Description
A comforting Crockpot Pierogi Casserole with kielbasa, perfect for family dinners, easy to prepare and delivers delightful flavors of pierogies and creamy sauce.
Ingredients
- 16 oz frozen pierogies
- 1 lb kielbasa, sliced
- 1 onion, chopped
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup vegetable broth
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a slow cooker, combine the frozen pierogies, sliced kielbasa, and chopped onion.
- In a bowl, mix together the cream of mushroom soup, sour cream, vegetable broth, salt, and pepper.
- Pour the soup mixture over the pierogi and kielbasa in the slow cooker.
- Stir gently to combine all ingredients.
- Cover and cook on low for 360-480 minutes or on high for 180-240 minutes until the pierogies are cooked through.
- Before serving, sprinkle the shredded cheddar cheese on top and let it melt.
- Serve hot, garnished with chopped parsley.
Notes
Use frozen pierogies for convenience. For vegetarian options, substitute kielbasa with smoked tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Polish