I make this Crockpot Pierogi Casserole with Kielbasa when I want a hands-off, comforting meal that still feels a little special. It layers frozen potato-and-cheese pierogi with sliced kielbasa, sauerkraut and a creamy cheddar sauce, then slow-cooks until everything is melded and bubbly. It’s ideal for lazy weeknights, potlucks, or when you need a crowd-pleasing dish with minimal babysitting.
Try a hearty side like this hash brown casserole if you want a complete winter menu.
Why you’ll love this dish
This casserole gives you lots of payoff for a small amount of effort. The pierogi soak up creamy, savory sauce, the kielbasa adds smoky meatiness, and the sauerkraut brings bright, tangy contrast—no fiddly prep required.
“A shortcut comfort classic—dump, slow-cook, and serve. Perfect for busy nights and picky eaters.” — home cook review
Reasons to make it:
- Low effort: assemble in 10–15 minutes and let the crockpot do the rest.
- Budget-friendly: frozen pierogi and kielbasa are inexpensive and filling.
- Family-friendly: kids like the cheesy pierogi; adults appreciate the kielbasa and kraut balance.
- Make-ahead: assemble in the morning or the night before for effortless dinner.
For a similar cozy casserole idea, you might like this chili recipe that pairs well with bread or cornbread: easy hearty chili.
How this recipe comes together
Quick overview so you know what to expect:
- Layer frozen pierogi in the slow cooker.
- Top with sliced kielbasa, chopped onion, and drained sauerkraut.
- Whisk together cheddar, sour cream, chicken broth and spices into a pourable sauce.
- Cover and cook low (6–8 hours) or high (3–4 hours) until pierogi are tender and heated through.
- Finish with chopped parsley and serve.
This is a dump-and-go style slow-cooker recipe, but layering and draining liquids matter for texture and flavor—see tips below.
What you’ll need
- 16 oz frozen potato and cheese pierogi (no need to thaw)
- 1 lb kielbasa, sliced into 1/3-inch rounds (smoked kielbasa works well)
- 1 medium onion, chopped
- 2 cups sauerkraut, drained well
- 1 cup shredded cheddar cheese (sharp cheddar gives more flavor)
- 1 cup sour cream (or Greek yogurt for tang and thickness)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Chopped fresh parsley for garnish
Substitution notes:
- Dairy-free: use dairy-free sour cream and a dairy-free shredded cheese or nutritional yeast.
- Vegetarian: swap kielbasa for smoked tempeh or seasoned mushrooms and use vegetable broth.
- Creamier: add ½ cup heavy cream or a 4 oz block of cream cheese melted into the sauce.
Step-by-step instructions
- Lightly spray the crockpot insert with nonstick spray or rub with a little oil to prevent sticking.
- Arrange the frozen pierogi in a single layer on the bottom of the crockpot. It’s fine if they overlap slightly.
- Scatter the sliced kielbasa and chopped onion evenly over the pierogi.
- Spread the drained sauerkraut over the kielbasa and onion in an even layer.
- In a medium bowl, whisk together the shredded cheddar, sour cream, chicken broth, garlic powder, onion powder, and a pinch of salt and pepper until mostly smooth and pourable.
- Pour the cheese-sour cream mixture over the layered ingredients, trying to distribute it as evenly as possible.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The pierogi should be heated through and softened, and the flavors should be melded.
- Taste and adjust seasoning. Garnish with chopped fresh parsley before serving.
Timing tip: If you prefer a slightly browned top, transfer portions to an oven-safe dish and broil for 2–3 minutes just before serving.
Best ways to enjoy it
- Serve family-style straight from the crockpot with a sprinkle of fresh parsley and extra shredded cheddar on the table.
- Side dishes: green beans, a crisp cabbage slaw, or roasted carrots add brightness. For a hearty plate, serve with a slice of crusty rye or sourdough.
- Brunch twist: top leftovers with a fried egg per serving.
