I can still smell it. The soft, buttery scent of pierogies mingles with the smoky kiss of browned kielbasa. The slow hum of the crockpot in the next room feels like a kitchen lullaby. That low, steady sound means dinner is on its way, and everyone knows something warm is coming.
If you love easy, comforting meals that bring the house together, this recipe will do the trick. After a busy day, I often pair dinner with a simple dessert like my Apple Pie a la Mode, so the whole evening feels like a treat.
Why this works
This casserole brings two family favorites into one tidy dish. The pierogies get tender and pillowy as they soak up flavorful broth. The kielbasa adds savory, smoky depth that makes every bite feel special.
It is a true time-saver for busy families. Toss the ingredients into the crockpot in the morning. Go about your day. Come home to a warm, ready-to-serve meal. I love how it frees up my evening for homework, baths, and bedtime stories without compromising on flavor.
This dish is also forgiving. You can adapt it for picky eaters, double it for guests, or make a smaller batch for a cozy dinner. That flexibility is exactly why it lives in our rotation.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
The steps are simple. Brown the kielbasa quickly on the stove to enhance flavor. Layer in frozen pierogies and pour in warm broth. Nestle in cream cheese and let the crockpot do the rest. Finish with shredded cheddar so it melts into a golden blanket.
I often start this before a busy afternoon of errands. By dinner, the house smells like a Sunday meal even if it is just a weeknight. Small shortcuts make a big difference in bringing comfort to the table.
Ingredients
Below I list each ingredient with a small tip from me to help you get the best results. The amounts are easy to scale if you want to feed more people.
3 packages Mrs. T’s cheddar pierogies
Tip: Keep them frozen until you layer them in the crockpot. They cook perfectly from frozen and save you a step.
1 lb kielbasa, sliced
Tip: Slice at a slight angle for more surface area. Quickly sear in a hot skillet to give the kielbasa a caramelized edge before it goes in the crockpot.
3 cups chicken broth
Tip: Use low-sodium broth so you can control the salt at the end. If you prefer a richer flavor, homemade or a good-quality boxed broth makes a difference.
1 cup shredded cheddar cheese
Tip: Freshly shredded cheese melts more smoothly than pre-shredded because it lacks anti-caking agents.
Salt and pepper, to taste
Tip: Start small. You can always add more at the end after tasting. Remember that the broth and kielbasa already bring saltiness.
1 block (8 oz) cream cheese
Tip: Soften the cream cheese at room temperature for easier mixing. Place it in the crockpot in small chunks so it melts evenly.
1 cup chicken broth
Tip: This additional cup gives a creamier texture once the cream cheese melts in. Think of it as part of the total liquid, bringing the casserole together.
1 cup shredded cheddar cheese
Tip: Reserve this for the final topping. Sprinkle it in the last 20 minutes for a melty, golden finish.
Note: The recipe calls for both 3 cups and 1 cup chicken broth. Combine them for a total of 4 cups. The split helps with layering and texture control.
Directions
- Prep with a smile. Slice the kielbasa and pull the cream cheese to room temperature. Little tasks like this save time and reduce stress later.
- Brown the kielbasa. Heat a skillet over medium-high heat and sear the slices for about 2 minutes per side until lightly caramelized. This step adds a deep, smoky flavor that makes the whole dish sing.
- Layer the crockpot. Place one package of frozen pierogies in the bottom of a 6-quart slow cooker, then add a third of the browned kielbasa. Repeat until you finish all three packages and the kielbasa.
- Pour in the broth. Mix the 3 cups and the extra 1 cup chicken broth together and pour evenly over the pierogies and kielbasa. The liquid will gently seep in as the pierogies cook.
- Add cream cheese. Drop the cream cheese into the crockpot in small chunks so it melts evenly. Resist stirring too much now. Let the heat do its work.
- Season lightly. Add a pinch of salt and a few grinds of fresh black pepper. You can adjust the seasoning near the end after tasting.
- Cook low and slow. Cover and cook on low for 2.5 to 3 hours, or on high for 1.5 to 2 hours. Times may vary, so check for tender pierogies and melted cream cheese.
- Finish with cheddar. About 15 to 20 minutes before serving, sprinkle 1 cup shredded cheddar over the top. Cover and allow the cheese to melt into a creamy, golden layer.
- Stir gently before serving. Fold the casserole slightly so the melted cheese, cream cheese, and broth coat the pierogies and kielbasa. A gentle stir keeps the pierogies intact and distributes flavor.
- Taste and adjust. Add more salt or pepper if needed. If you want a bit of brightness, a squeeze of lemon or a handful of chopped chives brightens the dish.
Tip: If you have little helpers, let them sprinkle the cheddar on top. My kids love that final touch. Also, if you need a breakfast or brunch twist, try serving leftovers alongside sweet rolls inspired by this cinnamon option I enjoy: Cinnamon Roll Apple Pie.
Serving
Serve this family-style straight from the crockpot. Place it in the middle of the table with a big serving spoon and let everyone scoop what they like. Add a simple green salad and some crusty bread for a complete meal.
Leftovers warm beautifully. I sometimes plate a scoop for my kids with a small side of apple jam and a cookie inspired by our favorite snickerdoodles for dessert. If you love cookies, try pairing this meal with my Classic Cinnamon Sugar Snickerdoodle Cookies for an easy finish.
