Description
A creamy and hearty casserole featuring layers of potato and cheese pierogi, kielbasa sausage, and a rich mushroom sauce topped with melted cheddar.
Ingredients
Scale
- 2 (16 oz) packages frozen potato and cheese pierogi
- 1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 medium yellow onion, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Lightly grease the insert of a 6-quart slow cooker.
- Spread half the frozen pierogi evenly across the bottom of the slow cooker.
- Layer half of the sliced kielbasa and half of the thinly sliced onions over the pierogi.
- In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until smooth.
- Spoon half of the sauce mixture over the pierogi layer, then sprinkle with half of the shredded cheddar cheese.
- Repeat the layering process with the remaining pierogi, kielbasa, onion, sauce mixture, and remaining cheddar cheese.
- Cover and cook on LOW for about 240 minutes, or until bubbling and the pierogi are tender.
- Sprinkle with chopped chives or parsley before serving.
Notes
Assemble layers the night before and refrigerate overnight. You can also bake it in a greased casserole dish at 350°F for about 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: casserole, pierogi, kielbasa, slow cooker, comfort food, Polish food