Slow Cooker Pierogi Casserole
This Slow Cooker Pierogi Casserole is creamy, cozy comfort food at its best. Tender potato and cheese pierogies cook slowly with smoky sausage, sweet onions, and a rich cheese sauce that melts into every bite. It is the kind of hearty dinner that fills the house with the smell of home and brings everyone to the table.
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Ingredients
- 1 pound smoked sausage sliced
- 1 small onion sliced
- 1 tablespoon butter
- 36 count frozen potato and cheese pierogies
- 2 cups chicken broth divided
- 1 cup heavy cream
- 8 ounces cream cheese softened
- 2 cups shredded cheddar cheese reserve ½ cup for topping
Instructions
- Step 1: Brown the sausage and onions - Place butter in a skillet over medium heat. Add the sliced smoked sausage and onions. Cook until the sausage begins to brown and the onions soften and lightly caramelize. This step builds flavor that carries through the entire casserole.
- Step 2: Add ingredients to the slow cooker - Transfer the sausage and onion mixture to the slow cooker. Add the frozen pierogies and gently stir everything together so the pierogies are evenly mixed with the sausage and onions.
- Step 3: Add broth and cream - Pour 1 cup of chicken broth and the heavy cream evenly over the pierogi mixture. This liquid will slowly cook the pierogies and create the base of the creamy sauce.
- Step 4: Slow cook the casserole - Cover the slow cooker and cook on low for 4 to 5 hours. During this time the pierogies soften and absorb the flavors of the sausage and broth.
- Step 5: Add cream cheese mixture - About one hour before serving, whisk the remaining chicken broth with the softened cream cheese until smooth. Pour this mixture into the slow cooker and gently stir to combine.
- Step 6: Stir in cheddar cheese - Add 1½ cups of shredded cheddar cheese and stir carefully so the cheese melts evenly throughout the casserole.
- Step 7: Finish with melted cheese - Five minutes before serving, sprinkle the remaining cheddar cheese over the top. Cover the slow cooker again and allow the cheese to melt into a bubbly, golden topping. Let the casserole sit for about ten minutes before serving so the sauce thickens slightly.
Notes
Substitutions
- Kielbasa: Kielbasa sausage works beautifully and adds a traditional smoky flavor to the casserole.
- Half and half: If heavy cream is not available, half and half can create a lighter but still creamy sauce.
- Monterey Jack cheese: Monterey Jack melts smoothly and can replace cheddar for a slightly milder flavor.
Variations
- Mushroom pierogi casserole: Add sautéed mushrooms with the sausage and onions for an earthy flavor.
- Bacon loaded version: Stir in crispy chopped bacon for extra smoky richness.
- Spicy twist: Add red pepper flakes or sliced jalapeños for a little heat.
Tips and Tricks
- Brown the sausage first: Caramelizing the sausage and onions adds depth that makes the casserole taste richer.
- Stir gently: Once the pierogies soften they can break easily, so stir carefully.
- Let it rest: Allowing the casserole to sit for ten minutes before serving helps the sauce thicken.
- Use softened cream cheese: Soft cream cheese blends smoothly into the broth without leaving lumps.
Serving Ideas
- Simple green salad: A crisp salad balances the rich creamy flavors of the casserole.
- Garlic bread: Warm garlic bread is perfect for soaking up the extra cheese sauce.
- Roasted vegetables: Roasted broccoli or green beans add freshness to the meal.
- Pickled vegetables: A little tang from pickles or sauerkraut cuts through the richness nicely.
Storage and Make Ahead Tips
- Refrigerator storage: Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheating: Warm portions in the microwave or gently heat on the stove with a splash of broth.
- Make ahead option: The sausage and onion mixture can be cooked a day in advance and stored in the refrigerator.
- Freezing: Freeze cooled portions in airtight containers for up to two months.
Servings: 8 servings