There’s something comforting about a dish you can set and forget, then return to a kitchen that smells like home. Classic Crockpot Pierogi Casserole with Kielbasa – loudasrecipes does exactly that. It fills the house with a warm, savory aroma and brings people to the table without fuss. You get browned edges, creamy pockets of cheese, and smoky kielbasa all in one cozy pan. It is the kind of recipe that feels like a hug after a long day.

If you ever worry about complicated steps or long ingredient lists, take a breath. This recipe was made to be approachable. Clara’s voice in the kitchen is steady and encouraging, focusing on simple techniques that deliver dependable results. You can follow this with confidence, even if this is your first time using a crockpot for something beyond soup.

If you like hearty, family-friendly casseroles you can make ahead, you might also enjoy the straightforward, protein-packed comfort in this 38g Protein Chicken Enchiladas with Dreamy White Sauce. It shares the same spirit of bold flavors and easy prep.

Why You’ll Love Making This Classic Crockpot Pierogi Casserole with Kielbasa – loudasrecipes

This casserole is comfort food made simple. The pierogies give soft, pillowy texture while the kielbasa adds a smoky, slightly sweet meatiness that pairs perfectly with melty cheese. The crockpot allows flavors to mingle slowly so every bite is warm and cohesive.

It is forgiving for new cooks. You do not have to fuss over timing down to the minute. The crockpot keeps things steady, and small timing variations will not ruin the dish. That means you can prep in the morning, run errands, and come home to a family-ready meal.

It scales easily for a crowd. Want to feed a few extra people? Add another package of pierogies and a little more broth. Want to keep it lighter? Use turkey kielbasa and a reduced-fat cheese. The basic method remains the same.

Step-by-Step: How to Make Classic Crockpot Pierogi Casserole with Kielbasa – loudasrecipes

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

Overview: You will layer pierogies, kielbasa, cream cheese, broth, and cheddar in the crockpot. The slow heat melts the cheese and softens the pierogies so flavors blend. The result is creamy with pockets of browned edges when finished under a broiler or left as is.

Before you start, lay out your ingredients and tools. A 6-quart crockpot is ideal. If you only have a smaller crockpot, reduce quantities proportionally to avoid overflow. For browning the top, you can transfer to an oven-safe dish at the end and broil briefly.

Preparation time: 15 to 20 minutes active. Cook time: 3 to 4 hours on high or 6 to 7 hours on low. Finish under broiler for 3 to 5 minutes if you want a golden top.

Ingredients You’ll Need for Classic Crockpot Pierogi Casserole with Kielbasa – loudasrecipes

3 packages Mrs. T’s cheddar pierogies (use frozen; no need to thaw) (these are the convenience star of the show)
1 lb kielbasa, sliced (choose smoked kielbasa for more flavor)
3 cups chicken broth (use low-sodium if you want more control over salt)
1 cup shredded cheddar cheese (sharp cheddar works beautifully)
Salt and pepper, to taste (season a little at a time)
1 block (8 oz) cream cheese (softened slightly for easier mixing)
1 cup chicken broth (extra cup for richer sauce or to adjust texture)
1 cup shredded cheddar cheese (additional cheese to layer on top)

Notes:

• Use real butter for rich flavor if you brown the kielbasa first. It adds a small step but deepens the overall profile.
• Fresh herbs make all the difference at the end. A sprinkle of chopped chives or parsley brightens the dish.
• If you prefer an extra creamy texture, swap plain cream cheese for a whipped cream cheese spread; it melts faster.

