Ingredients
Equipment
Method
- Add three cups of chicken broth, frozen pierogies, sliced kielbasa, and one cup of shredded cheddar cheese to a 4–6 quart crockpot. Mix gently to distribute the ingredients evenly.
- Cover and cook on high for 3–4 hours or on low for 6 hours until the pierogies are heated through.
- About 30 minutes before the end of cook time, gently heat the cream cheese together with the remaining one cup of chicken broth on the stovetop or in the microwave until softened. Whisk the mixture until it’s smooth and lump-free.
- Stir the cream cheese mixture into the crockpot until thoroughly combined. Sprinkle the remaining cup of shredded cheddar cheese evenly over the casserole.
- Replace the lid and cook on low for another 30 minutes, letting the cheese melt and the casserole become creamy.
- Season with salt and pepper to taste. Serve hot. Garnish with green onion if desired.
Nutrition
Notes
You can use any brand or flavor of frozen pierogies if Mrs. T’s aren’t available. The kielbasa can be swapped for plant-based sausage or omitted for a vegetarian option; use vegetable broth for a fully meatless dish. Leftovers keep well in the fridge for up to three days—add a splash of broth or milk when reheating to loosen the sauce. This casserole is best enjoyed fresh, as freezing can alter the texture of both the pierogies and the cheese sauce. A simple green salad or tangy pickled vegetables pair nicely on the side.