Description
A rich and creamy slow cooker casserole featuring tender pierogies, smoky kielbasa, and a melted cheddar cheese sauce.
Ingredients
Scale
- 1 package (16 oz) frozen potato and cheese pierogies
- 1 lb kielbasa, sliced into rounds
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Place the diced onions and minced garlic at the bottom of a 6-quart slow cooker.
- Layer the sliced kielbasa rounds over the onions.
- Arrange the frozen pierogies on top of the sausage in an even layer.
- In a medium bowl, whisk together the softened cream cheese, sour cream, and paprika until smooth.
- Pour the cream mixture over the pierogies, spreading it to cover them entirely.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Sprinkle the shredded cheddar cheese over the top and cover for 15 minutes until melted.
- Gently stir the ingredients together and garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Polish-American