Crockpot Pierogi Casserole With Kielbasa Recipe
I don’t know about you, but when I’m craving something warm, hearty, and oh-so-satisfying, my slow cooker becomes my best friend. There’s something about coming home after a long day to the smell of dinner already waiting for you—no fuss, no rush. And let me tell you, this Crockpot Pierogi Casserole with Kielbasa is one of those comforting meals that hits the spot every time. It’s a perfect mix of cheesy goodness, savory kielbasa, and the pillowy softness of pierogies. If you haven’t tried making this yet, I promise, you’re in for a real treat.
The combination of flavors in this casserole is a match made in comfort food heaven. I mean, cheddar pierogies and kielbasa? You had me at hello. Plus, the ease of letting your crockpot do all the heavy lifting makes this dish a total winner for busy weeknights or lazy weekends when all you want to do is curl up and relax. The best part? Your kitchen will smell absolutely amazing while it cooks, making the wait even more worthwhile.
A little family tradition wrapped in pierogi magic
Growing up in a Polish-American household, pierogies were a regular fixture at family gatherings. But it wasn’t until a few years ago that I stumbled across this crockpot version with kielbasa, and wow, it was a game-changer. I distinctly remember the first time I made this for a Sunday dinner. My brother walked in, took one whiff, and said, “What smells so amazing?” As we dug into that first cheesy bite, I knew I had found a new favorite family recipe. Now, every time I make it, it brings back that warm memory of home, family, and comfort. And of course, you can’t beat the simplicity—just toss everything in the crockpot and let it do its thing. You’ll never want to make pierogies any other way after trying this!
Pierogies and kielbasa: A tasty history
Pierogies, for those unfamiliar, are traditional Eastern European dumplings filled with various ingredients—often mashed potatoes, cheese, or meat. They’ve been around for centuries, a staple of humble, hearty meals that stretch simple ingredients into something utterly delicious. Nowadays, you can find pierogies filled with everything from spinach to fruit, but the cheddar and potato combination is an absolute classic.
Kielbasa, on the other hand, is a Polish sausage that packs a flavorful punch. Smoked, garlicky, and slightly spicy, it’s a perfect match for the creamy and cheesy pierogies. This casserole brings these two comfort foods together in a way that feels both nostalgic and new. And with a modern twist—thanks to our ever-reliable crockpot—you don’t have to spend hours in the kitchen making dough or boiling sausage. It’s convenience and comfort all rolled into one.
Let’s talk ingredients: Comfort in a crockpot
You don’t need much to make this dish, but the key is in the combination. Each ingredient plays its part, creating a casserole that’s greater than the sum of its parts.
- Mrs. T’s Cheddar Pierogies: These are the star of the show. Filled with cheddar cheese and mashed potatoes, they add that familiar comfort-food vibe. If you can’t find Mrs. T’s, any frozen pierogi will do, or you can make your own if you’re feeling adventurous!
- Kielbasa: The smoky, savory flavor of kielbasa balances the richness of the cheese. If you’re looking for a substitution, smoked sausage or even Italian sausage could work, though the flavor will be slightly different.
- Cheddar cheese: You can’t go wrong with extra cheese in a casserole. The cheddar melts beautifully into the dish, adding a sharpness that cuts through the creaminess. You could experiment with other cheeses—like gouda or even a spicy pepper jack—if you want to mix things up.
- Cream cheese: This is the secret weapon. It makes the casserole creamy and indulgent without being too heavy. For a lighter option, you could use Neufchâtel cheese or even a dairy-free cream cheese.
- Chicken broth: The broth helps thin the cream cheese mixture and adds moisture to the casserole. If you’re in a pinch, vegetable broth would work too.
- Salt and pepper: Simple, but don’t forget it. These two basic seasonings bring out the best in every ingredient.

Kitchen gear: What you need (and what you can totally skip)
For this recipe, your slow cooker (or crockpot) is, of course, the main tool. I recommend using a 4-6 quart crockpot, but anything in that range should work fine. I like to use one with a timer, just to make life a little easier. You’ll also need a whisk to mix up the cream cheese and broth mixture—trust me, a whisk will help you avoid any lumps, and no one likes lumpy cheese sauce! A microwave or stovetop works to warm the cream cheese, but if you don’t have one available, you can probably do this step directly in the crockpot—just make sure to stir it well.
Step-by-step: My foolproof method (and a few hard-learned lessons)
- Add the basics to the crockpot: Start by tossing your frozen pierogies, sliced kielbasa, and shredded cheddar into the crockpot. Pour in three cups of chicken broth and give everything a good stir to make sure it’s evenly distributed. Don’t worry if it looks a little crowded; everything will cook down nicely. (Lesson learned: I once added too much broth, and things got a little soupy, so stick to the three cups!)
- Set it and forget it: Cook on high for 3-4 hours or on low for about 6 hours. I usually go for low because I love how the flavors deepen over time. Plus, it gives me more time to enjoy the amazing smells wafting through the house. At this point, resist the temptation to stir too often—it’s tempting, but every time you lift the lid, you lose precious heat.
- The cream cheese magic: About 30 minutes before it’s done, warm up your cream cheese with the remaining cup of chicken broth. I usually pop it in the microwave for a minute or two, then whisk until smooth. This step is crucial for that creamy texture, so don’t skip it!
- Finishing touches: Pour the cream cheese mixture over the pierogies and kielbasa in the crockpot. Stir everything together, and then sprinkle the rest of the shredded cheddar on top. Cover and cook for another 30 minutes on low to let everything melt together in cheesy perfection.

