Description
A cozy and hearty dish made with layers of pierogies, smoked sausage, and cheese, cooked to perfection in a crockpot.
Ingredients
Scale
- 900 g frozen pierogies (potato, cheese, or onion filling)
- 450 g smoked sausage, sliced into 1.25 cm rounds
- 1 medium onion, diced
- 200 g shredded cheddar cheese
- 240 ml sour cream
- 120 ml whole milk or 2% milk
- 2 tablespoons unsalted butter
- 300 g condensed cream of mushroom soup
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon smoked paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Grease the interior of the slow cooker with non-stick spray or a small amount of butter to prevent sticking and ease cleanup.
- Melt the butter in a small saucepan over medium heat. Add diced onions and sauté for 3 to 4 minutes, or until translucent, to enhance flavor.
- In a mixing bowl, whisk together condensed cream of mushroom soup, sour cream, milk, garlic powder, black pepper, and smoked paprika until a smooth sauce forms.
- Arrange half the frozen pierogies in the bottom of the slow cooker. Top with half of the sausage slices, sautéed onions, and shredded cheddar cheese. Pour in half of the prepared sauce. Repeat the layers with remaining ingredients, finishing with a cheese layer.
- Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the pierogies are tender and cheese is melted and bubbly.
- Sprinkle freshly chopped parsley over the casserole before serving. Serve hot.
Notes
- Feel free to adjust the vegetables to your preference.
- This dish is perfect for meal prep, as it reheats well.
- Add more spices if you like it spicier.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours on low or 2 to 3 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Eastern European
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 550
- Sugar: 3g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg