Crockpot Pierogi Casserole with Kielbasa first made its way onto my table during a winter neighborhood game night at our friend Carla’s house. Snow had been falling since early morning, so by evening the streets were covered in a soft blanket that made everything feel slower and cozier.
Inside her living room, kids bundled in mismatched pajamas built pillow forts, the fireplace crackled, and adults circled around a table of snacks, board games, and hot drinks. Carla asked everyone to bring something warm to share, and the moment she said warm, I knew the crockpot was coming out.
As I layered pierogies, kielbasa, and broth that afternoon, my daughter’s friend Luca watched like it was a cooking show, asking if “those dumpling things” would taste like mac and cheese. Meanwhile, Carla’s brother popped into the kitchen to steal a slice of kielbasa before it made it into the pot.
Even the host’s golden retriever lay quietly next to the counter as if guarding the simmering crockpot. The rich aroma of cheddar, smoked sausage, and broth filled the room long before the casserole finished cooking, and every adult drifting through the kitchen paused just a little longer than necessary near the crockpot.
Once the Crockpot Pierogi Casserole with Kielbasa was ready, everyone served themselves generous spoonfuls, gathering around the table with warm plates and flushed cheeks from the cold outside. The creamy sauce, soft pierogies, and savory sausage made the whole night feel even cozier. It was one of those moments where food becomes part of the memory not dramatic or grand, just quietly perfect for the setting.
Short Description
Crockpot Pierogi Casserole with Kielbasa is a comforting slow‑cooked dish featuring cheddar pierogies, smoked sausage, and a creamy cheese sauce that melts together beautifully.
Key Ingredients
For the casserole
- 3 packages cheddar pierogies
- 1 lb kielbasa, sliced
- 3 cups chicken broth
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
For the cheese sauce
- 8 oz cream cheese
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
Tools Needed
- 4 to 6 quart crockpot
- Knife and cutting board
- Microwave‑safe bowl or saucepan
- Whisk
- Measuring cups
- Wooden spoon
Cooking Instructions
Step 1: Combine Ingredients in Crockpot
Add frozen pierogies, sliced kielbasa, 3 cups chicken broth, and 1 cup shredded cheddar to the crockpot. Gently stir and season with salt and pepper.
Step 2: Slow Cook
Cook on high for 3–4 hours or low for 6 hours until pierogies are tender and flavors meld.
Step 3: Prepare Cream Cheese Mixture
About 30 minutes before the casserole is done, heat cream cheese with 1 cup chicken broth in a bowl or saucepan until softened. Whisk until smooth.
Step 4: Add Creamy Mixture
Pour the cream cheese mixture into the crockpot, stir, then sprinkle remaining cheddar on top. Cover and cook 30 more minutes on low.
Step 5: Serve
Spoon casserole onto plates when bubbly and melted. Garnish with green onions if desired.
Why You’ll Love This Recipe
Ultra creamy and comforting
Minimal prep with big flavor
Family‑friendly and crowd‑pleasing
Perfect for winter nights or gatherings
One‑pot convenience with easy cleanup
Budget‑friendly ingredients
Great leftovers
Mistakes to Avoid & Solutions
Stirring too aggressively early on
Can tear pierogies apart.
Solution: Stir gently or avoid stirring until halfway through cooking.
Using low‑fat cream cheese
Can separate in the crockpot.
Solution: Use full‑fat cream cheese for a smooth sauce.
Cooking only on high
Pierogies may overcook.
Solution: Low and slow gives the best texture.
Adding cheese too early
Makes the sauce grainy.
Solution: Add final cheddar only during the last 30 minutes.
Not softening the cream cheese first
Leads to lumps.
Solution: Warm and whisk until smooth before adding.
Serving and Pairing Suggestions
Serve as a main dish with a green salad
Add steamed veggies like broccoli or green beans
Pair with crusty bread for dipping
Present in the crockpot for buffet‑style gatherings
Enjoy with sparkling water, cider, or light beer
Storage and Reheating Tips
Refrigerate leftovers up to 3 days
Reheat on the stovetop with a splash of broth
Microwave in short intervals, stirring often
Avoid freezing (dairy texture may change)
Store in airtight containers for best freshness
FAQs
1. Can I use a different type of pierogi?
Yes, potato or onion pierogies work great too.
2. Can I make this without kielbasa?
You can substitute chicken sausage or leave it vegetarian.
3. Can I add vegetables?
Absolutely—frozen peas, broccoli, or spinach blend nicely.
4. Can I use vegetable broth?
Yes, it still gives a rich flavor.
5. How do I prevent the sauce from getting too thick?
Add an extra ½ cup broth during the final mixing step.
Tips & Tricks
Slice kielbasa thinly for more even bites
Add paprika for a smoky kick
Use a liner for easier crockpot cleanup
Mix in sour cream at the end for extra creaminess
Top with parsley or chives for color
Recipe Variations
Spicy Pierogi Casserole
Add sliced jalapeños or crushed red pepper.
Vegetarian Pierogi Casserole
Skip the sausage and add sautéed mushrooms and onions.
Bacon Cheddar Pierogi Bake
Add crisp bacon pieces before serving.
Garlic Herb Pierogi Casserole
Add garlic powder and Italian herbs for a more savory depth.
Loaded Potato Pierogi Casserole
Stir in sour cream, chives, and extra cheese at the end.
Final Thoughts
Crockpot Pierogi Casserole with Kielbasa brings back that snowy game night feeling the laughter, the warmth, and the easy comfort of a hearty dish made for sharing. The blend of soft pierogies, smoky sausage, and creamy sauce creates a moment that feels inviting before you even take a bite.
This casserole has a way of turning cold evenings into something a little brighter. It fills the kitchen with rich, savory aromas and gives everyone a reason to linger a little longer around the table. Crockpot Pierogi Casserole with Kielbasa carries a quiet kind of comfort, the kind that feels just right when you want a meal that brings people close with its simple, satisfying flavor.
Mouthwatering Crockpot Pierogi Casserole With Kielbasa
Ingredients
For the casserole
- 3 packages cheddar pierogies
- 1 lb kielbasa sliced
- 3 cups chicken broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
For the cheese sauce
- 8 oz cream cheese
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
Instructions
- Add frozen pierogies, sliced kielbasa, chicken broth, and cheddar to the crockpot, then season and stir gently.
- Slow cook on high for 3–4 hours or low for 6 hours until tender.
- Warm cream cheese with broth until smooth.
- Stir the creamy mixture into the crockpot and top with remaining cheddar, then cook 30 more minutes on low.
- Serve hot and garnish with green onions if you like.
