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Crockpot Pierogi Casserole with Kielbasa

Crockpot Pierogi Casserole with Kielbasa
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Hearty one-pot meal featuring cheddar pierogies, smoky kielbasa, and creamy cheese sauce. Perfect for busy weeknights with hands-off cooking.

Ingredients

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  • 3 packages Mrs. T’s Cheddar Pierogies (frozen)
  • 4 cups chicken broth
  • 1 block (8 ounces) cream cheese
  • 1 cup shredded cheddar cheese, plus 1 cup for topping
  • 1 pound kielbasa, sliced
  • Salt and pepper to taste
  • Sliced green onions for garnish (optional)

Instructions

  1. In 4-6 quart crockpot, combine 3 cups chicken broth with frozen pierogies, sliced kielbasa, and 1 cup shredded cheddar cheese. Stir to distribute evenly.
  2. Set crockpot to cook on high for 3-4 hours or on low for 6 hours until pierogies are tender and flavors meld.
  3. Approximately 30 minutes before cooking ends, warm cream cheese block with remaining 1 cup chicken broth in microwave or on stovetop.
  4. Whisk cream cheese mixture until completely smooth with no lumps.
  5. Pour smooth cream cheese mixture into crockpot, stirring well to integrate throughout casserole.
  6. Sprinkle remaining 1 cup shredded cheddar cheese evenly over top.
  7. Cover crockpot and cook on low for additional 30 minutes until cheese melts and flavors bind.
  8. Serve hot, garnished with sliced green onions if desired.

Notes

  • Use Mrs. T’s brand pierogies for best results as tested in this recipe.
  • No need to thaw frozen pierogies before adding to crockpot.
  • Brown kielbasa before adding to enhance smoky flavor and appearance.
  • Can substitute light sour cream or full-fat Greek yogurt for added creaminess.
  • Stir gently to avoid breaking pierogies during cooking.
  • Add vegetables like spinach, bell peppers, or mushrooms for extra nutrition.
  • Can be assembled night before and refrigerated, then cooked next day.

Nutrition

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