Crockpot Pierogi Casserole with Kielbasa


3 boxes Cheddar Pierogi (16 oz. each) – Regular size is preferable

4 cups chicken broth

1 8 oz. block cream cheese

1 cup shredded cheddar cheese

1 pound kielbasa – sliced

salt & pepper to taste


Combine all ingredients in your crockpot.

Cook on high 3-4 hours, or on low 6 hours.

Oven Directions

Preheat oven to 350° F

Grease a 13×9 baking dish.

In a saucepan, combine chicken broth and cream cheese. Heat until cream cheese is melted – stir occasionally to incorporate the melting cream cheese.

Begin with a layer of frozen pierogis in the bottom of the baking dish, then a layer of kielbasa, a layer of the cream cheese sauce, a layer of shredded cheddar cheese.

Repeat the layering.

Bake for 30-45 minutes until the cheese is bubbly and beginning to look a golden brown.


• Mrs. T’s brand frozen pierogis are great, but I have only used these – other brands may work just as well.

• Serve with a fresh green salad and crusty bread.

• The mini pierogi are more bite sized but they do not hold up as well as the regular ones and tend to fall apart.

• There are other flavors of pierogi which you can try out for variation!

• The sauce for this crockpot pierogi and kielbasa casserole looks thin when it comes out of the slow cooker, but it will thicken nicely as it cools.

• Adding crispy fried onions as a garnish if you make this in a Crockpot, or added at the last five minutes of baking, add a nice crunch to the casserole.

• You can store in the fridge for up to 4 days, but it does not do well in the freezer. The dairy takes on an odd consistency, so I do not recommend freezing. That was a sad thing for me but thankfully it is not a difficult or time-consuming dish.

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