Crock Pot Pierogi Casserole with Kielbasa
A rich, creamy slow-cooked casserole featuring cheddar pierogies and smoky kielbasa, perfect for busy weeknights or casual family dinners.
Ingredients
For the Base
- 3 boxes Mrs. T’s Cheddar Pierogies (regular or mini; mini preferred) Mini pierogies are preferred for faster cooking.
- 1 lb kielbasa (sliced) Can use smoked turkey kielbasa for a leaner option.
For the Sauce
- 8 oz cream cheese (cut into small cubes) Neufchâtel can be used for a lower-fat option.
- 1 cup shredded cheddar cheese Use sharp cheddar for a stronger flavor or mild for a gentler taste.
- 4 cups chicken broth Low-sodium broth is recommended.
To Finish & Season
- Salt and pepper (to taste) Add gradually as kielbasa and cheeses contain salt.
Instructions
Preparation
- Slice the kielbasa into bite-sized pieces and cut the cream cheese into small cubes.
- Open the pierogi boxes. No need to thaw frozen pierogies; they can go in frozen.
Layer the Crock Pot
- Place the pierogies into the crockpot in an even layer.
- Add the sliced kielbasa over the pierogies, then scatter the cream cheese cubes and top with the shredded cheddar.
- Pour 4 cups of chicken broth evenly over all ingredients. Season lightly with salt and pepper.
Cooking
- Cover the crockpot and set to cook on high for 3-4 hours or on low for 6 hours.
- Stir gently once or twice during the cook time to help the cheeses melt evenly.
Check for Doneness
- Ensure the pierogies are tender and the cheeses are fully melted into a creamy sauce.
- Taste and adjust salt and pepper as needed.
Serving
- Spoon the casserole into bowls or onto plates and serve hot directly from the crockpot.
- Offer extra shredded cheddar or black pepper at the table for finishing.
Notes
For a crispy finish, spoon servings into a hot skillet for a minute per side. You can add sautéed onions or Dijon mustard for extra flavor. Store leftovers in an airtight container for 3-4 days.