Jeff Misenti
Difficulty Level: easy
This slow-cooked pierogi casserole with kielbasa is a warm, filling, low-effort dish. It may take about 4 hours to cook, but most of that time is hands-off. You can prep it, set it, and let the slow cooker do the work until it’s ready to serve.
Kielbasa is a smoked sausage that’s especially popular in Poland and across parts of Eastern Europe. If you can’t find kielbasa at your local store, you can use another smoked sausage instead. This recipe also uses frozen cheddar pierogies, which keeps the prep quick and easy.
As everything cooks slowly, the sauce becomes creamy and the flavors blend together beautifully. With just a few ingredients and simple steps, this is an impressive-looking comfort food dish that’s easy enough for a busy weeknight. Check out the ingredients and cooking steps below.
Pierogi Casserole with Kielbasa Recipe Ingredients
- 2 16-ounce boxes of frozen cheddar pierogies
- 1 pound of smoked kielbasa, sliced into 1/2-inch pieces
- 4 cups of low-sodium chicken broth, divided
- 8 ounces of cream cheese, softened
- 1 1/2 cups of shredded cheddar cheese, divided
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of black pepper
- Salt, to taste
- 2 tablespoons of sliced green onions or parsley, for garnish (optional)
Pierogi Casserole with Kielbasa Recipe Instructions
- Spray a 4- to 6-quart crockpot with nonstick cooking spray.
- Add the frozen pierogies, sliced kielbasa, 3 cups of chicken broth, 1 cup of shredded cheddar cheese, garlic powder, black pepper, and a small pinch of salt.
- Gently stir so the pierogies and kielbasa are spread out evenly.
- Cover and cook on high for 3 to 4 hours, or on low for about 6 hours. The pierogies should be tender, but not falling apart.
- About 30 minutes before serving, warm the cream cheese with the remaining 1 cup of chicken broth in a small saucepan or microwave-safe bowl. Whisk until smooth.
- Pour the cream cheese mixture into the crockpot. Stir gently so the sauce coats the pierogies and kielbasa.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Cover and cook on low for 30 more minutes, until the cheese melts and the sauce thickens.
- Serve warm with green onions or parsley on top.