Crockpot Pierogi Casserole With sausage Recipe

There’s something so comforting about coming home to the smell of a warm, hearty meal simmering in the crockpot, especially when it involves a combination as satisfying as pierogies and beef sausage. This Crockpot Pierogi Casserole with sausage is one of those recipes I find myself coming back to over and over again—partly because it’s so darn easy, and partly because the flavors just hit the spot every single time. The best part? It’s an all-in-one dish, so after a long day, all you have to do is ladle up the goodness and enjoy.

One cold winter evening, I threw this together in a pinch, and it became an instant family hit. The pierogies soak up all that delicious chicken broth and cream cheese mixture, while the sausage adds the perfect bit of savory flavor. It’s a recipe you can tweak to your heart’s content, but the base combination is already a winner. Plus, it’s incredibly forgiving—even if you’re juggling a million things (like me), it still turns out perfect.

this RECIPE

My love affair with pierogies

Growing up, pierogies were a freezer staple in our house. My grandmother used to make them from scratch—boiling and hand-forming each delicate dumpling filled with creamy potatoes and cheese. When I was a kid, I didn’t have the patience for all that effort (and let’s be honest, I still don’t!), but I’ve found that Mrs. T’s Cheddar Pierogies are a pretty fantastic alternative. They’re filled with the same comforting, cheesy goodness that reminds me of my grandma’s kitchen, minus the hours of dough-rolling. And, with this casserole, you can enjoy the hearty flavors without hovering over a pot of boiling water.

Why crockpot casseroles are the ultimate time-saver

This casserole has become my go-to for busy weeknights or when I want to feed a crowd without breaking a sweat. The best part? You just toss everything into the crockpot, set it, and forget it. There’s something deeply satisfying about having dinner cooking itself while you go about your day, and when you finally lift that crockpot lid, the aroma that greets you is pure bliss. The long, slow cooking time lets the pierogies and beef sausage soak up all the flavors, making each bite more delicious than the last.

The key ingredients that make this dish shine

Let’s break down the stars of this dish and why they work so well together:

• Mrs. T’s Cheddar Pierogies: These pierogies are filled with creamy cheddar and potato goodness, making them the perfect comfort food. If you can’t find Mrs. T’s or want to switch it up, try using other frozen pierogi varieties like potato and onion.
• Chicken broth: This adds moisture to the casserole and prevents the pierogies from drying out while cooking. I like using a low-sodium broth so I can control the salt level in the dish.
• Cream cheese: The secret weapon to making this casserole irresistibly creamy. If you want to lighten it up a bit, you can use reduced-fat cream cheese, but honestly, I love the richness of the regular version.
• Shredded cheddar cheese: Because what’s a cheesy pierogi casserole without extra cheese on top? You can swap in your favorite cheese—think mozzarella for extra gooeyness or a sharp cheddar for more bite.
• beef sausage: This hearty sausage is essential to adding that deep, savory flavor that pairs so perfectly with the pierogies. Make sure to slice it into bite-sized pieces so it distributes evenly throughout the casserole.

Crockpot essentials: what you need and what you can skip

You don’t need much in terms of kitchen gadgets for this recipe, but there are a few things that will make your life easier. First and foremost, a reliable crockpot is key. I use a 4-6 quart size, which is perfect for casseroles like this. You’ll also want a whisk for smoothing out that cream cheese mixture—it helps ensure there are no lumps when you pour it into the crockpot. Other than that, a good knife for slicing the beef sausage, and a wooden spoon for stirring is pretty much all you need. And hey, if you don’t have a crockpot, you could absolutely adapt this to a slow-cooker function on your Instant Pot.

Step-by-step: cooking this crockpot pierogi casserole

1. Combine the ingredients

In your 4-6 quart crockpot, layer the frozen pierogies, sliced beef sausage, and three cups of chicken broth. Make sure the broth covers the pierogies so they don’t dry out while cooking. Sprinkle one cup of shredded cheddar cheese over the top. Stir gently to combine and distribute everything evenly.

2. Set it and forget it

Cover the crockpot with the lid, set it to high, and cook for 3-4 hours, or low for 6 hours. The longer cooking time on low allows the flavors to meld together beautifully. Your kitchen will start to smell amazing around the 3-hour mark.

3. Make the cream cheese mixture

About 30 minutes before the casserole is done, warm your block of cream cheese with the remaining cup of chicken broth. You can do this in the microwave in 30-second intervals or on the stovetop over medium heat. Whisk the two together until smooth. This is the secret to that luscious creamy sauce that ties the whole dish together.

4. Final touches

Pour the cream cheese mixture into the crockpot, stirring gently to combine. Sprinkle the remaining shredded cheddar cheese over the top and cover again, letting it cook on low for another 30 minutes to melt and blend the flavors.

5. Serve it up!

When it’s ready, give everything one last stir, scoop it into bowls, and serve it hot. If you want to dress it up a little, garnish with sliced green onions for a pop of color and fresh flavor.

Make it your own: variations to try

This recipe is delicious as-is, but there’s plenty of room for customization:

• Gluten-free option: Swap the pierogies for a gluten-free variety, or use gluten-free pasta instead. You’ll still get that same hearty, comforting vibe, just minus the gluten.
• Vegetarian twist: Leave out the sausage and bulk up the dish with extra vegetables like mushrooms, bell peppers, or spinach. You could also use a plant-based sausage alternative if you want to keep that meaty texture.
• Lighter version: For a lower-calorie option, use reduced-fat cream cheese and cut back on the cheddar. You could also try using turkey sausage for a lighter protein.
• Spicy kick: If you like a little heat, add some diced jalapeños or a pinch of red pepper flakes to the mix. You’ll get a nice contrast to the creamy sauce.

Serving suggestions: plating like a pro

This pierogi casserole is definitely a hearty, comfort-food kind of meal, so I like to keep things simple when it comes to presentation. I usually serve it family-style, straight from the crockpot, with a large serving spoon so everyone can help themselves. For a pop of color, sprinkle chopped green onions or fresh parsley on top. If you’re feeling fancy, you could even serve it with a side of sour cream for an extra creamy bite.

Pair this casserole with a fresh green salad or steamed broccoli to balance out the richness of the dish. The freshness of the veggies works perfectly alongside the creamy, cheesy casserole.

Suggested beverages

Since this dish is rich and hearty, I prefer to serve it with something light and refreshing. A cold glass of iced tea (with a squeeze of lemon) is always a good choice. You could also try sparkling water with a slice of lime or cucumber to cleanse your palate between bites. For a bit more sweetness, a homemade lemonade or a fizzy ginger ale would complement the savory flavors nicely.

Storing leftovers and reheating tips

Got leftovers? Lucky you! This casserole stores beautifully. Just transfer it into an airtight container and keep it in the fridge for up to three days. When you’re ready to reheat, you can pop a portion into the microwave for about 2-3 minutes, or warm it up in the oven at 350°F for about 15 minutes until heated through. If the casserole seems a little dry, add a splash of chicken broth before reheating to bring back that creamy consistency.

Adjusting the recipe for different serving sizes

Whether you’re feeding a crowd or just cooking for two, this recipe is super flexible. To scale it down, you can halve the ingredients and use a smaller crockpot. If you’re cooking for a larger group, you can easily double the recipe—just make sure your crockpot is big enough to hold everything! When scaling up, you might want to add an extra half-hour of cooking time to ensure the pierogies cook through evenly.

Troubleshooting: a few helpful tips

If your casserole turns out too thick, don’t panic! Just stir in a little extra chicken broth to loosen it up. On the flip side, if it seems too soupy, let it cook uncovered for the last 15-20 minutes to help some of the excess liquid evaporate. Also, be sure to whisk the cream cheese mixture well before adding it to avoid any lumps.

Ready to give it a try?

I promise, this Crockpot Pierogi Casserole with beef sausage will become a regular in your dinner rotation once you give it a try. It’s cozy, easy, and packed with flavor—and the best part is that you can make it your own with a few simple tweaks. So go ahead, grab those pierogies from the freezer, and let’s get cooking!

FAQ

1. Can I use fresh pierogies instead of frozen ones?
Yes, but you may need to adjust the cooking time, as fresh pierogies will cook faster than frozen. Keep an eye on them to avoid overcooking.

2. Can I make this recipe in the oven?
Sure! You can layer everything in a casserole dish, cover it with foil, and bake at 350°F for about 45 minutes. Add the cream cheese mixture halfway through the cooking time.

3. Can I freeze this casserole?
Yes, this casserole freezes well. Let it cool completely, then store it in an airtight container in the freezer for up to three months. Thaw in the fridge before reheating.

4. What can I serve with this casserole?
A crisp green salad or some steamed veggies are perfect sides. You could also serve it with crusty bread to soak up the extra sauce.

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