Crock pot Pierogi Casserole with Kielbasa Recipe You'll need: 3 boxes Mrs. T’s Cheddar Pierogies 4 cups chicken broth 1 8 oz. block cream cheese 1 cup shredded cheddar cheese Full recipe👇

 

Why this dish works so well

This casserole checks all the boxes for comfort cooking:

• The dumpling‑style pierogies (typically potato & cheese filling) bring softness, starch, comfort.

• The smoky sausage (kielbasa) gives savory depth and a bit of richness.

• The slow‑cooker (or Crock Pot) method means minimal fuss, set‑and‑forget, melded flavors.

• A creamy sauce (often cream cheese, cheddar, broth) binds everything together into a cohesive dish.

• Because it uses frozen pierogies and pre‑sliced sausage, prep is minimal — ideal for weeknights or busy families.

• It’s hearty and crowd‑pleasing; good for dinners, potlucks, leftovers.

Many versions of the recipe highlight these benefits. For example, one site says “effortless layering: no pre‑cooking, no thawing—just stack pierogies, sausage, cheeses and broth.” Taste Of Recipe Another notes “comfort food doesn’t get much better than … smoked sausage, savory kielbasa, and a rich, cheesy sauce …” 77recipes.com

So if you want a recipe that’s easy, hearty, and satisfying — this fits.

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Ingredients & equipment

Equipment you’ll need

• A slow cooker / Crock Pot (4‑6 quart capacity typically works)

• A sharp knife for slicing sausage, optionally chopping onion/garnish

• A mixing bowl (for sauce, if you combine ingredients)

• A spatula or spoon for stirring

• Optional: a colander or strainer if you rinse anything

• Serving spoon, plates, etc.

Ingredients – base version

Here’s a solid set of ingredients to serve about 6 – 8 people. Many published versions use roughly these quantities. avarecipes.com+2Eating on a Dime+2

• 1 package (16 oz) frozen potato‑and‑cheese pierogies (or 2‑3 packages depending on size)

• ~1 lb (≈ 14‑16 oz) smoked kielbasa sausage, sliced into rounds

• 8 oz block cream cheese (softened)

• 1‑2 cups shredded cheddar cheese (or mix of cheeses)

• 2‑4 cups chicken broth (or as needed)

• Salt and freshly ground black pepper (to taste)

• Optional: diced onion, minced garlic, butter, sour cream, garlic powder, paprika — depending on variation

• Optional garnish: sliced green onions, fresh parsley

Example ingredient list (per one version): Frozen pierogies (1 pkg 16 oz), 14 oz smoked kielbasa sliced, 1 medium onion chopped, 1 cup shredded cheddar, 1 cup sour cream, 1 can (10.5 oz) cream of mushroom soup, ½ cup chicken broth, 2 Tbsp butter, ½ tsp garlic powder, ¼ tsp black pepper, ¼ tsp paprika. avarecipes.com

Ingredient notes and substitutions

• Pierogies: You can use the standard potato‑cheese kind, or cheddar‑filled, or the mini version. Some versions call for 2 or 3 boxes. 77recipes.com+1

• Kielbasa: Smoked Polish sausage gives rich flavor. You can slice into ¼‑inch or ½‑inch rounds. Some versions use turkey kielbasa for a lighter option. 2mrecipes.com+1

• Cream cheese / sour cream / cheeses: These provide the creamy, rich base. You can adjust types of cheese (sharp cheddar for more bite, Monterey Jack for milder) or even add cream of mushroom/chicken soups for convenience.

• Broth: Chicken broth is common. It provides moisture and flavor and helps the sauce form. Some versions use 4 cups broth. 77recipes.com+1

• Seasonings: Basic salt & pepper, optional garlic, onion powder, paprika – help elevate the flavor.

• Garnish: Green onions or parsley add fresh contrast to the richness.

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Step‑by‑Step Instructions

Here’s a detailed method to follow, with explanations of why each step matters.

Preparation

1. Softening / pre‑cleaning: If you’re using an 8‑oz block of cream cheese, allow it to soften (e.g., leave out 10‑15 minutes). This helps it melt smoothly in the slow cooker.

2. Slice the kielbasa: Cut the smoked sausage into rounds or half‑rounds (½‑inch thick works well). This ensures uniform size and even cooking.

3. Optional pre‑chop onion/garlic: If you’re adding an onion or minced garlic, chop them now. Some recipes skip these to keep things simpler.

4. Spray or lightly grease the Crock Pot (optional): If your slow cooker is prone to sticking, you can spray lightly with cooking spray. Some recipes skip this step but it’s a good practice.

Layering & assembly

5. Add frozen pierogies: Place the frozen potato‑cheese pierogies at the bottom of the slow cooker in a single layer if possible. Some versions put multiple boxes. This is the base — it will absorb the sauce and become soft without going mushy if cooked properly.

