Crockpot Pierogi Casserole with Kielbasa

Alright, this Crockpot Pierogi Casserole with Kielbasa? It’s creamy, cheesy, and packed with smoky flavor—all the comfort of homemade pierogies without the fuss. You get layers of frozen pierogies, juicy slices of kielbasa, a rich sour cream and cheese sauce, and just the right kick of onion and seasoning.

I made it on a busy weeknight, and the whole house smelled amazing. That mix of tender pasta, savory sausage, and gooey cheese? It’s hearty, satisfying, and perfect for cold nights or when you need something really comforting.

And the best part? It’s a dump-and-go kind of meal. Just layer it in the slow cooker, turn it on, and come back to dinner ready to go. Let’s make it together—this dish is gonna be a regular in your cozy meal rotation!

Why You’ll Love This Recipe

• Hearty and Filling: The combination of starchy pierogies and kielbasa makes this a meal that truly satisfies. It’s perfect for hungry families or as a main dish at a gathering.
• Set It and Forget It: All the cooking happens in the crockpot. Once the ingredients are layered, you don’t need to stir or monitor—just let it cook.
• Minimal Prep, Big Flavor: You only need to slice the kielbasa, soften the cream cheese, and shred or measure the cheese. Frozen pierogies eliminate the need to boil or pre-cook.
• Consistent Results: Slow cooking keeps the pierogies from drying out or overcooking, creating a creamy texture with every bite.
• Versatile and Customizable: You can switch up the flavor of pierogies (try onion, bacon, or spinach) and substitute different types of sausage or cheese.
• Kid-Friendly and Crowd-Friendly: The familiar flavors appeal to both kids and adults. The casserole can easily be doubled or tripled for larger groups.
• Comfort Food Roots: This dish draws inspiration from classic Eastern European cooking, combining convenience with traditional flavors.

What You Need to Know Before You Start

Prep and Cook Times

• Preparation Time:
  10 to 15 minutes. Most of this time is spent slicing the kielbasa into rounds and letting the cream cheese soften to room temperature, which helps it melt smoothly into the sauce. No browning or sautéing required.
• Cook Time:
  3 to 4 hours on HIGH or 6 to 7 hours on LOW in your slow cooker. The longer, gentler cook on LOW gives the best, creamiest texture and lets the flavors blend thoroughly. If you’re short on time, HIGH still works well but monitor in the last hour to prevent overcooking.
• Total Time:
  Roughly 3.5 to 7.5 hours, depending on your crockpot setting.

Yield and Scaling

• Servings:
  Makes 6 generous main-course portions. It can serve up to 8 as a side dish or part of a buffet. For larger gatherings, you can double all the ingredients and use a larger crockpot.

Difficulty Level

• Beginner-Friendly:
  No special skills required. If you can open a bag and slice sausage, you can make this recipe. There are no complicated steps—just layering and combining ingredients.
• Experienced Cooks’ Tip:
  For more flavor, you can brown the kielbasa slices in a skillet before adding them to the crockpot. This step is optional but adds extra depth and a hint of smokiness.

Ingredient Shopping Tips

• Frozen Pierogies:
  Look for them in the freezer aisle, usually near other frozen dumplings or pasta. Cheddar or onion pierogies work well, but potato-and-cheese is a classic choice for this recipe.
• Kielbasa:
  Smoked Polish sausage brings robust flavor. Turkey kielbasa can be used for a lighter option.
• Cheese:
  Pre-shredded cheddar is convenient, but shredding your own from a block will melt smoother.
• Cream Cheese:
  Softened cream cheese blends more easily into the sauce. Set it out at room temperature 20–30 minutes before starting.

Serving and Leftovers

• This dish is best served hot straight from the slow cooker. Leftovers can be refrigerated for up to 3 days and reheat well in the microwave or oven. The sauce may thicken upon standing; add a splash of broth or milk to loosen if needed.

