Save My neighbor showed up one January evening with a crockpot full of something she called her lazy-day pierogi bake. The smell of browned kielbasa and melted cheese hit me before she even crossed the threshold. I had no idea you could toss frozen pierogi into a slow cooker and end up with something this satisfying. That night, I stood in my kitchen scribbling her instructions on the back of an envelope, already planning when I'd make it myself.
I made this for the first time on a Sunday when my in-laws were visiting and I'd forgotten to plan anything resembling dinner. I layered it all together during halftime, set the crockpot to low, and by the time the game ended, the kitchen smelled like a Polish deli. My father-in-law went back for thirds. Nobody believed me when I said it took fifteen minutes to assemble.
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Ingredients
- Frozen potato and cheese pierogi: No need to thaw them, they soften beautifully in the slow cooker and hold their shape without getting mushy.
- Fully cooked kielbasa sausage: Slice it into rounds about a quarter inch thick so each piece crisps just slightly at the edges and releases smoky flavor into every layer.
- Condensed cream of mushroom soup: This acts as the creamy base that binds everything together, you can use cream of chicken if that's what you have.
- Sour cream: Adds tang and richness, balancing out the saltiness of the kielbasa and the mild sweetness of the onions.
- Shredded cheddar cheese: Sharp cheddar works best, it melts into gooey pockets and gives the casserole that golden, bubbly top.
- Yellow onion: Slice it thin so it softens completely and almost melts into the sauce, adding a gentle sweetness.
- Garlic powder, black pepper, smoked paprika: These simple seasonings add warmth and a hint of smokiness without overpowering the dish.
- Fresh chives or parsley: A handful of chopped green herbs at the end makes it look restaurant-worthy and adds a fresh bite.
Instructions
- Prep the crockpot:
- Lightly grease the inside of your 6-quart slow cooker with butter or nonstick spray. This keeps the bottom layer from sticking and makes cleanup easier later.
- Layer the first half:
- Spread half the frozen pierogi across the bottom in a single layer, then scatter half the sliced kielbasa and half the onions over top. Don't worry about perfection, it all cooks down into delicious chaos.
- Mix the sauce:
- In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until smooth. The sauce should be thick but pourable.
- Add sauce and cheese:
- Spoon half the sauce over the pierogi layer, spreading it gently with the back of a spoon, then sprinkle half the shredded cheddar on top. The cheese will melt down and create pockets of gooey goodness.
- Repeat the layers:
- Add the remaining pierogi, kielbasa, onion, sauce, and cheese in the same order. Press down lightly so everything fits snugly.
- Slow cook:
- Cover the crockpot and set it to low for 4 hours. You'll know it's ready when the edges are bubbling and the pierogi are fork-tender.
- Garnish and serve:
- Sprinkle chopped chives or parsley over the top just before serving. Scoop generous portions into bowls and watch them disappear.
Save This casserole became my go-to for potlucks after I brought it to a church supper and three people asked for the recipe before I'd even finished serving. One woman told me her grandmother used to make something similar on the stovetop, but this version brought back the same comfort with half the effort. I realized then that some dishes don't need to be complicated to feel like home.
How to Make It Your Own
I've swapped in turkey kielbasa when I wanted something lighter, and it worked beautifully without losing any of that smoky sausage flavor. You can also try different pierogi flavors like sauerkraut and mushroom or potato and onion, each one changes the whole personality of the dish. My sister stirs in a handful of sautéed mushrooms and baby spinach before the final layer, and it adds earthy depth without feeling heavy.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and honestly, they taste even better the second day once all the flavors have melded. I reheat individual portions in the microwave for about two minutes, stirring halfway through, or you can warm the whole batch in a 350-degree oven covered with foil for 20 minutes. The pierogi stay soft and the cheese gets melty all over again.
Serving Suggestions
This casserole is hearty enough to stand alone, but I usually serve it with a simple side of steamed broccoli or a crisp green salad dressed with lemon and olive oil to cut through the richness. Crusty bread or garlic toast is perfect for soaking up any extra sauce left in the bowl. Sometimes I set out extra sour cream and hot sauce on the table so everyone can customize their plate.
- Pair it with a light coleslaw for crunch and tang.
- Serve alongside roasted Brussels sprouts or green beans.
- Keep a bottle of your favorite hot sauce nearby for those who like a little heat.
Save This is the kind of recipe that makes weeknights feel manageable and gatherings feel effortless. Toss it together, let it work its magic, and enjoy the kind of meal that brings everyone back to the table for seconds.
Recipe Questions & Answers
- → Can I use fresh pierogi instead of frozen?
Yes, fresh pierogi work beautifully in this casserole. Since they're already partially cooked, you may want to reduce the cooking time by 30-60 minutes to prevent them from becoming too soft.
- → What can I substitute for cream of mushroom soup?
You can use cream of chicken soup, cream of celery soup, or make a homemade white sauce with butter, flour, milk, and seasonings. Each option will give a slightly different flavor profile.
- → Can I prepare this casserole ahead of time?
Absolutely. You can assemble all the layers in your slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker and start cooking, adding an extra 30 minutes to account for the cold start.
- → How do I prevent the pierogi from sticking to the slow cooker?
Generously grease your slow cooker insert with butter or non-stick cooking spray before layering. The creamy sauce also helps prevent sticking, but proper greasing is essential for easy cleanup.
- → Can I cook this on high instead of low?
Yes, you can cook on HIGH for 2-2.5 hours instead of 4 hours on LOW. Watch closely near the end to ensure the pierogi don't overcook and the edges don't dry out.
- → What are the best side dishes to serve with this casserole?
This rich casserole pairs wonderfully with light, fresh sides like steamed green beans, roasted Brussels sprouts, a crisp garden salad, or tangy coleslaw to balance the creamy richness.
