Crockpot Pierogi Casserole with Kielbasa

Creamy and cheesy, this Crock Pot Pierogi Casserole features smoky kielbasa for the ultimate combination of comforting flavors.

Course Entrees

Cuisine American

Keyword casserole, crockpot pierogi casserole, crockpot recipe, pierogi casserole, slow cooker recipe

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 432kcal

2 (16 oz) packages frozen pierogis classic cheese or your favorite flavor (not thawed*)
1 pound kielbasa ½” sliced
2 cups chicken broth
1 (8 ounce) cream cheese room temperature
½ cup sour cream
2 cups cheddar cheese shredded and divided
2 cloves fresh garlic minced
½ teaspoon kosher salt
1 teaspoon black pepper
Chopped green onion for garnish

Spray the inside of a 6 qt or larger crockpot with non-stick cooking spray. Reserve ¼ cup of chicken broth for later use. Add the frozen pierogies and the sliced kielbasa, then add the remaining 1 ¾ cups of chicken stock.
Cover and cook on high for 2 hours.
After cooking for 2 hours, in a medium sized mixing bowl add cream cheese and beat with an electric mixture for 1 minute on medium speed until smooth. Add the sour cream, garlic, salt and pepper. Mix well with a spatula, then add the reserved ¼ cup of chicken broth and 1 cup of shredded cheddar cheese. Mix again until everything is combined and smooth, this mixture may be thick.
Add the cheese mixture and spread over the pierogies and kielbasa and gently toss to stir to combine. Cover to cook on high for 30 minutes, gently stirring after 15 minutes. Sprinkle the top with the remaining cheddar cheese, cover and cook for a final 15-20 minutes.
When ready to serve, garnish with the sliced green onion.

The sauce will continue to thicken and absorb into the pierogies as it sits, so serve shortly after cooking for the creamiest texture.
Leftovers: Refrigerate leftovers once cooled in an airtight container and refrigerate for up to 4 days.