Directions: Cooking with Confidence

1. Prepare the kielbasa. Heat a skillet over medium heat and brown the sliced kielbasa for 3 to 4 minutes per side until edges caramelize. This step is optional but adds a smoky, toasty flavor. Transfer to a plate while you assemble the crockpot.
2. Soften the cream cheese slightly. Let it sit at room temperature for 15 minutes or microwave on low in 10-second bursts until just soft to the touch. This makes melting smooth and prevents lumps.
3. Layer the first pierogi layer. Spray or lightly oil the bottom of your crockpot. Arrange half of the frozen pierogies in an even layer. They can overlap slightly. The goal is full coverage with a compact layer.
4. Add a portion of kielbasa and cream cheese. Scatter half the browned kielbasa over the pierogies. Drop small dollops of softened cream cheese across the surface so it will melt into pockets.
5. Pour chicken broth. Measure and pour 1 1/2 cups of chicken broth evenly over the layer. The liquid should wet the pierogies but not fully submerge them. This moisture steams and softens the dough.
6. Add cheddar and season. Sprinkle half of the shredded cheddar cheese, and add a light sprinkle of salt and pepper. Remember that both broth and kielbasa add salt, so taste later and adjust.
7. Repeat layers. Add the remaining pierogies in a second layer, followed by the remaining kielbasa, remaining cream cheese dollops, the second 1 1/2 cups of broth, and the remaining shredded cheddar. If your crockpot is shallow, press layers gently to fit.
8. Cover and cook. Set the crockpot to low for 6 to 7 hours or high for 3 to 4 hours. Check at the lower end of the time range the first time you make it. The pierogies should be tender and the cream cheese fully melted into a creamy sauce.
9. Finish for a golden top. For a crisp, golden surface, transfer the casserole to a 9×13-inch oven-safe dish once the filling is set. Place under a preheated broiler for 3 to 5 minutes, watching closely. The cheese browns quickly. If you prefer a softer top, skip the broiler.
10. Rest, garnish, and serve. Let the casserole sit for 5 minutes so the sauce thickens slightly. Garnish with chopped chives or parsley and a light grind of black pepper. Scoop generous portions onto plates and enjoy.

Clara’s note: If the cream sauce seems runny, give it time. Resting thickens it naturally. If you need to thicken quickly, stir in a tablespoon of cornstarch mixed with two tablespoons of cold water and cook on high for 10 minutes.

How to Serve Classic Crockpot Pierogi Casserole with Kielbasa – loudasrecipes and Make It Shine

This casserole is hearty enough to be the main event. Serve it with a crisp side salad to cut through the richness. A simple green salad with a tangy vinaigrette brightens the plate.

For a homey feel, top each portion with caramelized onions. They add a sweet contrast to the smoky kielbasa. A spoonful of sour cream on top is classic and adds a cool, tangy note that pairs well with the cheddar.

If you want to present it for guests, bake in an oven-safe dish and broil briefly to get a golden crust. Transfer to a serving platter and garnish with parsley. Use a shallow serving spoon so each guest gets a mix of pierogi, kielbasa, and creamy sauce.

Pair this casserole with roasted Brussels sprouts, a simple cucumber salad, or roasted carrots. The goal is balance. Let one dish be rich while another adds brightness.

How to Store Classic Crockpot Pierogi Casserole with Kielbasa – loudasrecipes for Later

Cool the casserole to room temperature before storing. This prevents condensation which can make the dish soggy.

Refrigerator: Store in an airtight container for up to 3 to 4 days. If possible, separate a little sauce into a small container. Reheat gently and stir in reserved sauce if the casserole seems dry.

Freezer: You can freeze portions for up to 2 months. Use freezer-safe containers and leave a little headspace for expansion. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat single portions in the microwave on medium power in 45 second increments until warmed through. For a stovetop method, warm gently in a skillet with a splash of chicken broth to loosen the sauce. To refresh the top, place in a 350 F oven for 10 to 12 minutes, or broil 1 to 2 minutes for a quick golden finish.

Tip: Avoid overheating. High temperatures can make the pierogi dough chewy. Gentle, steady heat preserves the creamy texture.

Clara’s Tips for Success

1. Brown the kielbasa for more flavor. This step is small but transforms the dish from good to unforgettable. The sizzle and caramelization bring out sweetness and depth.
2. Use softened cream cheese. It melts smoother and gives a silkier sauce. If you forget to soften it, cut into small cubes and distribute evenly; they will melt more quickly.
3. Watch the salt. Broth and kielbasa add sodium. Taste at the end and adjust with a light hand. A fresh squeeze of lemon is an alternative to salt if you want brightness.
4. Make it ahead. Assemble in the crockpot insert the night before, then refrigerate. Bring to room temperature for 30 minutes before cooking to avoid thermal shock and uneven cooking.
5. Add texture at the end. Crisp bacon bits, toasted breadcrumbs, or a handful of fried onions add contrast to the creamy interior.

