Why You’ll Love This Recipe

• Prep takes only 10 minutes: Most of the work involves slicing, whisking and layering the ingredients.
• The pierogi go in frozen: The recipe calls for one 16-ounce package of frozen potato and cheese pierogi.
• Kielbasa makes it hearty: One pound of kielbasa is sliced into rounds and cooked alongside the pierogi.
• The sauce is creamy: Cream of mushroom soup, sour cream and chicken broth form the base.
• Cheddar is added twice: One cup goes on before cooking and another ½ cup melts over the casserole during the final 10 minutes.
• Two cooking settings are supplied: Use LOW for 3–4 hours or HIGH for 2–3 hours.
• Doneness is easy to check: The pierogi should be tender and heated through.
• The recipe serves six: The supplied yield makes it suitable for a family-style meal.

Ingredients

• 1 package (16 oz) frozen potato and cheese pierogi
• 1 lb kielbasa, sliced into rounds
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• ½ cup chicken broth
• 1 ½ cups shredded cheddar cheese, divided
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley

Ingredient Notes

Frozen Potato and Cheese Pierogi

Use one 16-ounce package of frozen potato and cheese pierogi. The supplied directions add them to the slow cooker while frozen, so no separate thawing or boiling step is included.

Kielbasa

The recipe uses 1 pound of kielbasa sliced into rounds. It goes directly into the slow cooker with the frozen pierogi, onion and garlic.

Onion and Garlic

Thinly slice one small onion and mince two garlic cloves. Both cook alongside the pierogi and kielbasa from the beginning.

Cream of Mushroom Soup

One 10.5-ounce can of cream of mushroom soup forms part of the creamy sauce.

Sour Cream

One cup of sour cream is whisked with the mushroom soup and chicken broth before the mixture is poured over the casserole.

Chicken Broth

Half a cup of chicken broth loosens the creamy mixture and is incorporated before slow cooking.

Cheddar Cheese

The 1 ½ cups of shredded cheddar are divided. Sprinkle 1 cup over the casserole before cooking, then reserve the remaining ½ cup for the final 10 minutes.

Garlic Powder and Onion Powder

The sauce uses ½ teaspoon each of garlic powder and onion powder in addition to the fresh garlic and onion already in the casserole.

Smoked Paprika and Black Pepper

Half a teaspoon of smoked paprika and ¼ teaspoon of black pepper complete the supplied seasoning mixture.

Butter

The recipe lists 2 tablespoons of butter and begins by lightly greasing the slow cooker with butter. No other use for the butter is specified in the supplied method.

Fresh Parsley

Two tablespoons of chopped fresh parsley are used to garnish the finished casserole before serving.

Equipment

• Slow cooker
• Mixing bowl
• Whisk
• Knife and cutting board
• Measuring cups and spoons
• Large spoon for gently stirring the casserole

How to Make Slow Cooker Pierogi and Kielbasa Casserole

1. Grease the Slow Cooker

   Lightly grease the slow cooker with butter.

2. Add the Pierogi and Kielbasa

   Add the frozen pierogi, sliced kielbasa, onion, and garlic to the slow cooker.

3. Make the Creamy Sauce

   In a bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, smoked paprika, and black pepper.

4. Coat the Casserole

   Pour the creamy mixture over the pierogi and kielbasa. Gently stir to coat everything.

5. Add the First Layer of Cheddar

   Sprinkle 1 cup of shredded cheddar cheese over the top.

6. Slow Cook

   Cover and cook on LOW for 3–4 hours or HIGH for 2–3 hours, until the pierogi are tender and heated through.

7. Add the Remaining Cheddar

   Sprinkle the remaining ½ cup cheddar cheese over the casserole during the last 10 minutes. Cover until melted.

8. Garnish and Serve

   Garnish with fresh parsley and serve hot.

Tips for the Best Results

• Start with frozen pierogi: The recipe specifically calls for frozen potato and cheese pierogi and does not include a thawing step.
• Grease the slow cooker first: Use the supplied butter to lightly coat the slow cooker before adding the ingredients.
• Slice the kielbasa into rounds: This preparation is specified in the ingredient list.
• Whisk the sauce separately: Combine the soup, sour cream, broth and seasonings in a bowl before pouring them over the pierogi and kielbasa.
• Stir gently: The supplied method specifically calls for gently coating everything with the creamy mixture.
• Keep the cheddar divided: Use 1 cup before slow cooking and save ½ cup for the final 10 minutes.
• Check the pierogi: Tender, heated-through pierogi are the supplied doneness cue.
• Cover after adding the final cheese: This gives the remaining cheddar time to melt over the casserole.
• Add parsley at the end: The chopped fresh parsley is a finishing garnish rather than a slow-cooking ingredient.

Common Mistakes to Avoid

Thawing or Boiling the Pierogi Without a Recipe Instruction to Do So

The supplied method places the frozen pierogi directly into the slow cooker. It does not include a separate thawing or boiling stage.

