Do pierogies need thawing first?

No. Frozen pierogies can be placed directly in the slow cooker. Pierogies will absorb liquid while cooking and be soft enough to be pierced with a fork.

Should I grate the cheese myself?

I do. Freshly shredded block cheese should be used as a topping. Shredded cheese sold in packages often contains additives to prevent clumping that make it less likely to melt properly in a casserole.

Why is my cheese sauce grainy?

Use softened room-temperature cream cheese. Chunks of cold cream cheese mixed into broth and cream would result in a lumpy cream cheese sauce. The LOW setting during cooking helps prevent lumps or a grainy texture. Cold cream cheese lumps are fine before cooking, and I don't thoroughly mix the cream cheese in the slow cooker. The finished sauce should coat the pierogies, with few cream cheese lumps.

How do I brown the cheese on top?

Use a broil-safe ceramic insert and broil for 3-5 minutes at the end of the slow-cooking time. The top of the food in a slow cooker won't brown unless you broil it.

How long do leftovers keep?

Cool the casserole to room temperature before refrigerating it, covered, for up to 4 days. Microwave single portions of the casserole in the microwave for 2 minutes to reheat. Other methods for reheating leftovers include adding milk to the casserole in a skillet to thin the sauce.

Crockpot Pierogi Casserole with Kielbasa and Cheddar

By Miles CarrOct 23, 2026

Prep

20 min

Cook

180 min

Total

200 min

Servings

Level

Easy

Jump to recipe

Smoked kielbasa is my favorite type of sausage to use in this casserole recipe. Slicing the sausage diagonally helps the sauce and other ingredients brown around the sausage and pierogis. This easy crockpot casserole recipe serves six and features pierogis coated in sauce after a long, low cook.

Crockpot Pierogi Casserole with Kielbasa and Cheddar

I brown the sausage in a cast-iron skillet. I brown the yellow onion in the skillet and cook until it's soft and jamlike. Cooking the onion on the stove imparts additional flavor and texture to this recipe compared to others that use a slow cooker. The onion will be cooked in 8 to 10 minutes.

Frozen potato and onion pierogies can be placed in a slow cooker. The pierogies will cook with the dairy sauce and sausage and onions. I take special care with the pierogies to ensure they are surrounded by the sauce and cook covered.

Once the pierogies are fork-tender, I top them with cheese and broil only if using oven-safe equipment, then let them sit for 10 minutes. Garnish with scallions and serve. To eat, scoop pierogies and cheese sauce from the casserole dish along with sausage. The cheese sauce will stand for a while.

Why you'll love this recipe

1Frozen potato and onion pierogies can be cooked without thawing or pre-cooking in another pot.
2Kielbasa caramelizes and browns at lower temperatures and complements the cheese sauce.
3Sharp cheddar and mozzarella cheese melt across the top of the insert.
4A full yellow onion cooked in butter is included among the dumplings.
5Green scallions are served as a garnish to add color and a mild onion flavor that complements the rich filling.
6Broth and a combination of cream cheese and heavy cream feed six people using a package of frozen dumplings.

Instructions

Heat the olive oil in a heavy-bottomed skillet over medium-high heat. Add the sliced kielbasa and sear for 4-5 minutes, tossing occasionally, until it has charred edges. Remove the sausage and set it aside.

Lower the heat to medium. Melt the butter in the same skillet, add the diced onion, and cook for 8-10 minutes until translucent, soft, and jammy. Remove from the heat.

Whisk the softened cream cheese, chicken broth, heavy cream, and garlic powder in a 6-quart slow cooker insert. It is okay if the mixture looks slightly lumpy.

Fold the frozen pierogies, seared kielbasa, and cooked onion into the creamy liquid. Stir gently until the dumplings are coated.

Cover with the slow cooker lid and cook on LOW for 3 hours, or until the pierogies are plump and fork-tender.

Remove the lid and sprinkle the cheddar and mozzarella in an even layer over the pierogies.

If the ceramic insert is oven-safe, place it under the broiler for 3-5 minutes until the cheese has browned spots. Let the casserole rest for 10 minutes.

Sprinkle with finely chopped green scallions and serve immediately.

FAQ

Smoked sausage is an alternative to kielbasa. Andouille sausage is an alternative if you want something spicier. Precooked chicken sausage is also an alternative. These sausages can all be pan-browned and sliced before adding to the slow cooker.

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Dinner Casseroles American Slow Cooker Stovetop

Crockpot Pierogi Casserole with Kielbasa and Cheddar

Name: Crockpot Pierogi Casserole with Kielbasa and Cheddar
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Ingredients: 2 lb frozen potato and onion pierogies (no need to thaw); 14 oz smoky kielbasa sausage (diagonally sliced); 1 tbsp olive oil; 1 large yellow onion (diced); 1 tbsp unsalted butter; 1 cup chicken broth; 8 oz cream cheese (softened to room temperature); 1/2 cup heavy cream; 1 tsp garlic powder; 1 cup sharp cheddar cheese (shredded); 1 cup mozzarella cheese (shredded); 1/4 cup green scallions (finely chopped)

By Miles CarrOct 23, 2026

Prep

20 min

Cook

180 min

Total

200 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

1Frozen potato and onion pierogies can be cooked without thawing or pre-cooking in another pot.
2Kielbasa caramelizes and browns at lower temperatures and complements the cheese sauce.
3Sharp cheddar and mozzarella cheese melt across the top of the insert.
4A full yellow onion cooked in butter is included among the dumplings.
5Green scallions are served as a garnish to add color and a mild onion flavor that complements the rich filling.
6Broth and a combination of cream cheese and heavy cream feed six people using a package of frozen dumplings.

Ingredients

Servings6

•2 lb frozen potato and onion pierogies (no need to thaw)
•14 oz smoky kielbasa sausage (diagonally sliced)
•1 tbsp olive oil
•1 large yellow onion (diced)
•1 tbsp unsalted butter
•1 cup chicken broth
•8 oz cream cheese (softened to room temperature)
•½ cup heavy cream
•1 tsp garlic powder
•1 cup sharp cheddar cheese (shredded)
•1 cup mozzarella cheese (shredded)
•¼ cup green scallions (finely chopped)

Instructions

1
Heat the olive oil in a heavy-bottomed skillet over medium-high heat. Add the sliced kielbasa and sear for 4-5 minutes, tossing occasionally, until it has charred edges. Remove the sausage and set it aside.
2
Lower the heat to medium. Melt the butter in the same skillet, add the diced onion, and cook for 8-10 minutes until translucent, soft, and jammy. Remove from the heat.
3
Whisk the softened cream cheese, chicken broth, heavy cream, and garlic powder in a 6-quart slow cooker insert. It is okay if the mixture looks slightly lumpy.
4
Fold the frozen pierogies, seared kielbasa, and cooked onion into the creamy liquid. Stir gently until the dumplings are coated.
5
Cover with the slow cooker lid and cook on LOW for 3 hours, or until the pierogies are plump and fork-tender.
6
Remove the lid and sprinkle the cheddar and mozzarella in an even layer over the pierogies.
7
If the ceramic insert is oven-safe, place it under the broiler for 3-5 minutes until the cheese has browned spots. Let the casserole rest for 10 minutes.
8
Sprinkle with finely chopped green scallions and serve immediately.