Crockpot Pierogi Casserole with Kielbasa 🥔🧀

Step-by-Step Instructions

Prep Ingredients: Slice the kielbasa into bite-sized pieces. Unpack the pierogies.
Combine in Crockpot: Place pierogies, kielbasa, cream cheese, chicken broth, and shredded cheddar in the slow cooker. Stir gently to combine.
Cook:
- HIGH: 3–4 hours
- LOW: 6 hours
Season: Taste and add salt and pepper as needed before serving.
Serve: Spoon into bowls or onto a large platter, optionally garnish with fresh herbs.

Serving Suggestions

Pair with a fresh green salad for a bright contrast
Crusty bread or garlic bread to soak up the creamy sauce
Serve with roasted or steamed vegetables for a complete meal

Tips for Perfect Crockpot Pierogi Casserole

Use mini pierogies for easier serving and quicker cooking
Stir once halfway through cooking to prevent sticking
For a slightly crispy top, transfer to a baking dish and broil for 2–3 minutes before serving

Storage Instructions

Refrigerator: Store leftovers up to 3 days; reheat gently on the stovetop or microwave.
Freeze: Freeze unbaked casserole for up to 2 months; thaw overnight and cook as directed.

Frequently Asked Questions (FAQ)

Q: Can I make this vegetarian?
A: Yes! Replace kielbasa with mushrooms, roasted vegetables, or plant-based sausage.

Q: Can I use different cheeses?
A: Absolutely! Gouda, Havarti, or pepper jack work well. Mix and match for flavor variation.

Q: Will the pierogies get mushy?
A: Using mini pierogies helps them hold their shape. Stir gently and avoid overcooking.

Conclusion

This Crockpot Pierogi Casserole with Kielbasa is the perfect balance of convenience and comfort. It’s creamy, cheesy, and hearty—everything you want in a slow-cooked meal—and best of all, it practically makes itself.

If you try this recipe, consider pairing it with: