Description
A simple and comforting pierogi casserole made in a crockpot, loaded with kielbasa and creamy ingredients for a hearty meal.
Ingredients
- 1 package (16 oz) frozen pierogi
- 1 pound kielbasa, sliced
- 1 cup sour cream
- 1 medium onion, chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/4 cup butter, melted
- Salt and pepper, to taste
- Chopped chives, for garnish
Instructions
- Spray your crockpot with non-stick cooking spray.
- Layer half the frozen pierogi in the bottom of the crockpot.
- Add half the sliced kielbasa and half the chopped onion on top.
- In a mixing bowl, stir together the cream of mushroom soup, sour cream, and melted butter. Spread half of this mixture over the layers.
- Repeat layers with the remaining pierogi, kielbasa, onion, and sauce mixture.
- Cover and cook on low for 4-5 hours until the pierogi are tender and creamy.
- In the last 30 minutes, sprinkle cheddar cheese on top and cover again until it melts.
- Serve warm and garnish with chopped chives.
Notes
For variations, try using different sausages or cheese options. You can also replace the mushroom soup with cream of chicken or celery if preferred.