This Classic Crockpot Pierogi Casserole with Kielbasa is the kind of dish that turns a busy weekday into a warm, communal dinner. I first put this together on a rainy Sunday when pantry staples and a leftover package of pierogies needed rescuing. The slow cooker transforms humble ingredients into a bubbling, cheesy main that smells like home and feeds a small army without fuss. The combination of tender potato-cheese pockets, slices of caramelized kielbasa, and a silky cream cheese-based sauce creates a pleasing contrast of textures and a depth of flavor that keeps everyone coming back for seconds.

I discovered how well these elements play together after adapting a family pierogi skillet into a hands-off version for potlucks. What makes this preparation special is how predictable and forgiving it is: pierogies plump without becoming mushy, kielbasa contributes a savory bite and fragrant fat, and the sauce brings everything together with smooth, sharp cheddar notes. It’s a crowd-pleaser that travels well and comforts on cold evenings. Serve it with a crisp green salad and a squeeze of lemon to cut through the richness, and you have a meal that feels celebratory without complicated prep.

Ingredients

• Mrs. Ts Cheddar Pierogies (3 packages): Frozen pierogies are the backbone of this dish. Look for the cheddar variety for extra cheesy pockets. I prefer the Mrs. Ts brand for consistent size and texture; no need to thaw before layering.
• Kielbasa (1 pound), sliced: Choose a smoked kielbasa with natural casing for the best texture. Slice into 1/4-inch rounds so each bite has a bit of meat. Polish or garlic-flavored kielbasa both work well.
• Chicken broth (3 cups for casserole + 1 cup for sauce): Use low-sodium broth so you can control seasoning. The broth keeps the pierogies moist and infuses savory depth; you can substitute vegetable broth for a milder flavor.
• Shredded cheddar cheese (2 cups total): One cup goes in the casserole layer and one cup finishes the sauce. Use a sharp cheddar for a pronounced savory tang. Buy a block and grate it yourself for creamier melt.
• Cream cheese (8 ounces): Full-fat cream cheese creates a lusciously smooth sauce. Let it soften slightly at room temperature so it blends easily with the broth.
• Salt and pepper: Simple seasoning is important. Taste the finished sauce before adding more salt; the kielbasa and cheese contribute a good amount of sodium.

Instructions

Prepare the kielbasa: Slice 1 pound of kielbasa into 1/4-inch rounds. For extra color and flavor, briefly sear the slices in a hot skillet for 2 to 3 minutes per side until the edges caramelize. This step is optional but helps render fat and deepen the smoky notes. Transfer slices to a paper towel to drain any excess oil. Layer the pierogies: Spray the inside of a 6-quart slow cooker with cooking spray. Arrange one layer of frozen pierogies to cover the bottom; for three packages you will create two or three overlapping layers depending on slow-cooker size. Scatter half of the sliced kielbasa evenly between layers so every scoop contains both pierogi and meat. Mix broth and seasoning: Whisk 3 cups of low-sodium chicken broth with a generous grind of black pepper in a measuring cup. Pour the broth slowly over the layered pierogies so the liquid distributes and settles between pockets. The broth will be absorbed during cooking and keep the dumplings plump rather than soggy. Make the cheese sauce: In a medium saucepan over low heat, combine 8 ounces of softened cream cheese with 1 cup of chicken broth. Stir with a whisk until smooth and warm, then add 1 cup of freshly shredded sharp cheddar cheese and whisk until melted. Heat gently; avoid boiling to prevent the sauce from splitting. Season lightly with salt and pepper and remove from heat. Assemble and cook: Pour the warm cheese sauce evenly over the layered pierogies and kielbasa in the slow cooker. Sprinkle the remaining 1 cup of shredded cheddar on top. Cover and cook on LOW for 2 1/2 to 3 hours, or on HIGH for 1 1/2 to 2 hours. The visual cues are plump pierogies and a bubbling sauce around the edges. Finish and serve: When the casserole is done, let it rest with the lid off for 10 minutes to thicken slightly. Taste and adjust salt and pepper. Serve hot, garnished with chopped chives or green onions and a dollop of sour cream if desired.

Storage Tips

Store leftovers in shallow, airtight containers to cool quickly and maintain texture. In the refrigerator, consume within 3 to 4 days. For freezing, portion into meal-sized containers, leave a small headspace, and label with the date; the casserole will keep up to three months. Reheat from frozen by thawing in the refrigerator overnight and warming in a 350 degrees Fahrenheit oven covered with foil for 20 to 30 minutes, or until hot throughout. Avoid microwaving large, dense portions straight from frozen as the center can remain cold while the edges overcook.

Ingredient Substitutions

If you need to adapt the recipe, several swaps work well. Replace kielbasa with smoked turkey kielbasa or a plant-based smoked sausage for a lighter or vegetarian-friendly version. Use a dairy-free cream cheese and dairy-free cheddar shreds for a lactose-intolerant adaptation, though texture will be slightly different. For gluten-free needs, choose certified gluten-free pierogies or make hand-rolled potato dumplings using gluten-free flour. Reduce sodium by using unsalted butter in any optional finishing and low-sodium stock. Expect modest textural changes when substituting, but the slow-cooker method remains forgiving.

Serving Suggestions

Serve this casserole with bright, acidic sides to balance the richness. A simple cabbage slaw dressed with apple cider vinegar and a touch of mustard cut through the creamy sauce beautifully. Steamed green beans or a lemony arugula salad make crisp, fresh partners. For a heartier meal, offer buttered peas or roasted root vegetables. Garnishes such as chopped parsley, chives, or a spoonful of sour cream add color and contrast in each bowl.

Cultural Background

Pierogies are a beloved dumpling in Eastern European cuisines, particularly Polish, where they are often stuffed with potato, cheese, sauerkraut, or meat. Transforming them into a casserole is an American adaptation, blending convenience with traditional flavors. Adding kielbasa — itself of Slavic origin — keeps the dish rooted in Eastern European taste profiles while the slow-cooker technique reflects modern household convenience. This fusion honors heritage flavors while making them accessible to weeknight cooking routines.

Seasonal Adaptations

In colder months, keep the original recipe as written for comforting, warming flavors. In spring and summer, lighten the dish by using smoked chicken sausage and adding fresh peas and asparagus in the final 30 minutes of cooking to preserve color and texture. For holiday spreads, top with caramelized onions and a sprinkle of fried breadcrumbs before serving to add a festive crunch and deeper savory notes.

Meal Prep Tips

Assemble the casserole in a slow-cooker liner or in a disposable aluminum slow-cooker insert for easy transport to gatherings. You can layer pierogies and kielbasa the night before and refrigerate covered; prepare the cheese sauce and keep it chilled in a separate container. On the day, pour the sauce over the layers and cook as directed. Portion into single-serving containers for lunches, and refrigerate to grab-and-go throughout the week.

Bringing everything together, this casserole celebrates unfussy, crowd-pleasing cooking. Whether you are feeding family on a winter night or contributing to a communal meal, it offers reliable comfort and adaptability. Give it a try, make it your own with small swaps, and enjoy the simple pleasure of sharing a warm, cheesy casserole around the table.