Creamy Pierogi Casserole Recipe – Easy Crock Pot Dinner

Posted on November 24, 2025

creamy pierogi casserole - featured image

I’ll be honest—this Creamy Crock Pot Pierogi Casserole is the kind of recipe that feels like a warm hug after a long day. It’s hearty, cheesy, and packed with kielbasa goodness that’ll have everyone at the table asking for seconds. The best part? The crock pot does all the heavy lifting, so you can kick back while dinner practically cooks itself.

This recipe was born out of necessity. I had a bag of frozen pierogies, a random assortment of leftovers in the fridge, and zero energy to make a fancy dinner. What came out of my crock pot that night was nothing short of magical. If you’ve ever wondered how to turn pierogies into a creamy, comforting casserole, this is it.

Why You’ll Love This Recipe

Let me tell you why this Creamy Crock Pot Pierogi Casserole has become a regular in my meal rotation:

Effortless Cooking: Throw everything into your crock pot, set it, and forget it. No boiling, sautéing, or babysitting the stove.
Perfect Comfort Food: Creamy sauce, tender pierogies, and smoky kielbasa—what more could you ask for?
Feeds a Crowd: This recipe makes enough to serve a hungry family or a group of friends. Leftovers are just as good the next day!
Customizable: Add veggies, change up the cheese, or swap the kielbasa for another protein—it’s easy to make it your own.

This is the kind of recipe that feels like a win every time. Whether you’re new to cooking with pierogies or a seasoned pro, you’re going to love how simple and satisfying this casserole is.

What Ingredients You’ll Need

Here’s the thing—I love this recipe because the ingredient list is short and sweet. You can find most of these items at any grocery store, and if you’re like me, you probably already have a few of them in your fridge or pantry.

Frozen Pierogies (1 bag, about 16 oz): Use your favorite flavor! I usually go for potato and cheddar because it’s a classic combo that pairs perfectly with the creamy sauce.
Kielbasa (1 pound, sliced): The smoky, savory star of the dish. You can use turkey kielbasa if you’re looking for a lighter option.
Cream Cheese (8 oz, softened): Full-fat is best for that luscious creamy texture, but you can use reduced-fat if you prefer.
Sour Cream (1 cup): Adds tang and richness to the sauce. I’ve also used plain Greek yogurt as a substitute—it works like a charm!
Chicken Broth (1 cup): Helps create the perfect creamy consistency. Low-sodium broth is a great choice if you’re watching your salt intake.
Shredded Cheddar Cheese (1 cup): Because what’s a casserole without cheese? Sharp cheddar is my favorite here for an extra punch of flavor.
Garlic Powder (1 teaspoon): Adds depth to the sauce without overpowering the dish.
Onion Powder (1 teaspoon): Enhances the savory flavors beautifully.
Salt and Pepper: Adjust to taste, but remember the kielbasa and cheese are already salty!

Quick tip: If you want to sneak in some veggies, frozen spinach or peas work really well here. Just add them in with the pierogies!

Equipment Needed

You don’t need much to make this recipe, which is one of the reasons I love it so much. Minimal effort, maximum flavor!

Crock Pot: A 6-quart slow cooker works best for this recipe. If you have a smaller one, you might need to adjust the quantities slightly.
Mixing Bowl: For combining the cream cheese, sour cream, and seasonings into a creamy sauce.
Spatula or Spoon: To stir everything together.
Sharp Knife: For slicing the kielbasa into perfect bite-sized pieces.
Measuring Cups and Spoons: Because a little precision goes a long way in cooking!

That’s it! No fancy gadgets required—just a trusty crock pot and a few basic tools.

How to Make It: Step-by-Step

Let’s get cooking! I promise this is as easy as it gets. Follow these steps, and you’ll have a creamy, dreamy pierogi casserole in no time.

Prep Your Crock Pot: Grease the inside of your crock pot with cooking spray or butter to prevent sticking. Trust me, you’ll thank yourself later!
Layer the Pierogies: Place the frozen pierogies in an even layer at the bottom of the crock pot.
Add the Kielbasa: Scatter the sliced kielbasa on top of the pierogies. It’s already cooked, so you don’t need to worry about pre-cooking it.
Mix the Sauce: In a mixing bowl, combine the cream cheese, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy.
Add the Sauce: Pour the creamy mixture over the pierogies and kielbasa, making sure everything is evenly coated.
Top with Cheese: Sprinkle the shredded cheddar cheese over the top. Don’t be shy—this is where the magic happens!
Cook: Cover and cook on low for 4-5 hours or high for 2-3 hours. You’ll know it’s done when the pierogies are tender, and the sauce is bubbling.
Serve: Give everything a gentle stir before serving to make sure the sauce is evenly distributed. Scoop onto plates and enjoy!

