If you love cozy comfort food that practically cooks itself, let me introduce you to the magic of Crockpot Pierogi Casserole with Kielbasa. This dish brings together pillowy pierogies, smoky-sweet kielbasa, creamy cheeses, and just the right touch of onion and garlic—all layered in your slow cooker for a super-satisfying meal. Not only is it incredibly simple to throw together, but every bite is a celebration of hearty flavors and nostalgic, old-world flair, making it the kind of recipe you’ll crave on those chilly evenings or lazy weekends.

Crockpot Pierogi Casserole with Kielbasa Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Crockpot Pierogi Casserole with Kielbasa is short and sweet, but each item lends a burst of flavor or perfect texture that truly makes the casserole irresistible. Here’s what you’ll need, along with a few tips to get the most out of each one:

Frozen potato and cheese pierogies: These are the heart of the dish—use your favorite brand, and don’t bother thawing!
Kielbasa sausage: Sliced into thick rounds, its smokiness infuses every bite with savory depth.
Shredded cheddar cheese: Melts into gooey perfection, rounding out the creamy layers.
Cream cheese (softened and cubed): Adds lush, tangy richness—cube it for easier mixing and melting.
Sour cream: Brings a slight tang and silky texture to the creamy sauce.
Chicken broth: Keeps the casserole moist and flavorful as it cooks.
Small onion (diced): A quick sauté makes it sweet, mellow, and fragrant—just right for this dish.
Butter: A tablespoon is all it takes to perfectly caramelize the onion.
Garlic powder: Adds a background note of warmth without chopping fresh garlic.
Black pepper: A pinch pulls all the flavors together without overpowering them.
Chopped parsley or green onions (optional): For a pop of color and freshness when serving.

How to Make Crockpot Pierogi Casserole with Kielbasa

Step 1: Sauté the Onion

Start by melting butter in a skillet over medium heat. Add your diced onions and sauté until they turn soft and take on that mouthwatering light golden color, about five minutes. This step brings sweetness and a subtle depth to the finished casserole—you’ll smell how good it’s going to be!

Step 2: Mix the Cream Sauce

While the onions are working, whisk together the cream cheese, sour cream, chicken broth, garlic powder, and black pepper in a medium bowl. Don’t worry if there are a few little lumps—once the heat of the crockpot gets to work, it’ll melt into a smooth, silky sauce.

Step 3: Prepare the Slow Cooker

Give your crockpot a quick coat with nonstick spray or a swipe of oil. This makes cleanup so much easier and ensures every morsel of Crockpot Pierogi Casserole with Kielbasa ends up on your plate, not stuck to the sides!

Step 4: Layer the Ingredients

Add half the frozen pierogies in an even layer at the bottom, followed by half the kielbasa rounds, half the sautéed onion, half the shredded cheddar, and half of that creamy sauce. Repeat once more with the remaining ingredients, forming delicious layers that’ll meld together as they simmer away.

Step 5: Slow Cook to Perfection

Pop the lid on and set your slow cooker to low for 4–5 hours (or high for 2–3 hours, if you’re in a hurry). Everything will meld together—the cheese will melt, the pierogies will get pillowy-soft, and the sausage will infuse everything with savory goodness. Once finished, give it a gentle stir and get ready to serve!

How to Serve Crockpot Pierogi Casserole with Kielbasa

Garnishes

A sprinkle of freshly chopped parsley or green onions over the warm Crockpot Pierogi Casserole with Kielbasa brightens up the plate and brings a lovely fresh flavor. You can even add a tiny extra scatter of shredded cheddar for serious cheese lovers!

Side Dishes

This casserole is hearty enough to stand on its own, but it’s amazing with a crisp, tangy coleslaw or some lightly steamed green beans to add contrast. If you want to go all-in, serve with warm rye bread to help scoop up every last bit of the creamy sauce.

Creative Ways to Present

Try serving Crockpot Pierogi Casserole with Kielbasa in individual bowls for a fun weeknight family experience, or spoon it into a large serving dish garnished with herbs for your next potluck. For a playful twist, top each portion with a dollop of extra sour cream and a crack of black pepper—guests will swoon!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply let the casserole cool a bit before transferring it to an airtight container. It’ll keep beautifully in the refrigerator for up to three days—perfect for easy lunches or an encore dinner.

Freezing

Crockpot Pierogi Casserole with Kielbasa also freezes well! Package cooled portions in freezer-safe containers, and you’ll have a homemade meal ready to go for up to two months. Thaw in the refrigerator overnight before reheating for best results.

Reheating

To reheat, simply microwave individual portions until hot, or warm larger amounts in a covered dish in the oven at 325°F until bubbly. Add a splash of broth if it seems a bit thick, and it’ll taste just as creamy as when freshly made.

FAQs

Can I use fresh pierogies instead of frozen?

Absolutely! Just keep an eye on the texture as fresh pierogies may cook faster and can become softer if left too long, but they’ll be just as delicious in this casserole.

What kielbasa works best—beef, pork, or turkey?

You can use any variety of kielbasa you prefer. Each brings its own flavor profile, but traditional smoked pork or beef offers that classic smoky-sweet taste. Turkey kielbasa is fantastic for a lighter version.

Can I add vegetables?

Definitely! Spinach, bell peppers, or even sautéed mushrooms make great additions. Just layer them in with the other fillings so they cook evenly in the Crockpot Pierogi Casserole with Kielbasa.

Is it okay to assemble the casserole the night before?

Yes, you can layer everything in your crockpot insert the evening before (cover and refrigerate), then set it in the slow cooker to cook the next day—just add an extra 30 minutes as it’ll start off cold.

How do I make this dish vegetarian?

Simply swap out the kielbasa for a vegetarian or plant-based sausage and use vegetable broth instead of chicken broth. The rest of the ingredients work perfectly!

Final Thoughts

If comfort, flavor, and convenience sound like your perfect combination, I cannot recommend Crockpot Pierogi Casserole with Kielbasa enough. It’s easy enough for any weeknight, yet special enough to bring out for family or friends. Gather your ingredients, let your slow cooker work its magic, and prepare for the hearty, cheesy, old-world goodness that’ll have everyone coming back for seconds!

Crockpot Pierogi Casserole with Kielbasa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

Author: Emma
Total Time: 4 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a hearty and comforting meal with this Crockpot Pierogi Casserole with Kielbasa. Layers of potato and cheese pierogies, savory kielbasa, and a creamy cheese sauce come together in a slow cooker to create a delicious one-pot dish.

Ingredients

Scale

Pierogi Layer:

1 (16 oz) package frozen potato and cheese pierogies

Kielbasa Layer:

1 lb kielbasa sausage (sliced into 1/2-inch rounds)

Cheese Layer:

1 cup shredded cheddar cheese

Cream Sauce:

1 (8 oz) block cream cheese, softened and cubed
1/2 cup sour cream
1/2 cup chicken broth

Additional Ingredients:

1 small onion, diced
1 tablespoon butter
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Chopped parsley or green onions for garnish (optional)

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Instructions

Sauté Onions: In a skillet over medium heat, sauté the diced onion in butter until soft and golden, about 5 minutes.
Prepare Cream Sauce: In a bowl, whisk together cream cheese, sour cream, chicken broth, garlic powder, and black pepper until smooth.
Layer Ingredients: Grease the crockpot, then layer pierogies, kielbasa, onions, cheese, and cream sauce. Repeat layers.
Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours until heated through.
Serve: Stir gently before serving and garnish with parsley or green onions.