This 4-Ingredient Slow Cooker Pierogi Casserole is pure comfort food made for busy nights when cooking feels like too much. Frozen pierogi layer with smoky kielbasa, melty cheese, and a rich cream sauce, then cook low and slow into a soft, saucy, ultra-satisfying meal. Inspired by Eastern European flavors but built for weeknight convenience, this recipe gives you hearty, carb-loaded goodness with almost zero prep. It’s perfect for family dinners, potlucks, and those evenings when you want something cozy, filling, and indulgent without standing over the stove.
4-Ingredient Slow Cooker Pierogi Casserole
Servings: 6 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen potato and cheese pierogi | 2 bags (16–20 oz each) |
| Smoked kielbasa or Polish sausage, sliced | 14–16 oz |
| Shredded cheese (cheddar, Colby Jack, or blend) | 2 cups |
| Heavy cream or half-and-half | 2 cups |
Instructions
Lightly grease the slow cooker with nonstick spray, butter, or oil to prevent sticking.
Arrange half of the frozen pierogi in an even layer across the bottom.
Scatter half of the sliced kielbasa over the pierogi, then sprinkle with 1 cup of shredded cheese.
Repeat the layers with the remaining pierogi, kielbasa, and the final cup of cheese.
Pour the heavy cream or half-and-half evenly over the top, allowing it to seep through the layers. Do not stir.
Cover and cook on LOW for 3–4 hours, until the pierogi are tender, the cheese is fully melted, and the sauce is bubbling around the edges.
Gently stir from the sides toward the center to coat everything in the creamy sauce without breaking the pierogi.
Let the casserole rest uncovered for 5–10 minutes to thicken slightly, then serve warm directly from the slow cooker.
Variations & Tips
For a lighter version, use half-and-half instead of heavy cream, or combine cream and milk for a thinner sauce. If you want more depth, layer in sliced onion and minced garlic, or sprinkle black pepper or paprika over the top before cooking. Crumbled cooked bacon makes a smoky, salty upgrade. To add vegetables, mix in frozen peas, corn, or mixed veggies during layering. Any savory pierogi flavor works, including potato and onion or sauerkraut varieties. You can assemble everything the night before, refrigerate, and cook the next day with a slightly longer cook time. For a browned top, transfer to a baking dish, add extra cheese, and broil until golden.
