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This comforting Crockpot Pierogi Casserole combines tender pierogies with smoky kielbasa, all enveloped in a rich, creamy cheese sauce. It's the kind of dish that fills your home with inviting aromas and brings the whole family rushing to the dinner table, reminiscent of those cherished Eastern European family gatherings.
I started making this recipe during cold Minnesota winters, and it quickly became my family's most requested comfort food. My teenage son actually cheers when he smells it cooking - no exaggeration!
Essential Ingredients
- Frozen Pierogies: Choose cheddar-filled for extra cheesy goodness. The frozen ones hold their shape better during slow cooking
- Kielbasa: Look for Polish-style smoked sausage with visible garlic and marbling for the best flavor
- Cream Cheese: Full-fat works best here, creating that silky, luxurious sauce
- Sharp Cheddar: Freshly grated melts more smoothly than pre-shredded
- Chicken Broth: Use low-sodium to better control the saltiness of your dish
- Seasonings: Simple salt and pepper let the other flavors shine
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Detailed Cooking Instructions
- Prepare Your Crockpot:
- Lightly grease your slow cooker with butter or cooking spray
- Pour in 3 cups of chicken broth, creating a flavorful cooking liquid base
The greasing prevents any sticking and makes cleanup easier
- Layer Your Ingredients:
- Place half the frozen pierogies in a single layer
- Add half the sliced kielbasa, distributing evenly
- Sprinkle with 1 cup of cheddar cheese
- Repeat layers with remaining ingredients
This layering technique ensures every bite has the perfect combination of flavors
- Initial Cooking Phase:
- Cover and cook on low for 6 hours or high for 3-4 hours
- Avoid lifting the lid during cooking to maintain consistent temperature
You'll know it's ready when the pierogies are tender and plump
- Final Touches:
- Whisk together warmed cream cheese and remaining broth until smooth
- Pour over the casserole and gently stir to combine
- Top with remaining cheese and cook for 30 more minutes
- Let rest for 10 minutes before serving to set the sauce
Growing up with Polish neighbors, I learned that kielbasa quality makes a huge difference. My neighbor Mrs. Kowalski always said, "Never skimp on your kielbasa - it's the heart of the dish!"
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Professional Chef Tips
- For extra flavor, brown the kielbasa before adding it to the crockpot
- Add a dollop of sour cream just before serving for authentic Polish flair
- Consider adding caramelized onions to the layers for sweetness and depth
This recipe has become my go-to for potlucks and family gatherings. The combination of tender pierogies and savory kielbasa, all wrapped in a creamy cheese sauce, never fails to bring smiles to faces. While it may not be exactly like my grandmother's traditional pierogi recipe, it captures all the comfort and love of those cherished family meals in a modern, convenient way.
Frequently Asked Questions
- → Can I use different pierogies?
- Yes, any flavor works but cheese varieties blend best with the sauce
- → Can I cook this on high?
- Yes, cook 3-4 hours on high instead of 6 on low
- → Can I use turkey kielbasa?
- Yes, any pre-cooked sausage works well
- → Why add cream cheese last?
- Prevents curdling and makes a smoother sauce
- → Can I freeze leftovers?
- Not recommended, dairy sauce may separate when thawed