Crockpot Pierogi Casserole with Kielbasa

There’s something undeniably comforting about the creamy, cheesy, smoky warmth of a casserole that’s been bubbling away all day. Enter the Crockpot Pierogi Casserole with Kielbasa — a hearty, soul-hugging dish that wraps you in layers of pillowy pierogi, smoky sausage, and a blanket of creamy cheese sauce. It’s the kind of meal that feels like a warm hug on a cold day.

Behind the Recipe

This recipe was born out of two things: a craving for comfort and a very busy schedule. I remembered the pierogi feasts my grandmother used to prepare — pan-fried, golden, filled with cheese and potatoes. One day, I tossed those same beloved pierogi into the slow cooker with kielbasa and a few pantry staples… and magic happened. Since then, this recipe has become our go-to on cold weekends, game days, and whenever life calls for something cozy and easy.

Recipe Origin or Trivia

Pierogi are a staple of Eastern European cuisine, especially Polish cooking. Traditionally handmade, these dumplings are filled with everything from potato and cheese to sauerkraut and mushrooms. Combining them with kielbasa — a smoked Polish sausage — creates a fusion of classic flavors, while the slow cooker adds a modern twist. The casserole version became popular in American kitchens for its convenience and the irresistible combination of cheesy, smoky, starchy satisfaction.

Why You’ll Love Crockpot Pierogi Casserole with Kielbasa

This dish hits all the right notes — here’s why it deserves a spot on your weekly rotation:

Versatile: Works for weeknight dinners, potlucks, or lazy Sundays.

Budget-Friendly: Uses frozen pierogi and simple ingredients without skimping on flavor.

Quick and Easy: Just layer and let the crockpot do the work.

Customizable: Add onions, mushrooms, or swap in other proteins.

Crowd-Pleasing: Creamy, cheesy, and smoky — what’s not to love?

Make-Ahead Friendly: Assemble it in the morning and dinner’s done by night.

Great for Leftovers: Tastes even better the next day!

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Chef’s Pro Tips for Perfect Results

Get the most from your slow cooker with these tried-and-true tips:

• Spray your crockpot with nonstick spray to make cleanup a breeze.
• Partially thaw pierogi before adding so they cook evenly.
• Brown the kielbasa before adding for added depth and flavor.
• Stir halfway through for better sauce distribution (if your schedule allows).
• Add shredded cheese in layers and on top for a gooey finish.

Kitchen Tools You’ll Need

This is a low-effort recipe, but here’s what you’ll need:

Crockpot (6-quart or larger): The star of the show — set it and forget it.
Skillet: For browning kielbasa (optional but adds flavor).
Cutting Board & Knife: To slice the kielbasa and any veggies.
Mixing Bowl: For blending the sauce ingredients.
Spatula or Spoon: For serving straight from the crock.

Ingredients in Crockpot Pierogi Casserole with Kielbasa

Here’s everything you need to layer up this dreamy, creamy casserole:

1. Frozen Potato and Cheese Pierogi: 2 (16 oz) packages – the hearty, cheesy base of the casserole.
2. Kielbasa: 1 pound, sliced – adds smoky, savory depth.
3. Cream Cheese: 8 oz – makes the sauce rich and tangy.
4. Sour Cream: 1 cup – adds creaminess and a slight tang.
5. Shredded Cheddar Cheese: 2 cups – melts into gooey perfection.
6. Milk: ½ cup – helps thin the sauce for smooth layering.
7. Garlic Powder: 1 tsp – brings savory flavor.
8. Onion Powder: 1 tsp – adds depth without chopping.
9. Salt: ½ tsp – to balance and enhance flavors.
10. Black Pepper: ½ tsp – adds a little kick.
11. Butter: 2 tbsp – for richness and added flavor.
12. Chopped Parsley (optional): For garnish – adds freshness and color.

Ingredient Substitutions

Don’t have every ingredient? Here are some easy swaps:

Kielbasa: Turkey sausage or chicken sausage.
Sour Cream: Plain Greek yogurt.
Cheddar Cheese: Colby Jack or mozzarella.
Milk: Half-and-half or unsweetened almond milk.
Frozen Pierogi: Fresh or homemade pierogi if available.

Ingredient Spotlight

Kielbasa: A Polish smoked sausage made from pork, beef, or turkey, with a distinct garlicky flavor. Browning it first brings out its smoky richness.

Frozen Pierogi: These dumplings filled with potato and cheese are comfort food staples. They hold up beautifully in the slow cooker and absorb the creamy sauce like sponges of flavor.