Pro tip: Keep an eye on your crock pot during the last hour of cooking—the cheese will melt beautifully, and the edges will get golden and bubbly.

My Best Tips & Techniques

Here are a few tricks I’ve learned from making this recipe more times than I can count:

Don’t Skip the Spray: Greasing your crock pot is key to avoiding a sticky mess. I use a quick spritz of non-stick spray, but butter works too.
Room Temperature Ingredients: Let your cream cheese soften before mixing—it’ll blend into the sauce much better.
Layer Strategically: Placing the pierogies at the bottom ensures they cook evenly and soak up all the delicious flavors.
Check for Doneness: The pierogies should be tender but not mushy. If they’re still firm after the recommended cooking time, let them go for another 30 minutes.

And here’s my favorite tip: If you want crispy edges, transfer the cooked casserole to a baking dish and broil for 3-5 minutes. It’s a game-changer!

Ways to Mix It Up

Ready to get creative? Here are some variations I’ve tried that take this casserole to the next level:

Veggie Packed: Add 1 cup of fresh spinach or frozen peas for a pop of color and extra nutrients.
Spicy Kick: Stir in ½ teaspoon red pepper flakes or drizzle hot sauce over the top before serving.
Cheesy Overload: Use a mix of cheeses—try mozzarella, Parmesan, or even pepper jack for a twist.
Protein Swap: Replace kielbasa with diced ham, cooked bacon, or shredded rotisserie chicken.
Gluten-Free Option: Use gluten-free pierogies if you’re avoiding gluten. They’re just as tasty!

Experiment with your favorite flavors—this recipe is super forgiving, so you can’t go wrong!

Serving Ideas & Storage

This casserole is a meal in itself, but here are a few ways to serve it and store leftovers:

Serving Suggestions

Simple Dinner: Serve with a side of steamed broccoli or a green salad to round out the meal.
Party Time: Scoop into bowls and garnish with chopped parsley for a pretty finish.
Breakfast Twist: Reheat leftovers and top with a fried egg for a hearty breakfast. Trust me, it’s amazing!

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
Freezer: Freeze individual portions for up to 3 months. Defrost overnight in the fridge and reheat as needed.

Pro tip: If you’re reheating in the oven, cover with foil to prevent the cheese from drying out.

Nutritional Info & Health Benefits

Now, this casserole isn’t exactly health food, but here’s why I still feel good about serving it:

Nutritional Info (per serving)
Calories: ~350
Protein: 12g
Carbs: 30g
Fat: 18g

Health Highlights: Kielbasa adds protein, while pierogies provide carbs for energy. The creamy sauce? Okay, it’s indulgent—but totally worth it for a comfort food treat!

Final Thoughts

So there you have it—my go-to Creamy Crock Pot Pierogi Casserole. If you’re looking for a recipe that’s easy, comforting, and downright delicious, this one checks all the boxes.

Make it your own, share it with friends, or keep it all to yourself (no judgment here). And if you try it, I’d love to hear how it turned out for you!

Tag me on Pinterest or Instagram with your creations—I might be biased, but I think this casserole is a crowd-pleaser. Happy cooking!

FAQs

Q: Can I use fresh pierogies instead of frozen?

A: Absolutely! Fresh pierogies cook faster, so check them after 2 hours on low to prevent overcooking.

Q: Do I need to thaw the pierogies first?

A: Nope! Frozen pierogies go straight into the crock pot—easy peasy.

Q: Can I make this recipe vegetarian?

A: Sure! Skip the kielbasa and add mushrooms or a plant-based sausage alternative for extra flavor.

Q: How do I know it’s done?

A: The pierogies will be tender, and the sauce will be bubbling. Give it a stir and check for doneness around the 4-hour mark.

Q: Can I double the recipe?

A: Yes, as long as your crock pot is big enough! Just make sure everything is evenly layered for consistent cooking.

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