Instructions

1. Prepare the Cheese Sauce
In a saucepan over medium heat, warm the chicken broth. Whisk in the cream cheese, cheddar cheese, garlic powder, onion powder, and black pepper until smooth and fully combined.

2. Layer the Casserole
In a 6-quart slow cooker, layer in this order:

A scoop of cheese sauce to coat the bottom.

A single layer of frozen pierogies (no need to thaw).

A layer of sliced kielbasa.

Another drizzle of cheese sauce.

Repeat layers until all ingredients are used, finishing with a generous layer of sauce on top.

3. Slow Cook
Cover and cook on:

LOW for 4–5 hours (for tender pierogies)

HIGH for 2–3 hours (for faster cooking)

The casserole is done when the pierogies are soft and the sauce is bubbly.

4. Garnish & Serve
Sprinkle with fresh parsley or chives and serve hot. For extra crunch, top with buttered breadcrumbs or crushed Ritz crackers (broiled briefly in the oven if desired).

💡 Tips & Variations
Protein Swap: Use smoked turkey sausage, andouille, or diced ham.

Veggie Boost: Stir in sautéed onions, mushrooms, spinach, or peas before cooking.

Spice It Up: Add red pepper flakes or a dash of hot sauce.

Make It Crispy: Transfer to a baking dish, top with breadcrumbs, and broil for 2–3 minutes before serving.

Why You’ll Love This Recipe
✅ Minimal prep – Just layer and go!
✅ Family-friendly – A crowd-pleasing comfort food.
✅ Meal-prep friendly – Leftovers reheat beautifully (or freeze for later).

Final Thoughts
This Pierogi Casserole is the perfect mix of creamy, smoky, and satisfying—ideal for busy weeknights or potlucks. The slow cooker does all the work, so you get a delicious homemade meal with zero stress!

Want a printable version? Let me know—I’d be happy to format one for you!