Forgetting to Grease the Slow Cooker

The first instruction is to lightly grease the slow cooker with butter before adding the casserole ingredients.

Adding All the Cheddar at the Beginning

The cheese is deliberately divided. Sprinkle 1 cup over the casserole before cooking and reserve ½ cup for the final 10 minutes.

Stirring Too Aggressively

The directions call for gently stirring the creamy mixture through the pierogi and kielbasa. There is no need for vigorous mixing.

Using Time as the Only Doneness Cue

The recipe provides cooking ranges. In addition to watching the clock, check that the pierogi are tender and heated through.

Adding the Parsley Too Early

The fresh parsley is supplied as the final garnish, so add it after cooking rather than mixing it into the casserole at the beginning.

Substitutions and Variations

LOW Slow-Cooker Method

Cook the covered casserole on LOW for 3–4 hours, checking that the pierogi are tender and heated through.

HIGH Slow-Cooker Method

For the faster supplied option, cook on HIGH for 2–3 hours. Add the reserved cheddar during the final 10 minutes just as you would with the LOW method.

No substitutions for the potato and cheese pierogi, kielbasa, cream of mushroom soup, sour cream, chicken broth or cheddar were supplied. Replacing those ingredients would create an editorial variation rather than reproduce the original casserole.

Serving Suggestions

Serve the Slow Cooker Pierogi and Kielbasa Casserole hot after the final ½ cup of cheddar has melted. Sprinkle the supplied chopped fresh parsley over the top just before serving.

No additional side dishes were included with the original recipe, so none are required to complete the supplied version.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe, so this article does not assign a storage duration or reheating method that was not provided.

Frequently Asked Questions

What kind of pierogi should I use?

The recipe calls for one 16-ounce package of frozen potato and cheese pierogi.

Do I need to thaw the pierogi first?

No thawing step appears in the supplied method. The instructions add the frozen pierogi directly to the slow cooker.

How much kielbasa do I need?

Use 1 pound of kielbasa sliced into rounds.

What makes the casserole creamy?

The sauce combines cream of mushroom soup, sour cream and chicken broth, along with garlic powder, onion powder, smoked paprika and black pepper.

How much cheddar goes into the casserole?

The recipe uses 1 ½ cups of shredded cheddar in total. One cup goes on before slow cooking and the remaining ½ cup is added during the last 10 minutes.

How long does Pierogi and Kielbasa Casserole cook on LOW?

Cook it covered on LOW for 3–4 hours, until the pierogi are tender and heated through.

How long does it cook on HIGH?

The supplied HIGH cooking range is 2–3 hours.

When should I add the final cheese?

Sprinkle the remaining ½ cup of cheddar over the casserole during the final 10 minutes and cover until melted.

What is the butter used for?

The supplied directions use butter to lightly grease the slow cooker. No additional use for the listed butter is specified.

How do I know when the casserole is ready?

The pierogi should be tender and heated through, and the final cheddar topping should be melted.

How many servings does this recipe make?

The supplied recipe makes 6 servings.

How much prep time does it require?

The supplied prep time is 10 minutes.

Related Recipes

• Pierogi Recipes
• Kielbasa Recipes
• Slow Cooker Casseroles
• Cheesy Slow Cooker Recipes
• Easy Slow Cooker Dinners

Recipe Card: Slow Cooker Pierogi and Kielbasa Casserole

Ingredients

• 1 package (16 oz) frozen potato and cheese pierogi
• 1 lb kielbasa, sliced into rounds
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• ½ cup chicken broth
• 1 ½ cups shredded cheddar cheese, divided
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley

Instructions

1. Lightly grease the slow cooker with butter.
2. Add the frozen pierogi, sliced kielbasa, onion, and garlic to the slow cooker.
3. In a bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, smoked paprika, and black pepper.
4. Pour the creamy mixture over the pierogi and kielbasa. Gently stir to coat everything.
5. Sprinkle 1 cup of shredded cheddar cheese over the top.
6. Cover and cook on LOW for 3–4 hours or HIGH for 2–3 hours, until the pierogi are tender and heated through.
7. Sprinkle the remaining ½ cup cheddar cheese over the casserole during the last 10 minutes. Cover until melted.
8. Garnish with fresh parsley and serve hot.

Recipe Notes

• Use frozen potato and cheese pierogi as specified; no thawing step is included.
• Lightly grease the slow cooker with the supplied butter before adding the ingredients.
• Slice the kielbasa into rounds and the onion thinly.
• Whisk the creamy sauce ingredients together separately before adding them.
• Gently stir the sauce through the pierogi and kielbasa.
• Use 1 cup of cheddar before cooking and reserve ½ cup for the final 10 minutes.
• Cook on LOW for 3–4 hours or HIGH for 2–3 hours.
• The pierogi should be tender and heated through.
• Garnish the finished casserole with 2 tablespoons of chopped fresh parsley.
• The supplied prep time is 10 minutes and the supplied yield is 6 servings.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe.