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Crockpot Pierogi Casserole With Kielbasa

Crockpot Pierogi Casserole With Kielbasa Recipe

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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 6 servings
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 1 lb frozen potato and cheddar pierogi
  • 14 oz smoked kielbasa, sliced into half-moons
  • 1 (10.5 oz) can cream of mushroom soup
  • 4 oz full-fat cream cheese, cubed
  • 1/2 cup low-sodium chicken broth
  • 1 cup shredded sharp cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Whisk the soup, broth, salt, and pepper in a bowl.
  2. Layer half the pierogi, half the kielbasa, and half the sauce in a greased slow cooker. Repeat layers and top with cheddar.
  3. Cook on low 3 to 4 hours. Dot cream cheese on top in the last 30 minutes, cover to melt, then stir in.
  4. Scoop into bowls and serve hot, with parsley or black pepper if you like.

Notes

All cook times are for a low setting. On high, the casserole takes about 2½ hours but the edges may dry out a little. If the sauce seems thin when you first stir in the cream cheese, let it sit uncovered for 10 minutes and it will thicken right back up.