The Best Crockpot Pierogi Casserole

I created this Crockpot Pierogi Casserole with Kielbasa and Sauerkraut to bring comfort food to life effortlessly. Layers of tender pierogi, savory sliced kielbasa, tangy sauerkraut, and melty cheese slow‑cook into a hearty, flavorful casserole perfect for cozy dinners.

Why You’ll Love This Recipe

I adore how familiar flavors—pillowy pierogi, smoky kielbasa, and tangy sauerkraut—come together into one satisfying dish with minimal effort. With most of the cook time happening in the crockpot, I can set it and relax until everything melds into a soul-warming casserole.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Frozen or thawed cheese or potato pierogi

• Kielbasa (smoked sausage), sliced into rounds

• Sauerkraut, drained (reserve a bit of juice if desired)

• Onion, thinly sliced

• Garlic, minced

• Shredded cheese (sharp cheddar or Swiss)

• Chicken or vegetable broth

• Smoked paprika or caraway seeds (optional)

• Salt and pepper

• Butter or oil for sautéing

Directions

1. I lightly sauté onion and garlic in butter (or oil) until fragrant and softened.

2. I layer half the pierogi in the bottom of the crockpot, then evenly layer kielbasa slices over them.

3. I add a layer of sauerkraut on top, followed by remaining pierogi and the sautéed onion‑garlic mixture.

4. I gently pour broth over the layers—just enough to come close to the top of the pierogi, but not fully submerge them.

5. I season with salt, pepper, and optional smoked paprika or caraway seed for extra depth.

6. I cover and cook on low for 3 to 4 hours or on high for about 2 to 3 hours, until pierogi are tender and flavors meld.

7. In the last 20–30 minutes, I sprinkle shredded cheese over the casserole, cover again, and let it melt until gooey.

Servings And Timing

This casserole serves about 6 people as a generous main dish.

• Prep time: 15–20 minutes

• Cook time: 3–4 hours on low (or 2–3 hours on high)

• Total time: approximately 4 hours (or 2½ to 3¼ hours)

Variations

• I use sauerkraut mixed with a bit of apple for sweetness or tang.

• I swap kielbasa for smoked turkey sausage or remove meat entirely for a vegetarian version—adding mushrooms or vegan sausage instead.

• I stir in caramelized onions or sautéed bell peppers for extra savoriness.

• I sprinkle fresh chopped parsley or scallions before serving for brightness.

• I use garlic and herb pierogi or add a spiced mustard drizzle to elevate flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm servings on the stovetop or in the oven (covered, at 325 °F) until heated through. I refresh any melty cheese under the broiler briefly for that gooey top

FAQs

What Type Of Pierogi Works Best?

I use potato- or cheese-filled pierogi; they hold up well and absorb flavor without falling apart.

Can I Use Fresh Sauerkraut?

Yes. I drain fresh sauerkraut well to avoid excess liquid. I sometimes reserve a small splash of the sauerkraut juice to stir in for tang.

Can I Cook This On High Rather Than Low?

Absolutely. I cook it on high for 2–3 hours when I’m short on time, though flavors deepen more on low.

How Do I Prevent It From Being Too Wet?

I control moisture by adding just enough broth. If sauerkraut is extra wet, I drain and press it lightly before layering.

Can I Freeze This Casserole?

Yes—I freeze cooled leftovers (without cheese) in meal‑sized containers for up to 2 months. When reheating, I thaw overnight and top with fresh cheese before warming until melted.

Conclusion

I make this Crockpot Pierogi Casserole with Kielbasa and Sauerkraut when I want a comforting, flavor-packed meal with minimal effort. With layers of tender pierogi, smoky kielbasa, tangy kraut, and melted cheese—all slow-cooked to perfection—it feels indulgent yet simple. Whether feeding guests or planning ahead, it’s a hearty one-pot meal that always delivers warmth and satisfaction.