Crockpot Pierogi Casserole with Kielbasa
A comforting, hands-off casserole made with frozen cheddar pierogies, smoky turkey kielbasa, and creamy chicken broth, perfect for weeknights and potlucks.
Ingredients
Main Ingredients
- 24 pieces Cheddar pierogies (frozen or refrigerated)
- 12-16 ounces turkey kielbasa, sliced into 1/4–1/2-inch rounds
- 2-3 cups Creamy chicken broth Equal parts chicken broth and half-and-half or condensed cream of chicken soup can be used.
- 1-2 cups Shredded cheddar cheese Sharp cheddar preferred; can mix in Monterey Jack for extra meltiness.
Instructions
Preparation
- Spray the crockpot lightly with cooking spray or rub with a little oil to prevent sticking.
- Arrange a single layer of cheddar pierogies evenly across the bottom of the crockpot. If needed, stand some on edge to fit.
- Scatter the sliced turkey kielbasa over the pierogies in an even layer.
- Pour the creamy chicken broth over the pierogies and turkey kielbasa until the top layer is well covered but not swimming — roughly 2–3 cups depending on your slow cooker size.
- Sprinkle the shredded cheddar cheese evenly on top.
Cooking
- Cover and cook on LOW for 6–8 hours, until the casserole is heated through and bubbly. For a quicker option, cook on HIGH for 3–4 hours, checking for doneness.
- Remove the lid, let sit for 5 minutes to thicken slightly, then serve warm.
Notes
Refrigerate leftovers in an airtight container for 3–4 days. Reheat on the stovetop or microwave before serving. Can be frozen for up to 3 months. Don't over-sauce; the casserole should be moist but not soupy.