Slow Cooker Pierogi and Sausage Casserole

 

Slow Cooker Pierogi & Sausage Casserole

This Slow Cooker Pierogi and Sausage Casserole is the ultimate cozy comfort food—creamy, hearty, and packed with smoky flavor. Made with frozen pierogies, savory kielbasa, and a simple creamy sauce, this dump-and-go dinner comes together in minutes with no thawing or pre-cooking required. Perfect for busy weeknights!

Prep Time: 10 minutes
Cook Time: 3–4 hours (LOW) or 1½–2 hours (HIGH)
Total Time: 4 hours 10 minutes
Servings: 6
Calories: ~450 kcal per serving

Ingredients

• 1 (16–24 oz) bag frozen potato pierogies (do not thaw)

• 1 (12–14 oz) package smoked sausage or kielbasa, sliced into ½-inch rounds

• 1 (10.5 oz) can condensed cream of mushroom soup

• 1 cup low-sodium chicken broth

• Nonstick cooking spray (for the slow cooker)

• Salt and black pepper, to taste (add at the end)

Instructions

1. Prep the slow cooker – Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray.

2. Layer the pierogies – Arrange the frozen pierogies in an even layer across the bottom, overlapping slightly but avoiding one big frozen clump.

3. Add the sausage – Scatter the sliced sausage evenly over the pierogies.

4. Make the sauce – In a small bowl or measuring cup, whisk together the cream of mushroom soup and chicken broth until smooth.

5. Pour and go – Pour the sauce mixture evenly over the pierogies and sausage. Do not stir—just let it lightly coat the top.

6. Cook – Cover and cook on LOW for 3–4 hours or on HIGH for 1½–2 hours, until the pierogies are tender and the sauce is hot and bubbly.

7. Finish and serve – Gently stir the casserole to coat everything in the creamy sauce. Taste, season with salt and pepper if needed, and serve warm with extra sauce spooned over each portion.

Notes

• Leftovers: Store in a covered container in the refrigerator for up to a few days. The sauce will thicken as it chills.

• Reheating: Microwave individual portions until hot (stir halfway), or reheat in a covered skillet over low heat. Add a splash of chicken broth to loosen the sauce if needed.

• Freezing: Not recommended—pierogies can become mushy after thawing and reheating.
  

  Nutrition (per serving)

  Calories: 450 kcal