Crockpot Pierogi Casserole with Kielbasa

Let me tell you, if there’s one recipe that screams comfort, convenience, and downright deliciousness, it’s this Crockpot Pierogi Casserole with Kielbasa. I first stumbled upon the idea of a pierogi casserole years ago, and while the oven-baked versions are great, discovering the crockpot method was a game-changer for busy weeknights. There’s something magical about layering those tender pierogies with savory smoked beef kielbasa, creamy sauce, and a generous blanket of cheese, then letting the slow cooker do all the hard work. The aroma that fills the house is simply irresistible, a promise of the hearty, satisfying meal to come. This isn’t just a recipe; it’s a warm hug in a bowl, perfect for chilly evenings, potlucks where you want to impress with minimal effort, or any time you’re craving a dish that feels both nostalgic and exciting. The beauty of this casserole lies in its simplicity and its incredibly flavorful results. The pierogies become wonderfully soft, absorbing the flavors of the kielbasa and the rich, cheesy sauce. It’s a family favorite in my household, and I’m confident it will become one in yours too. It’s the kind of meal that brings everyone to the table with smiles, and the leftovers, if there are any, are just as delightful the next day. Get ready to discover your new go-to comfort food champion!

Ingredients

• 2 pounds frozen pierogies (any flavor, potato and cheese or potato and onion work well)
• 1 pound smoked beef kielbasa or turkey kielbasa, sliced into 1/4-inch rounds
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (10.5 ounces) condensed cream of chicken soup (ensure it’s made with chicken broth, not pork-based)
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 8 ounces cream cheese, softened and cut into cubes
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup chicken or vegetable broth (low sodium preferred)
• 1 teaspoon dried dill (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (adjust to taste, as kielbasa and soups can be salty)
• 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
• Optional: 1/4 cup chopped fresh parsley or chives, for garnish
• 1 tablespoon olive oil or butter, for sautéing (optional)

Instructions

1. Prepare the Kielbasa and Onions: If desired for enhanced flavor, heat olive oil or butter in a large skillet over medium heat. Add the sliced kielbasa and cook for 3-5 minutes per side, until nicely browned. Remove the kielbasa from the skillet and set aside. To the same skillet, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic during the last minute of cooking, until fragrant. If you prefer to skip this browning step, you can add the kielbasa, onions, and garlic directly to the crockpot, but browning does add a deeper flavor.
2. Create the Creamy Sauce: In a large mixing bowl, combine the condensed cream of chicken soup, condensed cream of mushroom soup, softened cream cheese cubes, sour cream (or Greek yogurt), and chicken or vegetable broth. Whisk until the cream cheese is mostly incorporated and the sauce is relatively smooth. Some small lumps of cream cheese are okay as they will melt during cooking. Stir in the dried dill, black pepper, and salt. Taste the sauce and adjust seasoning if necessary. Remember that the pierogies and kielbasa will also contribute flavor.
3. Layer the Casserole: Lightly grease the inside of your slow cooker (6-quart or larger recommended) with cooking spray or a thin layer of butter. This helps prevent sticking and makes cleanup easier.
4. First Layer: Arrange half of the frozen pierogies in a single layer at the bottom of the prepared slow cooker. It’s okay if they overlap slightly.
5. Second Layer: Scatter half of the cooked (or uncooked, if skipping browning) kielbasa slices and half of the sautéed (or raw) onions and garlic over the pierogies.
6. Third Layer: Pour half of the creamy sauce mixture evenly over the kielbasa and pierogi layer.
7. Fourth Layer: Sprinkle 1 cup of the shredded cheddar cheese over the sauce.
8. Repeat Layers: Repeat the layering process: the remaining frozen pierogies, then the remaining kielbasa, onions, and garlic. Pour the rest of the creamy sauce mixture over everything, ensuring it covers the ingredients as much as possible.
9. Final Cheese Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
10. Cook: Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours. Cooking times can vary depending on your specific slow cooker model and the starting temperature of your ingredients. The casserole is ready when the pierogies are tender, the sauce is bubbly, and the cheese is fully melted and slightly golden. Avoid overcooking, as pierogies can become too soft.
11. Rest and Serve: Once cooked, turn off the slow cooker and let the casserole rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve. Garnish with fresh chopped parsley or chives, if desired, for a touch of color and freshness.

Nutrition Facts

This Crockpot Pierogi Casserole with Kielbasa is a hearty and satisfying dish, offering a good balance of carbohydrates, protein, and fats. While rich and comforting, portion control is key for those monitoring caloric intake. The use of turkey kielbasa and Greek yogurt can help reduce fat content if desired.

• Servings: 8-10
• Calories per serving: Approximately 550-650 kcal (will vary based on specific pierogi brand, kielbasa type, and cheese)
• Protein: Approximately 20-25g
• Fat: Approximately 35-45g
• Saturated Fat: Approximately 18-23g
• Carbohydrates: Approximately 35-45g
• Sodium: Approximately 1200-1500mg (can be reduced by using low-sodium soups and broth, and less salt)
• Fiber: Approximately 3-4g
• Sugar: Approximately 4-6g

Preparation Time

One of the best aspects of this Crockpot Pierogi Casserole is its minimal hands-on time, making it an excellent choice for busy days. Most of the work is upfront, and then the slow cooker takes over, freeing you up for other activities.

