Crock Pot Pierogi and Kielbasa Casserole
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.)
CRAVING MORE RECIPES?
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 and other nutritional values can vary quite a bit depending on which brands were used.
Could I cut the recipe in half and cook it in a 3qt Instant Pot? Would I adjust the cooking time?
I’m sorry, I haven’t tried to make this in an instant pot. If you experiment, please let me know how it turns out!
My family really enjoyed this one. It was easy and kid friendly!
Thank you for this recipe. Very easy and the kids loved it
We have made this many times and it has become the way to have perogies! The only changes we made was to cut down on the broth a bit (3 cups instead of 4 cups) and to add some veggies. Fried onions of course and surprisingly, frozen broccoli makes it a very tasty, balanced-ish meal. We have learned that cooking on high works best.
Thanks so much for taking the time to come back and comment Kelly! Love the addition of the onion and broccoli – yum!!
I’m so sorry it didn’t turn out as you had hoped Cassie. I’ll have to revisit this recipe. I think slow cookers run hotter than they used to from when I first created this recipe a number of years ago. I might have to figure out a different way to make them. Thank you for commenting!
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?
Margaret, this is a slow cooker recipe. 🙂
Could I make this with just the kielbasa, pierogies and shredded cheese? I don’t have anything else. Would it still be good?
Hi Valerie, if you don’t have any broth, I would just bake it in the oven and cover with aluminum foil so it doesn’t dry out.
Can this casserole be frozen? Would I double it for 9 people?
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.
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!
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 made this for a potluck tonight. It was delicious and a hit. It’s the best perogie recipe I’ve found so far. Thanks.
Should everything be covered in the broth when cooking? I just started mine and the top is not in liquid
This was super good but mine turned out more like soup than casserole…
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.
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.
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.
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! 😉
could you substitue cheese ravaoli
Hi Gary! I don’t see why not!
Turned out great for me! The family really enjoyed it!
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!
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.