Crockpot Pierogi Kielbasa Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 grams frozen pierogi
02 -
450 grams kielbasa, sliced
03 -
1 medium onion, chopped
→ Sauce and Dairy
04 -
240 millilitres sour cream
05 -
300 grams condensed cream of mushroom soup
06 -
60 grams unsalted butter, melted
07 -
120 grams shredded cheddar cheese
→ Seasonings and Garnish
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Fresh chives, chopped, for garnish
# Instructions:
01 -
Coat the interior of the slow cooker with non-stick cooking spray to prevent sticking.
02 -
Arrange half of the frozen pierogi at the base of the slow cooker. Scatter half the sliced kielbasa and half the chopped onion evenly over the pierogi.
03 -
In a mixing bowl, whisk together the condensed cream of mushroom soup, sour cream, and melted butter until smooth.
04 -
Spread half of the creamy sauce mixture evenly over the layered pierogi, kielbasa, and onion.
05 -
Repeat the layers with the remaining pierogi, kielbasa, onion, and finish by spreading the rest of the sauce mixture on top.
06 -
Cover and cook on low heat for 4 to 5 hours or until the pierogi are tender.
07 -
During the last 30 minutes of cooking, remove the lid briefly and sprinkle the shredded cheddar cheese over the casserole. Replace the lid and continue cooking until the cheese is melted.
08 -
Season with salt and black pepper to taste. Serve hot, garnished with chopped fresh chives.
# Notes:
01 -
Allowing the casserole to rest for 10 minutes before serving will help set the layers for easier plating.