- Make it a meal combo: pair with a simple salad and warm rolls for a weeknight feast. You can also serve it alongside this Beef Hash Brown Casserole for a weekend buffet.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Cool completely, then freeze in a sealed container or freezer bag for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheat safely: Reheat in the oven at 350°F (175°C) until warmed through (about 20–30 minutes), or microwave individual portions until hot. Always heat to 165°F (74°C) for safety.
- Crockpot reheat: Place leftovers in the slow cooker on low with a splash of broth or water to prevent drying, and heat until warmed through (about 1–2 hours).
Food safety note: Kielbasa is usually pre-cooked; however, always ensure the dish reaches a safe internal temperature when reheating.
Pro chef tips
- Drain the sauerkraut well. Excess liquid can make the casserole soggy.
- Don’t overcrowd: arrange pierogi in a single-ish layer for even heating; overlapping is okay but avoid massive piles.
- Cheese texture: grate your own cheddar for the best melt and flavor versus pre-shredded cheese that contains anti-caking agents.
- Sauce consistency: if the sauce seems too thick to pour, whisk in an extra tablespoon or two of chicken broth.
- If you prefer more caramelized onions, quickly sauté the chopped onion in a skillet until translucent before adding to the crockpot.
- Crockpot ovens vary—start checking pierogi doneness toward the lower end of the recommended cooking time.
Creative twists
- Spicy: use hot kielbasa, add 1/2 teaspoon smoked paprika and a pinch of red pepper flakes.
- Mushroom & onion: swap half the kielbasa for sautéed mushrooms and caramelized onions for an umami boost.
- Lighter version: replace sour cream with plain Greek yogurt and use reduced-fat cheddar.
- Polish-inspired: top with a drizzle of brown butter and crispy fried onions for a richer finish.
- Individual portions: bake in muffin tins (par-cook pierogi first) for single-serve handhelds.
Common questions
Q: Can I use thawed pierogi instead of frozen?
A: Yes. If pierogi are thawed, reduce the crockpot time slightly—check at about 2.5 hours on HIGH or 4–5 hours on LOW. Thawed pierogi will cook faster and can become mushy if overcooked.
Q: Do I need to pre-cook the kielbasa?
A: Most kielbasa sold in stores is pre-cooked or smoked, so it only needs to be heated through. If you have fresh, uncooked sausage, brown it in a skillet first to ensure it reaches a safe temperature and to develop flavor.
Q: Can I make this on the stovetop or in the oven?
A: Yes. Stovetop: layer in a large, lidded skillet and simmer gently over low heat for 25–35 minutes, covered. Oven: assemble in a 9×13-inch baking dish, cover with foil, and bake at 350°F (175°C) for 35–45 minutes.
Q: How do I prevent the casserole from being watery?
A: Drain the sauerkraut thoroughly, don’t overdo the broth, and avoid lifting the lid frequently during cooking. If there’s excess liquid at the end, remove the lid and cook on HIGH for 20–30 minutes to allow some evaporation.
Conclusion
If you want the original inspiration or another perspective on this recipe, check out the full write-up at Crockpot Pierogi Casserole with Kielbasa – That Oven Feelin for extra photos and notes.
Crockpot Pierogi Casserole with Kielbasa
Ingredients
Method
- Lightly spray the crockpot insert with nonstick spray or rub with a little oil to prevent sticking.
- Arrange the frozen pierogi in a single layer on the bottom of the crockpot. It’s fine if they overlap slightly.
- Scatter the sliced kielbasa and chopped onion evenly over the pierogi.
- Spread the drained sauerkraut over the kielbasa and onion in an even layer.
- In a medium bowl, whisk together the shredded cheddar, sour cream, chicken broth, garlic powder, onion powder, and a pinch of salt and pepper until mostly smooth and pourable.
- Pour the cheese-sour cream mixture over the layered ingredients, trying to distribute it as evenly as possible.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until pierogi are heated through and softened.
- Taste and adjust seasoning. Garnish with chopped fresh parsley before serving.