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Crockpot Pierogi Casserole With Kielbasa

Crockpot Pierogi Casserole With Kielbasa

A simple, comforting slow cooker casserole featuring frozen pierogies, smoked kielbasa, and a rich, creamy cheese sauce. Perfect for busy weeknights with minimal prep and maximum flavor.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Eastern European, Polish
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Main Casserole
  • 3 packages Frozen Cheddar Pierogies about 36-42 pierogies total, any variety works
  • 1 lb Kielbasa sliced into 1/2-inch rounds
  • 4 cups Chicken Broth divided, or vegetable broth
  • 2 cups Shredded Cheddar Cheese divided, freshly shredded preferred
  • 1 tsp Salt adjust to taste
  • 0.5 tsp Black Pepper adjust to taste
Creamy Sauce
  • 8 oz Cream Cheese 1 block, softened
Optional Garnish
  • Sliced Green Onions for topping
  • Sour Cream for serving

Equipment

  • 4-6 Quart Slow Cooker/Crockpot
  • Microwave-safe bowl
  • Whisk
  • Sharp knife

Method
 

  1. Place frozen pierogies directly into a 4-6 quart crockpot. Add sliced kielbasa, distributing it evenly throughout the pierogies. Pour in 3 cups of chicken broth and add 1 cup of shredded cheddar cheese. Stir gently to combine and ensure liquid reaches all areas. Season with salt and black pepper to taste.
  2. Cover and cook on HIGH for 3-4 hours, or on LOW for 6 hours. The pierogies should be tender and infused with the broth and cheese flavors. Avoid lifting the lid during cooking to maintain consistent temperature.
  3. About 30 minutes before serving, prepare the cream cheese mixture. In a microwave-safe bowl, combine softened cream cheese with the remaining 1 cup of chicken broth. Microwave in 30-second intervals, whisking between each, until completely smooth and no lumps remain.
  4. Pour the smooth cream cheese mixture over the casserole in the crockpot. Stir gently to combine everything evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top in an even layer.
  5. Cover and continue cooking on LOW for an additional 30 minutes, or until the cheese on top is melted and bubbling. The casserole should be creamy and all ingredients well combined.
  6. Serve hot directly from the crockpot. Garnish individual portions with sliced green onions or a dollop of sour cream if desired. Enjoy immediately.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Flavors improve after sitting overnight.
Freezing: Freeze portions for up to 3 months in freezer-safe containers. Cool completely before freezing and leave room for expansion.
Reheating: Microwave individual portions on medium power, stirring frequently. For larger portions, reheat in oven at 350°F covered with foil for 20 minutes. Add a splash of broth if needed.
Make-Ahead: Slice kielbasa and shred cheese in advance, but don't assemble until ready to cook to prevent pierogies from getting soggy.
Tip: For extra flavor, brown kielbasa slices in a skillet before adding to crockpot.