Description
A cozy casserole combining hearty pierogi and savory kielbasa, simmered in a creamy sauce, perfect for warming up on chilly days.
Ingredients
Scale
- 1 package frozen pierogi (potato, cheese, or sauerkraut)
- 1 pound kielbasa, sliced
- 1 onion, diced
- 2 cups shredded cheese (cheddar or preferred type)
- 1 can cream of mushroom soup
- 1 cup sour cream
- Salt and pepper to taste
- Chopped chives for topping (optional)
Instructions
- Prepare the sauce: In a large mixing bowl, combine the cream of mushroom soup and sour cream until well mixed.
- Layer the ingredients: In your crockpot, begin with half of the frozen pierogi, followed by half of the sliced kielbasa and onions. Season with salt and pepper, then sprinkle half of the shredded cheese over.
- Add the sauce: Pour half of your creamy soup mixture evenly over the layered ingredients.
- Repeat the layers: Continue with the remaining pierogi, kielbasa, onions, seasonings, finishing with the last of the cheese on top.
- Cook to perfection: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- Serve and enjoy: Dish out the casserole while hot, garnished with chives if desired.
Notes
For a quicker option, use an oven-safe dish at 350°F for about 45 minutes. Leftover casserole can be refrigerated for up to three days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg