Description
A comforting casserole with layers of tender pierogi, savory kielbasa, and creamy mushroom sauce, perfect for family gatherings.
Ingredients
Scale
- 2 packages (16 oz each) frozen potato and cheese pierogi
- 1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds
- 1 can (10.5 oz) 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 your 6-quart slow cooker.
- Spread half of the frozen pierogi in an even layer at the bottom of the slow cooker.
- Top with half of the sliced kielbasa and half of the sliced onions.
- In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until smooth.
- Spoon and spread half of the creamy sauce mixture over the layered pierogi, followed by half of the shredded cheddar cheese.
- Layer the remaining pierogi, kielbasa, onion, sauce, and cheddar cheese in the same order as before.
- Cover and cook on LOW for 4 hours, or until hot and bubbly.
- Sprinkle with chopped chives or parsley just before serving.
Notes
You can prepare the layers in advance and store them in the fridge until ready to cook. Alternatively, adapt the recipe for baking in the oven or an air fryer if preferred.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg