Description
A comforting and hearty dish featuring layers of potato and cheese pierogi, kielbasa, and creamy sauce, cooked slowly to perfection.
Ingredients
Scale
- 2 packages frozen potato and cheese pierogi (16 oz each)
- 1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds
- 1 can condensed cream of mushroom soup (10.5 oz)
- 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 of the frozen pierogi in an even layer on the bottom of the slow cooker.
- Top with half of the sliced kielbasa and half of the thinly 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 sauce mixture over the pierogi layer, then sprinkle with half of the shredded cheddar cheese.
- Repeat this layering process with the remaining pierogi, kielbasa, onions, sauce, and cheddar cheese.
- Cover and cook on LOW for about 240 minutes, until hot and bubbling, and pierogi are fork-tender.
- Garnish with chopped chives or parsley before serving.
Notes
For a crispy topping, layer breadcrumbs mixed with melted butter in the last half hour of cooking or broil briefly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg