Ingredients
Scale
- 1 package of frozen pierogis (about 20-24 pieces)
- 1 pound of kielbasa, sliced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 can cream of mushroom soup
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Fresh parsley for garnish (optional)
Instructions
- Gather all your ingredients and slice the kielbasa into bite-sized pieces. Chop the onions and mince the garlic to ensure even cooking. Garnish with chopped parsley if desired.
- In the crockpot, spread a layer of sliced kielbasa at the bottom. Add a layer of frozen pierogis on top. Repeat the layers if necessary, finishing with a layer of pierogis on the top.
- In a bowl, mix sour cream, cream of mushroom soup, minced garlic, black pepper, and paprika. Pour this mixture evenly over the layered ingredients in the crockpot.
- Cover and cook on low for 4-6 hours until pierogis are tender and heated through. During the last 30 minutes, sprinkle shredded cheddar cheese on top and let it melt.
- Garnish with chopped parsley before serving. Serve hot with your favorite sides and enjoy this creamy, flavorful kielbasa casserole.
Notes
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until thoroughly heated.
- For extended storage, freeze in portions for easy future meals.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Eastern European
- Diet: Meat
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 450 kcal Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
