There’s something warm and comforting about Classic Crockpot Pierogi Casserole with Kielbasa – loudasrecipes the way the scent of browned kielbasa and melting cheese pulls the family to the kitchen, and how simple ingredients become a full, satisfying meal. This dish feels like a hug on a plate, something you can make with confidence even if you’re newer to cooking. If you like easy, hands-off dinners that still taste like homemade, you are in the right place. For a different kind of weeknight winner, try these protein-packed chicken enchiladas which are great when you want something with a creamy, spicy twist.

Why You’ll Love Making This Classic Crockpot Pierogi Casserole

There are many reasons this recipe earns a permanent spot in my meal rotation. First, it is easy. Most of the work is slicing and layering, and then the slow cooker does the rest. That frees you up for errands, homework help, or just a little time to breathe.

Second, the flavors pair perfectly. The buttery, tender pierogies soak up the savory broth while the kielbasa adds a smoky, satisfying bite. Cream cheese and shredded cheddar make a luscious, creamy sauce that clings to every pierogi.

Third, it’s versatile. You can add vegetables, switch cheeses, or make it spicy. It holds well for leftovers and makes a great potluck dish. If you like to finish a meal with something sweet and simple, I often reach for an apple cake with dreamy cream cheese frosting to round the evening.

Step-by-Step: How to Make Classic Crockpot Pierogi Casserole

“Cooking isn’t about perfection. It’s about enjoying every delicious step.”

Before we jump into the ingredients, here’s the short plan. You will brown the kielbasa briefly for texture and flavor, toss pierogies, cream cheese, broth, and shredded cheddar into the crockpot, then let it cook low and slow. Stir gently toward the end so everything becomes luxuriously creamy. Read through the directions once before you start so everything feels calm and clear.

Overview

This recipe is designed for a 6-quart slow cooker. Expect 3 to 4 hours on high or 5 to 6 hours on low, depending on your unit. I give timing ranges and signs to watch for so you can trust your senses, not just the clock.

Ingredients You’ll Need for Classic Crockpot Pierogi Casserole

3 packages mrs. t’s cheddar pierogies, thawed if frozen, use fresh pierogies if you can for the best texture.
1 lb kielbasa, sliced, cut into 1/4-inch rounds so each bite has a good meat-to-pierogi ratio.
3 cups chicken broth, low-sodium if possible to control saltiness.
1 cup shredded cheddar cheese, sharp cheddar gives bold flavor; mild works fine too.
Salt and pepper, to taste, add in small amounts and adjust at the end.
1 block (8 oz) cream cheese, softened to room temperature for easy stirring.
1 cup chicken broth, extra broth to adjust sauciness yes, we list broth twice to remind you this dish loves gentle liquid.
1 cup shredded cheddar cheese, reserved for topping at the end for a golden finish.

Notes on these ingredients: use real butter for a richer flavor if you sauté the kielbasa with a touch of fat. Fresh herbs like chopped parsley at the end make the dish look and taste lively. If you prefer milder salt or are feeding kids, use low-sodium broth and taste before adding anything else.

Directions: Cooking with Confidence

1. Prep your ingredients and your slow cooker. Lightly spray the inside of a 6-quart crockpot with nonstick spray or wipe it with a small amount of oil. This helps with cleanup and keeps the cheese from sticking around the edges.

2. Brown the kielbasa briefly. Heat a medium skillet over medium-high heat and add the sliced kielbasa. Cook for 3 to 5 minutes, stirring occasionally, until the edges are lightly browned and you can smell that smoky caramelized note. You are not fully cooking it; you are building flavor. Transfer the kielbasa to a plate.
3. Soften the cream cheese. If your cream cheese is refrigerated, give it 20 to 30 minutes at room temperature to soften so it will blend smoothly. If you need to speed this up, you can microwave it for 10 seconds, then stir.
4. Layer the pierogies in the slow cooker. Place half of the pierogies in an even layer in the bottom of the crockpot. Try to avoid stacking too many directly on top of each other where they might stick together. A single, even layer cooks best.
5. Add half the browned kielbasa. Scatter half of the kielbasa slices over the pierogies so each layer has some of that meaty flavor.
6. Spoon in the cream cheese and add broth. Dollop the softened cream cheese over the layers, then pour 3 cups of chicken broth evenly over everything. The broth will steam and the cream cheese will melt into it, making a light, saucy base. If you want extra sauciness, use the additional cup of broth.
7. Sprinkle with shredded cheddar. Evenly scatter 1 cup of shredded cheddar cheese over the top layer. This first cheese layer melts into the sauce and gives a rich, tangy base.
8. Repeat layers. Add the remaining pierogies and kielbasa in a second layer. If your slow cooker is particularly tall, you can make a third thin layer.
9. Top with the reserved cheese. Finish with the final cup of shredded cheddar on top. This will create a lovely cheesy top as it melts and warms.
10. Cover and cook. Put the lid on the crockpot and set it to high for 3 to 4 hours or low for 5 to 6 hours. If you are home and prefer a tad firmer pierogi, check at 3 hours on high. You want the pierogies tender and pillowy, but not falling apart.
11. Stir gently near the end. About 20 to 30 minutes before serving, use a large spoon to gently stir from the bottom so that melted cheese and cream cheese become evenly distributed. The sauce will thicken slightly as it cools.
12. Finish and season to taste. Taste a pierogi and adjust salt and pepper. If the sauce seems too thick, add a splash of the reserved cup of chicken broth to loosen it. If it is too thin, cook uncovered for 10 to 15 minutes to help it reduce.
13. Add fresh herbs and rest. Sprinkle chopped parsley or chives over the top, then let the casserole sit for 5 minutes before serving. That little rest helps the sauce set so each scoop holds together.
14. Serve and enjoy. Use a large spoon to scoop generous portions onto plates or into bowls, making sure each serving has pierogies, kielbasa, and plenty of cheese sauce.

Notes on timing and texture: slow cookers vary, so treat the times as a guideline. The best signs of doneness are tender pierogies that yield to a fork and a thick, creamy sauce that coats them. If you see the edges starting to crisp or the top looking very brown, you can cover with foil and reduce heat.

How to Serve Classic Crockpot Pierogi Casserole

Presentation is simple but thoughtful. Scoop the casserole into shallow bowls or on warm dinner plates. Add a sprinkle of fresh parsley or chives for color and a bright bite. A dollop of sour cream on the side is classic and adds cool creaminess against the warm, savory casserole.

Pairings that work well: a crisp green salad with a lemon vinaigrette cuts through the richness. Pickled beets or a simple cucumber salad bring bright acidity that balances the dish. If you love a cozy soup starter, an autumn tortellini soup with sausage makes a comforting autumn combo when you want something extra homey.

If you are serving a crowd, prepare the casserole in two slow cookers or double the recipe and bake in a 9×13 inch casserole dish at 375°F for 25 to 30 minutes until bubbly and golden on top.

How to Store Classic Crockpot Pierogi Casserole

Leftovers store beautifully. Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. The texture of pierogies softens a bit in the fridge, but the flavors deepen, so the dish often tastes even better the next day.

To reheat on the stove: place leftovers in a saucepan over low heat with a splash of chicken broth or milk. Stir gently until heated through, about 6 to 8 minutes. The extra liquid helps the sauce loosen and keeps the pierogies from drying out.

To reheat in the oven: spread leftovers in an oven-safe dish, add a little broth, cover with foil, and bake at 350°F for 15 to 20 minutes until warmed through.

Microwave method: for single servings, use a microwave-safe bowl and heat in 60-second increments, stirring in between, until hot. Add a teaspoon of broth or cream if it seems dry.

Freezing note: you can freeze the cooked casserole, but texture may change slightly. Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating gently.

