Crockpot Pierogi Casserole saved my weeknight sanity more than once. If you’ve ever stared at your fridge at 5 pm wondering how you’re supposed to pull dinner together, you’re not alone. This is the kind of meal that loves you back by cooking while you live your life. It’s hearty, comforting, and tastes like you fussed when you really did not. Grab a bag of frozen pierogi, some smoky sausage, a handful of pantry staples, and let the slow cooker do the magic. 
The Story Behind This Recipe
Here’s why I love this Crockpot Pierogi Casserole: it bakes up beautifully and it tastes like a weekend dinner. Crockpot Pierogi Casserole saved my weeknight sanity more than once. If you’ve ever stared at your fridge at 5 pm wondering how you’re supposed to pull…
A SIMPLE ONE POT MEAL
Let’s be honest. Most of us want dinner to be simple, warm, and satisfying without hovering over the stove. This is exactly why I adore this recipe. It’s a one-pot situation where you layer frozen pierogi with garlic sausage, onions, a little cheese, and a creamy sauce. The result is cozy, cheesy, and impossible not to love.
I usually use potato and cheddar pierogi, but you can go rogue and try onion or potato and bacon if that’s your thing. The slow cooker keeps everything tender and steamy while the edges of the pierogi turn soft and saucy. The sausage brings that rich, savory flavor that makes your kitchen smell like a hug. If you’ve got a crew to feed, this is a full-plate winner.
Want to wander through more comfort food ideas? Take a peek at my collection of cozy casseroles when you’re in planning mode. And if you love set-it-and-forget-it dinners, this Crockpot Tater Tot Casserole is a crowd-pleaser too.
Why it works: the slow cooker turns the sauce silky, the pierogi stay tender, and the sausage juices mingle into every bite. Minimal effort. Maximum comfort. That’s my kind of math.
How to Make Crockpot Pierogi and Garlic Sausage Casserole
There are just a few steps, and you can toss everything in before work or school drop-off. By dinner, the biggest decision you’ll face is how big to make your scoop.
What you’ll need
- 2 pounds frozen pierogi, potato-cheddar is perfect
- 1 pound smoked garlic sausage or kielbasa, sliced into coins
- 1 medium onion, thinly sliced
- 2 cups shredded cheddar cheese, divided
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chicken broth or water
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Optional: chopped fresh parsley or green onions for garnish
Directions
- Whisk the cream of mushroom soup, sour cream, broth, garlic powder, paprika, and a pinch of salt and pepper in a bowl until smooth. This is your creamy sauce.
- Grease your slow cooker. Layer half the pierogi, half the onions, half the sausage, and about one-third of the cheese. Spoon over half the sauce.
- Repeat with the remaining pierogi, onions, sausage, and most of the remaining cheese. Pour over the rest of the sauce.
- Cook on low for 4 to 5 hours or on high for 2.5 to 3 hours. You’re aiming for hot and bubbly.
- Sprinkle on the last handful of cheese during the final 15 minutes so it melts nicely. Garnish with parsley if you’re feeling fancy.
I made this on a busy soccer night and came home to the best smell. My kids actually cheered when they saw the pierogi. Zero leftovers and zero complaints. This is a keeper.
That’s it. Nothing complicated, and yet it tastes like a weekend dinner. If you’re on a casserole kick lately, try the ultra-creamy Cream Cheese Green Bean Casserole for your next side dish. It pairs beautifully with the rich flavors here.
What to Serve with Crockpot Pierogi
This meal’s rich and cozy, so I like bright, crunchy sides and something green. Here are a few easy pairings:
- A big green salad with a sharp vinaigrette to cut through the creaminess
- Simple roasted vegetables like carrots, broccoli, or Brussels sprouts
- Quick sautéed cabbage with a splash of vinegar and butter
- Warm applesauce for a sweet-savory contrast
- Garlic dill pickles for a tangy bite
If you’re serving a crowd and want an extra casserole on the table, the kid-approved Chicken Spaghetti Casserole is always a happy pairing with this one. Think creamy meets cozy and everyone gets seconds.
Karlynns Tips and Tricks for Making Crockpot Lazy Pierogi Casserole
Slow cooker recipes are forgiving, but these small details help you nail it every time.
