THE BEST Crockpot Pierogi Casserole With Kielbasa is one of my ultimate comfort food meals. It’s hearty, cheesy, creamy, and packed with smoky kielbasa and tender pierogies—all slow-cooked to perfection. This recipe takes just minutes to assemble in the crockpot and delivers a cozy, satisfying dinner with almost no effort. Perfect for busy weeknights or chilly weekends when I want something filling and fuss-free.
Why You’ll Love This Recipe
I love how ridiculously easy this recipe is. I just layer the ingredients, turn on the crockpot, and let it do its thing. The combination of cheesy sauce, onions, pierogies, and kielbasa turns into a creamy, savory casserole that tastes like something I spent hours on. It’s a total crowd-pleaser, and I always go back for seconds. Plus, it’s made with frozen pierogies, so I don’t even have to prep any dough.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Frozen pierogies (I use potato and cheese)
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Kielbasa sausage, sliced
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Cream cheese
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Sour cream
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Shredded cheddar cheese
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Chicken broth
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Yellow onion, thinly sliced
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Garlic powder
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Salt
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Black pepper
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Chopped green onions or parsley (optional for garnish)
Directions
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I start by lightly spraying the crockpot with nonstick spray to make cleanup easier.
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In a bowl, I whisk together the cream cheese (softened), sour cream, chicken broth, garlic powder, salt, and pepper until smooth.
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I layer half of the frozen pierogies on the bottom of the crockpot, then top with half the sliced kielbasa and half the sliced onions.
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I repeat the layers with the remaining pierogies, kielbasa, and onions.
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I pour the cream cheese mixture evenly over everything.
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I sprinkle shredded cheddar cheese on top.
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I cover and cook on low for 4–5 hours or high for 2–3 hours, until the pierogies are tender and everything is hot and bubbly.
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I garnish with chopped green onions or parsley before serving.
Servings and timing
This recipe makes about 6 servings. It takes just 10 minutes to prep and cooks in 4 to 5 hours on low or 2 to 3 hours on high. It’s a true dump-and-go dinner that I can set and forget.
Variations
Sometimes I swap the cheddar for mozzarella or Colby Jack, or mix in a little spicy mustard or paprika for an extra kick. I’ve also added sautéed mushrooms for even more flavor. If I want to lighten it up, I use turkey kielbasa and reduced-fat dairy ingredients—though it’s definitely at its best in full comfort-food mode.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or warm it in the oven at 350°F (175°C) until heated through. If it gets too thick, I stir in a splash of broth or milk to loosen it up.
FAQs
Can I use fresh pierogies instead of frozen?
Yes, but I reduce the cook time slightly so they don’t get too soft—usually 3–4 hours on low is enough.
Do I need to brown the kielbasa first?
I don’t, but if I have time, I sometimes sear it in a skillet for extra flavor and texture before adding it to the crockpot.
Can I make this without a crockpot?
Yes, I’ve baked it in a covered casserole dish at 350°F (175°C) for about 45–50 minutes with great results.
What kind of pierogies work best?
I usually use classic potato and cheese pierogies, but any variety works—like onion, jalapeño, or even loaded baked potato.
Can I freeze the leftovers?
Yes, this freezes well. I let it cool completely, portion it into containers, and freeze for up to 2 months. I thaw overnight in the fridge and reheat thoroughly.
Conclusion
THE BEST Crockpot Pierogi Casserole With Kielbasa is one of those set-it-and-forget-it meals that delivers serious comfort with minimal effort. It’s creamy, cheesy, and packed with smoky sausage and tender pierogies—everything I want in a cozy dinner. Whether I’m feeding the family or meal-prepping for the week, this recipe always hits the spot.
Print
THE BEST Crockpot Pierogi Casserole With Kielbasa
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Salt
Description
THE BEST Crockpot Pierogi Casserole With Kielbasa is a creamy, cheesy, and comforting slow-cooked meal made with frozen pierogies, smoky kielbasa, and a savory cream cheese sauce. It’s perfect for busy weeknights or cozy weekends.
Ingredients
- 1 (16 oz) package frozen potato and cheese pierogies
- 12 oz kielbasa sausage, sliced
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 small yellow onion, thinly sliced
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Chopped green onions or parsley (optional, for garnish)
- Nonstick cooking spray
Instructions
- Lightly spray the crockpot with nonstick cooking spray.
- In a bowl, whisk together softened cream cheese, sour cream, chicken broth, garlic powder, salt, and pepper until smooth.
- Layer half the frozen pierogies in the crockpot, followed by half the kielbasa and half the sliced onions.
- Repeat with remaining pierogies, kielbasa, and onions.
- Pour the cream cheese mixture evenly over the layers.
- Sprinkle shredded cheddar cheese on top.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until pierogies are tender and bubbly.
- Garnish with chopped green onions or parsley before serving.
Notes
- Swap cheddar with mozzarella or Colby Jack for different flavor profiles.
- Add sautéed mushrooms, paprika, or a dash of spicy mustard for extra flavor.
- Use turkey kielbasa and light dairy for a lighter version.
- Can be baked in the oven at 350°F (175°C) for 45–50 minutes if not using a crockpot.
- Freezes well; store cooled portions in airtight containers for up to 2 months.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 75mg
