Description
A delicious, hearty casserole combining cheesy potato pierogi with savory kielbasa, perfect for a satisfying meal.
Ingredients
Scale
- 2 (16 oz) packages frozen potato and cheese pierogi
- 1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 medium yellow onion, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Prepare slow cooker: Lightly grease the insert of a 6-quart slow cooker.
- Layer foundation: Spread half the frozen pierogi in an even layer on the bottom of the prepared slow cooker.
- Add proteins and aromatics: Top evenly with half of the sliced kielbasa and half of the sliced onions.
- Prepare sauce: In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until well combined.
- Build first sauce layer: Spoon and spread half the sauce mixture over the pierogi layer, then sprinkle with half the cheddar cheese.
- Complete layering: Repeat layers with remaining pierogi, kielbasa, onion, sauce, and cheddar cheese to create an even final layer.
- Cook casserole: Cover and cook on LOW for 4 hours, or until hot and bubbly and pierogi are tender throughout.
- Finish and serve: Garnish with chopped chives or parsley before serving, if desired.
Notes
- For an extra flavor boost, try adding some sautéed mushrooms or bell peppers.
- This dish can also be prepared a day in advance; simply refrigerate before cooking.
- Serve with a side of crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Casserole
- Method: Slow Cooker
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 60mg