Description
A comforting slow cooker casserole featuring layers of potato and cheese pierogi, kielbasa, and a creamy mushroom sauce, perfect for family dinners or gatherings.
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
- Lightly grease the insert of your 6-quart slow cooker.
- Spread half of the frozen pierogi in an even layer along the bottom of the slow cooker. Top with half of the sliced kielbasa and half of the onions.
- In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until smooth.
- Spoon and spread half of the sauce mixture over the pierogi layer, then sprinkle half of the cheddar cheese on top.
- Repeat the layers with the remaining pierogi, kielbasa, onion, sauce, and cheddar cheese.
- Cover and cook on LOW for about 240 minutes, or until heated through, bubbly, and the pierogi are tender.
- Garnish with chopped chives or parsley before serving.
Notes
Make-ahead tips: Assemble the casserole a day in advance and refrigerate. Bake alternatives are available for those short on time.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg