Description
A cozy, creamy slow-cooker casserole featuring tender pierogies and smoky kielbasa in a rich cheese sauce.
Ingredients
Scale
- 24 oz frozen potato and cheese pierogies
- 1 lb smoked kielbasa, sliced into rounds
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup chicken broth
- 1 tsp garlic powder
- 1.5 cups shredded sharp cheddar cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Optional: Brown kielbasa slices in a skillet over medium heat until golden.
- Place frozen pierogies and kielbasa in the bottom of a slow cooker.
- Whisk together softened cream cheese, sour cream, chicken broth, and garlic powder in a bowl.
- Pour the cream mixture over the pierogies and gently fold to coat.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Sprinkle shredded cheddar on top and cook for an additional 30 minutes until melted.
- Garnish with fresh parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Polish-American