Crockpot Pierogi Casserole With Kielbasa Recipe

I’ve always had a soft spot for comfort food that you can simply toss in the crockpot and forget about for a few hours. It’s like a little gift you give yourself for later! This Crockpot Pierogi Casserole with Kielbasa is exactly that—perfect for busy days or when you’re craving something warm and hearty but don’t feel like slaving over the stove. I first stumbled upon this recipe after I needed to use up some frozen pierogies I’d bought on a whim (you know how it goes in the frozen aisle!). What started as an experiment quickly became one of my go-to cozy meals, and now I’m excited to share it with you.

If you’ve never made pierogi casserole before, you’re in for a treat. Pierogies are those little pockets of cheesy, potato-filled goodness, and when you slow cook them with smoky kielbasa, broth, and plenty of cheese, you get a casserole that’s hearty, creamy, and ridiculously comforting. And the best part? The crockpot does all the heavy lifting for you. So, let’s get cozy, plug in the slow cooker, and make some magic!

this RECIPE

A comforting dinner with a little Polish twist

Pierogies originated in Eastern Europe, particularly in Poland, where they’re typically stuffed with mashed potatoes, cheese, or even meat. In this recipe, we’re giving them a casserole makeover by combining them with smoky kielbasa and a rich cream cheese sauce, making for a dish that’s satisfying enough to feed a crowd or perfect for a hearty family dinner. The beauty of this casserole is how it takes traditional flavors and transforms them into something that’s both convenient and ultra-comforting.

My introduction to pierogies (and how this casserole became a staple)

I first discovered pierogies during a potluck dinner years ago. Someone brought these delightful dumplings sautéed in butter with onions, and I was instantly hooked. I went home determined to recreate the dish, and while I’ve made pierogies from scratch before, let me tell you, frozen pierogies are a true weeknight hero! One day, I decided to throw a bunch of them into the crockpot with some kielbasa and whatever cheese I had on hand, and voilà—this casserole was born. It’s become a regular on our dinner rotation, especially during cooler months when all I want is something warm and cheesy.

The ingredients that make this dish shine

Every ingredient in this casserole has a role to play in creating that perfect balance of flavor and texture:

• Pierogies: I always go for Mrs. T’s Cheddar Pierogies because they’re quick, reliable, and filled with that rich, cheesy potato goodness. If you don’t have these on hand, you can substitute any frozen pierogies you like or even make your own if you’re feeling ambitious.
• Kielbasa: This smoked sausage adds a savory, slightly spicy element that pairs so well with the mild pierogies. If you’re not a kielbasa fan, you can use smoked sausage, or even andouille for a bit more heat.
• Chicken broth: The broth helps keep everything moist while cooking, infusing the pierogies with flavor. I like to use low-sodium broth to control the saltiness, but vegetable broth works just as well if you want to make it a bit lighter.
• Cream cheese: This is what makes the sauce so velvety and rich. It blends beautifully with the broth to create a creamy coating for the pierogies and sausage. For a tangier twist, try using whipped cream cheese or adding a little sour cream.
• Shredded cheddar cheese: This adds a gooey, melty top layer that really brings the dish together. You can swap in mozzarella or a mix of cheeses for a different flavor profile. The sharper the cheddar, the better!

Kitchen gear: What you need (and what you can skip)

The main player here is the crockpot—you’ll want a 4-6 quart size for this recipe. If you have a programmable one, even better, as it gives you more control over the cooking time. Other than that, you’ll need a whisk for blending the cream cheese mixture, and maybe a microwave-safe bowl for melting the cream cheese, unless you’re doing it on the stove. I’ve also found that a ladle works wonders when serving up this casserole since it’s nice and saucy. Oh, and don’t forget the cheese grater if you’re shredding your own cheddar (which I highly recommend for the best meltability!).

