Crockpot Pierogi Casserole with Kielbasa

In a 4-6 quart crockpot, combine 3 cups of chicken broth, the frozen pierogies, sliced kielbasa, and shredded cheddar cheese. Ensure that all ingredients are evenly distributed.

Cooking the Casserole:
Set the crockpot to cook on high for 3-4 hours or on low for 6 hours. This allows the flavors to meld together and the pierogies to cook perfectly.

Preparing the Cream Cheese Mixture:
About 30 minutes before the cooking time ends, warm the block of cream cheese with the remaining 1 cup of chicken broth. You can do this in the microwave or on the stovetop. Whisk the mixture until smooth.

Final Assembly:
Once the cream cheese mixture is smooth, pour it into the crockpot and stir to combine with the other ingredients. Sprinkle the remaining cup of shredded cheddar cheese over the top. Cover and cook on low for an additional 30 minutes, allowing the cheese to melt and the flavors to blend.

Serving:
Serve the casserole hot, garnished with sliced green onions for a fresh, crunchy contrast that complements the richness of the dish.

Serving and Storage Tips