Description
A hearty and creamy crockpot casserole featuring frozen pierogi, smoky kielbasa, and a rich cheese and sour cream sauce. Perfect for an easy comfort meal.
Ingredients
- 1 package (16 oz) frozen pierogi
- 1 pound kielbasa, sliced
- 1 cup sour cream
- 1 onion, chopped
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/4 cup butter, melted
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
1. Spray the inside of the crockpot with non-stick cooking spray.
2. Layer half of the frozen pierogi at the bottom of the crockpot.
3. Top with half of the sliced kielbasa and half of the chopped onion.
4. In a separate bowl, mix the cream of mushroom soup, sour cream, and melted butter until well combined.
5. Spread half of the soup mixture over the kielbasa and pierogi.
6. Repeat the layers with the remaining pierogi, kielbasa, onion, and soup mixture.
7. Cover and cook on low for 4–5 hours or until the pierogi are tender.
8. During the last 30 minutes of cooking, sprinkle shredded cheddar cheese over the top.
9. Serve warm, garnished with chopped chives.
Notes
For added flavor and texture, brown the kielbasa slices before layering.
Use spicy kielbasa or add cayenne for a kick.
Add vegetables like bell peppers or mushrooms for extra nutrition.
Store leftovers in the fridge for up to 3 days or freeze for up to a month.
Reheat thoroughly before serving.
Pairs well with Riesling, light lager, or iced tea.
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Fat: 30g
- Carbohydrates: 30g
- Protein: 20g