Crock Pot Pierogi Casserole with Kielbasa
A creamy, hearty casserole that combines the beloved flavors of pierogies and kielbasa, cooked low and slow for a deliciously satisfying meal.
Ingredients
Main Ingredients
- 3 boxes Mrs. T’s Cheddar Pierogies Mini are preferred for bite-sized enjoyment.
- 4 cups chicken broth Beef or vegetable broth can be used as alternatives.
- 8 oz cream cheese Cut into small cubes.
- 1 cup shredded cheddar cheese
- 1 lb kielbasa Sliced into bite-sized pieces.
- Salt and pepper To taste.
Instructions
Preparation
- Slice the kielbasa into bite-sized pieces and cut the cream cheese into small cubes.
- Place the pierogies at the bottom of the crockpot.
- Add the sliced kielbasa on top of the pierogies, followed by the cream cheese cubes and shredded cheddar cheese.
- Pour the chicken broth over all the ingredients, then season with salt and pepper to taste.
- Cover the crockpot and set it to cook on high for 3-4 hours or low for 6 hours. Stir gently once or twice during cooking.
- Once the pierogies are tender and the cheese has melted into a creamy sauce, serve hot.
Notes
Garnish with fresh chives or a sprinkle of paprika for additional flavor. Pair with a simple side salad or steamed veggies. Crusty bread is also a great addition. To store leftovers, keep in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat to at least 165°F for safe consumption.