Let Me Tell You About My Crockpot Pierogi Casserole Obsession
So here’s the thing. If you ever need a dinner that feels like a bear hug (and, let’s be honest, who doesn’t after a long Tuesday?), this Crockpot Pierogi Casserole With Kielbasa is my go-to. I first threw it together in a panic when we had surprise company—well, surprise-ish, my cousin always calls on her way over but that barely counts. Anyway, I worried it’d be a mess, but everyone was scraping the pot like I’d served up gold. Even my picky nephew, who normally turns his nose up at anything remotely beige, kept coming back for seconds.
Also, it’s one of those rare recipes that asks so little and gives so much. You basically dump stuff in, walk away, and return to cheesy, bubbly, comforting goodness. How many things in life work out that nicely, right?
Why You'll Absolutely Love This (Even If You’re a Skeptic)
I make this when the day’s gone off the rails or when I can’t look at another salad. My family goes bonkers for it because it’s hearty, cheesy, and not fussy at all. (I mean, who’s got time for fussy on a weeknight?) And honestly, even the leftovers taste better the next day, if you’re lucky enough to have any left. Oh—sometimes the pierogies stick together in a weird clump but I just mash them around a bit and nobody minds. If you’ve ever burned out on regular casseroles (or made a dry one that made you question your life choices), this is the cure-all.
Ingredients (With Some Real-Life Swaps)
- 1 large bag frozen pierogies (I usually grab Mrs. T’s, but I’ve used store brand in a pinch. My grandmother insisted on potato & cheddar, but I sometimes sneak in the onion ones for a change.)
- 1 package kielbasa (about 13 oz); slice it thick or thin, doesn’t matter. If I’m out, smoked sausage works—chicken sausage is...okayish, but not my fave.
- 2 cups shredded cheddar cheese (or whatever’s left in the bag; mozzarella, Swiss if you’re feeling wild. Once I used a random cheese blend and it was still good.)
- 1.5 cups sour cream (Greek yogurt hides well in here if you’re trying to be good.)
- 1 can (10.5 oz) cream of chicken soup (cream of mushroom works; honestly, whatever is in the pantry. I wouldn’t use tomato though—just trust me on that one.)
- ½ cup milk (or just splash some in; I rarely measure this exactly.)
- 1 medium onion, diced (if you want, or skip it, or use dried onion flakes if you’re running on fumes)
- Black pepper and paprika (a few shakes; sometimes I toss in a little garlic powder too)
- Fresh parsley for serving (if you want to feel fancy, which, why not?)
How I Throw This Together (And Where I Usually Sneak a Taste)
- Spray the inside of your crockpot with nonstick spray—seriously, don’t skip this unless you enjoy scraping cheese off forever.
- Layer half the pierogies on the bottom. Don’t worry if they’re a bit frozen together; they’ll break up as they cook. Top with half the kielbasa slices and half the onion (if using), then sprinkle on a handful of cheese.
- Repeat with remaining pierogies, kielbasa, onion, and more cheese. (This is when I usually sneak a little cheese—cook’s treat, right?)
- In a bowl—or, honestly, I sometimes just use a big measuring jug—mix the sour cream, cream of chicken soup, milk, pepper, and paprika. Pour this mixture all over everything in the crockpot. Use a spatula to smoosh it around if things look too dry or uneven.
- Dot with a little extra cheese on top. Cook on low for 4–5 hours, or high for about 2.5 hours. Don’t worry if it looks like a hot cheesy mess at first. It will settle, promise.
- Toss a little parsley on there if you remember (I usually forget until after people have already started digging in.)
Notes (aka: Stuff I Learned The Hard Way)
- If you use frozen pierogies, there’s zero need to thaw. Actually, I find it works better if you don’t—less mushy.
- Resist the urge to stir it while cooking; it just makes everything fall apart (learned this after poking at it a bit too much one day).