6. Add sliced kielbasa: Distribute the sausage slices evenly over the pierogies. The sausage will release flavor, fats, and juices that will mingle with the dumplings.

7. Add cream cheese (and/or sour cream): Place cubes of softened cream cheese over top, or spoon sour cream in. This ensures the sauce begins to build from the center.

8. Add shredded cheese (some reserved for topping): Sprinkle some shredded cheddar (or your choice) over the layers. Reserve some to add late in cooking so you get a melty top layer.

9. Pour in chicken broth: Add the chicken broth (2‑4 cups depending on amount of pierogies) so there is enough liquid to surround and somewhat cover the ingredients. The broth helps the dumplings soften, the cheese sauce form, and prevents dryness.

10. Season: Sprinkle salt, pepper, garlic powder, paprika, or other preferred seasonings. Make sure seasonings go across the top.

11. Cover and cook: Place the lid and set slow cooker to Low for ~4‑6 hours or High for ~3‑4 hours depending on your time. For example: one version says High 3‑4 hrs, Low 6 hrs. 77recipes.com+1

12. Mid‑cooking stir (optional): After about half the cooking time, you may gently stir to ensure everything is evenly heating and the cream cheese is melting thoroughly. Some versions skip stirring; others recommend stirring 1‑2 times.

13. Final cheese topping: About 30 minutes before the end, sprinkle the remaining shredded cheese on top; cover and allow the cheese to melt and form a gooey top. This gives that appealing melted‑cheese finish. For instance, one version: “30 minutes before serving… top with cheddar cheese and cover.” Eating on a Dime+1

14. Check for doneness: Ensure the pierogies are tender (but not falling apart), the sausage is heated through, the sauce is creamy and well‑combined.

15. Garnish & serve: Sprinkle sliced green onions or fresh parsley over the top for a fresh pop of color and flavor. Serve hot, directly from the crock pot or portion out onto plates.

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Why the method works

• Slow & low / high timing: Cooking slowly allows the flavors to meld, the cream cheese to melt gently, the pierogies to soften without becoming mush.

• Layering: Starting with pierogies at the bottom ensures they soak up the liquid and sauce; the sausage above gives flavor distribution.

• Broth + cheese: The combination creates a sauce that’s both liquid enough to prevent dryness and thick enough to coat everything nicely.

• Final cheese topping: Keeps the top fresh and melty rather than soaked.

• Use of frozen product: Saves time (no thawing/pre‑boiling) and keeps prep simple.

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Variations & Customizations

One of the fun aspects of this recipe is how adaptable it is.

Lighter version

• Use turkey kielbasa instead of pork for a leaner profile. 2mrecipes.com

• Use reduced‑fat cheese or less cheese.

• Swap some or all of the cream cheese with light sour cream or Greek yogurt (in later stage) for tang and lighter texture.

• Use a bit less broth so it's still creamy but lighter.

Veggie‑packed version

• Add diced bell peppers, mushrooms, spinach, or frozen peas/corn during the last hour of cooking so they don’t overcook. Example: “½ cup chopped bell peppers, ½ cup frozen peas or corn.” avarecipes.com

• Use a vegetarian sausage or omit the kielbasa for a meat‑less version; increase seasoning and maybe add smoked paprika or liquid smoke for “sausage” flavor. emiliarecipes.com

Flavor twists

• Add jalapeños or red pepper flakes for heat: “Spicy Kielbasa Pierogi Bake: Add diced jalapeños and red pepper flakes … swap cheddar with pepper Jack.” The Dream Cafe

• Mediterranean twist: Replace broth with white wine, add sun‑dried tomatoes, crumbled feta, oregano. The Dream Cafe

• Add bacon bits or smoked gouda for an extra layer of smoky richness. Eating on a Dime

Serving size / scaling

• If you’re cooking for more people, you can scale up: use 2‑3 packages of pierogies, larger sausage amount, more broth, larger slow cooker (6‑8 quart) to accommodate. Some versions use “3 packages of Mrs. T’s Cheddar Pierogies” and 4 cups broth + 1 lb sausage. 77recipes.com

• If cooking for fewer, reduce proportionally.

Timing options

• If you have limited time: Use High setting for 3‑4 hours.

• If you’re leaving it for the day: Use Low setting for 5‑6 hours (or up to 4‑6 in some versions).

• Avoid overcooking: Frozen pierogies are already cooked/dumpling quality; too long may make them overly soft or mushy.

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Serving Suggestions & Sides

To make this casserole into a fuller dinner experience, pair it with:

• A crisp green salad (lettuce, cucumber, vinaigrette) to cut through the richness.

• Steamed or roasted vegetables (broccoli, green beans) for added freshness.

