Classic Crockpot Pierogi Casserole With Kielbasa

Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Classic Crockpot Pierogi Casserole with Kielbasa is the kind of meal that waves at your hunger, nods knowingly, and says I got you. It layers frozen pierogies, smoky kielbasa, and a creamy cheddar sauce into a lazy chef dream. Pop it in the slow cooker, go do literally anything else, and come back to dinner like a culinary magician.

Why This Recipe is Awesome

• It cooks itself while you pretend you are busy adulting. No judgment.
• The flavors are comfort food on a personality level. Pierogies bring the carbs, kielbasa brings the party, and cheese ties everything together like a peace treaty.
• It is idiot proof. Seriously, even I did not mess this up the first time. Easy wins are the best wins.
• Want to feed a crowd or just live off leftovers for days? This casserole scales like a champ.
• If you are into crockpot casserole vibes, you might also enjoy this fun spin on a different slow cooker favorite: Crockpot Chicken Enchilada Casserole.

Ingredients You’ll Need

• 3 packages Mrs. T’s Cheddar Pierogies. Frozen. Do not thaw. Resistance is futile.
• 1 lb beef kielbasa, sliced. Smoky, sassy, and ready.
• 3 cups chicken broth. The unsung hero that makes the sauce behave.
• 1 cup shredded cheddar cheese. For layer one of melty joy.
• Salt, to taste. A little goes a long way.
• Pepper, to taste. Keeps things interesting.
• 1 block (8 oz) cream cheese. Let it soften a bit unless you like crunch.
• 1 cup shredded cheddar cheese. Yes, again. Because one cheese dose was not enough.

Step-by-Step Instructions

1. Slice the beef kielbasa into 1/2-inch thick rounds and set aside.
2. In a medium bowl, combine the chicken broth and cream cheese. Whisk until smooth and creamy. Season with salt and pepper.
3. Lightly grease the inside of a slow cooker.
4. Arrange half of the frozen pierogies in an even layer at the bottom. Spread half of the sliced kielbasa over the pierogies and sprinkle with 1 cup of shredded cheddar cheese. Pour half of the creamy sauce over this.
5. Repeat the layers with the remaining pierogies, kielbasa, shredded cheddar cheese, and pour the rest of the sauce over.
6. Secure the lid and cook on LOW for 4-5 hours or HIGH for 2-3 hours until the pierogies are tender and sauce is thick.
7. Let it rest covered for 10-15 minutes before serving.
8. Serve in bowls and enjoy.

Common Mistakes to Avoid

• Thinking the slow cooker is a microwave. It is slow and proud of it. Don’t crank the heat to rush things unless you want rubbery pierogies.
• Using cold cream cheese straight from the fridge. It will clump and make the sauce weird. Soften the cream cheese first or microwave in short bursts.
• Overcrowding the slow cooker like it is a pierogi mosh pit. Give layers some breathing room so the heat circulates.
• Skimping on seasoning. Broth plus cream cheese can be mild. Taste and adjust with salt and pepper before serving.
• Lifting the lid every five minutes because you are anxious. Stop. Each lid lift is a time thief.

Alternatives & Substitutions

• No kielbasa? Use smoked sausage, Polish kielbasa, or even diced ham. If you want a vegetarian version, swap kielbasa for sliced mushrooms and smoked tofu. I am not judging your life choices.
• No cheddar pierogies? Potato and cheddar, or plain potato pierogies both work. Try a different pierogi flavor for a twist.
• Want more creaminess? Stir in a splash of heavy cream or a dollop of sour cream right before serving. IMO this is a solid power move.
• Short on chicken broth? Use beef broth for deeper flavor or vegetable broth for a lighter vibe.
• Spice it up. Add a pinch of smoked paprika, a dash of cayenne, or toss in some sliced jalapeno if you want to wake people up.
• Cheese swap? Gouda, Monterey Jack, or Colby work well. If you love gooey, more melty cheese is always acceptable.

FAQ (Frequently Asked Questions)

• Can I use fresh pierogies instead of frozen?
  Yes you can. Fresh pierogies will cook faster, so check earlier. Frozen gives you structure and convenience which is kind of the point here.

• Do I have to brown the kielbasa first?
  Nope. You can, if you want extra caramelized bits and a little less grease in the sauce. But tossing it in raw is perfectly fine and easier.

• Can I double this recipe for a party?
  Absolutely. Use a bigger slow cooker or split between two. Cooking time might increase a little on LOW. Keep an eye on texture.

• Will the sauce curdle?
  Not likely if you whisk the cream cheese smooth with the broth. Warm the cream cheese slightly to help. Avoid super high temps.

• Can I freeze leftovers?
  Yes. Cool completely, portion into airtight containers and freeze up to 3 months. Reheat gently in the oven or microwave. The texture may soften a bit, but the flavor holds.

• Is this kid friendly?
  Very much so. Mild, cheesy, and comforting. Add veggies for balance if you feel like parenting in the nutritional trenches.

• Can I make this in the oven instead?
  Technically yes. Use a 9×13 pan, assemble layers, cover tightly with foil, and bake at 350 F for 30-45 minutes until heated and bubbly. Check for doneness.

Final Thoughts
This casserole is the kind of dish that makes weeknights less dramatic and leftovers exciting. It hits all the cozy notes and requires minimal babysitting. Give it a try when you want comfort without the fuss. Also, feel free to make it your own. Add onions, throw in greens, or declare it a cheesy experiment gone right.

Conclusion

If you want more recipe inspiration or a similar take on this slow cooker style, check out this version from That Oven Feelin: Crockpot Pierogi Casserole with Kielbasa – That Oven Feelin. Another tasty spin lives here at No Dash of Gluten: Pierogi Kielbasa Casserole in the Crock Pot. Go forth and impress someone or at least feed yourself very well.

Classic Crockpot Pierogi Casserole with Kielbasa

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• Author: admin
• Total Time: 255 minutes
• Yield: 6 servings 1x
• Diet: Paleo

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Description

A lazy chef’s dream, this classic casserole layers frozen pierogies, smoky kielbasa, and a creamy cheddar sauce for a comforting meal.

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Ingredients

Scale 1x2x3x

• 3 packages Mrs. T’s Cheddar Pierogies, frozen (do not thaw)
• 1 lb beef kielbasa, sliced
• 3 cups chicken broth
• 1 cup shredded cheddar cheese
• Salt, to taste
• Pepper, to taste
• 1 block (8 oz) cream cheese
• 1 cup shredded cheddar cheese (for layering)

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Instructions

1. Slice the beef kielbasa into 1/2-inch thick rounds and set aside.
2. In a medium bowl, combine the chicken broth and cream cheese. Whisk until smooth and creamy. Season with salt and pepper.
3. Lightly grease the inside of a slow cooker.
4. Arrange half of the frozen pierogies in an even layer at the bottom. Spread half of the sliced kielbasa over the pierogies and sprinkle with 1 cup of shredded cheddar cheese. Pour half of the creamy sauce over this.
5. Repeat the layers with the remaining pierogies, kielbasa, shredded cheddar cheese, and pour the rest of the sauce over.
6. Secure the lid and cook on LOW for 4-5 hours or HIGH for 2-3 hours until the pierogies are tender and sauce is thick.
7. Let it rest covered for 10-15 minutes before serving.
8. Serve in bowls and enjoy.

Notes

For added creaminess, stir in a splash of heavy cream or a dollop of sour cream right before serving.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Polish

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 60mg

Keywords: crockpot, pierogi casserole, kielbasa, comfort food, easy recipe