Clara’s Tips for Success

1. Use softened cream cheese. It blends much more smoothly and gives a silky sauce. Cold cream cheese can clump and make stirring harder.

2. Brown the kielbasa. That quick caramelization adds a lot of flavor with very little effort. It is worth the extra 5 minutes.
3. Watch your liquid. Pierogies absorb liquid as they cook. If your slow cooker runs hot, use the lower bracket of broth and add more only if you need it near the end.
4. Choose your cheese intentionally. Sharp cheddar adds a tangy punch, while a milder cheddar keeps things gentle for kids. Stir in a little smoked gouda for a subtle smokiness.
5. Let it rest before serving. Five minutes makes the sauce settle and keeps servings neat on plates.

Simple Variations to Try

– Veggie boost: Add 2 cups of chopped cabbage or shredded Brussels sprouts in between layers for extra color and nutrition. They will soften as the dish cooks and blend nicely into the sauce.

• Spicy kick: Slice one jalapeño thin and add it between layers, or stir 1/4 teaspoon red pepper flakes into the broth.
• Mushroom and onion: Sauté a cup of sliced mushrooms and half of a diced onion with the kielbasa, then layer them in. That adds an earthy note and a little sweetness.
• Bacon swap: Substitute half the kielbasa with cooked, chopped bacon for a smoky, crispy contrast.
• Italian twist: Use pierogies filled with potato and cheese and swap chicken broth for a light tomato broth, then add Italian seasoning and top with mozzarella.

Classic Crockpot Pierogi Casserole with Kielbasa

A warm and comforting slow-cooked casserole featuring layers of pierogies and kielbasa, infused with a creamy cheese sauce.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Polish

Calories: 500

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 3 packages mrs. t’s cheddar pierogies, thawed if frozen Use fresh pierogies if possible for the best texture.
• 1 lb kielbasa, sliced into 1/4-inch rounds Ensures good meat-to-pierogi ratio.
• 3 cups chicken broth Low-sodium if possible to control saltiness.
• 1 cup shredded cheddar cheese Use sharp cheddar for bold flavor.
• 1 block (8 oz) cream cheese, softened to room temperature Helps in easy blending.
• 1 cup extra chicken broth For adjusting sauciness.
• 1 cup reserved shredded cheddar cheese To top at the end for a golden finish.
• to taste salt and pepper Add small amounts and adjust at the end.

Method

 

Preparation

1. Lightly spray the inside of a 6-quart crockpot with nonstick spray or wipe it with a small amount of oil.
2. Brown the kielbasa in a medium skillet over medium-high heat for 3 to 5 minutes until lightly browned.
3. Soften the cream cheese at room temperature for 20 to 30 minutes or microwave for 10 seconds.
4. Layer half of the pierogies evenly in the bottom of the crockpot.
5. Scatter half of the kielbasa slices over the pierogies.
6. Dollop the softened cream cheese over the layers, then pour 3 cups of chicken broth evenly over everything.
7. Sprinkle 1 cup of shredded cheddar cheese over the top layer.
8. Repeat with the remaining pierogies and kielbasa.
9. Top with the final cup of shredded cheddar.
10. Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours.

Finishing Touches

1. Stir gently from the bottom about 20 to 30 minutes before serving.
2. Taste and adjust salt and pepper.
3. Let the casserole sit for 5 minutes before serving.
4. Serve in bowls or on plates with a sprinkle of fresh herbs.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 2g

Notes

For richer flavor, sauté kielbasa with real butter. Consider adding fresh herbs like parsley at the end for garnish.

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Final Encouragement

I hope this Classic Crockpot Pierogi Casserole with Kielbasa – loudasrecipes helps you discover how simple and rewarding homemade cooking can be. Trust the gentle heat of your slow cooker, follow your senses, and remember small adjustments are part of the process. You’ve got this, and in a few hours you will have a warm, comforting meal that feels like home.