Crockpot Pierogi Casserole with Kielbasa
Discover the delicious simplicity of this Crockpot Pierogi Casserole with Kielbasa recipe, featuring cheddar pierogies, creamy chicken broth, savory kielbasa, and melted cheddar cheese, all slow-cooked to perfection.
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.