Description
A creamy, cheesy slow cooker casserole featuring tender pierogis and smoky kielbasa. Perfect for a hands-off, comforting dinner.
Ingredients
Scale
- 24 oz frozen potato and cheese pierogis
- 1 lb smoked kielbasa, sliced into rounds
- 1 cup heavy cream
- 1 cup beef broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat and sauté diced onions and minced garlic until translucent.
- Add sliced kielbasa to the skillet and brown on both sides until caramelized.
- Place frozen pierogis in the bottom of a greased slow cooker in an even layer.
- Distribute the browned kielbasa and sautéed onions over the pierogis.
- Whisk together heavy cream, beef broth, paprika, and black pepper in a bowl, then pour over the pierogis.
- Cover and cook on Low for 6-7 hours or High for 3-4 hours.
- Sprinkle shredded cheddar cheese over the top during the last 30 minutes of cooking until melted.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: European-American