip (cooking): Resist frequent lid-lifting — every time you lift the lid you add 10–15 minutes to cook time. Only check once toward the end to test tenderness.
Step 6 — Finish, rest, and serve
- When pierogies are tender and the cheese is bubbly, turn off the slow cooker and let the casserole rest with the lid slightly ajar for 8–12 minutes. This helps the sauce settle and makes serving neater.
- Sprinkle chopped fresh parsley over the top, and if you like, add extra shredded cheese or a dollop of sour cream to each serving.
- Serve straight from the crockpot with a big spoon — this goes great with a simple green salad or roasted veggies.
- Pro tip (finishing): Letting it rest is the secret to a creamier, less runny finish — resist the urge to dig in immediately.
Notes
Nutritional Value (per serving)
- Calories: ~480–520
- Protein: ~18g
- Carbohydrates: ~42g
- Fat: ~26
- Fiber: ~3g
- Sodium: ~980mg