Ingredients
Main Ingredients
- 1 package frozen pierogi Add directly from the freezer.
- 1 pound kielbasa, sliced Slice evenly for uniform cooking.
- 1 medium onion, diced Finely diced for better flavor distribution.
- 2 cups shredded cheese (cheddar or your choice) Use cheese that melts well.
- 1 can cream of mushroom soup Can be substituted with another cream soup.
- 1 cup sour cream Adds creaminess to the dish.
- to taste salt and pepper Season as preferred.
- fresh parsley for garnish (optional) Add just before serving.
Method
Preparation
- Layer half of the frozen pierogi in the crockpot.
- Add half of the sliced kielbasa and half of the diced onion.
- Sprinkle half of the shredded cheese over the layer.
- Repeat the layers with the remaining pierogi, kielbasa, onion, and cheese.
- In a separate bowl, mix the cream of mushroom soup with the sour cream.
- Spread the soup mixture over the top layer in the crockpot.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pierogi are tender and the casserole is heated through.
- Garnish with fresh parsley before serving.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 20gFat: 30gSaturated Fat: 15gSodium: 900mgFiber: 2gSugar: 3g
Notes
Let leftovers cool, then refrigerate in a covered container. Consume within 3 to 4 days. Reheat in the microwave or oven. Freezing is not recommended due to potential texture changes.
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