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Pierogi Casserole with Kielbasa
John

Pierogi Casserole with Kielbasa

Easy crockpot Pierogi Casserole with Kielbasa features tender cheesy pierogies, smoky sausage, and creamy cheddar sauce for ultimate comfort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Polish
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 packages frozen cheddar pierogies (about 48 oz total)
  • 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

Equipment

  • 6-quart crockpot
  • Knife for slicing
  • Microwave-safe bowl

Method
 

  1. Layer frozen pierogies in a 6-quart crockpot. Add sliced kielbasa and half the cheddar cheese. Pour 3 cups chicken broth over, season with garlic powder, onion powder, salt, and pepper.
  2. Cover and cook on low 5-6 hours or high 3-4 hours. Midway, stir gently.
  3. 30 minutes before end, microwave softened cream cheese with remaining 1 cup broth until smooth. Stir into crockpot with rest of cheddar. Cook until bubbly.
  4. Garnish with green onions and serve hot.

Notes

  • Brown kielbasa first for deeper flavor.
  • Mini pierogies cook more evenly.
  • Stir sauce gently to avoid breaking pierogies.
  • Reheats well with extra broth.