- If you’re out of sour cream, full-fat Greek yogurt is honestly fine. I tried low-fat cream cheese once—don’t recommend unless you like things weirdly sticky.
- Don’t be shy with the cheese, but if you add too much on top, it sometimes gets a little crunchy. Which isn’t always a bad thing, but heads up.
Variations I’ve Tried (and a Fail or Two)
- I once tossed in a handful of baby spinach—nobody noticed, so that was a win for sneaky nutrition.
- I subbed turkey kielbasa one time; it was decent, but, eh, not the same smoky flavor.
- Veggie version? I tried with fake sausage and, not gonna sugarcoat it, it just tasted off. Maybe I’ll get it right next time.
- Extra heat? Add a pinch of crushed red pepper or drizzle with hot sauce before serving. (My cousin does this—too wild for me.)
Do You Really Need a Crockpot? (And What to Do If You Don’t Have One)
I always use my old 6-quart crockpot (it’s seen better days), but honestly, you could make this in a big oven-safe dish and bake it at 350°F for about an hour. Maybe cover it with foil for the first bit so it doesn’t dry out. I’ve even seen folks use those Instant Pots on the slow cook setting, though I’ve never tried it myself. If you’re curious about crockpot sizes, The Kitchn has a decent buying guide here.
How to Store Leftovers (If Any Survive)
Tuck whatever’s left into a lidded container and keep it in the fridge for up to 3 days. Reheat gently, maybe splash a little milk on before microwaving so it doesn’t dry out. But, if I’m being real, in my house it never lasts more than a day. I once tried freezing a small batch and it was...edible but not stellar. The pierogies get a tad mushy, but if that’s your thing, go for it!
How I Serve This Up (And the Weird Side My Family Requests)
I usually scoop this onto plates with a big salad on the side, or pickles (don’t ask me why, it’s a family thing). Sometimes I serve those little rye toasts or a hunk of crusty bread for all the scooping. I’ve even been known to throw some green onions on top when I’m pretending to be fancy. If you want a drink pairing, honestly, a cold beer or even a mug of tea works. Oh, and once in a blue moon, we’ve made this for breakfast with eggs on the side—sounds odd, but trust me, it works.
Lessons Learned (aka: My Pro Tips From Messing Up)
- I once tried rushing the cook time by cranking it to high—regretted it because the edges went all crispy and the middle was still cold. Just let it go low and slow if you can.
- Don’t skip the nonstick spray. I forgot once and basically spent the next day soaking the crockpot insert.
- Taste as you go! Okay, not while it’s cooking (unless you like scalded tongues), but if you’re mixing the sauce, sneak a taste and salt as needed—I always forget and it’s just bland otherwise.
FAQ—Real Questions I’ve Gotten Over The Years
- Can I use homemade pierogies?
- Absolutely, if you’ve got the time (and patience). I usually use frozen for speed, but homemade is top-tier. Just don’t boil them first—straight into the crockpot, trust me.
- What if I don’t have sour cream?
- Greek yogurt works, plain. Once I had to use ranch dip. Nobody noticed (I think), but it was a little zingy.
- How spicy is this?
- Not at all, unless you add spice. My kids are spice wimps, so I keep it mild, but feel free to jazz it up.
- Do I have to use kielbasa?
- Nope, but it’s kind of the whole vibe. Smoked sausage, or even leftover ham slices, can work in a pinch.
- Is there a way to make it gluten-free?
- You’d need gluten-free pierogies—those are hard to find, though, at least around here. Nicole Hunn’s gluten-free pierogi recipe is great if you want to make your own!
Oh, and one last thing: if you want to double the recipe, just make sure your crockpot can handle it. I tried once, and it overflowed everywhere—what a mess! Now, I just make two separate batches if we’re feeding a crowd (which, let’s be honest, is most holidays).
So, that’s my Crockpot Pierogi Casserole With Kielbasa. It’s not fancy, but it’s good. And sometimes, good is all you need. Happy cooking, friend!