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 Cheesy Pierogi and Kielbasa Casserole
Ingredients
- 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
Instructions
- 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)
Nutrition
Crock Pot Swedish Meatballs and Gravy
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.
This was super good but mine turned out more like soup than casserole…
Should everything be covered in the broth when cooking? I just started mine and the top is not in liquid
I made this for a potluck tonight. It was delicious and a hit. It’s the best perogie recipe I’ve found so far. Thanks.
Can you bake this in the oven instead of making in the crockpot?
I don’t see why not! I haven’t tested it out though so not sure how long the cooking time would need to be. So, you’ll probably have to play around with it to make sure it’s done. Maybe 35-45 minutes at 350f? Let me know if you try it out!
I tried to make this following the directions but mine attempt didn’t come out very well. My Pierogies were too soft and mushy . I am not certain what I did wrong exactly.
Hi Laurie! Oh no – I am so sorry to hear that!! I hate hearing when recipes don’t turn out. Some folks have mentioned that they thawed the pirogues slightly then browned them before cooking. Or that they had success with making this in the oven (which also may help with sogginess.) I will go back and look over the recipe and see if anything can be adjusted to help with that!
My boyfriend just loves this dish I’ve made it five times and it’s never actually turned out the same way depending on how much cheddar cheese I use the color always looks different but you really got to stir a lot if you use extra cheese and I cook it on low for quite a while I’ve always put the cream cheese mixed with the chicken broth or stock in the beginning I never thoroughly read the directions it says to whip the cream cheese and some of broth and pour over about 30 minutes before done
Thanks for your tips on this Pamela! So glad you both like this one!