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.
There’s something wonderfully nostalgic about cooking with a crockpot, especially when it involves a recipe like the Pierogi Casserole with Kielbasa. My grandmother, a master of the slow cooker, first introduced me to this dish on a chilly winter evening. She would layer the ingredients in her old ceramic crockpot early in the morning, and by dinner, we were greeted by the mouthwatering aroma of kielbasa and melting cheese. It was during these meals that she shared stories of her youth, each bite enriched with history and warmth. Now, whenever I make this casserole, I’m transported back to those precious moments, surrounded by love, laughter, and the comforting clink of spoon against bowl.
Why This Crockpot Pierogi Casserole with Kielbasa Stands Out
The Crockpot Pierogi Casserole with Kielbasa is a culinary delight that stands out for its ease of preparation and comforting, hearty flavors. This recipe is perfect for anyone seeking a delicious, no-fuss meal that feels like a warm hug. The slow cooker does all the heavy lifting, melding the flavors of sharp cheddar, creamy pierogies, and smoky kielbasa into a cohesive dish that’s ideal for busy weeknights or relaxed weekends. Moreover, it’s a versatile recipe that allows for various substitutions and additions, making it a fantastic base for experimentation in the kitchen.
Ingredients Notes
Each ingredient in the Crockpot Pierogi Casserole with Kielbasa plays a vital role in creating a dish that’s bursting with flavor and comforting textures. Here’s a breakdown:
- Mrs’ T’s Cheddar Pierogies: The star of the dish, these pierogies provide a cheesy, potato-filled base that absorbs the flavors of the other ingredients beautifully.
- Chicken Broth: Adds moisture and helps to cook the pierogies and kielbasa evenly while contributing a subtle depth of flavor.
- Cream Cheese: Introduces a creamy texture that binds the components of the casserole, offering a rich counterbalance to the sharp cheddar.
- Cheddar Cheese: Melts into the casserole, providing a gooey, cheesy goodness that’s irresistible.
- Kielbasa: This smoked sausage infuses the dish with a robust, meaty flavor that complements the mild pierogies perfectly.
- Salt and Pepper: Simple seasonings that enhance the natural flavors of the other ingredients.
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How To Make Crockpot Pierogi Casserole with Kielbasa
Crafting this Crockpot Pierogi Casserole with Kielbasa is a breeze, making it a perfect dish for those days when you want a comforting meal without the fuss. Here’s how to put it together:
- Layering the Ingredients: Begin by adding three cups of chicken broth to your crockpot, then layer the frozen pierogies, sliced kielbasa, and cheddar cheese on top. This allows each pierogi to soak up the flavors of the broth and sausage as they cook, ensuring every bite is as tasty as the last.
- Cooking: Set your crockpot to high for 3-4 hours or low for 6 hours. This slow cooking process is key to allowing the flavors to meld together beautifully.
- Preparing the Cream Cheese Mixture: About thirty minutes before serving, warm the cream cheese with the remaining cup of chicken broth either in the microwave or on the stovetop until it’s easy to whisk into a smooth, creamy sauce.
- Final Touches: Stir the cream cheese mixture into the crockpot, ensuring it’s evenly distributed. Sprinkle the remaining cup of cheddar cheese over the top, then cover and let cook for another 30 minutes on low. This final step pulls all the components together into a creamy, cheesy delight.
Storage Options
Leftover Crockpot Pierogi Casserole with Kielbasa can be stored in the refrigerator for up to three days, making it a great option for meal prep or subsequent lunches. Ensure it’s stored in an airtight container to maintain freshness. If you need to keep it longer, this casserole freezes well. Simply pack it in freezer-safe containers, and it will keep for up to two months. Reheat on the stovetop or in the microwave, adding a little broth or water if needed to keep it moist.
Variations and Substitutions
The beauty of this Crockpot Pierogi Casserole with Kielbasa lies in its adaptability. Here are some ways to tweak the recipe to suit your taste or pantry:
- Vegan Adaptation: For a vegan version, use plant-based kielbasa and cheese, and swap the chicken broth for vegetable broth.
- Gluten-Free Needs: Opt for gluten-free pierogies to make this dish suitable for those with gluten sensitivities.
- Different Cheeses: Feel free to experiment with different types of cheese, such as mozzarella for a milder flavor or a smoked gouda for added depth.
- Add Vegetables: Incorporate some color and nutrition by adding spinach, bell peppers, or onions to the crockpot before cooking.
Each variation ensures this casserole remains a beloved choice, no matter the dietary preferences or ingredients you have on hand!
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 that 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, resulting in a cohesive and flavorful dish.
- 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 either 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, ideally garnished with sliced green onions if desired, to add both color and a mild, oniony crunch that complements the rich flavors of the dish.
25 Responses
I made this for dinner tonight with garlic bread! Was delicious!!!
I’m missing something. It says to add cheddar cheese to the original mixture and then another cup of cheddar cheese on top at the end. Should there be 2 cups of cheddar cheese listed in the recipe??