• Crusty bread (garlic‑bread, sourdough) to soak up sauce.

• Pickled vegetables or a side of sauerkraut to bring acidity and contrast.

• For drinks: A cold beer (especially if serving kielbasa), or a crisp white wine (like a sauvignon blanc) to balance cheese and sausage flavors.

Presentation tip: Serve from the crock pot for casual family style, or spoon into bowls/plates and garnish with fresh herbs (green onions, parsley) and maybe a dollop of sour cream.

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Make‑Ahead, Storage & Leftovers

• You can prep most ingredients ahead of time: slice the sausage, measure the cheeses, chop the onion/garlic. Then in the morning load the slow cooker and set it.

• Leftovers keep well: After cooking, let it cool slightly, transfer to an airtight container, refrigerate. Reheat in microwave or on stovetop, stirring gently. The texture may thicken; if needed, add a splash of broth to loosen.

• You can freeze leftovers: Portion into freezer‑safe containers, freeze up to 2‑3 months. Thaw overnight in fridge and reheat. Be aware frozen pierogies may soften more in reheating.

• Re‑heating tip: If top cheese layer has crusted, stir gently to refresh texture; adding fresh shredded cheese before reheating can bring back melty appeal.

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Troubleshooting & Tips

• If your sauce seems too thin: After cooking, remove lid, switch to High (or use Sauté if slow cooker supports) and cook 10‑15 more minutes to reduce slightly. Or stir in an extra ½ cup shredded cheese to thicken.

• If the pierogies are too soft/mushy: Use frozen pierogies that are firm; don’t cook so long that they lose shape. Using fewer hours or High setting may help.

• If sausage is undercooked (rare, since kielbasa is pre‑cooked usually): Ensure slices are uniform, and that the slow cooker is up to temperature; you can also sauté sausage first if you prefer more browned texture.

• If dish is too salty: Kielbasa and cheeses are salty. Consider using low‑sodium broth, or reduce added salt.

• If sticking to slow cooker: Use a liner or spray lightly to make cleanup easier. Add a bit more broth if you notice dryness.

• For best cheese melt: Reserve at least ½‑1 cup of shredded cheese for the final 30 minutes instead of putting it all in at start. This keeps a fresh melted top layer.

• For texture contrast: Consider stirring in fresh sliced green onions or parsley just before serving, so you have creamy interior + fresh topping.

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Nutritional considerations

This is a hearty, rich dish — comfort style. It tends to be fairly high in calories, fat and sodium (due to cheese and sausage). If you want to lighten it:

• Use turkey or chicken sausage instead of pork kielbasa.

• Use reduced‑fat cheeses or less cheese.

• Use less broth (to pull fewer calories) or substitute some with water/vegetable broth.

• Add veggies (spinach, mushrooms) to increase volume and fiber.

• Serve smaller portions, paired with salad or vegetable side to balance.

One version lists calories ~500 kcal per serving (with the richer ingredients) in a 6‑serving yield. Taste Of Recipe+1 Another version notes ~1011 kcal if using larger amounts and full fat ingredients. Eating on a Dime So portion control and ingredient choices make a difference.

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Example Full Recipe – “Standard Version”

Here’s an integrated, detailed recipe you can follow.

Ingredients (6‑8 servings)

• 2 (16 oz) boxes frozen potato‑and‑cheese pierogies (about 32 oz total)

• 1 lb smoked kielbasa sausage, sliced into ½‑inch rounds

• 1 (8 oz) block cream cheese, softened and cut into ½‑inch cubes

• 1½ cups shredded cheddar cheese (reserve ½ cup for topping)

• 3 cups chicken broth

• ½ tsp garlic powder

• ¼ tsp black pepper

• Salt to taste (optional – adjust because sausage & cheese already salty)

• Optional: 1 small onion, chopped; 1 garlic clove, minced

• Optional garnish: sliced green onions or chopped fresh parsley

Instructions

1. Lightly spray (or lightly grease) a 5‑6 quart slow cooker.

2. Place the frozen pierogies in an even layer in the bottom of the slow cooker.

3. Scatter the sliced kielbasa evenly over the pierogies (and optional chopped onion/garlic if using).

4. Place the cream cheese cubes on top of the sausage layer.

5. Sprinkle 1 cup (or 1 cup + ½ cup) of shredded cheddar cheese evenly over top of the pierogies/sausage. Save the remaining ½‑cup for the topping stage.

6. Pour the chicken broth over the mixture, ensuring that most of the pierogies are covered or at least partially submerged.

7. Sprinkle garlic powder, black pepper (and salt to taste) on top.

8. Cover the slow cooker. Choose one of:

   • Set on High for ~3‑4 hours, stirring occasionally if convenient.

   • Set on Low for ~5‑6 hours.

