Crock Pot Cheesy Pierogi and Kielbasa Casserole
I am always so thankful when I get feedback from previous recipes I’ve shared on here. As fun and popular as the Instant Pot electric pressure cooker is right now, folks still really rely on their slow cookers for everyday meals. So I am so happy to hear you guys still want these super simple crock pot meals! Having said that, I don’t test every recipe in the both slow cooker and the Instant Pot. If I do, I will certainly put the instructions on here. If I haven’t tested it, then unfortunately, I won’t be able to give exact guidance on an Instant Pot version until I try it. This recipe for Crock Pot Cheesy Pierogi and Kielbasa Casserole is really cheesy deliciousness.
Meatless or not…
You could certainly make it without the kielbasa if you want something meatless. Or you can switch out the kielbasa with any other fully-cooked sausage flavor your family loves. I like the idea of substituting the kielbasa with some cooked and crumbled bacon. I bet that would be awesome! Also, there are a lot of flavors of frozen pierogies in American grocery stores these days that you can try this with. I tested this recipe with the cheese and onion flavor but there is potato, garlic, bacon, etc. All of those will help switch up the flavor to keep it a little new and different each time you make it. 
Ingredients:
4 cups chicken broth, divided use
2 (16 oz) boxes frozen pierogies (cheddar or onion)
2 cups shredded cheddar cheese, divided use
1 pound smoked Polska kielbasa
salt & pepper to taste
1 (8 oz.) block cream cheese, softened to room temp.
sliced green onions, for serving
Directions:
Combine three cups of chicken broth, frozen pierogies, cheddar cheese and kielbasa in a 4-6 quart crock pot. Cook on high 3-4 hours, or on low for 6 hours.
About thirty minutes before serving, warm up cream cheese with remaining one cup of the chicken broth in microwave until the cream cheese is warm. Or you can warm it up on the stove top. Whisk it together until smooth.
Pour this mixture into crock pot. Stir. Top with remaining one cup of cheese. Cover and cook on low for an additional 30 minutes. Then serve! Top with sliced green onions (optional.)
Enjoy!
Crock Pot Swedish Meatballs and Gravy
- 4 cups chicken broth divided use
- 2 16 oz boxes frozen pierogies (cheddar or onion) like Mrs. T's brand
- 2 cups shredded cheddar cheese divided use
- 1 pound smoked Polska kielbasa
- salt & pepper to taste
- 1 8 oz block cream cheese softened to room temp.
- sliced green onions for serving
- Combine three cups of chicken broth, frozen pierogies, cheddar cheese and kielbasa in a 4-6 quart crock pot. Cook on high 3-4 hours, or on low for 6 hours.
- About thirty minutes before serving, warm up cream cheese with remaining one cup of the chicken broth in microwave until the cream cheese is warm. Or you can warm it up on the stove top. Whisk it together until smooth.
- Pour this mixture into crock pot. Stir. Top with remaining one cup of cheese. Cover and cook on low for an additional 30 minutes. Then serve! Top with sliced green onions (optional)
This has DELICIOUS written all over it! 😋
Thanks Denise! I was really happy with how it turned out. I hope you like it too!
I made this but used sour cream instead of cream cheese it was so good.
I can’t wait to try this recipe! I am just learning to cook and grew up on Kielbasa and pierogies. I never thougt to combine them!
Thank you so much for this recipe!
I hope you love it Jennifer! This is definitely comfort food – ha!
Crock Pot Cheesy Pierogi and Kielbasa Casserole…. that’s obscene! …talk about your food porn!
Thanks for sharing!
could you substitue cheese ravaoli
Hi Gary! I don’t see why not!
Oh my this looks so fattening – guess I will have to make it for dinner this week 🙂 My mom use to make homemade pierogi and then cover in fried onions and bacon but this sounds just as amazing. Great comfort food.
Oh my goodness – that sounds so good! Nothing like Mom’s homemade pierogi though! 😉
The instructions say to “Cook on high 3-4 hours, or on low for 6 hours”, but the recipe states the cook time is 8 hours. I am confused as to which it is–6 hours or 8 hours. Thank you for your help.
I did mine on high for 6 hrs, added my additions of sliced baby bellas, chopped green pepper & 1 t. Penzey’s Bavarian Seasoning. Then kept cover off, cooked for another hour in high to thicken.
Why is mine so soupy?! I followed the recipe to a T. It looks nothing like your photo. Seems to taste alright.
Yeah, mine cooked up soupy too. I turned it on high, took cover off to side and cooked another 30 min to simmer it down. Then it was better flavored.
Veru tasty, although I added sliced baby bellas, , chopped green pepper, and 1 t Penzey’s Bavarian Seasoning to make it better.
Well I’m not a cook nor do I like kiabasa. But it look soo good in pics. So with me on vacation I decided to surprise my hubby with this meal. It was a lil soupy. We had it over mashed potatoes. Wasn’t bad . He liked it. He’s the cook in this household.