Crockpot Pierogi Casserole with Kielbasa is a comforting, crowd-pleasing dish that’s easy to make and bursting with flavor. Cheddar-filled pierogies, smoky kielbasa, and creamy, cheesy goodness come together in this slow-cooked masterpiece. It’s the ultimate one-pot meal, perfect for busy weeknights or cozy family dinners.
Crockpot Pierogi Casserole with Kielbasa
This Crockpot Pierogi Casserole with Kielbasa tender pierogies, savory kielbasa, and a creamy, cheesy sauce for an irresistible meal. With minimal prep and the magic of a slow cooker, it’s an effortless way to enjoy a hearty, satisfying dish that’s sure to become a family favorite.
Why You’ll Love This Crockpot Pierogi Casserole with Kielbasa
- Easy Prep: Just layer the ingredients and let the crockpot do the work.
- Comfort Food Classic: Pierogies and kielbasa are a match made in comfort food heaven.
- Customizable: Adjust the seasonings or add extra veggies for a personal touch.
Ingredients Notes for Crockpot Pierogi Casserole with Kielbasa
- Three packages of Mrs. T’s Cheddar Pierogies: The star of the dish, providing a cheesy, tender base.
- Four cups of chicken broth: Adds flavor and prevents the casserole from drying out.
- One 8-ounce block of cream cheese: Creates a luscious, creamy sauce.
- One cup of shredded cheddar cheese: Adds gooey, cheesy richness.
- One pound of kielbasa, sliced: Provides a smoky, savory protein element.
- Salt and pepper to taste: Enhances the overall flavor.
- Optional Garnish: Sliced green onions for a fresh, mild crunch.
Kitchen Tools Needed for Crockpot Pierogi Casserole with Kielbasa
- 4–6 quart crockpot
- Microwave-safe bowl or small saucepan (for cream cheese mixture)
- Whisk
- Cutting board and knife (for slicing kielbasa)
How to Make Crockpot Pierogi Casserole with Kielbasa
Step 1: Combine Ingredients in the Crockpot
In a 4–6 quart crockpot, layer three cups of chicken broth, frozen pierogies, sliced kielbasa, and one cup of shredded cheddar cheese. Stir to ensure the ingredients are evenly distributed.
Step 2: Cook the Casserole
Set the crockpot to cook on high for 3–4 hours or low for 6 hours. This allows the flavors to meld together and the pierogies to become tender.
Step 3: Prepare the Cream Cheese Mixture
About 30 minutes before the casserole is done, warm the cream cheese and the remaining one cup of chicken broth in a microwave or on the stovetop. Whisk until smooth.
Step 4: Final Assembly
Pour the cream cheese mixture into the crockpot and stir well to combine. Sprinkle the remaining shredded cheddar cheese on top. Cover and cook on low for an additional 30 minutes, allowing the cheese to melt.
Step 5: Serve
Serve the casserole hot, garnished with sliced green onions if desired. Enjoy this rich, hearty dish as a complete meal or pair it with a simple side salad.
How to Store Crockpot Pierogi Casserole with Kielbasa
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Crockpot Pierogi Casserole with Kielbasa Variations
- Vegetarian Version: Omit the kielbasa and add sautéed mushrooms, bell peppers, or spinach.
- Spicy Twist: Add a pinch of red pepper flakes or diced jalapeños for a bit of heat.
- Extra Smoky: Use smoked kielbasa or add a few dashes of smoked paprika.
- Cheese Lovers: Mix in Monterey Jack or mozzarella for an extra cheesy topping.
What to Serve with Crockpot Pierogi Casserole with Kielbasa
- Simple Salad: A crisp green salad with a light vinaigrette balances the richness.
- Steamed Vegetables: Broccoli or green beans make a healthy, complementary side.
- Crusty Bread: Perfect for soaking up the creamy sauce.
Top Tips for Perfect Crockpot Pierogi Casserole with Kielbasa
- Distribute Evenly: Make sure the pierogies and kielbasa are well-mixed for consistent flavor in every bite.
- Don’t Overcook: Check the casserole at the lower end of the cooking time to avoid mushy pierogies.
- Smooth Cream Cheese: Whisk the cream cheese and broth until completely smooth to avoid lumps.
- Use High-Quality Kielbasa: The flavor of the kielbasa significantly impacts the dish, so choose a brand you love.
Helpful Notes
- Frozen pierogies go straight into the crockpot—no need to thaw.
- For a thicker sauce, reduce the chicken broth by 1/2 cup.
- Double the recipe for larger gatherings; use a larger crockpot if needed.
Tips from Well-Known Chefs
- Rachael Ray: “Layer flavors by toasting kielbasa slices before adding them to the crockpot.”
- Ina Garten: “Quality ingredients make all the difference—use the best cheese and sausage you can find.
- Emeril Lagasse: “Don’t skimp on the garnish; fresh herbs add a finishing touch of brightness.
Frequently Asked Questions (FAQ)
1. Can I use fresh pierogies instead of frozen?
Yes, but reduce the cooking time slightly to avoid overcooking.
2. Can I make this dish ahead of time?
Yes, assemble the ingredients in the crockpot (without cooking), store in the fridge overnight, and start cooking the next day.
3. Can I use a different type of sausage?
Absolutely! Andouille or smoked sausage are great substitutes.
4. How do I prevent the cream cheese from clumping?
Warm the cream cheese mixture and whisk thoroughly before adding it to the crockpot.
5. Can I freeze leftovers?
Yes, freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Crockpot Pierogi Casserole with Kielbasa is the ultimate comfort food, combining creamy, cheesy, and smoky flavors in every bite. It’s a simple yet satisfying recipe you’ll want to make again and again!
Crockpot Pierogi Casserole with Kielbasa
Ingredients
- – Three packages of Mrs. T’s Cheddar Pierogies
- – Four cups of chicken broth
- – One 8-ounce block of cream cheese
- – One cup of shredded cheddar cheese
- – One pound of kielbasa sliced
- – Salt and pepper to taste
Instructions
- Combining Ingredients in Crockpot: In a 4-6 quart crockpot, combine three cups of the chicken broth, the frozen pierogies, sliced kielbasa, and shredded cheddar cheese. Ensure the ingredients are evenly distributed.
- Cooking the Casserole: Set the crockpot to cook on high for 3-4 hours, or alternatively, on low for 6 hours. This long cooking time allows the flavors to fully develop and meld together.
- Preparing Cream Cheese Mixture: Approximately 30 minutes before the end of the cooking time, warm the block of cream cheese with the remaining one cup of chicken broth. This can be done in a microwave or on a stovetop. Once warmed, whisk the mixture until it achieves a smooth consistency.
- Final Assembly: Pour the smooth cream cheese mixture into the crockpot, stirring well to integrate. Sprinkle the remaining cup of shredded cheddar cheese over the top. 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.
- Serving: Serve the casserole hot, garnished with sliced green onions if desired, to add color and a mild, oniony crunch that complements the rich flavors of the dish.
Notes
- Use low-sodium chicken broth if you prefer a less salty dish.
- This recipe is highly customizable—try using spicy kielbasa or different varieties of pierogies to change the flavor profile.
- Garnish with green onions or parsley for extra freshness.