Crockpot Pierogi Casserole with Kielbasa: A Comforting Polish-Inspired One-Pot Meal

There’s something magical about walking into your home after a long day and being greeted by the mouthwatering aroma of a meal that’s been slowly cooking to perfection. That’s exactly what you’ll experience with this Crockpot Pierogi Casserole with Kielbasa! As someone who grew up in a household where Polish comfort food was a staple, I’ve spent years perfecting this recipe that combines the beloved flavors of pierogies and smoky kielbasa in a fuss-free, slow-cooker friendly format.

I remember my grandmother spending hours making pierogies from scratch, carefully pinching each dumpling closed before boiling them to perfection. While I treasure those memories, I don’t always have the time to follow in her footsteps. This crockpot version captures those same heartwarming flavors but requires just minutes of prep time. It’s become my go-to recipe for busy weeknights, potluck gatherings, and anytime I need a comforting meal that practically makes itself.

Why You’ll Love This Recipe

Before we dive into the ingredients and steps, let me share why this recipe has become a staple in my home:

• Effortless Preparation: Just 15 minutes of prep, then let your slow cooker do the heavy lifting
• Budget-Friendly: Uses affordable ingredients that feed a crowd
• Crowd-Pleaser: Perfect for family dinners, potlucks, or game day gatherings
• Customizable: Easy to adapt based on what’s in your pantry
• Make-Ahead Friendly: Tastes even better the next day
• One-Pot Wonder: Minimal cleanup required

Essential Ingredients

Let’s talk about what makes this Pierogi Casserole so delicious. Each ingredient plays an important role in creating that authentic Polish-inspired flavor profile.

The Stars of the Show

• Frozen Pierogies (2 pounds): The foundation of our casserole. I prefer potato and cheese variety, but feel free to use your favorite. No need to thaw them beforehand!
• Kielbasa (1 pound): Authentic Polish sausage adds smoky, garlicky flavor. I slice it into ½-inch rounds to ensure even cooking.
• Yellow Onion (1 large): Caramelizes slowly in the crockpot, adding sweetness and depth.
• Green Bell Pepper (1 medium): Adds color, crunch, and a mild veggie flavor that complements the rich sausage.

The Creamy Base

• Cream of Mushroom Soup (1 can, 10.5 oz): Creates a silky sauce that ties everything together. You can substitute cream of chicken or cream of celery if preferred.
• Sour Cream (1 cup): Adds tanginess and richness that’s characteristic of Eastern European cuisine.
• Chicken Broth (1 cup): Provides moisture and flavor for the pierogies to absorb.

The Flavor Enhancers

• Garlic (3 cloves, minced): Because nearly every savory dish benefits from fresh garlic!
• Paprika (1 tablespoon): I use Hungarian sweet paprika for authentic flavor.
• Dried Dill (1 teaspoon): Adds a distinctive herb note common in Polish cooking.
• Black Pepper (½ teaspoon): Freshly ground is always best.
• Salt (¼ teaspoon): Use sparingly as the kielbasa and soup already contain salt.

The Finishing Touches

• Shredded Cheese (2 cups): I use a combination of sharp cheddar and mozzarella for the perfect melt and flavor.
• Fresh Chives or Green Onions (¼ cup, chopped): For a bright garnish that cuts through the richness.
• Sour Cream (for serving): An optional but recommended final touch!

Step-by-Step Instructions

Now let’s break down the simple process of assembling this mouthwatering casserole:

1. Prep Your Ingredients: Slice the kielbasa into ½-inch rounds. Dice the onion and bell pepper. Mince the garlic. Having everything ready makes assembly a breeze.
2. Layer the Base: Lightly grease your 6-quart slow cooker with cooking spray. Spread half of the frozen pierogies in an even layer on the bottom.
3. Add First Layer Ingredients: Top the pierogies with half of the sliced kielbasa, half of the diced onion, and half of the diced bell pepper.
4. Create the Sauce: In a medium bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, minced garlic, paprika, dried dill, black pepper, and salt until smooth.
5. Build the Casserole: Pour half of the sauce mixture over the first layer. Then repeat with remaining pierogies, kielbasa, vegetables, and sauce.
6. Cook Low and Slow: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The pierogies should be tender and heated through.
7. Add the Cheese: During the last 15-20 minutes of cooking, sprinkle the shredded cheese over the top. Cover again until melted and bubbly.
8. Garnish and Serve: Just before serving, sprinkle with fresh chives or green onions. Offer additional sour cream on the side.

