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Crock Pot Pierogi Casserole with Kielbasa served in a dish

Crock Pot Pierogi Casserole with Kielbasa

A comforting and easy-to-prepare casserole featuring pierogies and kielbasa, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Eastern European
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 boxes Mrs. T’s Cheddar Pierogies (mini preferred) Using mini pierogies can create more even cooking.
  • 4 cups chicken broth Opt for low-sodium broth if you're watching your salt intake.
  • 8 oz cream cheese Cut into small cubes.
  • 1 cup shredded cheddar cheese
  • 1 lb kielbasa Feel free to substitute with turkey kielbasa for a lighter version.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Start by slicing the kielbasa into bite-sized pieces and set aside.
  2. In your crock pot, layer the frozen pierogies evenly across the bottom.
  3. Scatter the sliced kielbasa over the pierogies, followed by the small cubes of cream cheese and shredded cheddar cheese.
  4. Pour the chicken broth over everything, ensuring that all ingredients are covered. Season with salt and pepper according to your taste.
Cooking
  1. Cover the crock pot and set it to cook on high for 3-4 hours or low for 6 hours. Stir gently once or twice to help the cheeses meld into the broth.
  2. Once the cooking time is finished, check that the pierogies are tender and the cheese has formed a creamy blend. Serve hot.

Notes

Make sure to stir occasionally during cooking if possible; this helps the cheeses melt evenly into the broth. For a thicker consistency, use less broth or add a cornstarch slurry towards the end of cooking. Allow leftovers to sit in the fridge overnight; the flavors continue to develop and become even richer.