This Crock Pot Pierogi and Kielbasa Casserole is fast and easy to prepare. It uses store-bought pierogies, cooked kielbasa and melted cheese!
A SIMPLE ONE POT MEAL
This recipe for Crock Pot Cheesy Pierogi and Kielbasa Casserole is really cheesy deliciousness. It really is a dump and go meal. It's a filling meal that doesn't require a ton of prep work. Perfect for those busy days!
COULD I MAKE THIS WITHOUT KIELBASA?
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.Also, there are a lot of flavors of frozen pierogies in 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 NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken broth
- frozen pierogies (cheddar or onion)
- shredded cheddar cheese
- smoked Polska kielbasa
- salt & pepper
- cream cheese
- green onions
HOW TO MAKE CROCK POT PIEROGI AND KIELBASA CASSEROLE:
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.)
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Crock Pot Pierogi and Kielbasa Casserole
Ingredients
- 4 cups chicken broth divided use
- 2 (16 ounce) bags frozen pierogies (cheddar or onion) (I like Mrs. T's brand)
- 2 cups shredded cheddar cheese, divided use
- 1 pound smoked Polska kielbasa
- salt and pepper, to taste
- 8 ounce block cream cheese, softened to room temperature
- 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Margaret
Has anyone cooked this in the slow cooker? I want to cook it as a side for a large dinner but my oven will be in use?
Brandie @ The Country Cook
Margaret, this is a slow cooker recipe. 🙂
Valerie
Could I make this with just the kielbasa, pierogies and shredded cheese? I don't have anything else. Would it still be good?
Brandie @ The Country Cook
Hi Valerie, if you don't have any broth, I would just bake it in the oven and covered with aluminum foil so it doesn't dry out.
Christine Piekarski
Can this casserole be frozen? Would I double it for 9 people?
Brandie @ The Country Cook
The only difficulty with that is if it is too full, it may not cook evenly. You could put it into two separate crock pots if you have an extra one. You could also try cooking it in the oven. I haven't tested it in the oven but perhaps layer it and cover with aluminum foil and bake at 350F. You'll have to play the time by ear. Start checking after 30 minutes and continue cooking until done. I would also thaw the pierogis before layering them into the dish and you probably won't need as much chicken broth. But like I said, I haven't actually tested it out so if you really want to try it that way, you'll need to experiment.
Pamela Guerra
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
Brandie @ The Country Cook
Thanks for your tips on this Pamela! So glad you both like this one!
Laurie
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.
Brandie @ The Country Cook
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!
Allie
Can you bake this in the oven instead of making in the crockpot?
Brandie @ The Country Cook
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!
Kathryn
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.
NICOLE
Should everything be covered in the broth when cooking? I just started mine and the top is not in liquid
Robert Layton
This was super good but mine turned out more like soup than casserole...
Kimberly Sanchez
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.
Renee Wink
Veru tasty, although I added sliced baby bellas, , chopped green pepper, and 1 t Penzey's Bavarian Seasoning to make it better.
Nicole
Why is mine so soupy?! I followed the recipe to a T. It looks nothing like your photo. Seems to taste alright.
Renee Wink
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.
Don
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.
Renee Wink
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.
neuroticmom
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.
Brandie @ The Country Cook
Oh my goodness - that sounds so good! Nothing like Mom's homemade pierogi though! 😉
gary
could you substitue cheese ravaoli
Brandie @ The Country Cook
Hi Gary! I don't see why not!
Ron
Crock Pot Cheesy Pierogi and Kielbasa Casserole.... that's obscene! ...talk about your food porn!
Thanks for sharing!
Jennifer Dombrowski
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!
Brandie @ The Country Cook
I hope you love it Jennifer! This is definitely comfort food - ha!
Denise
This has DELICIOUS written all over it! ????
Brandie @ The Country Cook
Thanks Denise! I was really happy with how it turned out. I hope you like it too!
Teresa Lyons
I made this but used sour cream instead of cream cheese it was so good.