Pro Tips for Pierogi Perfection

After making this recipe countless times, I’ve discovered some tricks that take it from good to absolutely fantastic:

Ingredient Selection Tips

Technique Tips

1. Don’t Stir During Cooking: Layering is key! Resist the urge to stir the casserole during cooking as this can break apart the pierogies.
2. Brown the Kielbasa First (Optional): For even more flavor, quickly brown the kielbasa in a skillet before adding to the crockpot. This extra step caramelizes the exterior, enhancing the smoky flavor.
3. Watch the Cooking Time: Different crockpots can vary in temperature. The casserole is done when the pierogies are tender but still hold their shape.
4. Control the Moisture: If you prefer a thicker sauce, use just ¾ cup of broth instead of a full cup. For a soupier casserole, add an extra ¼ cup of broth.

Make-Ahead and Storage Information

One of the reasons I love this recipe is its flexibility:

Make-Ahead Options:

• Prep Ingredients Early: Chop all vegetables and slice kielbasa up to 2 days in advance. Store in separate airtight containers in the refrigerator.
• Mix Sauce Ahead: Prepare the sauce mixture the night before and refrigerate in a sealed container.
• Morning Assembly: Layer everything in the crockpot insert, cover, and refrigerate. Place in the slow cooker base when you’re ready to start cooking.

Storage Guidelines:

• Refrigeration: Leftovers keep well for 3-4 days in an airtight container.
• Freezing: Portion cooled leftovers into freezer-safe containers and freeze for up to 2 months.
• Reheating: Warm refrigerated leftovers in the microwave or in a 325°F oven until heated through. For frozen portions, thaw overnight in the refrigerator before reheating.

Perfect Pairings and Serving Suggestions

While this casserole is a complete meal on its own, I love to round it out with simple sides:

• Light Side Salad: A crisp green salad with a simple vinaigrette balances the richness
• Steamed Green Vegetables: Broccoli or green beans add color and nutrition
• Crusty Bread: Perfect for sopping up the delicious sauce
• Pickled Vegetables: Traditional Polish cucumber pickles (ogorki) or beets add a tangy contrast
• Applesauce: The sweet-tart flavor complements the savory notes in the casserole
• Sparkling Water with Lemon: A refreshing, bubbly beverage cuts through the richness

For dessert, consider a light option like fresh berries with whipped cream or a traditional Polish apple cake (szarlotka) if you’re feeling ambitious!

Variations to Keep It Interesting

After making this recipe countless times, I’ve experimented with several delicious variations:

Vegetarian Version

Replace the kielbasa with 2 cups of sautéed mushrooms (cremini or portobello work beautifully) and use vegetable broth instead of chicken broth. The earthy mushrooms provide a satisfying meatiness.

Buffalo Chicken Twist

Substitute the kielbasa with 2 cups of shredded rotisserie chicken tossed with ¼ cup buffalo sauce. Use ranch dressing instead of sour cream in the sauce mixture and top with blue cheese instead of cheddar.

Breakfast Pierogi Casserole

Use potato and onion pierogies, substitute the kielbasa with 1 pound of cooked and crumbled breakfast sausage, and add 6 scrambled eggs to the sauce mixture. Top with extra cheese and serve with maple syrup on the side.

Loaded Baked Potato Edition

Use potato pierogies, add 6 slices of cooked and crumbled bacon along with the kielbasa, and add ¼ cup sliced green onions directly to the sauce. Top with both cheddar cheese and a dollop of sour cream before serving.

Nutritional Information

While this is definitely a comforting indulgence, it’s helpful to know what you’re consuming. One serving (approximately 1 cup) contains:

*Percent Daily Values are based on a 2,000 calorie diet.

Note: To reduce sodium, look for lower-sodium kielbasa and reduced-sodium cream of mushroom soup.