Instructions for Making Crockpot Pierogi Casserole with Kielbasa

Let’s build this hearty casserole one cozy layer at a time:

1. Preheat Your Equipment:
   No preheating needed! Just prep your crockpot with a little nonstick spray.
2. Combine Ingredients:
   In a bowl, whisk together cream cheese (softened), sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
3. Prepare Your Cooking Vessel:
   If desired, brown kielbasa slices in a skillet over medium heat for 3–4 minutes per side.
4. Assemble the Dish:
   Layer half the frozen pierogi on the bottom of the crockpot. Add half the kielbasa, then spoon over half the sauce and sprinkle with 1 cup cheese. Repeat layers.
5. Cook to Perfection:
   Cover and cook on low for 4–5 hours or on high for 2–3 hours until everything is hot and bubbly.
6. Finishing Touches:
   Sprinkle remaining cheddar cheese on top, cover, and let it melt for 10 minutes. Garnish with fresh parsley if using.
7. Serve and Enjoy:
   Scoop into bowls and serve warm. Trust me, it’s a bowl of pure comfort.

Texture & Flavor Secrets

This casserole has it all — tender, pillow-soft pierogi, smoky sausage bites, and a velvety, tangy cheese sauce that pulls everything together. The top gets a melty cheese crust, while the inside stays decadently creamy.

Cooking Tips & Tricks

Here’s how to level up your pierogi casserole game:

• Brown kielbasa for a more flavorful, caramelized edge.
• Add sautéed onions or mushrooms between layers.
• Use sharp cheddar for a more pronounced cheesy flavor.
• Thaw pierogi slightly for better texture and faster cooking.

What to Avoid

Avoid these common pitfalls for slow-cooker success:

• Overcooking — pierogi can become mushy if left too long.
• Skipping the sauce whisking — chunks of cream cheese don’t blend well.
• Using cold cheese — let it sit out for even melting.
• Leaving it uncovered at the end — it dries out without the lid.

Nutrition Facts

Servings: 6
Calories per serving: 620

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Make-Ahead and Storage Tips

You can assemble the entire casserole in the crock insert and refrigerate it overnight. Just pop it in and cook as directed the next day. Leftovers store well in the fridge for up to 4 days and reheat easily in the microwave or on the stovetop. You can also freeze portions for up to 2 months — thaw overnight and warm through before serving.

How to Serve Crockpot Pierogi Casserole with Kielbasa

Serve hot with a crisp green salad or steamed green beans to balance the richness. It also pairs wonderfully with crusty bread or a side of pickled vegetables for contrast. A dollop of sour cream on top adds extra tang.

Creative Leftover Transformations

Make your leftovers exciting with these ideas:

• Spoon into puff pastry cups and bake for cheesy snack bites.
• Layer with scrambled eggs for a pierogi breakfast casserole.
• Wrap into tortillas with extra cheese for pierogi quesadillas.
• Mix into mac and cheese for an ultra-comfort mash-up.

Additional Tips

A few final thoughts to make your dish unforgettable:

• Use full-fat dairy for the creamiest sauce.
• Don’t over-layer — too much in the crockpot can lead to uneven cooking.
• Garnish with chives, crispy onions, or paprika for flair.

Make It a Showstopper

Presentation matters! Serve in mini cast iron skillets or ramekins with a parsley sprinkle. Add a drizzle of melted butter or a swirl of sour cream for that final wow factor.

Variations to Try

• Buffalo Style: Add buffalo sauce to the cream mixture and use blue cheese crumbles.
• Veggie Loaded: Add spinach, mushrooms, or sautéed peppers.
• Bacon & Chive: Sprinkle cooked turkey bacon and chives over each layer.
• Smoky BBQ: Add BBQ sauce and swap in smoked Gouda for a Southern twist.
• Creamy Mushroom: Stir in a can of mushroom soup and sautéed mushrooms for earthy depth.

FAQ’s

Q1: Can I use fresh pierogi?
A1: Yes, but reduce cooking time slightly to avoid overcooking.

Q2: Do I have to brown the kielbasa first?
A2: It’s optional, but adds amazing flavor and texture.

Q3: Can I make it dairy-free?
A3: Use plant-based cream cheese, sour cream, and cheese alternatives.

Q4: Can I double the recipe?
A4: Yes, use an 8-quart slow cooker and extend cook time slightly.

Q5: Will it dry out on warm?
A5: It may — keep it covered and add a splash of milk before reheating.

Q6: Is this spicy?
A6: Not at all! But you can add crushed red pepper for a kick.

Q7: Can I prep this the night before?
A7: Absolutely — assemble and refrigerate until ready to cook.

Q8: Do I need to thaw the pierogi first?
A8: Slightly thawing helps, but they can go in frozen.

Q9: Can I use other pierogi fillings?
A9: Yes! Try mushroom or sauerkraut varieties for new flavors.

Q10: What’s the best cheese for this recipe?
A10: Sharp cheddar melts well and packs flavor, but Colby Jack and gouda also work great.

Conclusion

Crockpot Pierogi Casserole with Kielbasa is the ultimate cozy dinner — creamy, cheesy, hearty, and loaded with traditional flavors in a modern, fuss-free form. Just layer it up, set it, and let your slow cooker bring comfort to your kitchen. One bite and you’ll be hooked.

Watch How To Make Crockpot Pierogi Casserole with Kielbasa