Ingredients
1 package (16 ounces) frozen pierogi
1 pound kielbasa, sliced
1 can (10.5 ounces) cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup diced onions
2 tablespoons butter
Salt and pepper to taste
Fresh parsley, chopped for garnish
Directions
Prepare the crockpot by lightly greasing the bottom.
Layer the ingredients. Place the pierogi in an even layer, then add the sliced kielbasa on top.
Mix the sauce. In a bowl, combine the cream of mushroom soup, sour cream, shredded cheese, onions, and butter. Season with salt and pepper, then stir well.
Add the sauce. Pour the sauce mixture over the pierogi and kielbasa.
Cook. Cover and cook on low for 3 to 4 hours until heated through and the cheese is melted.
Garnish and serve. Top with fresh parsley before serving. Enjoy your creamy, cheesy, and savory casserole.
Prep Time: 10 minutes
Cook Time: 3 to 4 hours
Total Time: 3 hours 10 minutes
Servings: 6
Calories: 450 per serving
