Ingredients
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1 (16 oz) package frozen pierogi (potato and cheese or your preferred filling)
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1 lb kielbasa, sliced into ½-inch rounds
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1 large onion, chopped
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2 cups shredded cheddar cheese
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1 cup sour cream
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1 can (10.5 oz) cream of mushroom soup
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1 tbsp butter, melted
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½ tsp garlic powder
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¼ tsp paprika
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Prepare the Crockpot:
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Spray the inside of your crockpot with non-stick cooking spray or lightly grease with butter.
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Layer the Ingredients:
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Layer the frozen pierogi in the bottom of the crockpot.
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Add a layer of sliced kielbasa over the pierogi, followed by the chopped onion.
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Make the Sauce:
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In a medium bowl, combine the sour cream, cream of mushroom soup, garlic powder, paprika, and melted butter.
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Stir well and season with salt and pepper to taste.
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Assemble the Casserole:
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Pour the sour cream mixture evenly over the pierogi and kielbasa in the crockpot.
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Top with shredded cheddar cheese.
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Cook the Casserole:
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Cover the crockpot and cook on low for 4–5 hours or on high for 2–3 hours, until the pierogi are tender and the cheese is melted and bubbly.
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Serve:
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Once done, give it a gentle stir to combine everything.
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Garnish with chopped fresh parsley and serve hot!
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