Classic Crockpot Pierogi Casserole with Kielbasa

Introduction

There’s something deeply comforting about the aroma of melting cheese, simmering broth and smoky sausage filling your home on a cool evening. This Classic Crockpot Pierogi Casserole with Kielbasa is just that—a rich, hearty one-pot dish that feels like pure comfort. Layers of frozen cheddar pierogies, slices of smoky kielbasa sausage and oodles of creamy, cheesy sauce come together in your slow cooker to deliver a dinner that’s effortless yet utterly satisfying.

When you open the lid, you’ll be greeted by the soft pillows of pierogi bathed in savory broth, the kielbasa’s fragrant spice rising in the steam, and the cheese melting into every crevice. It’s the kind of meal that brings people to the table, that invites seconds, and that warms from the inside out. Whether you’re coming home after a busy day or looking for a no-fuss crowd-pleaser, this casserole does the job with joy.

Why You’ll Love This Recipe

• Minimal prep, maximum comfort — dump-and-go in a slow cooker.
• Cheesy, creamy sauce wraps around every bit of pierogi for indulgence.
• Smoky kielbasa brings depth and character to the dish.
• Frozen pierogies make it surprisingly quick and convenient.
• One-pot dinner — fewer dishes, more flavour.
• Great for leftover lunches — easily reheats and still tastes excellent.
• Adaptable and crowd friendly — serve for family, guests, or pot-lucks.

Ingredients

• 3 boxes (≈ 24–30 oz total) frozen cheddar pierogies (for example)
• 1 lb smoked kielbasa sausage, sliced into ¼-inch rounds
• 4 cups chicken broth (can reduce sodium if desired)
• 1 (8 oz) block cream cheese, softened
• 2 cups shredded sharp cheddar cheese, divided (1 cup + 1 cup)
• Salt & freshly ground black pepper, to taste
• Optional garnish: 2–3 stalks green onions, thinly sliced

Instructions

1. Lightly spray or grease your slow cooker (4-6 qt size).
2. Add the frozen pierogies and sliced sausage into the slow cooker.
3. Pour in about 3 cups of the chicken broth, season with salt and pepper, and stir lightly to distribute.
4. Cover and cook on High for 3-4 hours or on Low for ~6 hours, until the pierogies are tender.
5. About 30 minutes before serving, in a small saucepan (or microwave) warm the remaining 1 cup chicken broth with the softened cream cheese—whisk until smooth and creamy.
6. Pour the cream-cheese mixture into the slow cooker, stir gently to combine. Sprinkle the remaining 1 cup shredded cheddar on top, cover, and cook for another 30 minutes on Low until the cheese has melted and everything is heated through.
7. Before serving, garnish with sliced green onions if desired. Serve hot, right from the crockpot.

You Must Know (Helpful Tips)

• Use frozen, pre-made pierogies for convenience and consistent texture — fresh homemade ones can become overly soft.
• Try to pick a slow cooker where the pierogies and sausage can lie in a single layer (or close to it) for even cooking.
• When warming the cream cheese and broth, be sure the cream cheese is softened so it melts smoothly and doesn’t clump.
• Taste before serving and adjust salt & pepper — the cheddar and sausage both have salt, so you may need less than you think.
• Let the casserole rest in the slow cooker (with lid off) for a few minutes before serving; this helps firm up the texture slightly.

Storage Tips

• Refrigerate: Store leftover portions in an airtight container for up to 3 days.
• Reheat: Gently reheat in the microwave or in a saucepan on low heat. If the sauce has thickened significantly, stir in a splash of chicken broth to loosen.
• Freezer (optional): You can freeze the casserole portions (without garnish) for up to 2 months. Thaw overnight in the fridge and reheat slowly — note that texture of pierogies may change slightly.

Ingredient Substitutions

• Kielbasa sausage: Swap with smoked sausage, Polish sausage, or even a plant-based sausage for vegetarian adaptation.
• Chicken broth: Vegetable broth works too; consider lower-sodium options if you’re concerned about salt.
• Sharp cheddar cheese: Use medium cheddar, smoked gouda or a cheese blend — flavour will shift but still be delicious.
• Frozen pierogies: If you cannot find cheddar-filled, use potato-cheese filled pierogies or other flavours — texture may vary.
• Green onion garnish: Substitute with chopped parsley or chives for a fresh herb touch.

Serving Suggestions

• Serve with a crisp green salad dressed simply with vinaigrette to balance the richness.
• Accompany with steamed green beans or roasted broccoli for colour and freshness.
• Offer pickle spears or sliced radishes on the side — their sharpness cuts through the creamy cheese.
• A cold drink such as a lager beer or crisp white wine pairs well with the smoky, rich casserole.
• For extra comfort, serve with warm dinner rolls or garlic bread to mop up the sauce.

Pro Tips

• For extra flavour, brown the kielbasa slices in a pan briefly before adding to the slow cooker — this adds a caramelised edge.
• If you like a bit of heat, stir in a pinch of red pepper flakes or chopped jalapeño when you add the broth.
• For an oven variation, transfer ingredients to a 9×13-inch baking dish, bake at 350 °F (~175 °C) for about 30-35 minutes, then add the cream cheese mixture and cheese, and bake another 10-15 minutes.
• For cleaner slicing (if you transfer from slow cooker to dish), let the casserole sit uncovered for 5 minutes so it firms up a little before serving.

Frequently Asked Questions (FAQ)

Q1: Can I make this ahead of time?
Yes! You can layer the ingredients in the slow cooker the night before (without heating it), cover and refrigerate. When ready, cook on Low a bit longer to compensate for cold start.

Q2: My pierogies got too soft or mushy — how can I avoid that?
Use pierogies that are still firm when frozen (not already thawed). Follow timing closely — over-cooking can cause them to fall apart or become very soft.

Q3: Is this recipe suitable for vegetarians?
It can be adapted. Use a plant-based sausage and vegetable broth, and choose cheddar or vegan cheese. The base of pierogies + cheesy sauce remains comforting.

Q4: What if I don’t have a slow cooker?
You can layer the ingredients in a baking dish, cover with foil and bake at 350 °F (~175 °C) until the pierogies are tender (about 30-35 minutes). Then proceed with the cheese mixture step and bake another 10-15 minutes.

Q5: How many servings does this make?
This version serves about 6 as a main dish. Adjust size or use larger slow cooker if making for more people.

Q6: Can I add vegetables to this casserole?
Yes — you can stir in chopped bell peppers, onions, mushrooms or spinach midway through cooking. Just ensure they’re cut small so they cook fully in the slow cooker time.

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Here’s to a dish full of creamy, cheesy goodness and smoky flavor — may your Classic Crockpot Pierogi Casserole with Kielbasa bring warmth, satisfaction and easy joy to your dinner table.