Description
Smoky kielbasa and pillowy pierogi nestle under a blanket of melted cheddar, then swim in a creamy mushroom sauce as they slow-cook to tender, cheesy perfection. A cozy meal with zero babysitting.
Ingredients
- 1 pound frozen pierogi
- 1 pound kielbasa sausage sliced
- 1 medium onion diced
- 2 cups shredded cheddar cheese
- 10.5 ounce can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tablespoon butter melted
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley chopped
Instructions
- Spray the inside of the crockpot with nonstick cooking spray.
- Place half of the frozen pierogi in an even layer in the bottom of the crockpot.
- Top the pierogi with half of the sliced kielbasa and half of the diced onion.
- Sprinkle half of the shredded cheddar cheese over the kielbasa and onion.
- Repeat the layers with the remaining pierogi, kielbasa, onion, and cheese.
- In a medium bowl whisk together the condensed soup, sour cream, milk, melted butter, garlic powder, black pepper, and paprika until smooth.
- Pour the soup mixture evenly over the layered ingredients in the crockpot.
- Cover and cook on low for 4 to 5 hours, or until the pierogi are tender and the casserole is heated through.
- Uncover and gently stir the casserole to combine the layers before serving.
- Garnish with chopped fresh parsley just before serving.
Notes
- You can substitute smoked sausage for kielbasa if desired.
- For extra creaminess stir in an additional 1/4 cup of sour cream.
- To keep the casserole warm after cooking set the crockpot to the warm setting.
- Store any leftovers in an airtight container in the refrigerator for up to three days.