Introduction

There is something deeply nostalgic and satisfying about the combination of tender dumplings, savory sausage, and a creamy cheese sauce. If you are looking for the definition of “comfort in a bowl,” look no further than this Crockpot Pierogi Casserole with Kielbasa. As someone who spent years developing recipes that balance a busy schedule with a love for hearty meals, I can tell you that the slow cooker is your best friend when it comes to infusing flavors without standing over a stove.

This recipe takes the humble frozen pierogi—a staple in many freezers—and transforms it into a gourmet-style bake that tastes like it took hours of preparation. By slow-cooking the kielbasa alongside the pierogies, the smoky fat from the sausage renders down, seasoning the dumplings and creating a rich, velvety sauce that is hard to resist. Whether you are feeding a hungry family or looking for a potluck superstar, this dish is a guaranteed winner.

Why I Love This Recipe

I am a huge advocate for “set it and forget it” meals. Much like my Crockpot Nacho Dip, this casserole requires very little active prep time but delivers massive results.

The beauty of this dish lies in the textures. The pierogies stay soft and pillowy, while the kielbasa provides a firm, salty bite. Unlike traditional casseroles that might dry out, the creamy garlic sauce keeps everything moist and decadent. It is a complete meal in one pot, which means fewer dishes and more time to relax. It reminds me of the ease of a Dorito Casserole, but with a rustic, European-inspired twist.

Ingredients You’ll Need

For the Casserole:

• Frozen Pierogies (16 oz): Potato and cheese is the classic choice, but onion or sauerkraut varieties work beautifully too.
• Kielbasa Sausage (1 lb): Sliced into 1/2-inch rounds. You can use smoked turkey kielbasa for a lighter option.
• Medium Onion (1): Thinly sliced. The onions caramelize slightly in the slow cooker, adding a necessary sweetness.
• Cheddar Cheese (2 cups): Shredded. I recommend sharp cheddar for a bolder flavor profile.

For the Creamy Sauce:

• Crème Fraîche (1 cup): This provides a sophisticated tang and a silkier texture than standard sour cream.
• Milk (1/2 cup): To thin the sauce slightly so it coats every pierogi.
• Garlic (2 cloves): Freshly minced to provide that aromatic punch.

Assaisonnement (Seasoning):

• Olive Oil or Butter (1 tbsp): For sautéing the onions.
• Salt and Black Pepper: To taste.
• Fresh Parsley: For a pop of color and freshness at the end.

Swaps and Notes

• The Pierogies: You do not need to thaw the pierogies before putting them in the crockpot. In fact, starting from frozen helps them maintain their shape during the slow cooking process.
• The Cream: If you can’t find crème fraîche, you can substitute it with full-fat sour cream or even heavy cream mixed with a teaspoon of lemon juice.
• The Protein: If you aren’t a fan of kielbasa, smoked bratwurst or even andouille sausage (for a spicy kick) are excellent swaps.
• Vegetables: Feel free to stir in some frozen peas or sliced bell peppers during the last 30 minutes of cooking for added nutrition.

List of Steps for the Recipe

1. Prep the Onions: In a small skillet, heat the olive oil or butter over medium heat. Sauté the sliced onions for about 5–7 minutes until they are soft and translucent. While you can put raw onions in the crockpot, sautéing them first unlocks a depth of flavor you don’t want to miss.
2. Layer the Crockpot: Lightly grease your slow cooker insert with non-stick spray. Place half of the frozen pierogies in the bottom. Layer half of the sliced kielbasa and half of the sautéed onions on top. Sprinkle with 1 cup of the shredded cheddar cheese.
3. Repeat Layers: Add the remaining pierogies, kielbasa, and onions.
4. Whisk the Sauce: In a medium bowl, whisk together the crème fraîche, milk, minced garlic, salt, and pepper. Pour this mixture evenly over the layers in the crockpot.
5. Cook: Cover and cook on Low for 3–4 hours or on High for 1.5–2 hours. You want the pierogies to be tender and the sauce to be bubbling.
6. Final Cheese Layer: About 15 minutes before serving, sprinkle the remaining 1 cup of cheddar cheese over the top. Cover again and let it melt into a gooey blanket.
7. Garnish and Serve: Top with fresh parsley and serve hot.

Tips for Success

• Don’t Overcook: Pierogies are delicate. If you leave them on “High” for too long, they can become mushy. Start checking for tenderness at the 3-hour mark on Low.
• Shred Your Own Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can lead to a grainier sauce. Grating a block of cheddar will give you a much smoother melt.
• Browning the Sausage: For extra flavor, you can quickly sear the kielbasa rounds in a skillet before adding them to the crockpot. This adds a nice crust and extra smokiness.

Serving Suggestions and Pairings

This casserole is quite rich, so I like to pair it with something bright or acidic. A crisp green salad with a vinaigrette or a side of steamed green beans works perfectly.

If you are hosting a larger gathering and want to offer a variety of “one-pan” style dishes, this pairs excellently with my Mexican Chicken and Rice Casserole or even some Sheet Pan Quesadillas for a fun fusion spread.

Nutritional Information (Per Serving)

• Calories: 485 kcal
• Protein: 18g
• Carbohydrates: 34g
• Fat: 31g
• Fiber: 2g
• Sodium: 980mg

Storage and Leftover Tips

This dish keeps remarkably well! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• To Reheat: I recommend reheating in the oven at 350°F (175°C) covered with foil to keep it from drying out. You can also use the microwave, but adding a tiny splash of milk before heating will help loosen the sauce back up.
• Freezing: I do not recommend freezing the cooked casserole, as the crème fraîche and potato texture can change significantly upon thawing.

More Recipes You Will Love

If you enjoyed the ease of this slow-cooked comfort meal, check out these other favorites from the kitchen:

• Instant Pot Lasagna – For when you want that classic Italian flavor in half the time.
• Mexican Chicken and Rice Casserole – A zesty, one-pan wonder.
• Crockpot Nacho Dip – The ultimate appetizer for your next game day.

Final Thoughts

This Crockpot Pierogi Casserole with Kielbasa is proof that you don’t need a sink full of dishes to create a meal that feels like a warm hug. It’s hearty, creamy, and undeniably satisfying.

I would love to hear how yours turned out! Did you swap the cheese? Add extra veggies? Leave a comment below and let me know. Be sure to follow us for more easy weeknight solutions and comfort food classics. Happy cooking!