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Slow Cooker Pierogi & Kielbasa Casserole is the kind of cozy comfort food that wins busy weeknights: frozen pierogies + smoky kielbasa + a creamy cheddar sauce that turns bubbly and irresistible while the slow cooker does the work. If you want a hearty “set it and forget it” dinner that tastes like you tried way harder than you did, this is it.
OnePanFam tip: This recipe is perfect for families because it’s budget-friendly, filling, and easy to scale up for leftovers. Make it once and you’ll understand why it’s a repeat-request dinner.
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Why You’ll Love This Slow Cooker Pierogi & Kielbasa Casserole
- Minimal prep: slice, stir, layer, and done.
- Big comfort flavor: creamy sauce + smoky sausage + tender pierogies.
- Great for meal prep: reheats well for lunches and leftovers.
- Family-friendly: mild, cheesy, and filling (add spice only if you want).
Ingredients
Here’s what you’ll need (exact amounts are in the recipe card):
- Frozen potato & cheese pierogies
- Kielbasa, sliced
- Onion, thinly sliced
- Cheddar cheese, shredded
- Cream of mushroom or cream of chicken soup
- Sour cream
- Chicken broth
- Garlic powder + black pepper
- Fresh parsley (optional, but nice)
How to Make Slow Cooker Pierogi & Kielbasa Casserole
This is a simple layering recipe. The key is distributing the sauce and cheese so every bite stays creamy.
Step-by-Step
- Lightly grease your slow cooker.
- Add half the frozen pierogies.
- Top with half the sliced kielbasa and half the onion.
- Whisk soup + sour cream + broth + garlic powder + black pepper until smooth.
- Spread half the sauce over the layers, then sprinkle with 1 cup cheddar.
- Repeat layers with remaining pierogies, kielbasa, onion, sauce, and cheese.
- Cover and cook on LOW 4–5 hours or HIGH 2–3 hours, until hot and bubbly.
- Garnish with parsley and serve warm.
Tips to Make It Extra Good
- Don’t thaw the pierogies: use them frozen so they hold shape and cook evenly.
- For a thicker sauce: use the smaller end of the broth range (start with 1/3 cup, then add more only if needed).
- For more flavor: lightly brown the kielbasa slices in a pan first (optional, but tasty).
- Prevent sticking: grease well and avoid overcooking on HIGH.
Easy Variations
- Spicy version: add 1–2 teaspoons hot sauce or a pinch of red pepper flakes to the sauce.
- Veggie boost: stir in 1–2 cups frozen peas (last 30 minutes) or sautéed mushrooms.
- Different cheese: swap part of the cheddar for mozzarella, Monterey Jack, or smoked gouda.
- Protein swap: smoked sausage, turkey kielbasa, or leftover ham all work.
What to Serve With It
Because this slow cooker pierogi casserole is rich and hearty, pair it with something fresh and simple:
- Crunchy green salad with a tangy vinaigrette
- Steamed green beans or roasted broccoli
- Quick cucumber salad (especially great with kielbasa)
Storage & Reheating
- Fridge: store in an airtight container up to 3–4 days.
- Reheat: microwave in 30–45 second bursts, stirring between, or warm on the stovetop with a splash of broth.
- Freezing: possible, but sauce texture may change slightly (still tasty).
Slow Cooker Pierogi & Kielbasa Casserole
Tender pierogies and smoky kielbasa slow-cooked in a creamy, cheesy sauce—an easy, hearty comfort meal that practically makes itself.
Ingredients
Equipment
Method
- Lightly grease your slow cooker. Add half of the frozen pierogies to the bottom.
- Top with half of the sliced kielbasa and half of the onion.
- In a bowl, mix the soup, sour cream, chicken broth, garlic powder, and black pepper until smooth.
- Spread half of the sauce over the layers and sprinkle with 1 cup cheddar cheese.
- Repeat layers with remaining pierogies, kielbasa, onion, sauce, and cheese.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until heated through and bubbly.
- Garnish with fresh parsley (optional) and serve warm.
Nutrition
Notes
Tip: For extra flavor, brown the kielbasa slices in a skillet first. For a thicker sauce, start with a little less broth and add only if needed.
Tried this recipe?
Let us know how it was!FAQ
Can I use cream of chicken instead of mushroom?
Yes — both work. Cream of mushroom gives a deeper savory flavor, while cream of chicken is a little milder and more kid-friendly.
Do I need to stir during cooking?
Not required. However, stirring once near the end can help blend the sauce and cheese evenly if you want it extra creamy.
Can I double this recipe?
Yes — just use a larger slow cooker (or split into two). Keep the cook time similar, and check for bubbly edges and hot center.
