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Classic Crockpot Pierogi Casserole With Kielbasa

There’s something deeply comforting about pierogies tucked into a warm, cheesy casserole — it tastes like family dinners and chilly evenings. This slow-cooker version combines frozen Cheddar pierogies and hearty kielbasa in a creamy sauce so the oven stays free and the cleanup stays easy. If you enjoy make-ahead casseroles, you might also appreciate a savory breakfast spin on casseroles like this breakfast casserole with biscuits for another crowd-pleasing, hands-off meal.

Why make this recipe
If you’re tired of juggling multiple pans and standing at the stove for dinner, this recipe is perfect because it streams traditional pierogi comfort into a single slow cooker dish that requires almost no hands-on time. It solves busy-evening stress by turning frozen convenience items into a layered, casserole-style meal with minimal prep, and it scales easily for weeknight family dinners or casual gatherings.

Ingredients

3 packages Mrs. T’s Cheddar Pierogies (frozen)
1 lb beef kielbasa, sliced into ½-inch thick rounds
3 cups chicken broth
1 block (8 oz) cream cheese
2 cups shredded cheddar cheese (divided into 1 cup + 1 cup)
Salt, to taste
Pepper, to taste

Step-by-Step Guide to Making Classic Crockpot Pierogi Casserole With Kielbasa

Prepare the Beef Kielbasa
Slice the 1 lb beef kielbasa into ½-inch thick rounds and set aside. Using uniform slices helps the kielbasa cook evenly and distribute flavor through the casserole.
Prepare the Creamy Sauce
In a medium bowl, combine the 3 cups chicken broth with the 8 oz block of cream cheese. Whisk thoroughly until the cream cheese melts and the mixture becomes smooth and creamy. Season lightly with salt and pepper — remember that the kielbasa and cheddar are already salty, so taste and adjust gradually.
Grease Your Crockpot
Lightly grease the inside of a 6-quart (or larger) slow cooker insert with cooking spray or a thin layer of butter to prevent sticking and make serving easier.
Layer the Casserole (First Half)
Arrange half of the frozen pierogies in an even layer on the bottom of the slow cooker. Spread half of the sliced kielbasa over the pierogies, then sprinkle 1 cup of the shredded cheddar evenly over the kielbasa. Carefully pour half of the whisked creamy sauce mixture over the cheese so it soaks through the layers.
Layer the Casserole (Second Half)
Repeat the process: place the remaining pierogies over the first sauce layer, add the remaining kielbasa slices, and sprinkle the last 1 cup of shredded cheddar over this layer. Pour the rest of the creamy sauce on top, ensuring the sauce covers as much of the surface as possible for consistent cooking and creaminess.
Slow Cook to Perfection
Secure the slow cooker lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. The casserole is done when the pierogies are tender and easily pierced with a fork and the sauce has thickened and is bubbly.
A Brief Rest
After cooking, turn off the slow cooker and let the casserole rest, still covered, for 10–15 minutes. This resting period helps the sauce thicken further and makes it simpler to serve neat portions.
Serve and Enjoy
Ladle generous portions into bowls or onto plates. A crisp salad or steamed green beans make a nice counterpoint to the richness. Enjoy the comforting layers of cheesy pierogies and smoky kielbasa.

Why the method works

Using frozen pierogies means you get chewy, pillowy dumplings without making dough from scratch.
Layering the ingredients allows the flavors to meld as the sauce infuses down through the pierogies.
Slow cooking gently heats everything through without overcooking the pierogies, while the cream cheese/stock base creates a luscious, slightly tangy sauce that complements the cheddar and kielbasa.

Storage Tips for Classic Crockpot Pierogi Casserole With Kielbasa

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days at 40°F (4°C) or below.
Freeze: Cool completely, then freeze in shallow, airtight containers or heavy-duty freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating temperature: Reheat individual portions in the microwave until piping hot (165°F / 74°C internal temperature) or reheat a larger portion in a 350°F (175°C) oven covered with foil until warmed through (about 20–30 minutes, depending on quantity).

Best Ways to Serve Classic Crockpot Pierogi Casserole With Kielbasa

A crisp, bright side: Serve with a simple mixed-green salad dressed with lemon vinaigrette to cut through the richness.
Veg-forward accompaniments: Steamed broccoli, sauteed spinach with garlic, or roasted Brussels sprouts balance the dish with texture and color.
Toppings and accoutrements: Spoon on a dollop of sour cream, sprinkle chopped chives or green onions, or add a few slices of pickled beets for a classic Eastern European nod.