Required Kitchen Tools

• 6-quart or larger Crockpot/Slow Cooker:
  This size gives plenty of room for all the ingredients to heat evenly.
• Sharp Chef’s Knife & Cutting Board:
  For slicing the sausage and green onions.
• Mixing Bowl (optional):
  Helpful for blending cream cheese with a bit of broth before adding to the crockpot, ensuring a smoother sauce.
• Measuring Cups and Spoons:
  For measuring broth and cheese.
• Wooden Spoon or Spatula:
  For spreading ingredients evenly in layers.

Ingredients for Crockpot Pierogi Casserole with Kielbasa

Here’s what you’ll need to make this creamy, hearty casserole. Exact amounts are included in the recipe card at the end.

• Frozen Pierogies (2 x 16-ounce bags):
  Use potato and cheddar or potato and onion pierogies for the most classic flavor. No need to thaw—add straight from the freezer. Other fillings like bacon, spinach, or mushroom work well if you’d like to customize the dish.
• Smoked Polska Kielbasa (1 pound):
  Slice into ½-inch rounds. Smoked kielbasa brings a robust, savory flavor that anchors the whole dish. Pork or turkey kielbasa both work; choose your favorite. Browning the slices in a skillet before layering is optional but recommended for deeper flavor and color.
• Chicken Broth (4 cups, divided):
  Adds moisture and depth to the sauce. Low-sodium broth allows better control of salt levels. You’ll use part of it to blend with cream cheese for a smooth sauce.
• Cream Cheese (8 ounces, softened):
  The base of the creamy sauce. Room temperature cream cheese melts evenly, ensuring a smooth, velvety texture. For easy blending, cut the block into smaller chunks.
• Shredded Cheddar Cheese (2 cups, divided):
  Cheddar adds a rich, sharp flavor and golden color to the casserole. Shred your own for the best melt, or use pre-shredded cheese for convenience. Divide the cheese—some goes in the sauce, some on top.
• Salt and Pepper (to taste):
  Use freshly ground black pepper for subtle heat. Taste after layering, since kielbasa and broth can already be salty.
• Green Onions (2–3, sliced, for serving):
  Fresh green onions bring color and a mild onion flavor, brightening up the finished dish. Scatter on top right before serving for best results.

Ingredient Tips & Swaps

• Other Sausage Options:
  Andouille, smoked chicken sausage, or spicy chorizo can be used for different regional twists.
• Add-ins:
  Stir in thawed frozen peas, cooked mushrooms, or sautéed bell peppers for added nutrition and flavor.
• Lighter Options:
  Substitute reduced-fat cream cheese and part-skim cheddar, or use turkey kielbasa to reduce calories.
• Vegetarian Adaptation:
  Use cheese or potato pierogies, vegetable broth, and a vegetarian sausage or omit the sausage for a meatless version.

Variations for Crockpot Pierogi Casserole

• Cheesy Spinach:
  Layer fresh or frozen spinach between pierogies and kielbasa for a subtle green boost.
• Bacon Lovers:
  Add cooked, crumbled bacon to each layer for extra smokiness.
• Caramelized Onions:
  Stir in a layer of sweet, golden-brown onions for more depth.
• Extra Creamy:
  Swirl in ½ cup sour cream or a splash of heavy cream for even richer texture.
• Spicy Kick:
  Sprinkle in a pinch of crushed red pepper flakes or diced jalapeños for gentle heat.

How to Make Crockpot Pierogi Casserole with Kielbasa

Follow these steps for a creamy, comforting casserole every time:

1. Prep Your Ingredients

• Slice the kielbasa into ½-inch thick rounds. If you have time, brown the slices in a hot skillet for 2–3 minutes per side. This extra step adds more flavor and a deeper, golden color.
• Soften the cream cheese by letting it sit at room temperature for 20–30 minutes. Cut into chunks for easier melting.
• Shred the cheddar cheese if using a block. Pre-shredded is fine but may not melt as smoothly.

