Crockpot pierogi casserole with sausage is a rich, creamy, and comforting dish that brings together cheesy pierogies, savory smoked sausage, and a creamy sauce—all slow-cooked to perfection. This easy, dump-and-go meal is perfect for busy weeknights or potlucks!
Why You’ll Love This Recipe
- Easy Crockpot Meal Just layer the ingredients and let the slow cooker do the work.
- Comforting & Hearty Cheesy pierogies and sausage make for a filling meal.
- Minimal Prep No pre-cooking required—just dump, stir, and cook!
- Great for Family Dinners A crowd-pleasing dish that everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Frozen pierogies (cheddar & potato or your favorite flavor)
- Smoked sausage or kielbasa, sliced
- Cream cheese, softened
- Sour cream
- Chicken broth
- Cheddar cheese, shredded
- Garlic powder
- Onion powder
- Black pepper
- Green onions or parsley (for garnish)
Directions
Assemble the Casserole:
- Layer Ingredients Place frozen pierogies and sliced sausage in the slow cooker.
- Make the Sauce In a bowl, mix cream cheese, sour cream, chicken broth, garlic powder, onion powder, and black pepper until smooth.
- Combine Pour the sauce over the pierogies and sausage, stirring to coat evenly.
- Add Cheese Sprinkle shredded cheddar cheese on top.
Cook the Casserole:
- Slow Cook Cover and cook on low for 4-5 hours or high for 2-3 hours, until everything is heated through and creamy.
- Garnish & Serve Stir gently, then top with green onions or parsley before serving.
Servings and Timing
- Servings: 6
- Prep Time: 5 minutes
- Cook Time: 4-5 hours (low) / 2-3 hours (high)
- Total Time: 4-5 hours
Variations
- Bacon Lover’s Version Add cooked bacon bits for extra flavor.
- Spicy Kick Mix in red pepper flakes or diced jalapeños.
- Veggie-Packed Add mushrooms, bell peppers, or spinach for more nutrition.
- Extra Cheesy Use a blend of cheddar, mozzarella, and parmesan.
Storage/Reheating
- Refrigerate Store leftovers in an airtight container for up to 3 days.
- Freeze Freeze in portions for up to 2 months. Thaw before reheating.
- Reheat Warm in the microwave or oven at 350°F until heated through.
FAQs
Can I use homemade pierogies?
Yes! Just boil them briefly before adding to the crockpot.
Can I use a different type of sausage?
Absolutely! Kielbasa, chorizo, or Italian sausage all work well.
Do I need to thaw the pierogies first?
No, frozen pierogies work best in the slow cooker.
Can I make this without cream cheese?
Yes, substitute with heavy cream or extra sour cream for a similar texture.
How do I make this dish less rich?
Use low-fat sour cream and cheese, or add extra broth to thin the sauce.
What can I serve with this casserole?
A simple green salad or roasted veggies pair well.
Can I cook this in the oven instead?
Yes! Bake at 375°F for 30-40 minutes, covered, then uncover and bake for 10 more minutes.
Will the pierogies get mushy?
No, they stay tender but hold their shape when cooked on low.
Can I use frozen sausage?
It’s best to thaw sausage first for even cooking.
How do I keep the sauce from getting too thick?
Stir occasionally and add extra broth if needed.
Conclusion
Crockpot pierogi casserole with sausage is an easy, creamy, and flavorful meal that requires minimal effort but delivers maximum comfort. Perfect for busy nights or potlucks, this dish is sure to be a family favorite. Try it today for a hearty, cheesy delight!
Description
This Crockpot Pierogi Casserole with Sausage is a rich, cheesy, and comforting dish that combines frozen pierogies, smoked sausage, and a creamy sauce. It’s an effortless slow cooker meal that’s perfect for busy nights!
Assemble the Casserole:
-
Layer the Ingredients:
- In a greased slow cooker, layer half of the frozen pierogies.
- Add half of the sliced sausage and diced onion.
- Repeat with the remaining pierogies and sausage.
-
Mix the Sauce:
- In a bowl, whisk together cream of mushroom soup, sour cream, milk, garlic, Dijon mustard, black pepper, and paprika.
-
Pour & Cook:
- Pour the sauce over the pierogi and sausage mixture.
- Sprinkle 1 cup shredded cheddar cheese on top.
-
Slow Cook:
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until heated through and bubbly.
Finish & Serve:
-
Melt the Cheese:
- Sprinkle the remaining ½ cup cheddar cheese on top.
- Cover and let sit for 5 minutes until melted.
-
Garnish & Enjoy:
- Sprinkle with dried thyme or parsley before serving.
- Serve hot with a side of sour cream or crusty bread.
Notes
- Want extra crunch? Add crispy bacon bits on top before serving.
- For a spicy twist, mix in ½ teaspoon cayenne or red pepper flakes.
- Make it lighter by using Greek yogurt instead of sour cream.