Loved this! Had a little bit of mozzarella cheese that needed to be used up, so added it. You suggested adding veggies, so I added a bag of frozen peas and carrots. Wow what a treat for a meal. Thank you for sharing
Looking so forward to trying this recipe! I can feel the comfort already!
I followed the recipe to the T. For some reason it did not look like the picture at all. I wasn’t a huge fan of it. My husband said he liked it.
Made this tonight for the family. I followed the recipe exactly. Unfortunately, I came up with soup. WAY too much chicken broth. Also, pierogies were so soft that when I gently stirred they broke apart, so I stopped stirring very much. The recipe photo shows browning on the sausage and pierogies, not sure how that happens in a crock pot. What I got was nothing like the picture. However, while it wasn’t pretty and had to drain off a lot of liquid, it did taste good. If I were to make it again I would definitely have to make some adjustments.
3 bags of pierogies, what would that be equivalent to?
500g per bag? Please advise. Thanks
This tasted amazing!! Right off the bat I added spinach but I wish I would have added onions and mushrooms too. I think it would have just added something more for me. But all her suggestions are great since you can really adjust to your own liking.
My only complaint was adding the shredded cheese at the beginning, it clumped together but I think adding it all at the end with the cream cheese would be preferred.
This will definitely be a staple. It’s very easy to make and very flavorful.
I felt the same about the cheese in the first step too! Great recipe!
Can you please leave a size In ounces, on the progey package because they come in various sizes. And i’m not sure what you a referencing.
Says to add shredded cheese at beginning and at end – which is it? Sounds good
This recipe is terribly written. The recipe calls for one cup of cheese. You say to add the cheese to the broth, pierogi, and sausage mixture in the beginning but you don’t specify how much. At the end of the recipe you say, “add remaining one cup of cheese.” So, how much cheese is there supposed to be? I didn’t add cheese to the broth mixture based on the other comment on this recipe but still. I ended up adding cheese when I added the cream cheese mixture and will add more on top in a little while.
I added all four cups of broth during the first step which is my own fault, so I used a ladle to remove from the pot to mix with the cream cheese.
You did not specify what size box of pierogis or what size pierogi. Mrs. Ts makes mini pierogis which I think would work better for this recipe. Three boxes of the regular sized pierogis made my crockpot very full and very hard to stir anything around.
If anyone has a newer crockpot (like last ten years or so), DO NOT cook the pierogis on low for 6 hours. I still have 1 hr and 40 min on my timer and my pierogis are falling apart and will probably very mushy by the time we eat.
Next time, I will wait to add the kielbasa because mine is now gray looking and really unappetizing. I might even brown it a little first.
I’m sure the flavor of this recipe will be fine but for what was supposed to be a quick and easy Sunday crockpot meal, I’m really disappointed at how unnecessarily complicated this has become. Also our dinner will be ready like 2 hours earlier than we usually eat so that sucks.
While this recipe was delicious, it kinda melded all into one glob in my crockpot. I only left it in there for 3 hours and all the pierogies were stuck together. What did I do wrong?
We loved it! I used Lipton onion soup with the broth and added mushrooms – I added the cheese at the end – the cream cheese curdled a bit – wonder if you really need it. But it was a yummy dinner with green beans!
What size of package of pierogies? What’s the weight? Massive oversight for a recipe.
I love the idea of this recipe and the ingredients are great. However, after 3 hours in a low crockpot my pierogis were falling apart and after 5 hours, they were complete mush. I’m going to try this as a casserole next time and cook in the oven.
What is the nutritional value on this recipe please
I was excited to find this recipe, as I usually just prepare pierogies and kielbasa on the stove top. I have a few questions though. Step one says to add the cheddar cheese. Then step four says to add the “remaining one cup of cheddar cheese”…but the recipe only calls for one cup of cheddar total. How many cups of cheddar should we be using in all? Also, when do you add the salt and pepper? Thanks for a delicious recipe!
Fantastic. We don’t have Mrs. T’s pierogis here in Canada so I used another brand. It would be helpful to add the size of pierogi packages to the recipe. I used 16 oz. and it worked. Also added mushrooms, light cream cheese and a little less cheddar and it was still rich. Will make again.
Most of my perogis broke so I think I may have done something wrong. I did try to stir them and maybe I should have left them alone while cooking but I was trying to get them to all get some broth on them. Other than that it was great!
The taste is there, but the crock pot turned the pierogis into a doughy mush. It’s good, but a one and done for me.
It had good flavor but was like glop in a pot! It looked nothing like the picture & the Pierogies had no shape left at all! Basically, over cooked & fell apart when mixed with cheese sauce.
It had good flavor but was like glop in a pot! It looked nothing like the picture & the Pierogies had no shape left at all! Basically, over cooked & fell apart when mixed with cheese sauce.
The flavors were great, but after 2 1/2 hour in the crock pot the peirogis busted open and turned to mush. This would be much better baked in the oven. Not everything is meant for a crock pot.
How many ounces of pierogi did you use? It just says 3 packages and my store has different sized bags.