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Crock Pot Pierogi Casserole with Kielbasa

Crock Pot Pierogi Casserole with Kielbasa

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Sure! Here’s a cozy, mouthwatering article for the recipe:
“Crock Pot Pierogi Casserole with Kielbasa”

Crock Pot Pierogi Casserole with Kielbasa: The Ultimate Comfort Food

When the craving for comfort food hits hard, nothing satisfies quite like pierogies—those pillowy dumplings stuffed with potatoes and cheese—especially when they’re paired with smoky kielbasa and a creamy, cheesy sauce. And the best part? You can make it all in your Crock Pot with minimal prep and maximum flavor.

This Crock Pot Pierogi Casserole with Kielbasa is the kind of dish that feels like a warm hug. It’s rich, hearty, and ridiculously easy to throw together. Perfect for busy weeknights, potlucks, or lazy Sundays.

🧀 Why You’ll Love This Recipe

  • Dump-and-go simplicity — No boiling, browning, or baking needed.
  • Loaded with flavor — Smoky kielbasa, creamy sauce, and cheesy pierogies.
  • Crowd-pleaser — Everyone from picky eaters to meat-and-potato lovers will dig in.
  • Feeds a crowd — Makes a big batch that reheats like a dream.

🥘 Ingredients:

  • 2 (16 oz) boxes frozen pierogies (potato & cheese variety recommended)
  • 1 lb kielbasa, sliced into 1/2-inch rounds
  • 1 (8 oz) block cream cheese, cubed
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 small onion, diced (optional but adds great flavor)
  • 1/2 cup chicken broth or water
  • Salt and pepper to taste
  • Fresh parsley or chives, for garnish (optional)

👩‍🍳 Instructions:

  1. Layer the ingredients in the Crock Pot:
    • Start with half of the frozen pierogies.
    • Add half the sliced kielbasa and half the diced onions (if using).
    • Scatter a few cream cheese cubes on top.
    • Repeat the layers with remaining pierogies, kielbasa, and cream cheese.
  2. Add the liquid:
    • Pour in the chicken broth or water.
    • Spoon the sour cream over the top, then sprinkle with shredded cheddar cheese.
  3. Cover and cook:
    • Cook on low for 4–5 hours or high for 2–3 hours, until the pierogies are tender and everything is hot and melty.
  4. Stir gently before serving to mix the creamy sauce throughout.
  5. Garnish with fresh parsley or chives for a pop of color (optional).