This recipe for a slow-cooked pierogi casserole has been a fall-and-winter staple in my kitchen for years. I found the idea after a chilly Sunday when I wanted the comfort of pierogies without the fuss of frying batches in butter. The combination of pre-cooked cheddar pierogies and sliced kielbasa tucked into a broth-smothered pan, finished with a velvety cream cheese and cheddar sauce, delivers exactly the warm, nostalgic flavors my family asks for when the weather turns gray. There’s a smoky note from the kielbasa, a gentle tang from the cheddar, and the soft, pillowy bite of the pierogi that soaks up everything around it.

I first assembled this in a 9x13-inch slow cooker during a holiday weekend when guests were popping in and out. It was the easiest crowd-pleaser—people loved how slices held together yet were gooey and tender. What makes it special is how forgiving it is: you can scale it up, swap the sausage, or make the sauce a day ahead. The textures are satisfying—crispy edges where pierogies touch the cooker, and creamy pockets of cheese in the middle. It’s a real comfort classic that feels elevated but is ridiculously simple to execute.

Ingredients

• Mrs. T’s Cheddar Pierogies: Use three packages (the brand’s cheddar-filled variety gives a consistent, tangy filling). Look for the refrigerated or frozen section in reliable grocery brands; frozen works perfectly and keeps texture after slow-cooking.
• Kielbasa: One pound of smoked kielbasa, sliced 1/4- to 1/2-inch thick. The smoke and fat render into the casserole, creating savory depth—choose a quality sausage (Polish-style kielbasa or smoked ring sausage) for best flavor.
• Chicken broth: You’ll need 3 cups for the casserole plus 1 cup for the sauce. Use low-sodium if you want more salt control, and reserve extra to adjust consistency.
• Shredded cheddar cheese: About 1 cup for topping and 1 cup mixed into the sauce. Sharp cheddar gives brightness; mild is smoother. Pre-shredded works for convenience, but freshly shredded melts better.
• Cream cheese: One 8-ounce block, softened. This creates the silky body of the sauce—full-fat yields the creamiest result. If dairy-free, see substitution notes below.
• Salt and pepper: To taste—start conservatively because the sausage and cheese add sodium.

Instructions

Prep the kielbasa: Slice 1 pound of kielbasa into 1/4- to 1/2-inch rounds. For extra texture, brown the slices in a skillet over medium-high heat for 3 to 4 minutes until lightly caramelized—this renders some fat and intensifies the smoky flavor. If short on time, you can skip browning and place slices directly into the crockpot. Layer the pierogies and sausage: Spray the slow-cooker insert with nonstick spray. Place one layer of frozen or thawed Mrs. T’s cheddar pierogies in the bottom, overlapping slightly. Scatter half the sliced kielbasa over the pierogies, then repeat with a second layer. This layered approach ensures each pierogi picks up sausage flavor and broth. Pour in the broth: Pour 3 cups of chicken broth evenly over the layered pierogies and kielbasa. The liquid should reach roughly halfway up the pierogies; it will not completely submerge them. The broth steams the pierogies and creates the base for the cheese sauce to meld into the dish as it cooks. Make the cheese sauce: In a small saucepan over medium-low heat, combine one 8-ounce block of cream cheese and 1 cup of chicken broth. Stir until the cream cheese melts and smooths, about 4 to 6 minutes. Add 1 cup of shredded cheddar and stir until melted and silky. Keep warm and spoon over the casserole halfway through cooking for an even, creamy finish. Cook low and slow: Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to 1 1/2 hours. Visual cues: the pierogies should be fully soft and tender when pierced with a fork and the broth should be slightly reduced. Avoid overcooking more than necessary to prevent the pierogi dough from becoming overly mushy. Finish and serve: Once tender, pour the prepared cheese sauce across the top and gently press down to let it seep into crevices. Sprinkle the remaining 1 cup of shredded cheddar across the surface. Cover for 5 to 10 minutes to allow the cheese to melt through, then season with salt and pepper to taste. Let rest 5 minutes before scooping portions with a slotted spoon so servings hold together.

Storage Tips

Cool the casserole to room temperature within two hours and transfer into shallow airtight containers for even cooling. Refrigerate for up to 4 days; to freeze, portion into freezer-safe containers and label with the date—consume within 3 months for best quality. Reheat from refrigerated in a 350°F oven covered for 15–20 minutes, or microwave individual portions at medium power in 30-second bursts to avoid rubbery pierogi dough. From frozen, thaw overnight in the refrigerator before reheating to keep textures close to fresh.

Ingredient Substitutions

If you want to lighten the dish, swap regular cream cheese for 1/3 less-fat cream cheese and use reduced-fat cheddar, though the sauce will be slightly less silky. For a gluten-free version, choose gluten-free pierogies or make homemade dumplings with a gluten-free blend; note that commercial pierogies often contain wheat. For a poultry option, replace kielbasa with smoked turkey kielbasa or shredded rotisserie chicken—adjust salt because smoked varieties contribute more sodium.

Serving Suggestions

Garnish with sliced green onions or chopped chives for color and brightness. Serve alongside a crisp green salad dressed in a zesty vinaigrette to cut through the richness. For brunch, top with a fried egg; for game day, offer spicy mustard or pickled vegetables on the side. A dollop of sour cream or a spoonful of caramelized onions pairs beautifully with the cheesy, smoky profile.

Cultural Background

Pierogies are a beloved Polish dumpling that migrated into American kitchens with Eastern European immigrants. Traditionally boiled and sometimes pan-fried in butter, they evolved regionally into many comforting preparations. Adding kielbasa and layers in a casserole is a practical American adaptation—combining Polish elements with the convenience of slow-cooking and the social ease of casseroles passed down through generations at family gatherings.

Seasonal Adaptations

In colder months, enrich the casserole with roasted root vegetables—carrots, parsnips, or cubed sweet potato—that lightly roast on a sheet and are added between layers. In summer, lighten up with a dollop of lemony yogurt instead of part of the cream cheese and add fresh herbs like dill and parsley at the end for freshness. Holiday variations can include cranberry relish on the side for a sweet-tart counterpoint.

Meal Prep Tips

Assemble the casserole in a slow-cooker insert, cover tightly, and refrigerate up to 24 hours before cooking—great for prepping the night before a busy workday. Store the cheese sauce separately and reheat gently, then pour over the casserole during the final 15 minutes of cook time. For transport to gatherings, keep the hot insert wrapped in towels or use insulated carriers to maintain temperature until serving.

Whether you’re feeding a crowd or looking for a cozy solo dinner, this slow-cooked pierogi and kielbasa casserole delivers reliably comforting results with minimal fuss. It’s forgiving, adaptable, and always seems to gather people around the table—give it a try and make it your own.