Crockpot Pierogi Casserole has been a family favorite for years. If you love quick and easy recipes that are packed with flavor, this will quickly become one of your family favorites as well. Pillowy pierogies, cooked in a flavorful cream sauce with tender, spicy kielbasa mixed in, what’s not to love about that?
Crockpot Pierogi Casserole! PIN IT FOR LATER
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Crockpot meals are perfect for busy families that are always on the go. Toss everything in your crockpot, set it and forget it as they say. In just a few hours, you have a complete, hearty meal that will satisfy even the pickiest of eaters.
You can change this easy casserole up any way that you like. If you are not a fan of kielbasa, or would just like to add something new to the dish, add in some fresh vegetables. Try this family favorite recipe with different meat. Bacon, sausage or chicken would be delicious in this dish. It is also a great place to use up some of your leftovers. Round Two recipes are great for meal planning and reducing food waste.
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Helpful items you may need for this recipe:
Hamilton Beach 5-quart slow cooker (This is the crockpot I own and LOVE. You can see it in all my slow cooker recipes. We have had it for years and it works fabulously! My only complaint is that it is not pink haha… I wonder if I can find one in pink!)
Reynolds CrockPot Liners – If you have never used these before you will be amazed at how fantastic these little liners are. Place one in your crock pot before adding your ingredients. Once you’re finished, just lift out the liner and toss it. No fuss No mess! Genius creation!
Related Content: Popular Crockpot Cookbooks
Fix It And Forget It-Big Cookbook
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| Slowcooker Cookbook – 500 Recipes For Everyday Cooking
| The Complete Slow Cooker
| Taste Of Home Slow Cooker
Pierogi Casserole Step By Step Instructions
Ingredients:
- 3 16 oz.boxes Mrs. T’s Frozen Cheddar Pierogies
- 4 cups chicken broth
- 1 8 oz. block cream cheese
- 1 cup shredded cheddar cheese
- 1 pound kielbasa – sliced (or other cooked meat mentioned above)
- salt & pepper to taste
Directions:
Combine all ingredients in your crockpot. Cook on high 2 – 3 hours, or on low for 4 – 6 hours.
Serve with a fresh green salad and parmesan garlic knots.
Serves 6 – 8
Can I make This In The Oven?
Yes, you sure can. I suggest layering this casserole like you would a lasagne. One layer of frozen pierogis, a layer of kielbasa, a layer of sauce, finished with a layer of cheese.
Continue layering until all of your ingredients have been used.
Bake in a 350-degree oven 30 – 45 minutes. Until the cheese is bubbly and the top is a light golden brown.
How Long Will The Left Overs Last?
Store any leftovers in the refrigerator, covered for up to one week.
Serving Size/Scaling Back This Recipe
You will be able to feed 6 – 8 people … or 3 – 4 hungry teenage boys with this recipe! It makes A LOT of food. You could reduce the recipe by using 2 boxes of pierogies, 2 – 3 cups broth, 1/2 cup shredded cheese, and 4 oz. cream cheese. adjust your add-ins to suit your taste. There really is no exact science here, it’s a recipe that was created on a whim with what we had on hand and this is what works well for our busy household.
Updates June 2019
Tips & Suggestions
Warm the cream cheese and chicken broth together in a small saucepan just until the cream cheese is melted. Then combine the ingredients together in your crockpot.
Regular size pierogies hold up better in this casserole. Mini pierogis are fine if you are not concerned about them falling apart.
The texture of the dish
This Crockpot Pierogi Casserole is just that, it is a casserole. There will not be much liquid left after it is fully cooked. The pierogis are like tiny little sponges, soaking up that delicious chicken broth until there is none left. Which will cause them to be a bit mushy/soft. Something we absolutely love around our house. If you are not a fan of thick and rich dishes, you might want to try one of our yummy Soup Recipes instead.
Disclaimer! We Are Just A Hungry Family!
I am not claiming to be a chef or an expert by any means. Just a busy mom trying to feed her hungry family on a budget. If you can relate and give this yummy recipe a try, I would love to hear how this goes over in your home. Or how you make it your own with different ingredients.