Tips to make Classic Crockpot Pierogi Casserole With Kielbasa

Use room-temperature cream cheese and whisk it into the warm chicken broth until fully smooth before layering; this helps eliminate lumps.
Don’t over-salt: Kielbasa and cheddar add plenty of sodium — season the sauce gently and adjust at the end.
For even cooking, keep pierogi layers relatively flat and avoid stacking too many on their sides.
If you like a browned top, after slow-cooking, transfer the casserole to a baking dish, sprinkle extra cheese, and broil for 1–2 minutes until bubbly and golden.

Variations

Vegetarian swap (bullet style): Replace kielbasa with sliced, smoked tofu or seasoned, roasted mushrooms; use vegetable broth in place of chicken broth to keep the flavor robust and savory.
Quick weeknight twist (paragraph): If you’re short on time or don’t have a slow cooker, you can assemble this casserole in a 9×13 baking dish and bake at 375°F (190°C) for about 30–40 minutes, covered, then uncover and bake until the top is bubbly and slightly golden. The texture will be slightly different — more oven-baked than slow-cooked — but still delicious and quicker for last-minute meals.

FAQs
Q: How long will the casserole keep in the fridge?
A: Stored in an airtight container, it will stay fresh for 3–4 days in the refrigerator.

Q: Can I use different pierogi flavors?
A: Yes — cheese pierogies are classic here, but potato, caramelized onion, or mixed cheese varieties work. If you use a salted or flavored pierogi, reduce added salt in the sauce.

Q: What if my slow cooker runs hot?
A: If your slow cooker is known to run hot and dries foods out, check for doneness an hour early and consider cooking on LOW with a slightly reduced time; ensure there’s ample liquid in the sauce mixture.

Q: Bold question: Can I prepare this ahead?
A: You can assemble the casserole in the slow cooker insert, cover, and refrigerate for up to 24 hours before cooking. When ready, place the insert in the slow cooker and cook as directed, adding a little extra time if cooking straight from chilled.

Q: How do I make it gluten-free?
A: Use gluten-free pierogies (there are brands that offer them) and check kielbasa ingredients for any fillers containing gluten. Use a gluten-free chicken broth to be safe.

Serving notes and finishing touches

Add color: Sprinkle freshly chopped parsley or green onions right before serving.
Balance richness: Serve lemon wedges alongside to offer a bright squeeze for guests who prefer acidity.
Crowd feeding: Double the recipe easily by using two 6-quart slow cookers or preparing in batches; it’s a great dish for potlucks.

Kitchen equipment and timing

Best slow cooker size: A 6-quart slow cooker is ideal for this recipe; smaller crockpots risk overflow, and much larger ones can make the casserole spread too thin.
Prep time: About 15–20 minutes for slicing kielbasa and whisking the sauce.
Hands-off cooking: 2–5 hours depending on heat setting (HIGH 2–3 hours, LOW 4–5 hours).
Rest time: 10–15 minutes to set before serving.

Troubleshooting

Lumpy sauce: Warm the chicken broth slightly before adding cream cheese and whisk thoroughly; using a hand blender briefly can smooth remaining lumps.
Soggy pierogies: If pierogies seem overly soft, reduce the cooking time next time or layer them with a little more cheese between to absorb moisture.
Bland flavor: Boost with smoked paprika, a teaspoon of Dijon mustard whisked into the sauce, or a splash of Worcestershire sauce for depth.

Pairings and meal planning ideas

Drinks: A crisp pilsner or a light-bodied white wine like Riesling pairs nicely with the salty, smoky components. For non-alcoholic pairings, try a sparkling apple cider.
Make-ahead strategy: Assemble in the slow cooker insert the night before for a hands-off morning; refrigerate and cook the next day for easy entertaining.
Leftover creativity: Chop leftover casserole and use it as a filling for stuffed peppers, or toss with beaten eggs and pan-fry to make a savory breakfast skillet.

Cultural and flavor notes
Pierogies are a staple across Eastern Europe, often filled with potato, cheese, or cabbage. Pairing them with kielbasa and a cream-based sauce gives a comforting Americanized casserole twist that plays on classic flavors while being approachable for cooks of any skill level. The smoked kielbasa lends a savory depth that stands up well to the creamy sauce and sharp cheddar.

Conclusion

This Classic Crockpot Pierogi Casserole With Kielbasa brings together convenience and comforting tradition in a single slow-cooker meal, perfect for busy nights or lazy weekend gatherings. For a similar slow-cooker approach and inspiration from another home cook, you can compare approaches with That Oven Feelin’s Crockpot Pierogi Casserole with Kielbasa, or see how different ingredient swaps and gluten-free options are handled in the Pierogi Kielbasa Casserole in the Crock Pot recipe.

Enjoy turning simple freezer staples into a soul-warming, shareable casserole that practically makes itself — and don’t forget the sour cream and chives when serving.