Crockpot Pierogi Casserole With Kielbasa is a cozy, hands-off dinner that layers pillowy pierogi, smoky kielbasa, onions, and melty cheese into a single slow-cooker comfort dish. I first tested this on a busy weeknight and loved how the slow cooker turned simple ingredients into a casserole with great texture and deep flavor. For another casserole that’s great for busy nights, see this Crockpot Pierogi Casserole with Kielbasa recipe for inspiration.
Why Make This Recipe
- It’s effortless: prep in about 20 minutes, then let a 6-quart slow cooker do the work while you handle other tasks.
- Crowd-pleasing flavors: smoky kielbasa, caramelized onions, and cheesy pierogi make a filling, satisfying meal.
- Versatile for leftovers: the casserole reheats well and makes excellent lunches.
- Comfort food with some balance: protein from the kielbasa and carbohydrates from the pierogi make it an easy all-in-one plate.
- Personal insight: I love this recipe because browning the kielbasa first adds a quick Maillard flavor that the slow cooker then amplifies — it’s a small step that makes a big difference.
Recipe Overview
- Prep time: 15–20 minutes (including browning kielbasa)
- Cook time: 3–4 hours on LOW or 2–3 hours on HIGH
- Total time: 3 hours 20 minutes to 4 hours 20 minutes
- Servings: 6 generous portions
- Difficulty: Easy
- Method: Brown kielbasa and onions on the stovetop, layer with frozen or pre-boiled pierogi and cheese, then slow-cook until hot and bubbly. Optional broil at 450°F for 2–4 minutes to crisp the top.
My Experience Making This Recipe
I tested the casserole multiple times, adjusting pierogi type (cheese vs. potato) and cook time to avoid sogginess. Browning the kielbasa and sweating the onions before layering solved a couple of early tests where the casserole tasted flat.
How to Make Crockpot Pierogi Casserole With Kielbasa
Start by slicing about 1 pound of kielbasa and browning it in a skillet over medium-high heat for 4–6 minutes to develop color. Sweat one large sliced onion in the same pan until soft and slightly caramelized, about 6–8 minutes. Spray a 6-quart slow cooker with cooking spray, layer frozen (or thawed) pierogi (about 24–30 pieces), half the kielbasa and onions, 1½ cups shredded cheese, and a 1 cup mixture of sour cream and ½ cup chicken broth to add creaminess. Repeat and cook on LOW for 3–4 hours until everything is heated through; finish under a hot broiler for 2–4 minutes if you want a crisp top.
Expert Tips for Success
- Brown kielbasa first: browning for 4–6 minutes gives the sausage depth; don’t skip it.
- Use a 6-quart slow cooker: it gives even heat and prevents overcrowding — a full crock can steam rather than brown.
- Pierogi choice matters: store-bought cheese pierogi warm faster and give a creamier texture; potato pierogi hold shape well.
- Layer strategically: put sauce or a little broth between layers to prevent the bottom from drying and top to stay crisp if finishing under the broiler.
- Control moisture: if the final casserole is watery, remove the lid for the last 20–30 minutes on LOW to let excess steam escape.
For more casserole inspiration and topping ideas, try this summer squash casserole with Ritz crackers to see how textures change with different toppings.
How to Serve Crockpot Pierogi Casserole With Kielbasa
- Family dinner: Spoon into shallow bowls and top with chopped fresh chives and a dollop of sour cream.
- Potluck style: Finish under the broiler for a golden crust, then transfer to a ceramic dish for serving.
- Sides: Pair with a crisp green salad or steamed green beans to cut richness.
- Occasion: Great for weeknights, casual gatherings, or game day — it feeds a crowd and travels well.
For a creamy, herby pairing idea, the flavors work surprisingly well alongside a Chicken Alfredo casserole with spinach and pesto at a comfort-food spread.
Storage and Reheating Guide
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Use shallow containers to cool quickly.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating (oven): Cover with foil and bake at 350°F for 20–25 minutes from refrigerated, or 30–40 minutes from thawed, until heated through.
- Reheating (microwave): Reheat 1–2 minutes on high in a microwave-safe dish, stirring halfway for even heating; a brief 1-minute blast under the broiler afterward refreshes the top.
