Ingredients:

2 (16-ounce) packages frozen pierogies (cheddar and potato or your preferred variety)
1 lb kielbasa, sliced into ¼-inch rounds
1 medium onion, chopped
1 (10.5-ounce) can cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chicken broth
2 tbsp butter
2 garlic cloves, minced
Salt and pepper, to taste
Fresh parsley, for garnish (optional)

Instructions

Preparation:

Step 1:
In a large skillet over medium heat, melt the butter. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.

Step 2:
Add the sliced kielbasa to the skillet, cooking for another 3-5 minutes until the kielbasa browns slightly. This step adds extra flavor but is optional if you’re short on time.

Step 3:
In the crockpot, layer half of the frozen pierogies on the bottom. On top of the pierogies, add half of the kielbasa mixture. Repeat this layering with the remaining pierogies and kielbasa.

Step 4:
In a separate bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, salt, and pepper until smooth. Pour this mixture evenly over the layered pierogies and kielbasa in the crockpot.

Step 5:
Sprinkle the shredded cheddar cheese over the top of the casserole.

Step 6:
Cover the crockpot and cook on low for 3-4 hours, or until the pierogies are heated through and the cheese is fully melted and bubbly. Stir occasionally to ensure the sauce evenly coats all the ingredients.

Notes

The frozen pierogies will cook perfectly in the crockpot, absorbing the creamy sauce as they heat up. To save time, you can skip browning the kielbasa and onions, but this extra step does enhance the overall flavor. If you prefer a thinner sauce, add an additional ¼ cup of chicken broth. You can also substitute the cream of mushroom soup with cream of chicken if you prefer a lighter flavor profile.

Prep Time: 15 minutes
Cook Time: 3-4 hours (low setting)

Nutrition

Calories: 350 calories
Sodium: 780mg
Protein: 12g