Description
Make a hearty, comforting pierogi casserole easily in your slow cooker using kielbasa, cheese, and frozen pierogi.
Ingredients
Scale
- 1 (12 ounce) package smoked kielbasa sausage, sliced
- 1 (16 ounce) bag frozen potato and cheese pierogi
- 1 large yellow onion, thinly sliced
- 4 slices bacon, cooked and crumbled
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese, divided
- 1 teaspoon dried onion powder
- 1/2 teaspoon black pepper
Instructions
- Place the sliced kielbasa and sliced onion in the bottom of a 6-quart slow cooker.
- Scatter the frozen pierogi evenly over the sausage and onions.
- In a separate bowl, whisk together the cream of mushroom soup, sour cream, milk, onion powder, and black pepper until smooth.
- Pour the soup mixture evenly over the pierogi layer.
- Sprinkle half (1/2 cup) of the shredded cheddar cheese over the top.
- Cover and cook on low for 4 to 5 hours, or on high for 2 to 2.5 hours, until the pierogi are tender.
- Stir gently to combine the sauce and pierogi near the end of the cooking time.
- Top with the remaining 1/2 cup of cheddar cheese and the crumbled bacon. Let stand, covered, for 10 minutes until the cheese melts.
- Serve hot directly from the slow cooker.
Notes
- You can substitute cream of chicken soup for cream of mushroom soup if you prefer.
- For extra flavor, sauté the onions until lightly browned before adding them to the slow cooker.
- Use any type of pre-cooked sausage in place of kielbasa.
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Polish American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5
- Sodium: 1150
- Fat: 38
- Saturated Fat: 18
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 42
- Fiber: 2
- Protein: 24
- Cholesterol: 85