Imagine coming home to a warm, hearty meal that takes the stress out of dinner prep. This Crockpot Pierogi Casserole with Kielbasa is the perfect comfort food, combining tender pierogies, smoky kielbasa, and creamy cheese sauce, all slow-cooked to perfection. It’s a dish that fills your kitchen with inviting aromas and leaves everyone asking for seconds.
Whether you’re looking for a simple weeknight meal or a cozy dish to share with family, this casserole hits all the right notes. The slow cooker makes it effortless, letting the flavors meld beautifully over time for a rich, satisfying experience.
- Simple, one-pot meal requiring minimal hands-on prep for busy days.
- Combination of tender pierogies and flavorful kielbasa creates satisfying, comforting flavors.
- Creamy cheese sauce enriches the casserole with a luscious texture.
- Slow cooker allows for easy, hands-off cooking and perfect flavor infusion.
Ingredients
- Mrs. T’s Cheddar Pierogies: Three packages of frozen cheddar stuffed pierogies offering a classic Eastern European dumpling experience.
- Kielbasa: One pound of smoky, flavorful sausage, sliced to provide hearty meatiness throughout the dish.
- Chicken Broth: Four cups total to infuse moisture and savoriness; split between cooking liquid and cheese sauce.
- Shredded Cheddar Cheese: Two cups used for mixing and topping to add sharp, melted cheesiness.
- Cream Cheese: One 8-ounce block providing richness and creamy texture to the sauce.
- Salt and Pepper: To taste, enhancing and balancing the natural flavors of the ingredients.
Instructions
- Combine pierogies, kielbasa, broth, and cheddar cheese in crockpot
Start by placing the frozen pierogies, sliced kielbasa, 3 cups of chicken broth, and 1 cup of shredded cheddar cheese into a 4-6 quart slow cooker. Stir gently to evenly distribute all ingredients, allowing the broth and cheese to start infusing flavor into the pierogies and sausage during cooking.
- Cook the casserole on desired setting
Cover and cook on high for 3-4 hours or on low for 6 hours. Cooking on low is recommended for deeper flavor development as the pierogies and kielbasa slowly absorb the rich broth and cheddar, resulting in a tender, hearty casserole.
- Prepare creamy cheese sauce
About 30 minutes before cooking finishes, soften the cream cheese in a microwave-safe bowl with 1 cup of chicken broth. Warm gently and whisk until smooth and lump-free, creating a luscious sauce that will blend into the casserole for extra indulgence.
- Incorporate cheese sauce and finish cooking
Pour the smooth cream cheese mixture into the crockpot and stir gently to combine. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top, cover, and cook on low for an additional 30 minutes. This final step allows the sauce to meld beautifully and the cheese topping to melt perfectly.
- Serve hot with optional garnish
When the casserole is bubbly and cheese melted, dish it out while hot. Garnish if desired with sliced green onions for added color and fresh flavor, making each serving even more inviting.
- For best results, avoid opening the crockpot lid frequently as it slows cooking and reduces flavor absorption.
- You can substitute chicken broth with vegetable broth for a slightly different but equally delicious taste.
- This casserole can be made ahead and reheated gently before serving.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to maintain creaminess and texture without drying out the pierogies.
Serving Suggestions
This casserole pairs wonderfully with a crisp green salad or steamed vegetables to balance its richness. A dollop of sour cream on the side can enhance the traditional flavors and add a cooling touch.
- Use full-fat cream cheese for the richest, creamiest sauce texture.
- For a spicier twist, add a pinch of smoked paprika or red pepper flakes when seasoning.
- To ensure even cooking, layer the ingredients so pierogies are not overcrowded and the broth can circulate freely.
FAQs
- Can I use fresh pierogies instead of frozen?
Yes, fresh pierogies can be used but reduce cooking time accordingly as they will cook faster than frozen.
- Is it possible to make this dish vegetarian?
Absolutely! Replace the kielbasa with plant-based sausage or sautéed mushrooms for a vegetarian-friendly casserole.
- Can this recipe be doubled for a larger group?
Yes, just ensure your crockpot is large enough or cook in batches. Adjust cooking times as needed.
- What’s the best way to reheat leftovers?
Reheat slowly on low in the crockpot or in the oven covered to prevent drying out; microwave in short bursts works too.
- Can I add vegetables to this casserole?
Yes, diced onions, bell peppers, or spinach can add flavor and nutrients. Add them at the beginning with the pierogies and kielbasa.
- What if I don’t have cheddar pierogies?
Other flavors of pierogies will work, but cheddar adds a nice sharpness. Potato or potato and onion pierogies create a milder dish.
- Do I need to thaw pierogies before cooking?
No, cooking them frozen directly in the crockpot allows them to slowly absorb flavors while cooking.
Crockpot Pierogi Kielbasa Casserole
Equipment
- 1 crockpot 4-6 quart recommended
- 1 microwave-safe bowl or saucepan for cheese sauce
Ingredients
- 3 packages Mrs. T’s Cheddar Pierogies frozen
- 1 lb kielbasa sliced
- 3 cups chicken broth divided
- 2 cups shredded cheddar cheese divided
- 1 block 8 oz cream cheese
- salt and pepper to taste
Instructions
- Add frozen cheddar pierogies, sliced kielbasa, 3 cups chicken broth, and 1 cup shredded cheddar cheese to the crockpot.
- Stir gently to combine and season with salt and pepper to taste.
- Cook on high for 3-4 hours or low for 6 hours until pierogies and kielbasa absorb flavors.
- About 30 minutes before done, soften cream cheese with remaining 1 cup chicken broth in microwave or on stovetop.
- Whisk cream cheese mixture until smooth and lump-free.
- Pour cheese sauce into crockpot and stir gently to combine.
- Sprinkle remaining 1 cup shredded cheddar cheese evenly on top.
- Cover and cook on low for 30 more minutes until cheese melts and casserole bubbles.
- Serve hot, optionally garnished with sliced green onions.
Notes
- For deeper flavor, cook on low for the full 6 hours.
- Garnish with green onions for freshness and color.
- Store leftovers in airtight container up to 3 days.
