Crockpot Pierogi Casserole with Beef Sausage
Hearty Family Favorite Slow Cooker.
A comforting and easy slow cooker casserole with layers of tender pierogies, savory beef sausage, and melted cheese.
I remember my grandmother making pierogies by hand, her kitchen dusted with flour. I don't always have time for that, but I still crave those flavors. So, this recipe is my little nod to her. It’s a way to get that comforting, layered goodness without spending hours at the counter. On a busy Tuesday, after a long day of meetings and errands, coming home to this... well, it’s just the best feeling. It’s proof that a beautiful meal doesn’t have to be complicated.
Why You'll Adore This Recipe
- •It's the ultimate 'set it and forget it' meal for busy days.
- •The layers of flavor are so comforting and satisfying.
- •Minimal hands-on time means more time for you.
- •It’s a guaranteed crowd-pleaser for the whole family.
- •Clean-up is a breeze with just one pot and one pan.
- •It feels like a special meal, but it’s wonderfully simple.
Wow, this was a huge hit with my family! Even my picky eater asked for seconds. It was so incredibly easy to throw together in the morning, and the flavor was amazing. It's officially in our regular dinner rotation. Thank you for a recipe that's both delicious and realistic for a busy mom!
Essential Ingredient Guide
- Frozen Pierogies: Don't thaw them! They go straight from the freezer into the crockpot. This helps them hold their shape and not get mushy during the long cook time. Potato and cheese is classic, but feel free to experiment.
- Beef Sausage: A good quality smoked beef sausage, like kielbasa, adds a wonderfully deep, savory flavor. Taking a few minutes to brown it first really enhances the taste of the whole dish.
- Sharp Cheddar Cheese: Shredding your own cheese from a block makes all the difference. It melts so much better than the pre-shredded kind and gives you that perfect, gooey cheese pull. It's a small step that feels luxurious.
Complete Cooking Process
- Start by browning your sausage and onions in a skillet. This step is so important for building that first layer of flavor.
- In a separate bowl, whisk your soup, broth, and sour cream together. This will be the creamy sauce that brings everything together.
- Think of it like a lasagna. Start with a layer of frozen pierogies at the bottom of your greased slow cooker.
- Follow with a layer of the sausage mixture, then the creamy sauce, and finally, a sprinkle of cheese.
- Repeat all the layers one more time. It's a simple rhythm that creates a really beautiful result.
- Put the lid on and let the crockpot do its thing. Low and slow is best here, for about 4-6 hours.
- Just before it's done, add that final blanket of cheese on top and let it get all melty and delicious.
- Let it rest for a moment before serving. It helps everything set up just a little.
Frequently Asked Questions
→Do I have to brown the sausage first?
Honestly, I really recommend it. It only takes a few extra minutes, and it adds so much depth of flavor to the casserole. It makes a noticeable difference.
→Can I use a different kind of soup?
Absolutely. Cream of chicken or cream of celery would also work nicely. If you're not a fan of condensed soups, you could create a similar sauce with a simple roux, milk, and broth.
→Can I assemble this the night before?
I wouldn't recommend assembling the entire thing ahead of time, as the pierogies might get soggy. However, you can definitely brown the sausage and onions and mix the sauce the night before to save time. Then, just layer it all in the crockpot in the morning.
→Will other types of pierogies work?
Yes, feel free to try others! Sauerkraut, mushroom, or jalapeño-cheddar pierogies would all be delicious variations.
Crockpot Pierogi Casserole with Beef Sausage
Try this easy crockpot pierogi casserole recipe with beef sausage. A comforting and delicious meal that's perfect for any night.
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
Casserole Ingredients
- 011 lb beef sausage, sliced into 1/2-inch rounds
- 021 large yellow onion, diced
- 032 tablespoons butter or olive oil
- 042 boxes (16 oz each) frozen potato and cheese pierogies
- 051 can (10.5 oz) condensed cream of mushroom soup
- 061 cup beef broth
- 071 cup sour cream
- 081/2 teaspoon garlic powder
- 09Salt and freshly ground black pepper to taste
- 102 cups shredded sharp cheddar cheese, divided
For Garnish (Optional)
- 01Fresh chives or parsley, chopped
- 02Extra sour cream for serving
Instructions
In a large skillet over medium-high heat, melt the butter. Add the sliced beef sausage and diced onion. Cook until the sausage is browned and the onion is soft and translucent, about 5-7 minutes.
While the sausage cooks, prepare the creamy sauce. In a medium bowl, whisk together the cream of mushroom soup, beef broth, sour cream, garlic powder, salt, and pepper until smooth.
Grease the inside of a 6-quart slow cooker. Arrange half of the frozen pierogies in a single layer at the bottom.
Top the pierogies with half of the cooked sausage and onion mixture.
Pour half of the creamy sauce mixture over the sausage layer, spreading it as evenly as possible.
Sprinkle with 1 cup of the shredded cheddar cheese.
Repeat the layers: add the remaining frozen pierogies, the rest of the sausage and onions, and the remaining sauce.
Cover the slow cooker and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the pierogies are tender and the casserole is bubbly.
In the last 15 minutes of cooking, sprinkle the remaining 1 cup of cheddar cheese over the top. Cover and continue to cook until the cheese is completely melted.
Let the casserole rest for a few minutes before serving. Garnish with fresh chives or parsley and serve with a dollop of sour cream, if you like.
Notes & Tips
- 1Feel free to add a layer of steamed broccoli or spinach for some extra greens.
- 2If you prefer a different cheese, Monterey Jack or a Colby blend would also be wonderful.
- 3Make sure your sour cream is full-fat for the creamiest result and to prevent curdling.
Tools You'll Need
- •Use frozen pierogies directly from the bag. Do not thaw them first.
- •Grease your slow cooker well to prevent sticking.
- •Avoid over-stirring the casserole while it cooks, as this can break apart the pierogies.
- •For the best flavor and texture, use freshly shredded cheese from a block.