Crockpot Pierogi Casserole

This Crockpot Pierogi Casserole is layers of classic cheese pierogis, kielbasa, and savory flavors, all in a cheesy sauce. Made in the crockpot, it’s perfect for busy days.

Crock Pot Pierogi Kielbasa Casserole

If you’re a busy mom like me, and looking for easy recipes, than this Crockpot Pierogi Casserole is just what you need.

Coming together quickly, and cooking in just a few hours, it’s full of cheesy, savory flavors that everyone loves.

The key ingredient in this recipe is classic cheese pierogis. Pierogies are small dumplings stuffed with a mixture of cheese, potatoes, and onions.

Typically cooked by boiling or pan-frying. But in this recipe, I layer the in a crockpot with sliced kielbasa and cook them in chicken broth until they’re tender and flavorful.

To make it even better, it’s topped with a creamy and cheesy sauce. Covered with cheese, the whole thing is cooked until bubbly.

One of the best things about this yummy recipe is how easy it is to prepare. Any casserole is an easy casserole if it’s made in a slow cooker!

Some of the best comfort food is made in a crockpot. Some other slow cooker recipes that are popular are my Slow Cooker Macaroni and Corn Casserole, and my Crockpot Taco Casserole.

In addition to being delicious, this recipe is also a great option for meal prep or feeding a crowd, just like these Dutch Oven Carnitas. It’s easy to double or triple the recipe to feed a large group. 

Plus, it’s a one-pot meal, which means there’s minimal cleanup involved – always a plus!

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Ingredients Needed

• Frozen pierogis: These are essentially cheese and potato dumplings. Find them in the frozen section of grocery stores. If you can’t find pierogies, you can substitute with frozen potato gnocchi.
• Pork kielbasa sausage: This is a type of smoked sausage made from pork. It has a savory, slightly spicy flavor.
• Chicken broth: I like to use low sodium broth as the sausage has salt. Substitute vegetable broth if desired.
• Sour cream: Substitute plain Greek yogurt if needed.
• Cream cheese: Regular or low fat works best.
• Shredded cheese: ​I like to use sharp cheddar cheese as the flavor pairs well with the pierogis and cut through the richness of the sauce.
• Spices: Salt and black pepper.
• Garnishes: I like to use sliced green onions for their flavor and pop of color.

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How to Make Crockpot Pierogi Casserole

1. Layer the pierogis and kielbasa in a crockpot, add chicken broth, salt, and pepper, and cook on high 3-4 hours.
2. With 30 minutes left of cooking time, make a sauce with the remaining broth, sour cream, cream cheese, and half the cheddar cheese.

3. Pour it over the pierogies and kielbasa. You top with the remaining cheddar cheese and cook for an additional 30 minutes.
4. Garnish with sliced green onions and serve.

For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.

Serving Suggestions

This is a rich casserole so I like to serve it with a fresh green salad or some crisp tender vegetables like green beans or broccoli.

A few slices of crusty bread are great food getting all that cheesy sauce.

How long does it last?

Any leftovers will last for about 3-4 days in the refrigerator if stored properly in an airtight container.

It’s important to let the casserole cool down to room temperature before storing it in the refrigerator.

Reheat leftovers in the microwave, in a skillet, or in the oven. Cook until the internal temperature reaches 165°F (74°C) before eating.

Can I freeze it?

It can be frozen, but the texture may be slightly different. The pierogies and Polish sausage may become a bit softer and the sauce may separate when thawed and reheated.

If you still wish to freeze the casserole, here’s how to do it:

1. Let the casserole cool completely at room temperature.
2. Transfer the casserole to an airtight container or freezer-safe bag. Make sure to leave some space at the top of the container or bag as the casserole will expand when frozen.
3. Label the container or bag with the name and date.
4. Place the container or bag in the freezer and freeze for up to 2-3 months.

To reheat the frozen casserole:

1. Thaw the casserole overnight in the fridge.
2. Preheat your oven to 375°F (190°C).
3. Transfer the thawed casserole to a baking dish and cover with foil.
4. Bake for 30-40 minutes or until heated through.
5. Remove the foil, top with additional shredded cheddar cheese. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
6. Let the casserole cool for a few minutes before serving.

Keep in mind that freezing and reheating the casserole may change the texture and taste slightly, but it’s still a great way to enjoy leftovers.

Can I leave out the kielbasa?

Yes, you can definitely make without the kielbasa if you prefer a vegetarian version. Or if you are simply not in the mood for sausage.

• Simply skip the step where you layer the sliced kielbasa in the crockpot.
• Reduce the amount of chicken broth used in the recipe to 3 cups instead of 4 since the kielbasa won’t be releasing any juices.
• Follow the rest of the recipe as written, including making the sauce to pour over the pierogis.

I promise it will still be delicious and satisfying, and you can always add some extra vegetables such as sliced bell peppers or mushrooms if you want to add more veggies.

Variations

Vegetarian Pierogi Casserole: Leave out the kielbasa and use vegetable broth instead of chicken broth.

Pierogi and Sauerkraut Casserole: Add 2 cups of sauerkraut to the crockpot along with the pierogies and kielbasa to give the dish a tangy flavor.

Buffalo Pierogi Casserole: Add 1/2 cup of buffalo sauce to the saucepan when making the cheese sauce to give the dish a spicy kick. Top with blue cheese crumbles.

Taco Pierogi Casserole: Replace the spicy kielbasa with taco meat. Top with diced tomatoes, avocado, and shredded lettuce before serving.

Breakfast Pierogi Casserole: Use potato and onion pierogies instead of cheese. Add 6 beaten eggs and 1 cup of milk to the crockpot along with the pierogies and kielbasa.

Cook on low for 6 hours, then sprinkle with shredded cheddar cheese and green onions before serving. This makes a great breakfast or brunch dish!

Tips for the Best Casserole

• If you can’t find frozen pierogis in the grocery store, make your own from scratch or substitute with frozen potato gnocchi.
• If you prefer a milder flavor, you can use regular kielbasa instead of smoked pork kielbasa.
• Customize the seasoning by adding herbs or spices such as garlic powder, onion powder, or paprika.
• Shred your own cheese: Pre-shredded cheese contains stuff to keep it from melting. For the best results, shred your own cheese using a box grater or food processor.
• For even creamier casserole, add a can of condensed cream of mushroom soup to the sauce mixture.
• If you’re short on time, cook the pierogis and kielbasa in boiling water according to package instructions. Transfer to a casserole dish, pour the sauce over, cover with aluminum foil, and bake in the oven for 20-30 minutes.
• Don’t overcook: While it’s important to cook the pierogi casserole long enough for the flavors to meld, be careful not to overcook it. Overcooked pierogies can become mushy and unappetizing. Keep a close eye on the dish, and remove it from the crockpot when cheese is melty and bubbly.
• If you like sausage or hot dogs, check out this beanie weenie recipe that is family friendly too!

If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!

This Crock Pot Pierogi Casserole is the ultimate comfort food recipe! Loaded with cheese, kielbasa, and savory flavors, it’s an easy and delicious meal that your family will love.

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