Crock Pot Pierogi Casserole with Kielbasa
Creamy… cheesy… hearty… and pure comfort food. This slow-cooker version turns simple pierogies and smoked sausage into a rich, cozy casserole everyone loves.
Ingredients
- 3 boxes Mrs. T’s Cheddar Pierogies (frozen is fine)
- 4 cups chicken broth
- 1 (8 oz) block cream cheese
- 1 cup shredded cheddar cheese
- 1–1½ lbs kielbasa, sliced into rounds
- 1 small onion, diced (optional but highly recommended)
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- Fresh parsley for garnish
Instructions (Very Detailed)
1. Prep the Kielbasa
- Slice the kielbasa into ½-inch rounds.
- If you want extra flavor, sauté the slices in a skillet for 3–4 minutes until lightly browned.
- This step adds smoky depth and prevents the sausage from becoming too soft in the crock pot.
2. Warm the Cream Sauce
In a medium pot on low heat:
- Add 4 cups chicken broth.
- Add the cream cheese (cubed) so it melts faster.
- Stir until smooth and creamy — don’t boil, just warm.
- Add garlic powder, pepper, and smoked paprika.
This creates the creamy base that coats the pierogies perfectly.
3. Layer Everything in the Crock Pot
Use a 6-quart slow cooker:
- Add the frozen pierogies (no need to thaw).
- Scatter the browned kielbasa slices over the top.
- Add diced onion if using.
- Pour the warm cream-cheese broth mixture evenly over everything.
- Top with 1 cup shredded cheddar cheese.
4. Cook Low and Slow
- Low for 3 hours, OR
- High for 1½–2 hours
Stir gently once halfway through.
When ready, the pierogies should be tender, cheese melted, and sauce thickened.
5. Serve It Hot & Gooey
Garnish with chopped parsley or more cheddar.
Serve with:
- A fresh green salad
- Steamed broccoli
- Garlic bread
Tips for the Best Pierogi Casserole
- Don’t overcook — pierogies can get too soft if left too long.
- Like it thicker? Stir in extra cheddar at the end.
- Add bacon for a smoky kick.
- Add spinach in the last 20 minutes for color and nutrients.