Crock Pot Pierogi Casserole: Easy Dinner
Cozy Weeknight Meal Main Dishes.
A simple, comforting crock pot pierogi casserole with beef sausage. An easy family-favorite dinner.
I first made this on a chilly, gray Tuesday. The kind of day where you just want to curl up with a book. I needed dinner to be easy, something that wouldn't pull me away from the quiet of the afternoon. So, I gathered what I had: a bag of frozen pierogies, some sausage, and cheese. I layered it all in the crock pot, crossed my fingers, and honestly, forgot about it for a few hours. When we sat down to eat, scooping the cheesy, tender pillows onto our plates, it felt like such a win. Effortless comfort. It’s been a family staple ever since.
Why This Recipe Feels Like Home
- •It’s a true set-it-and-forget-it meal.
- •The ingredients are simple and easy to find.
- •It fills the house with the most wonderfully comforting smell.
- •Minimal prep work means more time for you.
- •It’s a cheesy, satisfying dish the whole family enjoys.
Wow, this recipe is a total game-changer for weeknight dinners. My kids can be so picky, but they both asked for seconds of this casserole. The flavors are so comforting and it was ridiculously easy to put together. Thank you for sharing this little piece of magic!
Essential Ingredient Guide
- Frozen Pierogies: Don't thaw them! They go straight from the freezer into the crock pot, which helps them keep their shape and not get mushy. The classic potato and cheese is my favorite for this.
- Smoked Beef Sausage: Using a pre-cooked smoked sausage makes this so easy. It adds a wonderful, savory depth that pairs beautifully with the creamy cheese and potatoes.
- Cream Cheese: This is the secret to a super creamy sauce. Let it soften on the counter for a bit before you mix it; it will blend into the soup and broth so much more easily.
- Sharp Cheddar Cheese: I always recommend shredding your own cheese from a block. It melts into a much smoother, creamier dream than the pre-shredded kind. It’s a small step that makes a big difference.
Complete Cooking Process
- In a simple bowl, grab a whisk.
- Combine the condensed soup, your broth, and the softened cream cheese.
- Add the garlic powder and pepper.
- Whisk it all together until it's fairly smooth. Don't worry about tiny lumps; they'll melt away.
- First, a layer of frozen pierogies at the bottom of your greased crock pot.
- Next, scatter half your sliced sausage and onions.
- Pour half the sauce over, and sprinkle with half the cheese.
- Repeat all those layers one more time. It's like building a little lasagna of comfort.
- Set the lid on and let the slow cooker do its thing. Low for 4 hours is my sweet spot.
- Once everything is tender, lift the lid and sprinkle that last glorious cup of cheese on top.
- Just 10 more minutes with the lid on, and you’ll have a perfectly melty, cheesy top.
A Few Common Questions
→Do I have to use potato and cheese pierogies?
Not at all! Feel free to experiment. Pierogies with fillings like sauerkraut, mushroom, or jalapeño could be delicious variations. Just use what your family loves.
→Can I add any vegetables to this?
Yes, absolutely. Some sautéed mushrooms or a handful of spinach layered in would be lovely. You could also add some broccoli florets in the last hour of cooking.
→What can I use instead of cream of chicken soup?
Cream of mushroom, cream of celery, or even a can of cheddar cheese soup would work well here. Each will give a slightly different, but still delicious, flavor.
→Is it possible to brown the sausage and onions first?
You certainly can, and it would add another layer of flavor. If you have an extra ten minutes, searing the sausage and softening the onions in a skillet before adding them to the crock pot is a wonderful touch.
Crock Pot Pierogi Casserole: Easy Dinner
Enjoy a crock pot pierogi casserole with beef sausage for dinner! Simple ingredients, easy prep, and comforting flavors make this a family favorite.
Timing
Prep Time
15 minutes
Cook Time
4 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Casserole
- 011 (16-ounce) package frozen potato and cheese pierogies
- 021 (14-ounce) package smoked beef sausage, sliced
- 031 large yellow onion, thinly sliced
- 041 (10.5-ounce) can condensed cream of chicken soup (or mushroom)
- 051/2 cup chicken or beef broth
- 064 ounces cream cheese, softened
- 071 teaspoon garlic powder
- 081/2 teaspoon black pepper
- 092 cups shredded sharp cheddar cheese, divided
- 10Cooking spray or butter for the slow cooker
For Garnish (Optional)
- 01Fresh chopped chives or green onions
- 02Sour cream for serving
Instructions
Generously grease the inside of a 6-quart slow cooker with cooking spray or butter.
In a medium bowl, whisk together the condensed soup, broth, softened cream cheese, garlic powder, and black pepper until it's mostly smooth. A few little lumps of cream cheese are perfectly fine.
Arrange half of the frozen pierogies in a single layer at the bottom of the slow cooker.
Top the pierogies with half of the sliced beef sausage and half of the sliced onions.
Pour half of the creamy soup mixture over the layers. Sprinkle with 1 cup of the shredded cheddar cheese.
Repeat the layers: the remaining pierogies, sausage, and onions. Pour the rest of the soup mixture evenly over the top.
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the pierogies are tender and the casserole is bubbly at the edges.
Sprinkle the remaining 1 cup of cheddar cheese over the top, replace the lid, and cook for another 10-15 minutes, or until the cheese is completely melted and gooey.
Let it rest for a few minutes before serving. Garnish with fresh chives and serve with a dollop of sour cream if you like.
Notes & Tips
- 1If your sauce seems too thick, you can add an extra splash of broth.
- 2Feel free to use a different cheese like a Monterey Jack or a Colby blend if that's what you have on hand.
- 3This recipe is very forgiving, so don't be afraid to make small adjustments to your taste.
Tools You'll Need
- •Always spray your slow cooker insert. It makes cleanup almost effortless.
- •Use frozen pierogies, not thawed, to prevent them from becoming too soft during the long cook time.
- •Shredding your own cheese from a block will give you the best melt. Pre-shredded cheeses have coatings that can make sauces a bit grainy.
- •Let the casserole rest for 10 minutes after cooking. This helps it set up a little, making it easier to serve.