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A close-up of Crock Pot Pierogi and Kielbasa Casserole in a white dish, topped with melted cheese, kielbasa slices, and fresh parsley, with a fork resting on a striped linen napkin.

Crock Pot Pierogi and Kielbasa Casserole

A comforting and easy-to-make Crock Pot Pierogi and Kielbasa Casserole with tender pierogies, smoky kielbasa, and caramelized onions in a creamy sauce. Perfect for busy weeknights or feeding a crowd!
5 from 1 vote
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Course: Main Course
Cuisine: American, Polish
Keyword: Cheesy pierogi and kielbasa casserole, Creamy kielbasa and pierogies, Crock Pot Pierogi and Kielbasa Casserole, Crockpot pierogi casserole with kielbasa no cream cheese, Crockpot pierogies and onions, Kielbasa and pierogi casserole, Pierogi and kielbasa recipe
Prep Time: 10 minutes
Cook Time: 4 hours
Slow Cooker Time: 4 hours
Total Time: 8 hours 10 minutes
Servings: 8
Calories: 450kcal
Cost: $18

Equipment

  • 1 6-quart Slow Cooker (Essential for cooking casserole)
  • 1 Sharp knife (For slicing kielbasa and onions)
  • 1 Mixing bowl (For preparing creamy sauce)
  • 1 Whisk (For mixing sauce ingredients)
  • 1 Butter (For greasing the slow cooker)

Ingredients

  • ½ cup Butter - For greasing crockpot
  • 2 medium Yellow Onions - Thinly sliced
  • 1 package (16 oz) Frozen Pierogies - Do not thaw
  • 1 lb Kielbasa Sausage - Sliced into half-inch coins
  • ½ teaspoon Garlic Powder - Seasoning for layers
  • ½ teaspoon Black Pepper - Seasoning for layers
  • 1 can (10.5 oz) Cream of Mushroom Soup - For creamy sauce
  • ½ cup Sour Cream - For creamy sauce
  • 1 cup Chicken Broth - For thinning the sauce
  • ½ teaspoon Paprika - Flavor enhancer
  • 1 cup Shredded Cheddar Cheese - Added at the end of cooking
  • ¼ cup Fresh Parsley - Chopped, for garnish

Instructions

  • Butter the crockpot and layer half of the onions, pierogies, and kielbasa.
  • Make the creamy sauce by whisking together soup, sour cream, and broth.
  • Pour the sauce over the layers in the crockpot and cook on LOW for 4-5 hours.
  • Add cheese and let it melt in the last 15 minutes of cooking.
  • Rest the casserole for 10 minutes before serving and garnish with parsley.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 18g | Calories: 450kcal | Carbohydrates: 30g | Protein: 17g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 1200mg | Potassium: 200mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg