This Crockpot pierogi casserole with kielbasa is the simplest, easiest, most delicious comfort food you’ll make this winter. It’s so good that I’m sure it will be a family favorite with everyone asking for seconds.
Crockpot Pierogi Casserole with Kielbasa
This pierogi and kielbasa casserole is seriously the best comfort food ever! What’s even better is that it has super quick hands on prep time, then the slow cooker does most of the work. It’s also a great dinner for easy meal prep because it reheats well.
This simple casserole is loaded with seared kielbasa coins and sauteed onions, which gives it the best flavor. That’s layered with frozen pierogies and melty sharp cheddar cheese. Cooking it all in chicken broth allows the pierogies to absorb the delicious flavor until they reach tender perfection.
Once everything is finished cooking, it’s mixed with the world’s easiest homemade creamy sauce. I made sure to add some sour cream to the sauce because you can’t have pierogi without the classic tang from sour cream!
After you mix the sauce with the pierogi, you’ll layer it with just a bit more cheese, and put the lid of the Crockpot back on one more time. It’s finished after the cheese is melted and the sauce has incorporated into the pierogi making a perfectly thick and creamy casserole.
Ingredients
Olive Oil: This is the fat we’re using to saute the kielbasa and onions. Feel free to swap this for butter or your favorite cooking oil.
Kielbasa: This adds a delicious smoky, savory flavor to this casserole. Plus, it also adds some protein. You could also swap this for shredded rotisserie chicken, browned sausage crumbles (including turkey sausage or chicken sausage), cooked and crumbled bacon, or leftover holiday ham diced up.
Yellow Onion: Once the onion is cooked it adds a nice, subtle sweetness that balances out the smoky, rich flavor of the kielbasa.
Frozen Perogies: This is such a simple way to make a hearty casserole. The frozen pierogies hold their shape while cooking, and add the flavors of the dough and delicious creamy filling. I like to stick with simple fillings for this recipe so that the pierogi flavors don’t overwhelm the dish.
Chicken Broth: This both adds flavor and the needed moisture to cook the pierogi. You can swap this for vegetable broth or even beef broth if that’s what you have on hand.
Cheddar Cheese: Cheddar adds a bold, delicious, cheesy flavor and melts well. For a milder flavor, you could use Colby Jack or Monterey Jack (or a 50/50 split between one of those and mozzarella).
Cream Cheese: Using cream cheese is such an easy way to make a delicious, creamy, velvety sauce.
Sour Cream: Since there’s a lot of richness in this dish from the cheese and sausage, the slight tang from the sour cream helps balance that out.
Pepper: Pepper adds a subtle heat that helps cut through the rich flavors in this casserole.
Green Onions: Topping the casserole with green onion adds a needed bit of freshness to help balance everything out.
Alternative Ingredients
Try adding in some sauteed vegetables. Just add them to the kielbasa and onion mixture. Sauteed spinach, kale, bell peppers, or mushrooms would all be delicious here.
How To Make Crockpot Pierogi Casserole with Kielbasa
Cook the Kielbasa and Onions: Heat the oil in a large skillet, then brown the sliced kielbasa on both sides. Lower the heat, add the sliced onion, and cook until it’s softened and fragrant. (See the recipe card below for the full printable instructions.)
Prepare the Slow Cooker: Lightly grease the bottom and sides of a large slow cooker to prevent sticking.
Layer the Casserole: Arrange one layer of frozen pierogies in the slow cooker and pour chicken broth over top. Add half of the kielbasa and onion mixture, then sprinkle with some shredded cheddar.
Repeat with the remaining pierogies, more broth, the rest of the kielbasa and onions, and another layer of cheese.
Cook: Cover and cook until the pierogies are tender, gently stirring once to keep them from sticking to the sides and bottom.
Make the Sauce: Warm the chicken broth and cream cheese together in a small saucepan, whisking until smooth.
Add Sour Cream: Remove from the heat and stir in the sour cream and black pepper.
Finish the Casserole: Gently stir the sauce into the pierogies, then sprinkle the remaining cheese over the top. Cover and continue cooking until the cheese is melted and the sauce is thick and creamy.
Serve: Garnish with the green onions and serve warm. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Brown the Kielbasa: The browning on the kielbasa adds a lot of flavor to the entire casserole, so definitely don’t skip this step.
- Don’t Pack the Layers: It’s best to keep the layers loose so that the sauce can be mixed in more easily later.
- Use Room Temperature Cream Cheese: Cold cream cheese can make the sauce lumpy, so it’s best to start with room temperature cream cheese.
- Season at the End if Needed: Since kielbasa and chicken broth are both salty ingredients, I didn’t add any extra salt to this dish. You may want to taste it before serving and decide if you’d like to add salt at that point though.
What Kind Of Sauce Goes With Pierogi Casserole?
Creamy sauce pairs the best with pierogi casserole because it complements the delicious dough and the potato filling. If you want to try something a little different that would work well with both pierogi and kielbasa, try mixing some Dijon mustard into the creamy sauce.
What Kind Of Meat Goes Well In Pierogi Casserole?
Smoked meats are my favorite meats to pair with pierogi casserole, and I think kielbasa is the best choice. You could also use cooked meatballs, cooked and crumbled sausage, cooked and crumbled bacon, leftover holiday ham, or even some shredded rotisserie chicken.
What Vegetable Goes With Kielbasa And Pierogies?
I love adding roasted or sauteed vegetables to this dish. I tend to stay away from overly starchy vegetables since the pierogi are already so hearty, but things like cooked kale, spinach, mushrooms, bell pepper, and green beans are all delicious choices.
What Kind Of Cheese Is Best In Pierogi Casserole?
Sharp cheddar cheese is the best cheese for this casserole because it adds a strong flavor and melts well. You can swap it for your favorite melting cheese if you like, but I don’t think the results are as good because you lose that strong flavor and end up with a flavor that just tastes rich (which can end up tasting too rich).
Storing And Reheating Instructions
Let the casserole cool, then transfer the leftovers to an airtight container and store it in the fridge for up to 3 days. You can reheat small portions in the microwave or larger portions in the oven. I don’t recommend freezing this dish because the texture of the sauce will be grainy after it thaws.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Recipes
If you like this recipe, be sure to check out all of our other pork recipes and our casserole recipes. Some reader favorites are:
- Kielbasa and Sauerkraut
- Hamburger Potato Casserole
- Best Sausage Gravy
- Cabbage And Sausage
- Baked Mac and Cheese with Velveeta
- Brats in the Oven (Baked Bratwurst)
- Corn Casserole with Jiffy Mix
BEST Crockpot Pierogi Casserole with Kielbasa (Easy Recipe VIDEO)
Crockpot pierogi casserole with kielbasa is the easiest, most delicious comfort food you’ll make this winter. It’ll be a family favorite!
Ingredients
- 1 Tablespoon olive oil
- 1 pound kielbasa, sliced
- 1 medium yellow onion, peeled and sliced
- 2 (16 ounce) boxes frozen pierogies
- 2 cups chicken broth, divided
- 2 cups freshly shredded sharp cheddar cheese, divided*
- 3/4 block cream cheese (6 ounces total), room temperature and cut into blocks
- 1/4 cup sour cream
- 1/2 teaspoon ground black pepper
- Green onions, for garnish
Instructions
Cook the Kielbasa and Onions:
Heat a large non-stick skillet over medium to medium-high heat. Once hot, add the olive oil and swirl to coat the bottom of the pan. Add the kielbasa slices and sear for 2-3 minutes, or until browned. Flip them over, then sear for another 2-3 minutes, or until browned. Turn the heat down to medium and stir in the onion slices. Cook until they soften (about 4 minutes).
Assemble the Casserole:
While the onions are cooking, generously spray the sides and bottom of a 6 quart slow cooker with cooking oil.
Spread one box of pierogies along the bottom, then pour 3/4 cup chicken broth over top.
Spread out 1/2 of the onion and kielbasa mixture over the pierogies.
Sprinkle 3/4 cup of cheddar cheese on top, then spread out another box of pierogies.
Pour another 3/4 cup chicken broth over top, spread out the remaining kielbasa and onions, and then sprinkle 3/4 cup of cheddar cheese on top.
Cook:
Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours, gently stirring halfway through. Be sure to gently stir it, you’re just trying to move the pierogies away from the sides and bottom. Make the sauce half an hour before the cooking time is done.
Make the Sauce:
Heat a small saucepan over medium heat, then add 1/2 cup chicken broth and the cream cheese. Whisk together until the cheese has melted and is smooth. Remove it from the heat, then stir in the sour cream and black pepper.
Finish Assembling and Cooking:
Pour the sauce over the pierogies, then use a rubber spatula to gently mix the sauce with the pierogies.
Sprinkle the remaining 1/2 cup shredded cheese on top, then cover and cook for an additional 30 minutes, or until the cheese has melted and the sauce has thickened and incorporated with the pierogies.
Garnish with green onions, and serve.
Notes
*I recommend shredding your own cheese because freshly shredded cheese melts more smoothly than pre-shredded cheese does. Bagged cheese that you buy already shredded is coated in an anti-caking agent that makes the texture gritty when it melts.
Keep an eye on the pierogi as they cook, especially if you’re cooking them on HIGH. Don’t cook them on HIGH for too long, or they can burn to the sides.
Nutrition Information:
Serving Size:
1/6Amount Per Serving: Calories: 684Total Fat: 43.7gCarbohydrates: 42.1gFiber: 1.6gSugar: 4.6gProtein: 30.6g
Nutrition information isn't always accurate.
The next time you’re looking for a delicious, simple, homemade dinner, you’ve got to try this tasty slow cooker pierogi casserole with kielbasa!
