Crockpot Pierogi Kielbasa (Printer-Friendly)

A comforting dish combining pierogies, kielbasa, creamy mushroom sauce, and cheddar cheese for a hearty dinner.

# The Ingredients You'll Need:

→ Main

01 - 2 (16 oz) packages frozen potato and cheese pierogies
02 - 1 lb kielbasa, sliced into 1/4-inch rounds

→ Dairy and Condiments

03 - 1 cup shredded cheddar cheese
04 - 1 (10.5 oz) can condensed cream of mushroom soup
05 - 1/2 cup sour cream

→ Produce and Seasoning

06 - 1 medium onion, diced
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons chopped fresh parsley (optional, for garnish)

# Step-by-Step Instructions:

01 - Spray the interior of the crockpot with nonstick cooking spray. Arrange half of the frozen pierogies in an even layer at the bottom.
02 - Distribute half of the sliced kielbasa and diced onions evenly over the pierogies.
03 - In a medium bowl, blend the condensed cream of mushroom soup, sour cream, garlic powder, and black pepper until smooth.
04 - Spread half of the soup mixture over the first layers. Repeat layering with the remaining pierogies, kielbasa, onion, and sauce.
05 - Sprinkle shredded cheddar cheese over the top. Cover and cook on low heat for 4 hours, until the casserole is heated through and bubbly.
06 - Optionally garnish with chopped fresh parsley before serving.

# Extra Tips:

01 - For best results, avoid stirring during cooking to maintain distinct layers and even heating.

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