Step-by-step: My foolproof method (and some lessons learned along the way)

1. Combine the main ingredients
   First, in your crockpot, toss in the frozen pierogies, sliced kielbasa, three cups of chicken broth, and one cup of shredded cheddar cheese. Make sure everything is evenly distributed. The pierogies will absorb the broth while they cook, getting all nice and tender. I’ve made the mistake of piling everything on top of the pierogies once, and they didn’t cook evenly—lesson learned!
2. Set and forget
   Set your crockpot to high for 3-4 hours or low for 6 hours. The low-and-slow method really allows the flavors to meld together, but if you’re in a rush, cooking on high still gives you a wonderfully hearty casserole.
3. Prepare the cream cheese mixture
   About 30 minutes before the cooking time ends, warm the cream cheese with the remaining cup of chicken broth. You can do this in the microwave (in 30-second intervals) or on the stovetop. Once it’s nice and warm, whisk until smooth. I once tried throwing cold cream cheese straight into the crockpot—big mistake! It never fully incorporated, so don’t skip this step.
4. The final touch
   Pour the cream cheese mixture into the crockpot and stir everything well. Sprinkle the remaining shredded cheddar on top, cover, and let it cook on low for another 30 minutes until the cheese is melted and bubbly. By now, your kitchen will smell heavenly!

Variations to try (because we all like to tweak things)

I’ve tried a few twists on this recipe, and they’ve all turned out delicious in their own way:

• Vegan-friendly: Swap the kielbasa for a plant-based sausage, use dairy-free cream cheese, and try nutritional yeast in place of cheddar for that cheesy flavor.
• Gluten-free: Many brands offer gluten-free pierogies, or you can make your own! Just be sure to double-check the kielbasa for any hidden gluten.
• Add veggies: Toss in some broccoli florets or spinach for a pop of green and extra nutrients. You can also add sautéed onions and bell peppers for a bit more texture and flavor.
• Spicy version: Add a few dashes of hot sauce or use spicy kielbasa for a little kick. I’ve even added sliced jalapeños for an extra punch, and it was fantastic!

How to serve and present this cozy casserole

When it comes to serving, I like to dish up generous portions of this pierogi casserole into shallow bowls. The cheese is melty, the pierogies are tender, and the kielbasa is wonderfully savory. To brighten it up, sprinkle some sliced green onions on top or even some freshly chopped parsley. If I’m feeling fancy, I’ll serve it alongside a simple green salad or some roasted vegetables to balance the richness.

Drink pairings (because why not?)

This dish pairs well with a nice, cold beer—something crisp and light, like a pilsner or lager. If you’re more of a wine person, I’d recommend going with a chardonnay for its buttery notes, or a riesling if you prefer something slightly sweeter to balance the smoky kielbasa. For non-alcoholic options, a sparkling water with a slice of lemon is refreshing, or a crisp apple cider (non-alcoholic or hard) would complement the flavors nicely.

Leftovers and storage tips

If you happen to have leftovers (though I doubt it!), this casserole stores well. Just transfer it to an airtight container and refrigerate it for up to 3 days. When reheating, I recommend doing so in the microwave in 30-second intervals, stirring in between, to avoid drying it out. You can also reheat it in the oven at 350°F until warmed through. If you’re planning to freeze it, I’d skip adding the final cheese layer and freeze it right after the cream cheese mixture step. Then, when you’re ready to enjoy it, thaw, sprinkle with cheese, and bake until bubbly.

Scaling the recipe up or down

If you’re feeding a crowd, you can easily double the recipe—just make sure your crockpot is large enough. When scaling down, halve the ingredients but keep the cooking time the same. I’ve noticed that the kielbasa-to-pierogi ratio stays pretty consistent, so you won’t have to make too many adjustments other than cutting the amounts in half.

Troubleshooting potential issues (because things happen!)

• If the pierogies seem too soft or fall apart, it’s likely they’ve overcooked. Next time, reduce the cooking time slightly.
• If the cheese isn’t melting smoothly, make sure to use freshly shredded cheese (pre-shredded cheese contains additives that can prevent melting).

Give this a try and make it your own

There’s something so satisfying about digging into a bowl of warm, cheesy pierogi casserole. It’s the kind of meal that brings people together, and the best part is how adaptable it is. So, grab your crockpot, gather your ingredients, and give this recipe a try. I guarantee it’ll become a fast favorite in your home just like it is in mine!

Frequently Asked Questions

1. Can I use a different type of sausage?
Yes! Any smoked sausage works well—try andouille for a spicier kick or turkey sausage for a lighter option.

2. Do I need to thaw the pierogies first?
Nope, no need to thaw! Just toss them in the crockpot straight from the freezer.

3. Can I make this recipe in the oven instead?
Yes, assemble the casserole in a baking dish and bake at 350°F for about 30-40 minutes, adding the cheese in the last 10 minutes.

4. How can I make this dish gluten-free?
Look for gluten-free pierogies or make your own, and ensure the kielbasa is gluten-free as well.

5. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days, or freeze before adding the final cheese topping.

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