Slow Cooker Pierogi Kielbasa Casserole

Introduction

Imagine the warm, savory aroma of kielbasa and sautéed onions mingling with the pillowy comfort of potato-and-cheese pierogies as your slow cooker fills the kitchen with a cozy welcome. Each forkful delivers a contrast of textures — tender dumplings giving way to smoky slices of kielbasa, a creamy mushroom-laced sauce, and a golden, melty blanket of cheese. This is the kind of recipe that wraps you in a blanket on a chilly evening, greets guests like an old friend at a potluck, and makes weekday dinners feel like a small celebration.

This casserole is perfect for lazy weekend afternoons, busy weeknights when you want dinner waiting for you, or family gatherings where everyone grazes and chats. If you’re a fan of hands-off comfort cooking, you might also enjoy a similarly rich slow-cooker classic like creamy slow cooker chicken bacon stroganoff.

At a Glance

Prep Time: 15 minutes
Cook Time: 6–8 hours (low)
Total Time: 6–8 hours 15 minutes
Servings: 6
Difficulty Level: Easy — great for beginner slow-cooker cooks

Nutrition Highlights

Below is an approximate nutritional breakdown per serving (recipe yields ~6 servings). These estimates are based on typical ingredient values from government and nutrition databases such as USDA FoodData Central and are intended as a general guide; exact values will vary with brands and specific products.

Estimated nutrition per serving:

Calories: ~610 kcal
Protein: ~21 g
Carbohydrates: ~29 g
Fat: ~45 g
Saturated fat: ~18 g
Sodium: varies widely by kielbasa and canned soup — can be high; consider low-sodium options

Notes: Values were derived from standard portions (1 lb kielbasa, 1 package frozen pierogies ~16 oz, 1 cup shredded cheese, 1 can condensed cream of mushroom soup, 1 cup sour cream, 1 cup chicken broth, 1 onion). For precise tracking, weigh your ingredients and consult USDA FoodData Central or trusted health sites like the CDC and Mayo Clinic for guidance on portioning and sodium/fat recommendations.

Why You’ll Love It

Comfort with personality: The smoky kielbasa and creamy mushroom-sour-cream sauce elevate humble pierogies into something rich and memorable.
Effortless hospitality: Toss it in the slow cooker in the morning and return to a house that smells like you’ve been cooking all day — perfect for weekend brunches or casual potlucks.
Crowd-pleaser: It hits savory, creamy, and slightly tangy notes that appeal to a wide range of palates and ages.
Make-ahead friendly: Prep in the morning or the night before (store assembled in the fridge) and finish in the slow cooker for stress-free entertaining.

Cooking Directions

Ingredients

1 package frozen pierogies (about 16 oz)
1 pound kielbasa, sliced into 1/4-inch rounds
1 cup shredded cheese (cheddar or a cheddar-mozz blend)
1 can (10.5 oz) cream of mushroom soup (condensed)
1 cup sour cream
1 onion, chopped
1 cup chicken broth
Salt and pepper to taste

Optional ingredients and substitutions

Use low-sodium chicken broth and reduced-sodium cream of mushroom soup to control salt.
Substitute plain Greek yogurt (full-fat or 2%) for some or all of the sour cream for tang and slightly higher protein.
Swap kielbasa for smoked sausage, Polish sausage, or a plant-based kielbasa alternative for a vegetarian (see variations below).
Add frozen peas or sliced mushrooms for extra vegetables.
Use a pepper jack-cheddar mix for a little heat.

Step-by-step Instructions

In a slow cooker, combine the sliced kielbasa, chopped onion, frozen pierogies, cream of mushroom soup, sour cream, and chicken broth. Stir to mix well.
Season with salt and pepper to taste. (Start light — kielbasa and canned soup are often salty.)
Cover and cook on low for 6–8 hours, or until the pierogies are tender and the flavors are melded.
In the last 30 minutes of cooking, sprinkle shredded cheese on top and cover until melted.
Serve warm and enjoy your comforting meal!