- 3 16 oz. boxes Mrs. T's Cheddar Pierogies
- 4 Cups chicken broth
- 1 8 oz. block cream cheese
- 1 cup shredded cheddar cheese
- 1 pound kielbasa - sliced (or other cooked meat mentioned above)
- salt & pepper to taste
- Combine all ingredients in your crockpot. Cook on high 2 to 3 hours, or on low 4 to 6 hours.
- Serve with a fresh green salad and crusty bread.
Pin It For Later!!
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Hello, I’ve made this recipe before, my family enjoyed it! I too had trouble with the cream cheese clumping while trying to mix in, so while making this recipe again I took room temp cream cheese and the chicken broth and just blended it in blender a few seconds. No more lumps of cream cheese. 🙂 Just a quick easy option instead of having to heat it up on stove first. Thanks for a wonderful satisfying recipe 🙂
I never thought to do this. That is pretty smart. The teens around here don’t mind the lumps, so I usually just toss it all in together or melt it on the stove top. I am glad your family enjoyed it Rebecca.
If I add more kielbasa and pierogies to make it stretch to feed 2 teenage boys ontop of the other 3 of us do I have to double anything else?
A few people have said that they cut the sauce ingredients in half and it just made it thicker (less mushy). So, that would be up to your taste. The pierogis will soak up a lot of the sauce either way.
Really good, just stick to your bones comfort food. I tried it with 1.5C broth, 2 box perogie, 5oz crm cheese, 1/2C cheddar. Crockpot on high for 2 hours, gently stir (perogie are soft), then 1 hr on high.
Turned out great with thicker sauce and less mushy perogie.
Great tips Holly. I’m glad you enjoyed it!
Was this 2 hr on high and 1 hr on low or full time on high?
Did you use mini perogies or regular size? Regular size is 24 perogies right?
I prefer regular size, they don’t break down as easy. 24 is the mini’s there is 12 – 15 in a regular size box
You should try with real kielbasa not Hilshire Farms oh madonna
My family absolutely loves this recipe. My youngest doesn’t really like the kielbasa cooked with the pierogies, so I just fry it up in a separate skillet. I also add about two onions to the crock pot also. It seems I make it a different way each time with the ingredients I have on hand. No cheddar cheese this time, so I used 6 slices of american cheese. Still delicious! Thanks so much for sharing this!!
I love that you do this! That is how the recipe started was whatever was on hand. It really is a blank canvas for so many things. Enjoy!
So delicious. I’ve made it several times. Successful variations for me were to add sauerkraut I rinced or to add very thinly sliced onion, chives, dill, parsley. Everyone went crazy for all the versions. Very good base recipe that needs no changes but tolerates tweeking very well. Always a go to for me for pot lucks and parties that are bring a dish. Always get alot of compliments. Thank you.
Your variations sound perfect! I am so glad you are enjoying this dish. We still make it more often than we probably should. I can’t help it, it is that good!!
What would you suggest the cooking time for fresh store bought perogies?
I have never used or had fresh pierogis (I hear I am missing out!!) I am thinking they are like fresh pasta and don’t require much time to cook. Maybe just long enough to get everything heated through. I would also suggest pre-cooking the kielbasa if you are using that.
Probably a silly question but are the pierogies in the pasta isle? I usually get mine from freezer section for other recipes.
They are in the frozen section.
Hi there. Have made this before and love it. Considering adding some frozen broccoli and wondered if you’ve used veggies before do you add them at a later time in the cooking process? Thanks in advance!
I am so glad you enjoy this. Yes, I have added veggies many times. Depends what it is as to when I add it. If they are fresh/raw I add them at the beginning. If they are canned or previously cooked usually halfway through. I don’t want them to be completely mushy.
Quick question! Are the perogies put in from frozen? Thanks!
Yes they are frozen.
Substitute for cream cheese? Can’t use Alfredo sauce either. What about just a jarred cheese sauce?
I have only used cream cheese, but maybe sour cream? The texture/taste will be some off I’m sure
Hi!
Do you have any notes / suggestions on if I have to make the kielbasa separately for a vegetarian? I bought 4 boxes of the pierogis, and 26oz of kielbasa for larger party. Have the same amount of liquid. Can I just heat it separately since it’s already cooked and then have people add it later without it messing up any ratios?