2. Mix the Cream Cheese Sauce

• In a mixing bowl, blend the softened cream cheese with 1 cup of chicken broth. Use a whisk or a fork to break up lumps until smooth. This makes it easier to distribute the sauce evenly in the crockpot.

3. Layer the Ingredients

• Spray your crockpot lightly with nonstick cooking spray for easy cleanup.
• Layer 1 bag of frozen pierogies on the bottom of the crockpot.
• Scatter half the kielbasa slices over the pierogies.
• Spoon over half the cream cheese mixture and half of the shredded cheddar cheese.
• Repeat with the remaining pierogies, kielbasa, and cheeses to make a second layer.
• Pour the remaining chicken broth (3 cups) evenly over everything.
• Sprinkle with salt and pepper to taste.

4. Slow Cook

• Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The casserole is done when the pierogies are fork-tender, the cheese is melted and bubbly, and everything is hot throughout.
• Avoid stirring during cooking—this keeps the layers intact and the pierogies whole.

5. Garnish and Serve

• Once cooked, turn off the crockpot and let it rest uncovered for 10–15 minutes to let the sauce thicken slightly.
• Top with sliced green onions just before serving for a fresh finish.

Serving and Decoration

• Serve straight from the crockpot with a wide spoon. The casserole pairs well with a crisp green salad or simple steamed vegetables.
• For a dinner party, spoon individual portions into bowls and garnish with extra cheddar or chopped fresh herbs like parsley.
• Leftovers are excellent for lunch the next day—just reheat gently and add a splash of broth if needed.

Storing Crockpot Pierogi Casserole

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the microwave or oven at low heat. Add a little extra broth or milk to loosen the sauce if it thickens in the fridge.
• Freezing is not recommended as the pierogies can become mushy when thawed.

Tips and Tricks for Success

• Layering is key: Don’t overfill the crockpot—use a 6-quart or larger slow cooker for best results.
• For a crisper top: After slow cooking, transfer the casserole to a baking dish, add extra cheddar, and broil for 2–3 minutes if desired.
• Taste before serving: Kielbasa and broth can be salty, so always taste before adding more salt.
• Use freshly shredded cheese for a smoother, meltier sauce.
• Make-ahead: Assemble the casserole in the crockpot insert, cover, and refrigerate up to 12 hours before cooking.

Nutrition

Nutrient	Per Serving (1/6 of recipe)
Calories	~480
Protein	19g
Carbohydrates	38g
Fat	26g
Saturated Fat	12g
Cholesterol	65mg
Sodium	1100mg
Fiber	2g
Sugar	4g
Nutrition values are approximate and may vary based on exact ingredients and brands used.

Frequently Asked Questions

Can I use homemade pierogies?
Yes, but make sure they are fully cooked before layering, as they can be more delicate than frozen pierogies.

Can I make this casserole ahead?
You can assemble everything in the crockpot insert and refrigerate up to 12 hours ahead. Add 30 minutes to the cooking time if starting cold.

How do I make this vegetarian?
Use vegetable broth and your favorite meatless sausage or omit the sausage entirely. Choose potato, cheese, or spinach pierogies.

Can I freeze leftovers?
Freezing is not recommended as the pierogies may become soggy and the sauce can separate when thawed.

How do I make it spicier?
Add a pinch of crushed red pepper flakes, diced jalapeños, or use a spicy sausage.

Conclusion

Crockpot Pierogi Casserole with Kielbasa is a comforting, satisfying meal that brings together classic Eastern European flavors in a way that’s easy enough for any cook to master. With just a handful of pantry staples, minimal prep, and a few hours in the slow cooker, you’ll have a hearty, creamy casserole that’s perfect for family dinners or sharing with friends. Whether you stick to the basics or try one of the easy variations, this dish is sure to become a favorite for cozy nights at home.