Here’s a rich, comforting version of Crockpot Pierogi Casserole with Kielbasa — creamy, cheesy, and perfect for busy days.
🥟 Crockpot Pierogi Casserole with Kielbasa
🛒 Ingredients (Serves 6–8)
- 1 (16 oz / 450 g) package frozen cheddar pierogies
- 1 lb (450 g) kielbasa, sliced into rounds
- 1 small onion, diced
- 2 cups (480 ml) low-sodium chicken broth
- 8 oz (225 g) cream cheese, cubed
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 1 tsp garlic powder
- ½ tsp black pepper
- Optional: ½ tsp smoked paprika
- Garnish: chopped scallions or parsley
👩🍳 Instructions
1️⃣ Layer
Lightly grease the crockpot.
Add frozen pierogies, then top with sliced kielbasa and onion.
2️⃣ Add Liquid & Seasoning
Pour in chicken broth.
Sprinkle garlic powder, pepper, and paprika over the top.
3️⃣ Slow Cook
- LOW: 4–5 hours
- HIGH: 2–3 hours
Pierogies should be tender and heated through.
4️⃣ Make It Creamy
About 30 minutes before serving:
- Stir in cream cheese, sour cream, and shredded cheddar.
- Cover and cook until melted and creamy.
5️⃣ Serve
Garnish with scallions or parsley and serve hot.
🔥 Extra Flavor Tip
Brown the kielbasa in a skillet before adding it to the crockpot. It adds a deeper, smoky flavor and better texture.
🧀 Variations
Loaded Style:
Add cooked bacon and extra cheese on top before serving.
Veggie Boost:
Add sautéed mushrooms, spinach, or bell peppers.
Spicy Version:
Add diced jalapeños or a pinch of cayenne.
If you’d like, I can also give you a lighter version with reduced fat or a one-pot stovetop version for faster cooking.