Do not thaw the pierogi. Frozen pierogi hold up better and don’t turn mushy while cooking. Toss them in straight from the bag.
Layer with intention. Keep the sausage spread out so every spoonful gets a little bit. Nestle the onions into the sauce layers so they soften and melt into the flavor base.
Adjust the sauce if needed. If your slow cooker runs hot or you’re using a larger model, add an extra splash of broth so the edges stay saucy. If it looks too wet after cooking, remove the lid for 10 to 15 minutes to let steam escape.
Cheese timing matters. Mix some cheese into the layers, but save a good handful for the end. That last melty layer is what makes the top so tempting.
Make it your own. A handful of spinach between layers is lovely. If you like spicier flavors, add a pinch of red pepper flakes or use a hot sausage. You can also swap sour cream for Greek yogurt if you like a lighter tang.
Hungry for a different kind of lazy comfort? My family loves the savory gravy goodness in Crockpot Beef Tips and Noodles when we want something equally cozy and hands-off.
Storage Instructions
Fridge: Let leftovers cool, then store in an airtight container for up to 3 days. The flavors actually deepen, and it reheats like a dream.
Reheat: Microwave in short bursts with a splash of broth or water to keep it creamy, or warm in a covered dish at 325 F until hot. Stir halfway so the sauce stays smooth.
Freeze: You can freeze cooked leftovers for up to a month. Thaw in the fridge overnight and reheat gently with a little extra liquid. If you want to prep it uncooked for the freezer, assemble the casserole in a freezer bag without the cheese on top. Thaw overnight, then cook as directed and finish with the cheese during the last 15 minutes.
Make-ahead tip: Whisk the sauce the night before and slice your sausage. Morning assembly will take you less than five minutes.
If you’re dreaming of more set-it-and-enjoy-it dinners, this warm and savory French Onion Chicken Noodle Casserole hits all the cozy notes and is a solid potluck pick.
Common Questions
Can I use a different sausage?
Yes. Kielbasa, turkey sausage, or even a mild Italian sausage works. Just keep the smoky-garlicky vibe if you can because it complements the pierogi.
What if my slow cooker runs hot?
Check at the 2-hour mark on high or 3.5-hour mark on low. Add a splash of broth if the edges look too dry.
Do I have to use cream of mushroom soup?
Nope. Cream of chicken or cream of celery works well. The flavor will shift slightly, but the texture stays creamy.
How do I avoid mushy pierogi?
Keep them frozen when layering and don’t overcook. Stick to the time window and they’ll turn soft, not soggy.
Can I bake it instead?
Yes. Layer in a greased casserole dish, cover with foil, and bake at 350 F for 45 to 55 minutes. Remove foil, add the final cheese layer, and bake until bubbly.
Ready to Scoop Into Comfort Tonight
If you need an easy win, Crockpot Pierogi Casserole delivers without a fuss. It’s simple to assemble, budget-friendly, and wildly satisfying. The slow cooker does the heavy lifting, and you get all the credit for a cozy, family-style dinner. For another cheesy twist with sausage and pierogi vibes, I like this guide to a similar dish from The Country Cook here: Crock Pot Pierogi and Kielbasa Casserole – The Country Cook. And if you’re into freezer prep, check out this helpful how-to for planning ahead: Crockpot Pierogi Casserole – Freezer Meals 101. Make it your way, and don’t forget to share a big, melty scoop with someone you love.
Crockpot Pierogi Casserole
Ingredients
Method
- Whisk the cream of mushroom soup, sour cream, broth, garlic powder, paprika, and a pinch of salt and pepper in a bowl until smooth to create the creamy sauce.
- Grease your slow cooker.
- Layer half the pierogi, half the onions, half the sausage, and about one-third of the cheese. Spoon over half the sauce.
- Repeat with the remaining pierogi, onions, sausage, and most of the remaining cheese. Pour over the rest of the sauce.
- Cook on low for 4 to 5 hours or on high for 2.5 to 3 hours until hot and bubbly.
- Sprinkle on the last handful of cheese during the final 15 minutes so it melts nicely.
- Garnish with parsley if desired.