Simple Variations to Try

1. Vegetarian version. Swap kielbasa for sautéed mushrooms, caramelized onions, and roasted red peppers. Use vegetable broth. The pierogies and cream cheese still give a satisfying, rich base.
2. Spicy kick. Stir in 1/2 teaspoon of smoked paprika and a pinch of cayenne to the broth. Add sliced jalapenos or a drizzle of hot sauce at serve time for a tail of heat.
3. Cheesy mix. Use a combination of cheddar and gouda or mozzarella for meltiness. A sprinkling of Parmesan at the end adds a nutty finish.
4. Breakfast twist. Top with a fried egg and chives for a hearty brunch. The yolk brings extra creaminess and looks beautiful when it breaks into the warm casserole.
5. Herb-forward. Stir in chopped dill and green onions at the end for a fresher, garden-like bite that works especially well if the kielbasa is milder.

Classic Crockpot Pierogi Casserole with Kielbasa

A hearty, comforting casserole made with frozen pierogies, smoky kielbasa, creamy cheese, and savory chicken broth, all cooked to perfection in a crockpot.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 550

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Main Ingredients

• 3 packages Mrs. T’s cheddar pierogies (frozen) No need to thaw.
• 1 lb kielbasa, sliced (smoked) Choose smoked kielbasa for more flavor.
• 3 cups chicken broth Use low-sodium for better salt control.
• 1 cup shredded cheddar cheese Sharp cheddar works beautifully.
• 1 block cream cheese (8 oz) Softened slightly for easier mixing.
• 1 cup chicken broth Extra cup for richer sauce or to adjust texture.
• 1 cup shredded cheddar cheese Additional cheese to layer on top.
• Salt and pepper Season to taste.

Method

 

Preparation

1. Heat a skillet over medium heat and brown the sliced kielbasa for 3 to 4 minutes per side until edges caramelize. This step is optional but adds a smoky, toasty flavor. Transfer to a plate.
2. Soften the cream cheese slightly by letting it sit at room temperature for 15 minutes or microwaving on low until slightly softened.

Casserole Assembly

1. Spray or lightly oil the bottom of your crockpot. Arrange half of the frozen pierogies in an even layer.
2. Scatter half the browned kielbasa over the pierogies. Drop small dollops of softened cream cheese across the surface.
3. Pour 1 1/2 cups of chicken broth evenly over the layer.
4. Sprinkle half of the shredded cheddar cheese on top, and season lightly with salt and pepper.
5. Repeat layers with the remaining pierogies, kielbasa, cream cheese, broth, and cheddar.

Cooking

1. Cover and set the crockpot to low for 6 to 7 hours or high for 3 to 4 hours, checking for tenderness and melted cream cheese.
2. For a golden top, transfer to an oven-safe dish and broil for 3 to 5 minutes, watching closely.
3. Let sit for 5 minutes before serving. Garnish with chopped chives or parsley.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 50gProtein: 38gFat: 24gSaturated Fat: 12gSodium: 1200mgFiber: 2gSugar: 3g

Notes

For richer flavor, use real butter when browning the kielbasa. Fresh herbs brighten the dish. If the sauce seems runny, let it rest to thicken naturally or use a cornstarch slurry.

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FAQs About Classic Crockpot Pierogi Casserole with Kielbasa – loudasrecipes

Final Encouragement or Closing Note

Cooking something that tastes like it took all day can be simple and satisfying. Classic Crockpot Pierogi Casserole with Kielbasa – loudasrecipes is proof that slow, steady heat and straightforward ingredients can create a memorable meal.

Take your time with the small steps like browning the kielbasa and softening the cream cheese. Those moments reward you with deeper flavor and a sauce that clings to every pierogi. Remember that practice builds confidence. The first time might feel intentional. The fifth time will feel like second nature.

You’ve got everything you need to make this dish turn out beautifully. Set the crockpot, breathe easy, and come back to a home that smells like warmth and welcome.

Conclusion

If you want to see the original inspiration for this recipe, check out the detailed version at Classic Crockpot Pierogi Casserole with Kielbasa – loudasrecipes for a quick refresher and notes. For another take with simple steps and similar comfort-food spirit, have a look at this helpful guide to the recipe online at Easy Classic Crockpot Pierogi Casserole January 7, 2026.