Directions
Prepare the Ingredients:
Slice the kielbasa into 1/2-inch pieces.
Chop the onion and mince the garlic.
Layer the Ingredients:
In the slow cooker, layer half of the frozen pierogies.
Top with half of the sliced kielbasa, chopped onion, and minced garlic.
Repeat the layers with the remaining pierogies, kielbasa, onion, and garlic.
Mix the Sauce:
In a mixing bowl, combine the cream of mushroom soup, sour cream, shredded cheddar cheese, chicken broth, and paprika.
Stir until well combined.
Add the Sauce:
Pour the sauce mixture over the layers in the slow cooker.
Gently stir to combine and coat all the ingredients evenly.
Cook:
Cover the slow cooker and cook on low for 4-5 hours, or until the pierogies are tender and the casserole is heated through.
Serve:
Once cooked, stir the casserole gently to mix the ingredients.
Season with salt and pepper to taste.
Garnish with chopped fresh parsley, if desired.
Serve warm and enjoy!
Tips and Variations
Cheese Choices: Try different cheeses like mozzarella, gouda, or Swiss for a unique flavor.
Vegetable Additions: Add vegetables such as bell peppers, mushrooms, or spinach to boost the nutritional content and add more flavor.
Spicy Kick: Add a pinch of red pepper flakes or use a spicy kielbasa for a bit of heat.
Lighter Version: Use reduced-fat sour cream and cheese to make a lighter version of this dish.
Storing Leftovers
Store any leftover Pierogi Casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in the oven until heated through. This casserole also freezes well; simply place in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator before reheating.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
