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Classic Crockpot Pierogi Casserole with Kielbasa

Cozy Up with Classic Crockpot Pierogi Casserole and Kielbasa

Classic Crockpot Pierogi Casserole with Kielbasa is a hearty meal that transforms frozen pierogi into a comforting dish, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Polish
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 32 oz Mrs. T’s Cheddar Pierogies Frozen
  • 12 oz Kielbasa Smoked for extra flavor
  • 3 cups Chicken Broth Vegetable broth can be used for a lighter version
  • 1 cup Shredded Cheddar Cheese Quality cheese is key
  • 8 oz Cream Cheese Softened
  • to taste Salt
  • to taste Pepper
For Serving
  • 2 stalks Green Onions Optional garnish

Equipment

  • Crockpot

Method
 

Steps
  1. Layer approximately half of the frozen Mrs. T’s Cheddar Pierogies evenly at the bottom of the crockpot.
  2. Slice the kielbasa into bite-sized pieces and scatter them over the layer of pierogies.
  3. Pour in about 3 cups of chicken broth, ensuring all ingredients are moistened.
  4. Sprinkle a cup of shredded cheddar cheese evenly across the top, and season with salt and pepper.
  5. Cover the crockpot and set to cook on high for 3-4 hours, or low for 6 hours.
  6. About 30 minutes before serving, mix 1 cup of chicken broth with softened cream cheese until smooth.
  7. Stir the cream cheese mixture into the crockpot and top with remaining cheddar cheese.
  8. Cover and cook for another 30 minutes on high until the cheese is melted and bubbly.
  9. Gently stir before serving and garnish with sliced green onions if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Soften cream cheese at room temperature for best results. Avoid overcrowding ingredients in the crockpot for even cooking.

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