Last fall, I was rushing through the grocery store, kids tugging at my cart, when I spotted those frozen pierogies on sale. Memories of my grandma’s pierogi-making marathons flooded back hours of dough rolling and potato mashing. But who has time for that anymore? That’s when Pierogi Casserole with Kielbasa became my go-to. This simple crockpot version captures all the smoky sausage perogies comfort without the fuss. Dump it in, walk away, and come back to cheesy, tender perfection that smells like home.

Picture this: plump pierogies soaking up a creamy broth, chunks of kielbasa adding that garlicky bite, all blanketed in melted cheddar. It’s hearty, it’s easy, and it feeds a crowd ideal for dinner ideas with pierogies on chilly evenings. No boiling, no pan-frying. Just set your slow cooker and forget it while life happens around you.

Why This Kielbasa Perogie Recipe Wins Weeknights

Busy days call for shareable recipes like this Kielbasa and Perogies casserole. The slow cooker does the heavy lifting, turning frozen pierogies into soft pillows that burst with cheddar flavor. Smoky kielbasa slices weave through, releasing savory juices that mingle with the broth for ultimate comfort. Families devour it, and leftovers? Even better the next day.

I love how customizable it is too. It’s one of those fall comfort dinners that feels indulgent but uses pantry staples. The cheese sauce forms naturally as it cooks, creating gooey layers that pull apart just right. Serve it straight from the pot for that family-style vibe.

Ingredients for Pierogi Casserole with Kielbasa

3 packages (about 48 oz total) frozen cheddar pierogies, kept frozen
1 lb kielbasa sausage, sliced into 1/2-inch rounds
4 cups chicken broth, divided
8 oz cream cheese, softened and cubed
2 cups shredded sharp cheddar cheese, divided
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
2 green onions, sliced for garnish

How to Make Crockpot Perogies with Kielbasa

Start by slicing your kielbasa those coins will crisp slightly as they cook. Layer the frozen pierogies in a 6-quart crockpot, then tuck in the sausage slices. Sprinkle half the cheddar over top. Pour 3 cups of the chicken broth around the edges to avoid sogginess. Season with garlic powder, onion powder, salt, and pepper. Cover and cook on low for 5-6 hours or high for 3-4 hours. The pierogies soften beautifully while absorbing all the flavors.

About 30 minutes before done, mix the softened cream cheese with the remaining 1 cup broth until smooth microwave it for ease. Stir this into the crockpot along with the rest of the cheddar. Let it bubble until melty. The sauce thickens into creamy heaven, coating every pierogi and kielbasa bite.

Scoop into bowls, garnish with green onions, and dig in. The first bite? Pure nostalgia with a lazy twist.

Pro Tips for Perfect Sausage Perogies Crock Pot

Brown the kielbasa slices in a skillet first for extra smoky depth takes 5 minutes but elevates everything.
Use mini pierogies if available; they cook evenly and are bite-sized bliss.
Don’t skip cubing the cream cheese it melts faster without lumps.
Stir only once midway to redistribute, but resist peeking too much to keep heat in.
For sharper tang, sub half the cheddar with Monterey Jack.[web:3]

Easy Variations on Kielbasa Perogie Recipes

Swap cheddar pierogies for potato-onion or even spinach varieties. Make it spicier with andouille sausage instead of kielbasa. Add diced bell peppers or sauerkraut for a Polish twist these Kielbasa Perogie Recipes shine with tweaks. Vegetarian? Use plant-based sausage and veggie broth. It’s forgiving, like all good comfort food should be.

Troubleshooting Your Crockpot Perogies with Kielbasa

Pierogies mushy? Cook on low longer; high can overdo edges.
Sauce too thin? Mix in a cornstarch slurry at the end.
Not cheesy enough? Stir in extra shreds during the last 10 minutes.
Kielbasa rubbery? Slice thinner or brown beforehand.

Ingredient Substitutions for Pierogi Dishes

No chicken broth? Veggie or beef works; water + bouillon cube in a pinch.
Cream cheese out? Full-fat sour cream or Greek yogurt mimics the creaminess.
Dairy-free? Coconut cream + vegan cheese shreds hold up well.
Gluten concerns? Find gluten-free pierogies; kielbasa often has options too.

Storage and Serving Suggestions

Leftovers keep in an airtight container in the fridge for 3-4 days—reheat in microwave with a splash of broth. Freeze portions up to 2 months; thaw overnight before warming. For serving, pair with a crisp cucumber salad or buttered cabbage to cut the richness. It’s a complete meal, but crusty bread soaks up that sauce perfectly.

Frequently Asked Questions

Can I make Pierogi Casserole with Kielbasa ahead?

Yes! Assemble in the morning, cook when home. Or fully cook, refrigerate, and reheat gently.

What’s the best pierogies for this recipe?

Mrs. T’s cheddar or potato-cheddar hold up best in the crockpot without falling apart.[web:2]

High or low for Crockpot Perogies with Kielbasa?

Low for 6 hours yields tender results; high for 3-4 if rushed, but stir midway.

Can I bake this Kielbasa and Perogies casserole?

Absolutely layer in a 9×13 dish, cover with foil, bake at 350°F for 45 minutes.

How many does Pierogi Casserole with Kielbasa serve?

6-8 hungry folks as a main; scale up pierogies for bigger crowds.

Freezes well?

Yes, portion into bags. Thaw and reheat on stovetop or microwave.

John