Yes .. I don’t see any reason why not. Maybe use vegetable broth instead of chicken broth also.
This sounds so tasty. I will add in frozen peas too. I Love that you can personalize this so easily. Thank you for this stick to your ribs easy recipe.
Do you cook the kielbasa before hand?
No you do not.
This tasted amazing but the pierogies fell apart and I only mixed once to get the sauce evenly spread 🙁 And I only did 2 cups of chicken broth (instead of 4), 1 block of cream cheese and 1 cup of shredded cheese…The sauce never did thicken up…What did I do wrong?..lol..tastes good but extremely mush with everything falling apart.
I’m so sorry they fell apart. Some crockpots just run hotter than others. I have also realized that the regular size pierogis seem to hold up a bit better.
I made this last night and I really wasn’t happy with the results. The picture looked amazing and I couldn’t wait to try it. The cream cheese didn’t melt in and was it hard to get it to stir in without breaking the OVERcooked pierogies. The pierogies got pasty being cooked that long and the kielbasa was overcooked too. I didn’t have a good time of it. The taste, overall, was not bad but I will probably not make this again as is. If I decide to try it again, I will definitely make a lot of tweaks such as taking the suggestion of another reviewer that blended the cream cheese and broth in a processor first. Also, I would not let it cook so long in the crock pot. I might even skip the crock pot altogether and make it in a saucepan. It definitely has potential with some modifications.
Sorry this didn’t come out right for you. I do recommend melting the cream cheese with the broth before pouring it in the crockpot. It does help some with cooking. I have also made it in the oven. Shorter cook time and a little less “mush”
Can you freeze this after it’s cooked?
I wouldnt recommend it. It is soft after cooking already, freezing will make it even more mushy.
DELICIOUS! I reduced the recipe because it is just 2 of us. I used loaded pierogies- potato cheese and bacon. I also used the tip of heating the broth and cream cheese in a sauce pan first. I’m glad I didn’t use any salt as the kielbasa made it salty enough. I made a lovely tossed salad to go with it and we are stuffed!
Sounds delish! I love the loaded pierogis too. Glad you enjoyed it.
I just made this tonight and the boys loveeee it so much. I did add onion and garlic. I also kept stirring to get rid of the clamps from the cheese but all in all, it was a hit. Ty
So glad you enjoyed it Hellen 🙂
I plan to make this soon. I will be feeding three men plus my mom and myself. Would it work I doubled the meat? I don’t think one pound is enough for three hungry men
absolutely! Add whatever you like to make it work for your family. Enjoy
I tried this recipe out a few weeks ago using Pepper-Jack cheese and it turned out Awesome. Made another batch for a pot luck for the wife with some extra old cheddar and the ladies went crazy for it. She brought home the leftovers home (enough for the 2 of us and I threw it into a fry pan with a little olive oil and butter and it fried up fabulous. (I like my pierogies crunchy)
I think we’ll be doing this once a month or so.
Yum! I love pepper jack.. I will have to try that sometime. Glad you enjoyed it Larry.
Hey there! Of course I goofed this recipe up from the beginning as I mixed up the ingredients with another recipe, but I made it work. I mixed 4 c. bone broth (instead of stock), a 22 oz can of cream of chicken soup, and then the correct amounts of cream and cheddar cheeses. I only have 32 oz of pierogies, so I was afraid the extra liquid would make them too squishy. After cooking on high for 2 hours, I separated them from the sauce. I cooked the sauce on the stove in one pan and in another I cooked onions in butter and then used those onions to make a roux. I then mixed the roux with the sauce and added the smoked sausage. Once the sauce was thickened, I added it all back together in the crockpot. I served with with optional shredded cheese and crumbled bacon for toppings. I am pretty sure sour cream with make a good topping also.
I think that is my favorite part about this recipe, you can change it up so many different ways. I’m so glad you were able to adjust and make it work for you.
Can you just cook potatoes seperately and add instead of peirogies?
I’m sure that would be delicious also. I’ve never tried it that way, but how can you go wrong with potatoes, kielbasa and cheese!