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This Slow Cooker Pierogi Casserole takes the comfort of traditional pierogies and kielbasa and turns it into a hands-off, hearty meal perfect for busy days or relaxed weekends. The slow cooker melds all the flavors together, delivering a creamy and cheesy casserole that feels like a warm hug on your plate.
I first made this recipe on a chilly evening when I didn’t want to fuss in the kitchen. The whole family loved how tender the pierogies got and the savory bite of the kielbasa mingled with the creamy cheese — now it’s a go-to for easy comfort food.
Ingredients
- Mrs. T’s Cheddar Pierogies: the star of this dish, their cheesy filling shines when slow-cooked to tender perfection
- Kielbasa: adds smoky, savory flavor and some protein to balance the rich cheese
- Chicken broth: infuses the casserole with moisture and subtle flavor, opt for low sodium if you want better control over the seasoning
- Shredded cheddar cheese: provides sharp, melty cheesiness that complements the pierogies and kielbasa
- Cream cheese: makes the sauce rich and creamy, choose full fat for the best texture
- Salt and pepper: essential for seasoning and enhancing all the other flavors
Step-by-Step Instructions
- Spoon the Ingredients into the Slow Cooker:
- Place the frozen pierogies, sliced kielbasa, 3 cups of chicken broth, and 1 cup of shredded cheddar cheese in your 4 to 6 quart crockpot. Gently stir to distribute everything evenly, then season with salt and pepper to start building the flavor foundation.
- Set and Forget to Cook:
- Cover the crockpot and cook on high for 3 to 4 hours or low for 6 hours. The longer low setting lets the pierogies soak up more broth and cheese flavors, creating a deeper, richer taste. Either method results in tender, flavorful pierogies and perfectly cooked kielbasa.
- Prepare the Cream Cheese Sauce:
- About 30 minutes before the casserole finishes, soften the cream cheese with 1 cup of chicken broth either in the microwave or on very low heat on the stove. Whisk the mixture until it is smooth and creamy with no lumps remaining, this will create a luscious topping for the casserole.
- Combine and Finish Cooking:
- Pour the cream cheese sauce into the crockpot and stir gently to mix everything together. Then evenly sprinkle the remaining cup of shredded cheddar cheese over the top. Cover and continue to cook on low for another 30 minutes until the cheese has melted and the casserole is bubbling.
- Serve Hot and Enjoy:
- Once melted and bubbly, scoop the casserole onto plates while warm. If you like a hint of freshness and color, garnish with sliced green onions. This dish is rich and satisfying on its own but also pairs well with simple sides like steamed vegetables or a crisp salad.
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My favorite part of this recipe is the kielbasa. Its smoky, savory notes give the dish a wonderful depth and balance out the richness of the cheese. Making this for family gatherings has become a tradition because it brings everyone to the table with smiles and full plates.
Storage Tips
Allow the casserole to cool completely before storing in airtight containers. It will last safely in the refrigerator for up to four days. Reheat gently in the microwave or oven to keep the creamy texture without drying out. This casserole also freezes well for up to three months. Thaw overnight in the fridge before reheating slowly to maintain its luscious consistency.
Ingredient Substitutions
If you cannot find Mrs. T’s pierogies, other frozen cheese-filled pierogies or even potato-filled ones will work fine. Chicken sausage or smoked sausage can replace kielbasa for a different but still savory flavor. Use vegetable broth instead of chicken broth to make it vegetarian, just swap out the sausage with mushrooms or plant-based sausage for protein. For dairy-free options, try cream cheese alternatives and vegan cheddar cheese.
Serving Suggestions
This casserole is hearty enough to be a main dish but pairs wonderfully with a simple green salad to cut through the richness. Steamed green beans or roasted Brussels sprouts add a nice veggie contrast. For a little extra texture, sprinkle fried onions or crushed potato chips on top just before serving.
Cultural Context
Pierogies have Eastern European roots where they are traditionally boiled and served with sour cream or onions. This recipe embraces that heritage but uses the convenience of a slow cooker and adds kielbasa to inject classic Polish flavors. Reimagining pierogies as a casserole makes them accessible and appealing for modern, busy kitchens while celebrating a beloved comfort food.
Pro Tips
- Make sure to soften the cream cheese completely to avoid lumps in the sauce
- Try cooking on low for the deepest flavor even if it takes longer, the wait is worth it
- Gently stirring when adding the cream cheese sauce helps keep the pierogies intact and prevents sticking
Recipe FAQs
- → What type of kielbasa works best for this dish?
Traditional smoked kielbasa adds a robust, smoky flavor that complements the pierogies well. You can choose either pork or beef varieties based on preference.
- → Can I use homemade pierogies instead of store-bought?
Absolutely. Homemade pierogies will provide a fresh texture and flavor but may require adjusting cooking times slightly to ensure they cook evenly.
- → Is there a benefit to cooking on low versus high in the slow cooker?
Cooking on low allows the flavors from the broth and kielbasa to develop more deeply, while high heat shortens the cooking time but may result in slightly less melded taste.
- → How is the creamy cheese topping prepared?
The topping is made by gently warming cream cheese with chicken broth until smooth, then stirred into the casserole near the end of cooking with additional shredded cheddar melted on top.
- → Can I add vegetables to this casserole?
Yes, adding diced onions, peppers, or mushrooms before cooking can enhance the dish with extra flavor and texture.
- → What is a good garnish to finish this dish?
Sliced green onions add color and a fresh, mild sharpness that brightens the rich casserole nicely.