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Crockpot Pierogi Casserole with Kielbasa – Creamy and Delicious

Crockpot Pierogi Casserole with Kielbasa
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Ingredients

Scale
  • 2packages (about16–20oz each) frozen potato and cheese pierogies
  • 14 ozkielbasa sausage, sliced into rounds
  • 1medium yellow onion, finely chopped
  • 3 cupschicken broth
  • 1can (10.5 oz) condensed cream of chicken soup
  • 4 ozcream cheese, softened and cubed
  • 1 cupshredded sharp cheddar cheese
  • 1 teaspoongarlic powder
  • 1/2 teaspoononion powder
  • 1/2 teaspoonsmoked paprika
  • 1/4 teaspoonblack pepper
  • Salt, to taste
  • 2 tablespoonschopped fresh parsley, for garnish

Optional Toppings

  • Extra shredded cheddar cheese
  • Sliced green onions
  • Crumbled cooked bacon
  • Sour cream

Instructions

Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

  1. Prepare the ingredients.Slice the kielbasa into bite-sized rounds and chop the onion. Keep the pierogies frozen until you’re ready to assemble the casserole.
  2. Layer the pierogies and kielbasa.Place the frozen pierogies in the slow cooker. Add the sliced kielbasa and chopped onion, spreading everything into an even layer.
  3. Make the creamy sauce.In a medium bowl, whisk together the chicken broth, condensed cream of chicken soup, garlic powder, onion powder, smoked paprika, and black pepper. Taste before adding salt, since the sausage, broth, and soup may already be salty.
  4. Pour in the sauce.Carefully pour the soup mixture over the pierogies and kielbasa. Gently stir to distribute the ingredients without breaking the pierogies.
  5. Slow cook the casserole.Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the pierogies are tender. Cooking times vary by slow cooker, so check for doneness toward the end.
  6. Add the cream cheese.About 20–30 minutes before serving, stir in the softened cream cheese. Cover again and allow it to melt into the sauce, stirring gently until creamy.
  7. Add the cheddar.Sprinkle the shredded cheddar cheese over the casserole and cover for another 5–10 minutes, or until the cheese melts. If the sauce seems too thick, stir in a small splash of warm broth.
  8. Garnish and serve.Sprinkle with fresh parsley or sliced green onions. Serve hot with a green salad, steamed vegetables, or crusty bread.

Find it online:https://www.cookwam.com/crockpot-pierogi-casserole-with-kielbasa/