Crock Pot Pierogi Casserole with Kielbasa


  • 2 packages (16 oz each) frozen pierogi
  • 1 lb kielbasa, sliced into 1/2 inch pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish


  1. Spray the inside of your crock pot with cooking spray.
  2. Layer half of the frozen pierogi in the bottom of the crock pot.
  3. Add half of the kielbasa slices, chopped onion, and minced garlic.
  4. Repeat the layers with the remaining pierogi, kielbasa, onion, and garlic.
  5. In a medium bowl, whisk together the cream of mushroom soup, sour cream, shredded cheddar cheese, chicken broth, and Dijon mustard. Season with salt and black pepper to taste.
  6. Pour the mixture over the layers in the crock pot.
  7. Cover and cook on low for 4-5 hours, or until heated through and bubbly.
  8. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 4-5 hours | Total Time: 4 hours 15 minutes | Kcal: 480 kcal per serving | Servings: 6 servings

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