Frequently Asked Questions

After sharing this recipe with friends and family, I’ve collected these common questions:

Can I use homemade pierogies instead of frozen?
Yes! If using homemade pierogies, reduce the cooking time by about 30 minutes since they’re typically pre-cooked and more delicate than frozen varieties.

My slow cooker runs hot. How do I prevent the casserole from drying out?
Add an extra ¼ cup of broth to the sauce mixture and check the casserole 30 minutes before the recommended cooking time. If it looks dry, drizzle an additional ¼ cup of broth around the edges.

Can I make this in an Instant Pot instead?
Absolutely! Use the sauté function to brown the kielbasa first (optional), then layer ingredients as directed. Cook on high pressure for 6 minutes with a quick release. Add cheese after pressure cooking and use the sauté function with the lid off for a few minutes to melt it.

How do I know when the casserole is done?
The pierogies should be tender when pierced with a fork, the sauce should be bubbling around the edges, and the casserole should no longer look frozen in the center.

Can I double this recipe?
Yes, but you’ll need a very large slow cooker (at least 8-10 quarts). Cooking time may need to be increased by 30-60 minutes.

What’s the best way to serve this at a potluck?
Transport it in the slow cooker and keep it on the “warm” setting during the event. Add the garnishes just before serving.

The Story Behind My Recipe

I developed this recipe during a particularly brutal winter when comfort food was essential for survival. My Polish grandmother taught me to make traditional pierogies by hand, but with a busy work schedule, I needed a shortcut that didn’t sacrifice flavor.

After several experiments combining her techniques with modern convenience, this crockpot version was born. The first time I served it to my family, they couldn’t believe how the simple combination of ingredients created something that tasted like it had been simmering all day on my grandmother’s stove.

Now it’s become a tradition in my home to make this casserole on the first snow day of the year. There’s something deeply satisfying about watching the flakes fall outside while the aroma of paprika, dill, and kielbasa fills the kitchen.

Whether you have Polish heritage or are simply looking for a hearty, comforting meal that practically cooks itself, I hope this recipe brings as much joy to your table as it has to mine. Food has this wonderful way of connecting us to our past while creating new memories, and this pierogi casserole does exactly that with every bite.

Smacznego! (That’s “bon appétit” in Polish!)

Q&A Section

Why does my casserole turn out watery?
This typically happens when the pierogies release too much moisture during cooking. Make sure you’re using the correct amount of broth (1 cup) and try reducing it to ¾ cup if you consistently get watery results. Also, don’t thaw the pierogies before adding them to the slow cooker.

Can I use mini pierogies instead of full-sized ones?
I don’t recommend mini pierogies for this recipe because they cook much faster and tend to fall apart in the slow cooker. If mini pierogies are all you have, reduce the cooking time by at least 1 hour and check frequently.

Is there a way to make this recipe healthier?
Yes! Use turkey kielbasa instead of pork, replace half the sour cream with Greek yogurt, use reduced-fat cream of mushroom soup, and increase the vegetables by adding 1 cup of sautéed mushrooms or spinach. You can also use whole wheat pierogies if available.

Can I add raw meat to the slow cooker or does everything need to be pre-cooked?
Kielbasa is already fully cooked, so it’s safe to add directly. If substituting with raw meat like chicken or ground beef, you must brown it first before adding to the slow cooker for food safety reasons.

My family doesn’t like bell peppers. What can I substitute?
You can easily omit the bell peppers or replace them with 1 cup of corn kernels, 1 cup of peas, or 1 cup of small broccoli florets. Sliced mushrooms are also a delicious alternative that adds umami flavor.

How can I make this recipe gluten-free?
Look for gluten-free pierogies (they do exist!) and ensure your kielbasa is gluten-free (most are, but always check the label). Use gluten-free cream of mushroom soup or make a simple gluten-free white sauce with gluten-free flour, butter, and milk to replace the canned soup.

Can I make this recipe dairy-free?
This is challenging since pierogies typically contain dairy, but you can use dairy-free pierogies (check specialty stores), dairy-free sour cream, and dairy-free cheese alternatives. The texture and flavor will be different, but still delicious.

What’s the best way to reheat leftovers without making the pierogies tough?
Reheat gently in the microwave at 50% power, stirring occasionally, or in a covered dish in a 325°F oven with a tablespoon of added broth to maintain moisture.

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