This Slow Cooker Pierogi Casserole recipe with kielbasa (Polish smoked sausage) makes a hearty comfort food meal. Frozen pierogies with fried kielbasa and onions, in a creamy cheese sauce meld together to create a flavor medley the whole family will love! Make this big satisfying casserole and enjoy leftovers for lunches later.
How to Make the Crockpot Pierogi Casserole with Kielbasa
Making this filling casserole recipe in the slow cooker is quite easy and even large families will find it a satisfying meal. Follow along here to make the pierogi and Kielbasa casserole or look below for the printable recipe card.
The recipe serves 8.
Prep Time: 15 minutes | Cooking Time: 4–5 hours (low)
Ingredients Needed for Crockpot Pierogi Casserole:
1 pound Kielbasa or other smoked sausage, sliced
1 small onion, sliced
1 tablespoon butter
3 pounds frozen potato and cheese pierogies
2 cups chicken broth, divided
1 cup heavy cream
8 ounces cream cheese, softened
2 cups shredded cheddar cheese, reserve ½ cup for topping
Directions
Brown the kielbasa and onion in butter until lightly caramelized.
Place the sausage onion mixture and pierogies in the slow cooker and stir together.
Pour 1 cup chicken broth and cream over the pierogi mixture.
Cook on low for 4–5 hours.
One hour before serving whisk together the remaining chicken stock with the cream cheese and pour over the pierogi mixture.
Stir in 1 ½ cups shredded cheese.
Five minutes before serving sprinkle the remaining shredded cheddar cheese over top and cook until melted.
Serving
Serve the casserole as is or with a dollop of sour cream and a sprinkle of sliced green onions. better yet top with my seasoned sour cream.
Adding a vegetable side dish would make for a more balanced meal. I suggest my Italian sauteed vegetables, baked asparagus or a refreshing salad with garlic ranch dressing or pomegranate balsamic vinaigrette.
Tips:
- Don't skip browning the sausage first. it deepens flavor.
- Do not over-stir once the pierogi soften. they are likely to break up.
- Let the casserole sit 10 minutes before serving to set.
Variations on the Recipe
Here are a few simple swaps or add-ins you may prefer.
- Replace the heavy cream with half and half to reduce the fat content and cost.
- Swap Monterey Jack or sharp cheddar cheese for the shredded cheddar.
- Add sautéed mushrooms, roasted red peppers or even a small bag of frozen mixed vegetables to the casserole for a more balanced meal.
- Stir in or top with crispy crumbled bacon.
- Spice the casserole up with a pinch or two of crushed red pepper flakes or a couple splashes of hot sauce.
Storing the Casserole
Leftover pierogi casserole should be covered with plastic wrap or scooped into an airtight container once it has cooled. It will be good for up to 3-4 days in the fridge.
Reheat in microwave, on a stovetop or covered with foil in the oven, until it is warmed through.
If you love the combo of kielbasa and pierogi, you also have to try my Pierogies and Kielbasa Skillet with cheese and veggies. My Kielbasa and Potatoes recipe is also very popular, as is my low carb Kielbasa and Cabbage. If you have extra pierogi on hand after making the recipe, try air frying pierogi. They come out crispy outside with a soft fluffy interior.
Crockpot Pierogi Casserole with Kielbasa
Ingredients
- 1 pound Kielbasa smoked sausage sliced
- 1 small onion sliced
- 1 tablespoon butter
- 3 pounds frozen potato and cheese pierogies 36 count
- 2 cups chicken broth divided
- 1 cup heavy cream
- 8 ounces cream cheese softened
- 2 cups shredded cheddar cheese reserve ½ cup for topping.
Instructions
- Brown the sliced kielbasa and onion in butter until lightly caramelized.
- Place the sausage onion mixture and pierogies in the slow cooker and stir together.
- Pour 1 cup of chicken broth and the cream over the pierogi mixture.
- Cook on low for 4–5 hours.
- One hour before serving whisk together the remaining chicken broth with the cream cheese and pour over the pierogi mixture.
- Stir in 1 ½ cups shredded cheddar cheese.
- Five minutes before serving sprinkle remaining cheese over top and cook until melted.
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