Can I use fresh pierogies instead of frozen ones?

Yes, you can! However, fresh pierogies cook faster than frozen ones. To prevent them from overcooking or falling apart, reduce the cooking time slightly and keep an eye on the dish as it cooks.

How do I reheat this casserole?

Reheat leftovers in the microwave for speed or in the oven for better texture. If using the oven, set it to 350°F and cover the dish with foil to retain moisture. Heat for about 20 minutes or until warmed through.

What can I serve alongside this casserole?

Pair this rich casserole with lighter sides like a fresh green salad, roasted vegetables, or tangy coleslaw. Additionally, crusty bread or garlic toast is perfect for soaking up the creamy sauce.

Can this recipe be frozen?

Absolutely! This casserole freezes beautifully, making it great for meal prep. Ensure it has cooled completely before transferring to freezer-safe containers. When ready to enjoy, thaw in the fridge overnight and reheat as needed.

How can I prevent the casserole from being watery?

To avoid excess liquid, measure the chicken broth carefully and sauté any watery vegetables before adding them. Proper layering in the crockpot also helps maintain the creamy texture.

Crockpot Pierogi Casserole with Kielbasa

Description

This Crockpot Pierogi Casserole with Kielbasa is the ultimate comfort food, combining smoky sausage, tender pierogies, and a rich, creamy cheese sauce. Perfect for weeknight dinners or family gatherings, this dish is effortless to prepare, thanks to the slow cooker. Let your crockpot do the work while you enjoy bold, hearty flavors that bring everyone together.

Ingredients

Scale

Ingredients:

2 lbs frozen pierogies (cheddar or potato-filled varieties work best)
1 lb kielbasa sausage, sliced into bite-sized pieces
8 oz cream cheese, softened
2 cups shredded cheddar cheese (divided for layering and topping)
1 cup sour cream
1 cup chicken broth
2 tbsp green onions, finely chopped (for garnish)

Instructions

Step 1: Prepare the Ingredients

Slice the kielbasa into bite-sized pieces.
Soften the cream cheese for easier mixing.
Keep the pierogies frozen—no need to thaw them beforehand.

Step 2: Assemble the Layers

Layer half the frozen pierogies at the bottom of the crockpot.
Add half the kielbasa slices evenly over the pierogies.
In a mixing bowl, combine softened cream cheese, sour cream, and chicken broth until smooth.
Pour half of this creamy mixture over the pierogies and kielbasa.
Sprinkle 1 cup of shredded cheddar cheese on top.
Repeat the layers with the remaining pierogies, kielbasa, sauce, and cheddar cheese.

Step 3: Cook the Casserole

Set the crockpot to low and cook for 6 hours, or cook on high for 3–4 hours.
In the last 30 minutes of cooking, sprinkle the remaining shredded cheddar cheese on top and let it melt.

Step 4: Garnish and Serve

Once cooked, garnish the casserole with freshly chopped green onions for added flavor and color.
Serve directly from the crockpot while warm.

Notes

Preparation Time:
10 minutes

Cooking Time:
6 hours on low or 3–4 hours on high

Total Time:
6 hours 10 minutes

Serving Size:
6 servings

Yield:
1 casserole

Cuisine:
Eastern European

Course:
Main Course

Nutrition Information (per serving):

Calories: 480
Fat: 32g
Carbohydrates: 25g
Protein: 18g

Additional Notes:

For a vegetarian version, replace kielbasa with mushrooms or bell peppers.
To add a spicy twist, use spicy smoked sausage or sprinkle red pepper flakes into the sauce.
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.