Recipe Variations
- Gluten-free: Use gluten-free pierogi or make potato dumplings and ensure the kielbasa is gluten-free; thicken sauces with cornstarch slurry. Also check sausage labels.
- Dairy-free: Substitute dairy-free sour cream and plant-based shredded cheese; use olive oil instead of butter for frying.
- Vegetarian: Swap kielbasa for smoked, firm tofu or smoked tempeh, and use vegetable broth. Season with smoked paprika to mimic the smoky profile.
- Extra vegetables: Add sliced bell peppers, mushrooms, or shredded cabbage browned with the onions for more texture and nutrients. For a different topping texture, see this broccoli cheese casserole with Ritz topping for ideas on crunchy finishes.
Nutritional Highlights
- Protein-rich: Kielbasa provides a solid protein boost — consider leaner sausage or turkey kielbasa to reduce fat.
- Satisfying carbs: Pierogi deliver lasting energy; adjust portion sizes if you’re watching carbohydrates.
- Allergens: Common allergens include wheat (pierogi), dairy (cheese, sour cream), and pork (kielbasa). Swap ingredients for gluten-free or dairy-free needs.
- Portion guidance: Aim for roughly 1 to 1½ cups per adult serving depending on sides, which balances the dense carbs and protein.
Troubleshooting Common Issues
- Soggy pierogi: If the dish becomes too watery, remove the lid for the last 30 minutes on LOW or transfer to oven and bake uncovered at 375°F for 10–15 minutes.
- Dry or tough kielbasa: Avoid overcooking the sausage; brown briefly on the stovetop and then add to the slow cooker with a little broth to retain moisture.
- Uneven heating: Make sure the slow cooker isn’t overcrowded; leaving a little space around the top layer helps circulate heat.
Frequently Asked Questions
Q1: Can I use frozen pierogi straight from the bag?
A1: Yes — frozen pierogi work fine. Layer them straight into the slow cooker; they’ll thaw and cook through in the 3–4 hour LOW cycle. If you prefer less moisture, sauté frozen pierogi briefly in a skillet to evaporate surface ice before layering.
Q2: Do I need to pre-cook the pierogi or kielbasa?
A2: Pre-cooking kielbasa by browning adds flavor and prevents it from tasting bland; pierogi do not need full pre-cooking if using frozen store-bought varieties. If using fresh or homemade pierogi, a quick boil or pan-sear helps them hold shape.
Q3: Can I double this recipe for a larger crowd?
A3: You can double ingredients but avoid overfilling one slow cooker; use two 6-quart Crockpots or a large oven-safe casserole and bake at 375°F for 30–45 minutes, checking for even heating and bubbling edges.
Q4: How do I get a browned, crispy top from a slow cooker?
A4: For a crispy finish, transfer the cooked casserole to a baking dish and broil on HIGH (about 450°F equivalent broil setting) for 2–4 minutes, watching closely to prevent burning. Alternatively, remove the lid and cook on HIGH for the last 20–30 minutes to reduce surface moisture.
For a different texture and crunchy topping idea, consider pairing techniques used in this corn casserole made with Jiffy mix article.
Print
Crockpot Pierogi Casserole With Kielbasa
- Total Time: 260 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
A cozy, hands-off dinner that layers pillowy pierogi, smoky kielbasa, onions, and melty cheese into a single slow-cooker comfort dish.
Ingredients
- 1 pound kielbasa, sliced
- 1 large onion, sliced
- 24–30 frozen or pre-boiled pierogi
- 1½ cups shredded cheese
- 1 cup sour cream
- ½ cup chicken broth
Instructions
- Brown the kielbasa in a skillet over medium-high heat for 4–6 minutes.
- Sweat the onion in the same pan until soft, about 6–8 minutes.
- Spray a 6-quart slow cooker with cooking spray.
- Layer half of the pierogi, kielbasa, onions, cheese, sour cream, and chicken broth in the slow cooker.
- Repeat the layering with the remaining ingredients.
- Cook on LOW for 3–4 hours until everything is heated through.
- Optional: Broil at 450°F for 2–4 minutes for a crispy top.
Notes
Browning the kielbasa adds depth to flavor. Ensure the slow cooker isn’t overcrowded for even cooking.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg