This Easy Crockpot Pierogi Casserole with Kielbasa is the definition of comfort food! It’s a hearty, cheesy, and incredibly satisfying dish that combines tender pierogies, smoky kielbasa, and a creamy, cheesy sauce, all cooked to perfection in your slow cooker. I love how simple this recipe is – it’s basically a dump-and-go meal that requires minimal effort but delivers maximum flavor. It’s perfect for busy weeknights, potlucks, or any time you’re craving a warm and comforting casserole.
Why You’ll Love This Crockpot Pierogi Casserole
- Ultimate Comfort Food: This casserole is cheesy, creamy, and packed with flavor – the perfect comfort food.
- Easy to Make: It’s a true “dump-and-go” recipe, requiring minimal prep work.
- Crowd-Pleaser: This casserole is always a hit with family and friends.
- Perfect for Potlucks: It’s easy to transport and serve, making it ideal for potlucks and gatherings.
- Few Ingredients: It’s made with simple ingredients.
Ingredients for Crockpot Pierogi Casserole
Here’s what you’ll need to make this comforting casserole. The full list with measurements is in the recipe card below.
Main Ingredients
- Mrs. T’s Cheddar Pierogies (Frozen)
- Kielbasa, sliced (Meat)
Liquids and Cheese
- Chicken broth (Liquid)
- Cream cheese (Dairy)
- Shredded cheddar cheese (Dairy)
Seasoning
- Salt
- Pepper
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Crockpot Pierogi Casserole as is, but here are some fun variations:
- Use Different Pierogies: Try using different flavors of pierogies, like potato and onion, sauerkraut, or jalapeno.
- Add Vegetables: Toss in some chopped onions, bell peppers, or mushrooms for added nutrients and flavor.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the cream cheese mixture.
- Different Sausage: Use a different type of smoked sausage, like andouille or Polish sausage.
- Add Bacon: Crispy, crumbled bacon would be a delicious addition.
How to Make Crockpot Pierogi Casserole
Let me show you how easy it is to make this Crockpot Pierogi Casserole:
Combine Ingredients in Crockpot
- In a 4-6 quart crockpot, I combine three cups of the chicken broth, the frozen pierogies, sliced kielbasa, and half of the shredded cheddar cheese. I make sure the ingredients are evenly distributed.
Cook
- I set the crockpot to cook on high for 3-4 hours, or on low for 6 hours. This long cooking time allows the flavors to fully develop and meld together.
Prepare Cream Cheese Mixture
- About 30 minutes before the end of the cooking time, I warm the block of cream cheese with the remaining one cup of chicken broth. I do this either in a microwave or on a stovetop.
- Once it’s warmed, I whisk the mixture until it’s smooth and creamy.
Final Assembly
- I pour the smooth cream cheese mixture into the crockpot and stir well to combine everything.
- I sprinkle the remaining cheddar cheese over the top.
- I cover the crockpot and set it to cook on low for an additional 30 minutes, allowing the cheese to melt and the flavors to bind.
Serve
- I serve the casserole hot
Tips and Tricks for the BEST Pierogi Casserole
Here are a few tips for making this casserole a success:
- Use Frozen Pierogies: Don’t thaw the pierogies before adding them to the crockpot.
- Don’t Overcook: Overcooking the pierogies can make them mushy. Follow the cooking time recommendations.
- Adjust Creaminess: If you prefer a creamier casserole, add a little more chicken broth or cream cheese.
How to Serve
This Crockpot Pierogi Casserole is a complete meal on its own, but here are a few serving suggestions:
- Side Salad: A simple green salad or a coleslaw would be a great accompaniment.
- Vegetables: Serve with steamed or roasted vegetables, like broccoli or green beans.
- Sour Cream: A dollop of sour cream on top adds a cool and tangy element.
Make Ahead and Storage
You can assemble the casserole (without the cream cheese mixture) ahead of time and store it in the refrigerator for up to 24 hours before cooking. Leftover casserole can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven.
FAQs about Crockpot Pierogi Casserole
- Can I use fresh pierogies instead of frozen?
- I recommend using frozen pierogies for this recipe, as they hold their shape better in the slow cooker. If you use fresh pierogies, reduce the cooking time.
- Can I make this on the stovetop?
- Yes, you can make this on the stovetop. Cook the kielbasa in a large pot, then add the pierogies, chicken broth, and cheddar cheese. Simmer until the pierogies are cooked through. Stir in the cream cheese mixture and heat through.
- Can I double this recipe?
- Yes, you can.
Enjoy this Easy Crockpot Pierogi Casserole with Kielbasa! It’s a comforting, flavorful, and easy-to-make meal that’s perfect for any occasion.
Print
Crockpot Pierogi Casserole with Kielbasa
- Prep Time: 15
- Cook Time: 3.5 – 6.5 hours (depending on slow cooker setting)
- Total Time: 3 hours 45 minutes – 6 hours 45 minutes
- Yield: 6-8 1x
- Category: Main Course, Casserole
- Cuisine: American, Polish-Inspired
Description
This easy and comforting Crockpot Pierogi Casserole with Kielbasa is a perfect one-pot meal. It combines cheesy pierogies, savory kielbasa, and a creamy sauce for a hearty and satisfying dish.
Ingredients
- Three (16-ounce) packages frozen cheddar pierogies (such as Mrs. T’s)
- 4 cups chicken broth, divided
- 1 (8-ounce) block cream cheese, softened
- 1 cup shredded cheddar cheese, plus more for topping (optional)
- 1 pound kielbasa sausage, sliced
- Salt and black pepper, to taste
- Sliced green onions, for garnish (optional)
Instructions
- Combine Ingredients in Crockpot: In a 4-6 quart slow cooker (Crockpot), combine 3 cups of the chicken broth, the frozen pierogies, sliced kielbasa, and 1 cup of shredded cheddar cheese. Stir gently to ensure the ingredients are evenly distributed.
- Cook Casserole: Cover the slow cooker and cook on high for 3-4 hours or on low for 6 hours.
- Prepare Cream Cheese Mixture: About 30 minutes before the end of the cooking time, prepare the cream cheese mixture. In a small saucepan (or microwave-safe bowl), combine the softened cream cheese and the remaining 1 cup of chicken broth. Warm over low heat (or in the microwave), whisking constantly until smooth.
- Add Cream Cheese Mixture: Pour the smooth cream cheese mixture into the slow cooker. Stir gently to combine with the pierogies and kielbasa.
- Final Cook: Sprinkle additional shredded cheddar cheese over the top, if desired. Cover and cook on low for an additional 30 minutes, or until the cheese is melted and bubbly.
- Serve: Season with salt and pepper to taste. Serve hot, garnished with sliced green onions (if using).
Notes
- Pierogies: You can use any flavor of frozen pierogies you like, but cheddar is a classic choice.
- Kielbasa: You can substitute other types of smoked sausage, such as Polish sausage or andouille.
- Cream Cheese: Make sure the cream cheese is softened for easy mixing.
- Chicken Broth: You can use low-sodium chicken broth if you prefer.
- Serving Suggestion: Add some vegetables.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.