Save to Pinterest The first time my sister brought this to a potluck, I honestly thought she had spent hours at the stove. We were all gathered around her slow cooker, lifting the lid to these pillowy pierogi swimming in the most incredible creamy sauce with smoky kielbasa tucked throughout. Turns out she had thrown it together in fifteen minutes that morning before work. Now it is my go-to when I want to feed a crowd without actually having to feed a crowd, if you know what I mean.
Last winter during that terrible week when everyone in my house was sick, I made this three times. There is something so comforting about the combination of soft potato dumplings, smoky sausage, and that rich creamy sauce that just says everything will be okay. My seven year old who normally refuses anything mixed together asked for seconds, and honestly, that is the highest endorsement I can give any casserole.
Ingredients
- 2 packages frozen potato and cheese pierogi: No need to thaw them first, they cook perfectly right from frozen and hold their shape beautifully
- 1 lb kielbasa sliced into rounds: The smokiness infuses the whole dish while it cooks, becoming tender and flavorful
- 1 medium yellow onion thinly sliced: They soften into sweet strands that weave throughout the layers
- 2 cups shredded cheddar cheese: Use sharp cheddar for that extra punch that cuts through the creamy sauce
- 1 can condensed cream of mushroom soup: Creates the base of the velvety sauce without any fuss
- 1 cup sour cream: Adds a tang that balances the richness and keeps the sauce from being too heavy
- ½ cup milk: Thins the sauce just enough so it coats everything evenly
- ½ tsp garlic powder and ¼ tsp black pepper: Simple seasonings that enhance without overwhelming
- 2 tbsp chopped fresh chives or parsley: A bright finish that makes everything look and taste fresh
Instructions
- Prep your slow cooker:
- Give the insert a quick spray or light coating of oil so nothing sticks to the bottom during those long hours
- Build the first layer:
- Arrange half your frozen pierogi in an even layer, then scatter with half the kielbasa slices and half those onion strips
- Add the first cheese blanket:
- Sprinkle one cup of shredded cheddar over everything so it melts down into the gaps
- Repeat the layers:
- Do it all again with remaining pierogi, kielbasa, onions, and another cup of cheese
- Whisk up the creamy sauce:
- In a bowl, combine the soup, sour cream, milk, garlic powder, and pepper until completely smooth
- Pour and cover:
- Drizzle that sauce evenly over the top, put the lid on, and let it work its magic on low for 4 hours
- Finish with freshness:
- Sprinkle with chives or parsley right before serving to add a little pop of color and flavor
Save to Pinterest This recipe has saved me more Friday nights than I can count, those evenings when everyone is hungry and I have zero energy to cook but still want something that feels special. My neighbor actually texted me the recipe back last week after I made it for her family, asking for the exact directions because her kids kept talking about it.
Making It Your Own
Sometimes I swap in turkey kielbasa when I am watching my saturated fat, and honestly, nobody notices the difference. The dish still has that smoky depth everyone loves. You can also use cream of chicken soup instead of mushroom if that is what you have in the pantry, or sauté the onions first if you want them extra sweet and caramelized before they go into the slow cooker.
Serving Suggestions
I learned the hard way that this casserole is quite rich on its own, so now I always serve something bright and crisp alongside it. A simple green salad with vinaigrette or some steamed broccoli with lemon makes the plate feel complete. The contrast between the heavy, creamy casserole and something fresh keeps the whole meal from feeling too heavy.
Storage And Reheating
This actually tastes better the next day, which is rare for slow cooker meals. The flavors have time to marry and the pierogi soak up more of that seasoned sauce. Store it in an airtight container in the fridge for up to four days.
- Reheat individual portions in the microwave with a splash of milk to loosen the sauce
- For larger amounts, cover with foil and warm at 350°F until bubbling throughout
- The texture holds up surprisingly well, though the pierogi will be more tender than the first day
Save to Pinterest There is something so satisfying about a meal that looks like you worked all day but actually required almost no effort at all. This casserole is exactly that kind of kitchen magic.
Common Recipe Questions
- → Can I use fresh pierogi instead of frozen?
Fresh pierogi work well but may cook faster. Check for doneness after 3 hours on low heat to prevent them from becoming too soft or mushy.
- → What other meats can I substitute for kielbasa?
Try smoked sausage, Polish sausage, or even cooked bacon crumbles. For a lighter option, turkey kielbasa works beautifully while maintaining that smoky flavor profile.
- → Can I assemble this ahead of time?
Yes! Assemble everything in the slow cooker insert the night before, refrigerate, and start cooking in the morning. The flavors will have even more time to meld together.
- → How do I prevent the pierogi from getting mushy?
Avoid lifting the lid frequently during cooking. Keep the heat on low rather than high, and don't exceed 4 hours of cooking time. The pierogi should be tender, not falling apart.
- → Can I make this on the stovetop instead?
Layer ingredients in a Dutch oven, cover, and bake at 350°F for 30-40 minutes until hot and bubbly. The pierogi may need a splash of extra liquid since there's less steam buildup.
- → What sides go well with this casserole?
A crisp green salad with vinaigrette cuts through the richness. Steamed broccoli, roasted green beans, or pickled vegetables also provide bright, acidic contrast to the creamy, cheesy dish.