Here’s a cozy, hearty recipe for Crockpot Pierogi Casserole with Kielbasa — creamy, cheesy, and perfect for an easy comfort meal.
🥟 Crockpot Pierogi Casserole with Kielbasa
🛒 Ingredients (Serves 6–8)
- 1 (16 oz / 450 g) package frozen cheddar pierogies
- 450–500 g (1 lb) kielbasa sausage, sliced into rounds
- 1 small onion, diced
- 2 cups (480 ml) chicken broth
- 1 (225 g / 8 oz) block cream cheese, cubed
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 tsp garlic powder
- ½ tsp black pepper
- Optional: chopped scallions or parsley for garnish
👩🍳 Instructions
- Layer ingredients
- Lightly grease the crockpot.
- Add frozen pierogies.
- Top with sliced kielbasa and diced onion.
- Add liquids & seasoning
- Pour in chicken broth.
- Sprinkle garlic powder and pepper over the top.
- Cook
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Make it creamy
- About 30 minutes before serving, stir in cream cheese, sour cream, and shredded cheddar.
- Cover and cook until cheese is melted and sauce is creamy.
- Serve
- Garnish with scallions or parsley.
- Serve hot.
💡 Tips
- For extra flavor, brown the kielbasa in a skillet before adding it.
- Add sautéed mushrooms or spinach for a veggie boost.
- If sauce is too thin, cook uncovered for the last 20–30 minutes.
If you’d like, I can also give you a lighter version or a “loaded baked potato style” variation with bacon and extra cheese.