When serving to children, I cut the kielbasa into smaller pieces and offer a mild mustard on the side for dipping. Adults can add a few shakes of hot sauce or a spoonful of caramelized onions.
Storage
Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. The flavors deepen overnight, so often the second day tastes even better.
Freezer: I do not recommend freezing the fully assembled casserole because the texture of the pierogies can change. Instead, freeze browned kielbasa or a separate portion of sauce if you want to plan ahead.
Reheating: Warm leftovers in a skillet over medium-low heat with a splash of chicken broth to restore moisture. You can also reheat gently in a 350°F oven covered with foil for 15 to 20 minutes. If using a microwave, heat in short bursts and stir between intervals.
Make-ahead tip: Assemble everything in the crockpot insert, cover with plastic wrap, and refrigerate up to 24 hours before cooking. Add 15 to 30 minutes to the cook time if starting from chilled.
Kitchen Notes
- Use a 6-quart crockpot for even cooking when using three packages of pierogies.
- Brown the kielbasa quickly in a hot skillet. It only takes a couple of minutes and adds big flavor.
- Keep pierogies frozen until layering to prevent them from becoming too soft before cooking.
- Soften cream cheese ahead of time on the counter for a smoother finish.
- Reserve final shredded cheddar for the top so it melts fresh and looks appetizing.
Variations
- For picky eaters, remove visible kielbasa slices on one side of the crockpot to offer a plain pierogi portion. Kids often prefer plain pierogies with butter.
- To make it lighter, swap half the cream cheese for 4 ounces of reduced-fat cream cheese and use low-sodium broth.
- If you want more veggies, stir in a cup of frozen peas or a cup of sliced mushrooms in the last 30 minutes of cooking.
- For a vegetarian option, omit the kielbasa and use vegetable broth. Add smoked paprika and a splash of soy sauce for depth.
- To add a fresh touch, top with chopped chives, green onions, or parsley just before serving.
If you are balancing sides, a crisp Caesar always complements rich, creamy casseroles. For a quick side approach refer to a classic recipe I often recommend: Classic Restaurant Caesar Salad.
FAQ
Q: Can I use other types of pierogies?
A: Yes. Cheese and potato pierogies or combinations work well. Adjust cook time slightly if the pierogies are thicker.
Q: Do I have to brown the kielbasa first?
A: No, but browning adds flavor and texture. If you skip this step, the dish will still be tasty, but a bit less caramelized.
Q: Can I make this in the oven?
A: Yes. Layer ingredients in a 9×13 baking dish, cover, and bake at 350°F for about 40 to 50 minutes, or until heated through and cheese is melted.
Q: How can I make this spicier?
A: Stir in a small amount of hot sauce, red pepper flakes, or a pinch of cayenne while cooking. Taste as you go.
Q: Is this kid-friendly?
A: Very much so. Most kids love the soft pierogies and the familiar flavor of sausage. Serve mild mustard or ketchup for dipping if they prefer.
Conclusion
I hope this Classic Crockpot Pierogi Casserole with Kielbasa becomes one of your go-to comfort meals. It is simple to assemble, forgiving to adapt, and perfect for busy family nights. If you want the original inspiration and measurements, the recipe from Loudas Recipes is a helpful reference and source of tradition: Classic Crockpot Pierogi Casserole with Kielbasa – Loudas Recipes. For more comforting, easy dinner ideas to round out your meal planning, I often browse a collection of simple family dinners here: Comforting Dinner Recipes Made Simple | Glamor Recipes.
Thank you for cooking with me. Make a pot, set the table, and enjoy the cozy sounds and smells that make a house a home.
Crockpot Pierogi Casserole
Ingredients
Casserole Ingredients
- 3 packages Mrs. T’s cheddar pierogies Keep them frozen until you layer them in the crockpot.
- 1 lb kielbasa, sliced Slice at a slight angle for more surface area and sear for flavor.
- 4 cups chicken broth Use low-sodium broth for better control over salt.
- 1 block cream cheese (8 oz) Soften at room temperature for easier mixing.
- 2 cups shredded cheddar cheese Reserve 1 cup for topping in the last 20 minutes.
- Salt and pepper to taste Salt and pepper Start small and adjust later.
Instructions
Preparation
- Slice the kielbasa and pull the cream cheese to room temperature.
- Brown the kielbasa in a skillet over medium-high heat for about 2 minutes per side until lightly caramelized.
Layering
- Place one package of frozen pierogies in the bottom of a 6-quart slow cooker, then add a third of the browned kielbasa. Repeat until all ingredients are layered.
Adding Liquids
- Pour 4 cups of chicken broth evenly over the pierogies and kielbasa.
- Drop cream cheese into the crockpot in small chunks.
Cooking
- Cover and cook on low for 2.5 to 3 hours, or on high for 1.5 to 2 hours.
- 15 to 20 minutes before serving, sprinkle 1 cup of shredded cheddar over the top to melt.
Serving
- Stir gently before serving to combine the cheese and broth with the pierogies and kielbasa.
- Adjust seasoning if necessary and serve family-style straight from the crockpot.