Crockpot Pierogi Casserole
Crockpot pierogi casserole is layers of frozen cheese pierogis and sliced kielbasa, in a creamy cheese sauce, easily cooked in a slow cooker. After just 10 minutes of prep, you can sit back and relax for 4 hours, and then enjoy! The pierogis come out super tender and the kielbasa adds a nice smoky flavor. I love this on busy weeknights and potlucks!
Using the term “dump-and-go” when talking about food makes me a little uneasy, but that’s what most casserole recipes are, including this one!
Toss frozen pierogis, sliced kielbasa, and cover them with a simple cheese sauce. Cover and sit back while the crockpot does all the work. The whole thing is a cheesy, yummy, and hearty all at the same time!
Serve it with some cajun fried corn or some roasted Brussels sprouts and carrots. A green salad is great too along with some crusty bread to get all that yummy cheese sauce.
More Crockpot Dinners
- Crockpot Garlic Steak Bites – Tender beef in herb butter.
- 4 Ingredient Chicken and Stuffing – Dump-and-go comfort food classic
- Crockpot Shepherd’s Pie – Hands-off with creamy mashed topping
- Crockpot Marry Me Chicken – Creamy sun-dried tomato sauce
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Frozen pierogis – Pierogis are dumplings stuffed with cheese, potatoes, and onions. You don’t have to cook them before adding to the slow cooker which saves time! Find them in the frozen food section, or substitute frozen potato gnocchi if you prefer.
- Pork kielbasa sausage – I use smoked kielbasa but regular Polish sausage works too. Slice it into rounds before layering or skip it all together for a vegetarian version.
- Shredded cheese – I like to use sharp cheddar cheese but feel free to substitute mozzarella or Monterey Jack. Swiss cheese is also a great option. Be sure to grate it from a block and skip the pre-shredded stuff.
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How To Make Crockpot Pierogi Casserole
- Spray your slow cooker with cooking spray. Layer half the frozen pierogis in the bottom. You don’t have to thaw them first. Add half the sliced kielbasa over the pierogis. Repeat until all of it’s layered.
- Pour chicken broth over everything. Cover and cook on low for 3-4 hours until the pierogis are tender.
- Whisk together the cream cheese, sour cream, and half the shredded cheddar cheese. Pour the mixture over the cooked pierogis and kielbasa. Top with the remaining cheese.
- Cover and cook on low for another 30 minutes until the cheese is melted and bubbly. Let it sit for 5-10 minutes before serving so the sauce thickens slightly.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for 3-4 days. Let the casserole cool to room temperature before refrigerating.
Freezer: You can freeze this casserole for 2-3 months but the texture changes slightly. The pierogis get softer and the sauce may separate when you thaw it. Cool completely, transfer to a freezer-safe container leaving room at the top for expansion, label with the date, and freeze.
Reheating from Refrigerator: Microwave individual portions for 1-2 minutes until heated through. You can also reheat in a skillet over medium heat or in a 350°F oven for 15-20 minutes until the internal temperature reaches 165°F.
Reheating from Frozen: Thaw overnight in the refrigerator. Transfer to a baking dish, cover with foil, and bake at 375°F for 30-40 minutes until heated through. Remove foil, top with extra shredded cheddar cheese, and bake uncovered for 10-15 minutes until the cheese is melted and bubbly.
Variations
- Vegetarian Pierogi Casserole: Skip the kielbasa entirely and use vegetable broth instead of chicken broth. Reduce broth to 3 cups since you won’t have the juice from the sausage. Add sautéed mushrooms or bell peppers for extra vegetables.
- Pierogi and Sauerkraut Casserole: Add 2 cups sauerkraut to the crockpot along with the pierogis and kielbasa for tangy Eastern European flavor.
- Buffalo Pierogi Casserole: Add ½ cup buffalo sauce to the cheese sauce mixture for spicy kick. Top with blue cheese crumbles instead of cheddar cheese.
- Taco Pierogi Casserole: Replace the kielbasa with seasoned taco meat. Top with diced tomatoes, avocado, and shredded lettuce before serving.
- Breakfast Pierogi Casserole: Use potato and onion pierogis instead of the cheese ones. Add 6 beaten eggs and 1 cup milk along with the broth. Cook on low for 6 hours, then top with cheese and green onions. Perfect for brunch!
- Extra Creamy Version: Add an extra can of cream of mushroom soup to the cheese sauce for even richer casserole.
Frequently Asked Questions
A 6-quart slow cooker works perfectly for this recipe. A 4-quart works if you’re making half the recipe. An 8-quart is too large and the pierogis won’t cook evenly.
Yes! Layer the pierogis, kielbasa, and broth in the crockpot bowl the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and turn it on. Make the cheese sauce while it cooks and add it during the last 30 minutes.
Not in a single slow cooker. The layers would be too thick and wouldn’t cook evenly. Make two separate batches in two slow cookers if you need to feed more than 6 people.
The pierogis should be tender when poked with a fork and the cheese on top should be melted and bubbly. The casserole is done when the internal temperature reaches 165°F.
Yes, but reduce the cooking time to 2-3 hours on low since fresh pierogis cook faster than frozen. Check them earlier to prevent overcooking which makes them mushy.
Recipe Tips & Tricks
- Spray the crockpot insert with cooking spray before layering. This prevents sticking and makes cleanup so much easier.
- Don’t thaw the pierogis first. Frozen pierogis cook perfectly in the broth and hold their shape better than thawed ones.
- Shred your own cheese from a block for the smoothest sauce. Pre-shredded cheese contains powdery stuff that makes the sauce grainy.
- Layer evenly so everything cooks at the same rate. Distribute pierogis and kielbasa throughout the slow cooker instead of piling them in one spot.
- Don’t overcook or the pierogis get mushy. Check them at 3 hours on low and pull them when they’re tender but still hold their shape.
- Let the casserole rest for 5-10 minutes after turning off the slow cooker. The sauce looks soupy at first but thickens as it sits.
- Add extra vegetables like sautéed mushrooms, bell peppers, or onions for more nutrition without changing the cooking time.
- Use a slotted spoon to serve so excess broth drains off. The casserole should be scoopable not soupy.
This crockpot pierogi casserole recipe is a super easy meal to throw together! Loaded with cheese, kielbasa, and savory flavors, it’s an easy and delicious meal that your family will love.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Crockpot Pierogi Casserole Recipe
Ingredients
- 32 ounces frozen classic cheese pierogis
- 16 ounces pork kielbasa sliced
- 4 cups low sodium chicken broth divided
- 1 cup sour cream
- 4 ounces cream cheese softened
- 2 cups sharp cheddar cheese shredded/divided, shred your own for better melting
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 stalks green onions sliced
Instructions
- In a large crockpot (6-7 quart), layer the pierogis and kielbasa.
- Add 3 cups of chicken broth, salt, and pepper.
- Cover and cook on high 3-4 hours (6 on low).
- With 30 minutes left of cooking time, combine in a saucepan remaining broth, half the cheddar cheese, cream cheese, and sour cream.
- Heat over medium heat to melt the cream cheese and combine the ingredients.
- Remove and pour over the pierogies and kielbasa.
- Top with remaining 1 cup cheddar cheese.
- Cook for an additional 30 minutes.
- Garnish with sliced green onions when ready to serve.
Nutrition
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