Crockpot Pierogi Casserole with Kielbasa Recipe
Introduction
This Classic Crockpot Pierogi Casserole with Kielbasa takes frozen pierogies to a new level of comfort and ease. With minimal prep and simple ingredients, it delivers a creamy, cheesy, and smoky meal perfect for busy weeknights or cozy family dinners.
Ingredients
- 3 packages Mrs. T’s Cheddar Pierogies
- 1 lb kielbasa, sliced
- 3 cups chicken broth
- 2 cups shredded cheddar cheese, divided
- 1 block (8 oz) cream cheese
- Salt and pepper, to taste
Instructions
- Step 1: In a 4-6 quart crockpot, add the frozen pierogies, sliced kielbasa, 3 cups of chicken broth, and 1 cup of shredded cheddar cheese. Stir gently to evenly distribute ingredients. Season with salt and pepper to taste.
- Step 2: Set the crockpot to cook on high for 3-4 hours or low for 6 hours, allowing the pierogies and kielbasa to absorb the flavors and become tender.
- Step 3: About 30 minutes before the end of cooking, soften the cream cheese by warming it with 1 cup of chicken broth in a microwave-safe bowl or over low heat on the stove. Whisk until smooth with no lumps.
- Step 4: Pour the cream cheese mixture into the crockpot and stir gently until combined. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Cover and cook on low for an additional 30 minutes until the cheese melts and flavors meld.
- Step 5: When bubbly and hot, serve the casserole immediately. Optionally, garnish with sliced green onions for added freshness.
Tips & Variations
- Brown the kielbasa slices in a skillet before adding to the crockpot to enhance flavor and prevent rubberiness.
- Use any variety of frozen pierogies, such as potato and onion or four cheese, adjusting cooking time slightly if using fresh pierogies.
- Substitute kielbasa with Polish sausage, andouille, or turkey kielbasa for different flavors.
- Swap chicken broth with vegetable or beef broth, or use water with a bouillon cube in a pinch.
- If you don’t have cream cheese, use sour cream or Greek yogurt added at the end for a tangier taste.
- Try different melting cheeses like Colby, Monterey Jack, or Swiss for a unique twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors improve after sitting overnight. For longer storage, freeze portions in freezer-safe containers for up to 3 months. To reheat, microwave on medium power, stirring occasionally, or warm in a 350°F oven covered with foil for about 20 minutes. Add a splash of broth if it becomes too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pierogies instead of frozen?
Yes, fresh pierogies work well but will require a shorter cooking time, so reduce the slow cook duration slightly to avoid overcooking.
Do I have to brown the kielbasa before adding it?
While not required, browning kielbasa before adding it enhances its flavor and helps prevent it from becoming rubbery during slow cooking.
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Crockpot Pierogi Casserole with Kielbasa Recipe
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
Description
Classic Crockpot Pierogi Casserole with Kielbasa is a comforting and easy set-it-and-forget-it meal that combines tender frozen pierogies, flavorful kielbasa, and a creamy cheesy sauce slow-cooked to perfection. This hearty casserole is ideal for busy weeknights, requiring minimal hands-on time while delivering rich, homey flavors that please both kids and adults alike.
Ingredients
For the Casserole:
- 3 packages Mrs. T’s Cheddar Pierogies (frozen)
- 1 lb kielbasa, sliced ¼ to ½ inch thick
- 3 cups chicken broth
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
For the Cheese Sauce:
- 1 block (8 oz) cream cheese, softened
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
Instructions
- Combine Pierogies, Kielbasa, Broth, and Cheese in Crockpot: In a 4-6 quart crockpot, add the frozen Mrs. T’s Cheddar Pierogies, sliced kielbasa, 3 cups chicken broth, and 1 cup shredded cheddar cheese. Gently stir to evenly distribute the ingredients and season with salt and pepper to taste to build the base flavor.
- Slow Cook the Casserole: Set the crockpot on high for 3-4 hours or low for 6 hours. Allow the pierogies and kielbasa to slowly absorb the broth and cheese flavors, creating a rich, hearty casserole. Cooking on low is recommended for deeper flavor development.
- Prepare the Cream Cheese Mixture: About 30 minutes before the casserole finishes, soften the cream cheese by warming it gently with 1 cup chicken broth in a microwave-safe bowl or on the stovetop over low heat. Whisk until smooth, ensuring no lumps remain.
- Add Cream Cheese Mixture and Finish Cooking: Pour the smooth cream cheese mixture into the crockpot and stir gently to combine. Sprinkle the remaining 1 cup shredded cheddar cheese evenly on top. Cover and cook on low for another 30 minutes, allowing the cheese to melt and flavors to meld.
- Serve the Casserole: When bubbly and cheese is melted on top, spoon the casserole onto plates while hot. Optionally garnish with sliced green onions for color and fresh flavor. Enjoy!
Notes
- Soften cream cheese before adding to avoid lumps and ensure smooth mixing.
- Brown kielbasa slices in a pan before adding to crockpot to enhance flavor and texture.
- Do not overcook pierogies to prevent mushy texture; adhere to recommended times.
- Resist lifting the crockpot lid during cooking to maintain temperature and reduce cooking time.
- Save some shredded cheese to add on top in the final 30 minutes of cooking for a melted cheese crust.
- Store leftovers in refrigerator up to 4 days or freeze for up to 3 months in airtight containers.
- Reheat leftovers in microwave stirring frequently or in oven at 350°F covered with foil for 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Polish-American
Keywords: pierogi casserole, crockpot recipe, kielbasa casserole, comfort food, easy slow cooker meals, cheesy pierogies
