Crockpot Pierogi Casserole with Kielbasa and Creamy Cheddar
By Ava Mitchell
Prep
10 min
Cook
360 min
Total
370 min
Servings
4
Level
Easy
Set this casserole on for a family dinner when you want a hands-off main dish. Frozen cheddar pierogies and sliced kielbasa cook in chicken broth, then finish with a creamy cream-cheese sauce and melted cheddar for tender, cheesy spoonfuls with smoky sausage throughout.
Three cups of chicken broth go into the crockpot with the frozen pierogies, sliced kielbasa, and shredded cheddar cheese. The broth gives the pierogies moisture as they cook, while the sausage seasons the casserole with its smoky character. Near the end, cream cheese is warmed with the remaining broth and whisked smooth before it is stirred through and topped with more cheddar.
The casserole is on track when the pierogies are tender and the cream cheese mixture blends evenly through the broth rather than floating in separate streaks. Warm the cream cheese gently until it whisks smooth; rapid boiling or overheating can make the sauce separate. After the final cheddar goes on, keep the lid closed for the additional low cook so the cheese has time to melt.
Serve it hot with a simple green salad or steamed greens for contrast to the cheese and sausage. Optional sliced green onions add color and a mild oniony crunch at the table. Leftover portions can be reheated on the stovetop or in the microwave with a little broth or water if needed.
Why you'll love this recipe
- Busy households can start dinner early because the slow cooker handles the long cook while pierogies, kielbasa, broth, and cheese come together.
- Cheese-and-potato fans get tender cheddar pierogies and a cream cheese finish, while smoky kielbasa keeps each serving substantial enough for dinner.
- It serves four from one 4- to 6-quart crockpot, making it useful for a small family meal without complicated stovetop timing.
- A simple salad or steamed greens work alongside the rich casserole because their fresh, plain character gives the cheesy sausage filling some contrast.
- Families can choose traditional smoked or cheddar-stuffed kielbasa because the recipe welcomes either style, letting the sausage flavor match what they enjoy.
- Leftover portions reheat on the stovetop or in the microwave, and a little broth or water helps restore moisture when the casserole thickens.
Ingredients
- •3 packages Mrs. T's Cheddar Pierogies (frozen)
- •4 cups chicken broth
- •8 oz cream cheese (1 block)
- •1 cup shredded cheddar cheese
- •1 lb kielbasa (sliced)
- •salt (to taste)
- •pepper (to taste)
- •green onions (sliced, optional garnish)
Instructions
- 1
In a 4- to 6-quart crockpot, combine 3 cups of chicken broth, the frozen pierogies, sliced kielbasa, and shredded cheddar cheese, distributing the ingredients evenly.
- 2
Cook on high for 3 to 4 hours or on low for 6 hours.
- 3
About 30 minutes before the end of cooking, warm the cream cheese with the remaining 1 cup of chicken broth in the microwave or on the stovetop, then whisk until smooth.
- 4
Pour the cream cheese mixture into the crockpot and stir well to integrate it. Sprinkle the remaining shredded cheddar cheese over the top.
- 5
Cover and cook on low for an additional 30 minutes, until the cheese melts and the flavors bind.
- 6
Serve hot, garnished with sliced green onions if desired.
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