Ingredients
Method
Preparation
- Spray the inside of a 6-quart slow cooker with cooking spray or line it with a slow cooker liner.
- Place half of the frozen pierogies in an even layer across the bottom.
- Scatter half of the sliced kielbasa and half of the chopped onion over the pierogies.
- Sprinkle 1 cup of shredded cheddar evenly over that layer.
- Repeat with the remaining pierogies, kielbasa, onion, and the rest of the cheddar to make two layers.
- In a medium bowl, whisk the cream of mushroom soup and sour cream until smooth. Pour the mixture evenly over the layered ingredients.
- Season lightly with salt and several grinds of black pepper.
- Cover and cook on low for 4 to 6 hours, until the pierogies are softened and heated through and the cheese is fully melted.
- Turn off the slow cooker and let the casserole sit for 5 minutes before serving to settle.
- Garnish with chopped parsley and serve warm.
Nutrition
Notes
Store leftovers within two hours and refrigerate in an airtight container for up to 3 to 4 days. For reheating, warm in the oven at 350°F (175°C) for 15 to 20 minutes covered, or microwave single portions in 60-second bursts. For freezing, portion into freezer-safe containers and freeze for up to 2 months. Always reheat to an internal temperature of 165°F (74°C) for safety.