Variations: Because who doesn’t love to experiment?
One of the best things about this recipe is how adaptable it is. Over the years, I’ve played around with different versions:
- Vegetarian: Swap out the kielbasa for sautéed mushrooms or smoked tofu. You can use vegetable broth instead of chicken broth for a meatless version.
- Spicy kick: Add some diced jalapeños or a dash of hot sauce for a little heat. A pepper jack cheese blend instead of cheddar also works wonders here.
- Gluten-free: Believe it or not, there are gluten-free pierogies available! I’ve tried them, and they’re pretty good. Just be sure to check your kielbasa or sausage for any hidden gluten.
- Seasonal touches: In the fall, I like to throw in some roasted butternut squash cubes. In the spring, maybe a handful of baby spinach stirred in at the end for some freshness.
Serving suggestions: Make it look as good as it tastes
When it comes to serving this casserole, I like to garnish it with thinly sliced green onions for a little pop of color and flavor. You could also add a dollop of sour cream on top or a sprinkle of crispy bacon bits for extra indulgence. Pair it with a simple green salad to balance the richness of the dish, or serve it with roasted veggies for a full-on feast.
Drink pairings: Because why not?
For a dish this hearty, I like to keep the drinks simple. A cold, crisp lager or a light pilsner is perfect alongside this casserole, cutting through the richness of the cheese. If you prefer wine, a chilled sauvignon blanc or even a sparkling rosé would be a lovely complement.
Storing and reheating: The gift that keeps on giving
This casserole keeps beautifully in the fridge for up to three days. When reheating, I recommend doing so in the oven at 350°F to maintain that cheesy texture (microwaves tend to make it a bit mushy, though it works in a pinch). Just cover with foil and warm it through for about 15-20 minutes.
Adjusting for different serving sizes
If you’re cooking for a smaller crowd, you can easily halve the recipe. Just be mindful of the cooking times; the casserole might be done a bit faster, so keep an eye on it. Similarly, for a larger crowd, you can double the recipe, but you might need a bigger crockpot!
Let’s wrap this up!
Whether you’re making this crockpot pierogi casserole for a family dinner, a potluck, or just because you want to treat yourself to some serious comfort food, I hope it becomes as much of a staple in your home as it has in mine. It’s cozy, it’s cheesy, and it’s ridiculously easy—what more could you ask for? So grab your crockpot, gather your ingredients, and get ready for a meal that’ll have everyone asking for seconds.

FAQs
Can I use homemade pierogies?
Absolutely! If you have the time and patience, homemade pierogies will make this dish even more special. Just be sure to freeze them first, so they hold up during the slow cooking process.
What if I don’t have cream cheese?
You can substitute Neufchâtel cheese, which has a similar texture but fewer calories. In a pinch, a thick Greek yogurt or sour cream could also work, though the flavor will be slightly tangier.
Can I make this casserole ahead of time?
Yes! You can prep everything in the crockpot, store it in the fridge overnight, and then start cooking the next day. Just add an extra 30 minutes to the cooking time since it’ll be starting cold.
Is there a way to make this dish healthier?
You can lighten it up by using turkey kielbasa, low-fat cream cheese, and reduced-fat cheddar. You could also add more veggies, like spinach or bell peppers, to bulk it up with fewer calories.
Can I freeze leftovers?
Definitely. Just store the casserole in an airtight container for up to 3 months. To reheat, thaw it overnight in the fridge and then bake at 350°F until heated through.

Crockpot Pierogi Casserole With Kielbasa Recipe
Hearty and cheesy crockpot pierogi casserole with kielbasa. Perfect comfort food for busy weeknights or cozy weekends!
- Total Time: 4 hours 10 minutes
- Yield: 6-8
Ingredients
- Three packages of Mrs. T’s Cheddar Pierogies
- Four cups of chicken broth
- One 8-ounce block of cream cheese
- One cup of shredded cheddar cheese
- One pound of kielbasa sliced
- Salt and pepper to taste
Instructions
- Add the basics to the crockpot: Start by tossing your frozen pierogies, sliced kielbasa, and shredded cheddar into the crockpot. Pour in three cups of chicken broth and give everything a good stir to make sure it’s evenly distributed. Don’t worry if it looks a little crowded; everything will cook down nicely. (Lesson learned: I once added too much broth, and things got a little soupy, so stick to the three cups!)
- Set it and forget it: Cook on high for 3-4 hours or on low for about 6 hours. I usually go for low because I love how the flavors deepen over time. Plus, it gives me more time to enjoy the amazing smells wafting through the house. At this point, resist the temptation to stir too often—it’s tempting, but every time you lift the lid, you lose precious heat.
- The cream cheese magic: About 30 minutes before it’s done, warm up your cream cheese with the remaining cup of chicken broth. I usually pop it in the microwave for a minute or two, then whisk until smooth. This step is crucial for that creamy texture, so don’t skip it!
- Finishing touches: Pour the cream cheese mixture over the pierogies and kielbasa in the crockpot. Stir everything together, and then sprinkle the rest of the shredded cheddar on top. Cover and cook for another 30 minutes on low to let everything melt together in cheesy perfection.
Notes
Serving suggestions: Make it look as good as it tastes
When it comes to serving this casserole, I like to garnish it with thinly sliced green onions for a little pop of color and flavor. You could also add a dollop of sour cream on top or a sprinkle of crispy bacon bits for extra indulgence. Pair it with a simple green salad to balance the richness of the dish, or serve it with roasted veggies for a full-on feast.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner