Creamy, cheesy comfort food made simple in your slow cooker with frozen pierogi, sliced kielbasa, and a velvety mushroom sauce.
# What You Need:
→ Main Ingredients
01 - 2 (16 oz) packages frozen potato and cheese pierogi
02 - 1 lb kielbasa, sliced into 1/2-inch rounds
03 - 1 medium yellow onion, thinly sliced
04 - 2 cups shredded cheddar cheese
→ Sauce
05 - 1 (10.5 oz) can condensed cream of mushroom soup
06 - 1 cup sour cream
07 - 1/2 cup whole milk
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon black pepper
→ Topping
10 - 2 tablespoons chopped fresh chives or parsley
# How To Make It:
01 - Lightly grease the insert of a 6-quart slow cooker with cooking spray or butter.
02 - Layer half of the frozen pierogi on the bottom of the slow cooker.
03 - Top with half of the sliced kielbasa and half of the sliced onions.
04 - Sprinkle with 1 cup of shredded cheddar cheese over the kielbasa and onions.
05 - Layer remaining pierogi, kielbasa, onions, and top with remaining 1 cup of cheddar cheese.
06 - In a medium mixing bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until smooth and well combined.
07 - Pour the sauce evenly over all layered ingredients in the slow cooker, ensuring even distribution.
08 - Cover and cook on LOW setting for 4 hours, until the casserole is heated through and the mixture is bubbly at the edges.
09 - Garnish with chopped fresh chives or parsley before serving, if desired.