• Prep time: 20-25 minutes (includes chopping onion, slicing kielbasa, and browning if chosen)
• Cook time: 4-6 hours on LOW, or 2-3 hours on HIGH
• Total time: Approximately 4 hours 20 minutes to 6 hours 25 minutes (depending on cook setting)

How to Serve

• As a Main Course: This casserole is substantial enough to be the star of the meal. Serve generous portions directly from the crockpot.
• With a Simple Side Salad: A crisp green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the casserole. Think mixed greens, cherry tomatoes, and cucumber.
• Steamed Green Beans or Broccoli: A side of steamed or roasted green vegetables like green beans, broccoli, or asparagus adds color, nutrients, and a bit of crunch.
• A Dollop of Sour Cream: For an extra touch of creaminess and tang, offer a dollop of sour cream or plain Greek yogurt on top of each serving.
• Sprinkle of Fresh Herbs: Freshly chopped chives, parsley, or dill sprinkled over the top just before serving can brighten the flavors and add visual appeal.
• Crusty Bread: Serve with slices of crusty bread or dinner rolls to soak up any extra delicious sauce. Garlic bread would also be a fantastic accompaniment.
• For Potlucks: This dish travels well and is always a crowd-pleaser at potlucks or family gatherings. Keep it warm in the slow cooker until ready to serve.
• Garnish with Crispy Onions: For added texture and flavor, consider topping individual servings with a sprinkle of store-bought crispy fried onions.

Additional Tips

• Pierogi Variety: Don’t be afraid to experiment with different pierogi fillings! Potato and cheddar, potato and onion, sauerkraut, or even sweet cheese pierogies (for a unique savory-sweet twist, though less traditional for this dish) can be used. Ensure they are frozen when you add them to the crockpot.
• Spice it Up: If you like a bit of heat, add a pinch of red pepper flakes to the sauce mixture, or incorporate a finely diced jalapeño (seeds removed for less heat) when sautéing the onions. A dash of hot sauce served on the side can also cater to individual preferences.
• Vegetable Boost: Feel free to add more vegetables to the casserole. Sliced mushrooms, chopped bell peppers (any color), or even a layer of frozen peas or corn (added during the last hour of cooking) can enhance the nutritional value and flavor complexity. Sauté them with the onions for best results.
• Cheese Choices: While cheddar is classic, explore other cheeses. Colby Jack, Monterey Jack, a Mexican blend, or even Gruyère (for a nuttier flavor) can be delicious. For an extra creamy and melty texture, try adding some Velveeta or American cheese slices broken up into the sauce.
• Making Ahead & Reheating: You can assemble the casserole a day in advance, cover, and refrigerate. You may need to add an extra 30-60 minutes to the cooking time if starting from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or a larger amount in the oven at 350°F (175°C) until warmed through. You might want to add a splash of broth or milk when reheating if it seems dry.

Budgeting the Recipe

Creating this delicious Crockpot Pierogi Casserole with Kielbasa doesn’t have to break the bank. With a few smart shopping strategies, you can make this comforting meal quite economically. Pierogies themselves are often an affordable freezer staple, especially when purchased in larger bags or on sale. Look for store brands, which usually offer comparable quality at a lower price point than national brands.

For the kielbasa, consider turkey or beef varieties, and watch for sales at your local butcher or supermarket. Buying in larger packages if you have freezer space can also lead to savings per pound. Canned goods like condensed soups are frequently on promotion; stocking up when they are discounted is a good practice. Opting for store-brand cream cheese and sour cream can also significantly reduce costs. Onions and garlic are generally inexpensive year-round. When it comes to cheese, buying a block and shredding it yourself is almost always cheaper than pre-shredded cheese, and it melts better too! Keep an eye out for sales on cheddar or cheese blends. By being mindful of sales cycles and choosing store brands where appropriate, you can easily fit this hearty casserole into a tighter food budget without sacrificing flavor or satisfaction. This recipe is also great for stretching ingredients, as the pierogies and creamy sauce make it very filling.

Frequently Asked Questions

Q: Can I use fresh pierogies instead of frozen?

A: Yes, you can use fresh pierogies. However, since they are not frozen, they will cook faster. You may need to reduce the cooking time slightly, perhaps by 30-60 minutes on LOW, and check for doneness earlier. Be careful not to overcook them, as they can become mushy more easily than frozen ones.

Q: My sauce seems a bit thin. How can I thicken it?

A: If the sauce is thinner than you’d like at the end of cooking, you can remove the lid for the last 30 minutes of cooking on HIGH to allow some liquid to evaporate. Alternatively, you can make a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water, then stir it into the crockpot and cook on HIGH for another 15-20 minutes, or until thickened. Letting the casserole rest for 10-15 minutes after cooking also helps the sauce to set up and thicken naturally.

Q: What kind of kielbasa is best? Are there non-pork options?

A: This recipe specifically calls for non-pork kielbasa. Smoked beef kielbasa or turkey kielbasa are excellent choices and widely available. They provide a wonderful smoky flavor that complements the pierogies and creamy sauce. Always check the packaging to ensure it meets your dietary preferences.

Q: Can I make this recipe gluten-free?

A: Yes, with some modifications. You would need to source gluten-free pierogies, which are becoming more common in specialty stores or larger supermarkets. Ensure your condensed soups are gluten-free (some brands offer this, or you can make a homemade cream sauce substitute using gluten-free flour or cornstarch as a thickener with broth and cream). Also, verify that your kielbasa and other packaged ingredients are certified gluten-free.

Q: Can I freeze leftovers of the pierogi casserole?

A: Yes, you can freeze leftovers. Allow the casserole to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then bake in an oven preheated to 350°F (175°C) until heated through, or microwave individual portions. Note that the texture of the pierogies and sauce might change slightly after freezing and reheating, potentially becoming a bit softer, but it will still be delicious.