9. About 30 minutes before the end of cooking, uncover (or lift lid) and sprinkle the remaining shredded cheddar cheese on top. Cover again and allow the cheese to melt and top layer to become gooey.

10. After cooking finishes, stir gently to combine layers (optional) so that pierogies are coated in sauce, sausage is mixed through, and cheese is distributed.

11. Scoop into bowls/plates. Garnish with sliced green onions or parsley if desired.

12. Serve hot, with optional sides (green salad, bread, veggies).

Storage/Leftovers

Allow leftover casserole to cool slightly, transfer to airtight containers, store in fridge for up to 3‑4 days. Reheat in microwave or on stovetop, adding a splash of broth if sauce has thickened too much. For freezing: portion, freeze up to 2‑3 months, thaw in fridge overnight and reheat gently.

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Pairings & Serving Occasions

This dish is versatile and suitable for many scenarios:

• Weeknight family dinner: Easy hands‑off prep in morning, dinner ready when you get home.

• Casual get‑together / potluck: Serves multiple people, easy to keep warm in slow cooker.

• Comfort food night: A go‑to when you want warm, hearty, cheesy, satisfying food.

• Meal‑prep leftovers: Make once, serve twice (or more) — good leftover flavor.

Best pair it with:

• Crisp green salad with vinaigrette (to cut richness)

• Steamed or roasted green beans / broccoli / Brussels sprouts

• Crusty bread (garlic, sourdough) or dinner rolls to soak up sauce

• Pickled vegetables / sauerkraut (for acidity contrast)

• Beverage: A cold lager or pilsner beer complements the kielbasa; or a dry white wine (like pinot grigio) if you prefer wine.

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Why you’ll love it & why it’s practical

• Minimal active cook time: Most of the “cooking” happens in the slow cooker while you’re away or doing other tasks.

• Uses easily available convenience items: frozen pierogies, pre‑sliced sausage, block cream cheese, shredded cheese.

• Flavorful: The sausage imparts smokiness; the cheese sauce makes everything gooey and comforting; the pierogies form the body of the meal.

• Flexible: You can tweak ingredients, portion size, cooking time, add vegetables, or lighten it up as needed.

• Leftovers: It reheats well; the flavors often deepen overnight. Many folks say the leftovers are better. For example, one commenter said: “Leftovers vanish faster than you can say ‘second helping.’” Taste Of Recipe

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A few pro tips for perfect results

• Don’t overcrowd the slow cooker: If you double the recipe, ensure you have a large enough cooker so ingredients cook evenly.

• Use frozen pierogies — do not thaw them first, or they may overcook/mushy.

• If you like a bit of crust or crispy bits, after the slow cook finishes, you can spoon into an oven‑safe dish, broil the top for 2‑3 minutes to brown the cheese. Optional.

• If you want a “pulled apart” texture or more sausage flavor, you can brown the sausage in a skillet before placing in the slow cooker (optional extra step).

• Adjust liquid: If using a lot of vegetables or adding extra moisture ingredients, you might slightly increase broth to maintain sauce consistency. Conversely, if you want thicker sauce, reduce broth a little.

• Taste for salt at the end: Because kielbasa, broth and cheese all contain sodium, add extra salt only after tasting.

• For ease of cleanup: Use a slow cooker liner or spray lightly beforehand.

• Encourage balancing the dish: Because it’s rich, serve with light side (salad/sautéed greens) to make the meal feel complete rather than heavy.

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Potential drawbacks & how to mitigate

• Rich/calorie‑dense: If you’re watching calories or fat, lighten by using turkey sausage, reduced‑fat cheese, less cheese, more veggies.

• Dump‑and‑forget risk: If you leave too long (e.g., >6 hours on High) the pierogies may over‑soften. Set timer or use Low setting.

• Sauce too watery: If too much broth or no final cheese top to thicken, you may end up with a soupy texture. Fix by reducing broth, or after cooking remove lid and cook additional 15 minutes to reduce.

• Sauce too thick or dry: If you add too little broth, or too many thick ingredients, dish may dry out — guard against by checking mid‑way or adding splash of broth if needed.

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Final Thoughts

This Crock Pot Pierogi Casserole with Kielbasa is an excellent candidate for a signature “go‑to” comfort dinner. With minimal fuss, maximum flavor, and versatility to adapt it to your taste or dietary needs, you’ll likely find yourself making it again and again.

If you prioritise just two things for success:

1. The right ratio of pierogies : sausage : liquid : cheese so that the pierogies soften elegantly and everything is coated in creamy sauce.

2. The timing in the slow cooker so you avoid over‑cooking the dumplings or drying out the sauce.

Get those right, and the rest is basically smiles and full plates.

If you like, I can send you a printable version of this recipe (with ingredient checklist, cooking timeline, nutrition estimates) — would you like me to pull that together?