Practical tips

Avoid over-stirring during cooking so the pierogies don’t break apart; gentle mixing at the start is enough.
If using refrigerated (thawed) pierogies, reduce the cooking time; check tenderness at 4–5 hours.
If the sauce looks too thick, add 1/4 cup extra chicken broth; if too thin, remove the lid for the last 30–60 minutes to slightly reduce.
For a brown, crispy top, transfer to a baking dish and broil the cheese for 2–3 minutes after slow cooking (watch closely).

Best Pairings

Simple sides: Browned butter and chopped parsley, a crisp green salad, or roasted Brussels sprouts make nice, bright contrasts.
Bread: A warm rye or crusty baguette to mop up the sauce.
Breakfast twist: Serve leftovers alongside fried eggs and coffee for a hearty brunch.
Beverage pairings: A robust lager or a dry Riesling complements the smoky sausage and creamy sauce.
For more crowd-pleasing slow-cooker sides and main-course ideas, consider a companion pot roast recipe like this 3-packet slow-cooker pot roast.

Storage Instructions

Room temperature: Do not leave this casserole at room temperature for more than 2 hours (food safety risk).
Refrigeration: Cool to room temperature then store in an airtight container for up to 3–4 days. Reheat gently in a saucepan or microwave until steaming.
Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating; texture of pierogies may soften slightly after freezing and reheating.

Chef’s Advice

Best kielbasa choices: Pick a smoked kielbasa with good pork content for the best flavor; avoid overly lean sausages which can dry out.
Texture balance: The key is tender pierogies that still hold shape; test one or two at about the 5-hour mark if your slow cooker runs hot.
Control salt: Because kielbasa and canned soup are salty, taste before adding more salt. Use reduced-sodium products when possible.
Layering flavor: Sauté the chopped onion with a little butter or oil before adding to the slow cooker for deeper flavor if you have 10 extra minutes.

Creative Twists

Vegetarian version: Swap kielbasa for smoked tempeh or a robust smoked tofu, use a mushroom-based vegetable broth, and replace sour cream with a plant-based sour cream.
Creamy horseradish kick: Stir 1–2 tablespoons prepared horseradish into the sour cream for a tangy lift that pairs beautifully with the sausage.
Cheesy herb bake: Mix in 1/2 cup grated Parmesan and a tablespoon each of chopped fresh thyme and chives before serving for a herbier, cheesier finish.
Gluten-free: Use certified gluten-free pierogies and a gluten-free cream-of-mushroom soup (or make a quick gluten-free roux with gluten-free flour and mushroom broth).

Recipe Q&A

Q: Can I use fresh (refrigerated) pierogies instead of frozen?
A: Yes — reduce cook time and start checking for tenderness at 4–5 hours on low to avoid overcooking.

Q: My sauce looks watery — how can I thicken it?
A: Remove the lid during the last 30–60 minutes to allow the liquid to reduce. Alternatively, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in during the last 20 minutes on high.

Q: How can I lower the sodium and saturated fat?
A: Use low-sodium broth and soup, choose a leaner smoked sausage or turkey kielbasa, and substitute part or all of the sour cream with plain low-fat Greek yogurt.

Q: Are leftovers still good the next day?
A: Yes — refrigerated leftovers reheat well; the flavors often mellow and deepen overnight.

Q: Can I assemble this the night before?
A: Absolutely. Assemble, cover, and refrigerate; start the slow cooker in the morning or transfer to the crock and cook as directed.

Conclusion

This Slow Cooker Pierogi Kielbasa Casserole is a hands-off, soul-warming dish that brings smoky, creamy, and comforting flavors to your table with minimal fuss. Give it a try on a busy weeknight, bring it to your next gathering, and share your photos and tweaks — I’d love to hear how you make it your own.

For another take on pierogi-and-kielbasa comfort cooking, see Crock Pot Pierogi and Kielbasa Casserole – The Country Cook, and for an alternative recipe perspective, check out Slow Cooker Pierogi Kielbasa Casserole Recipe – NoDashofGluten.