Ingredients
Scale
- 20–24 pierogies (potato and cheese or sauerkraut varieties)
- 1 lb (450g) kielbasa, sliced into 1-inch pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup (240g) sour cream
- 1 cup (100g) shredded cheddar cheese
- Salt and black pepper to taste
- Optional garnish: fresh parsley, chopped
Instructions
- Heat a skillet over medium-high heat. Brown the sliced kielbasa for 2-3 minutes on each side, then transfer to the bottom of your crockpot.
- Layer the pierogies evenly over the kielbasa.
- In a mixing bowl, combine the cream of mushroom soup, sour cream, minced garlic, and diced onion. Season with salt and black pepper to taste, and mix well.
- Pour the creamy mixture over the pierogies, spreading it evenly to cover.
- Sprinkle the shredded cheddar cheese on top of the casserole.
- Cover the crockpot and cook on low for 4-6 hours, or until the pierogies are tender and the cheese is melted and bubbly.
- Garnish with fresh parsley if desired, and serve warm.
Notes
Prep Time: 15 minutes | Cooking Time: 4-6 hours (low setting) | Total Time: ~6 hours
Kcal: 420 kcal per serving | Servings: 6 servings
