Slow cooker pierogi layered with kielbasa, cheddar cheese, and creamy mushroom sauce for effortless comfort food.
# What You'll Need:
→ Main Ingredients
01 - 2 packages (32 oz) 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 can (10.5 oz) 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 fresh chives or parsley, chopped
# How To Make It:
01 - Lightly grease the insert of a 6-quart slow cooker with cooking spray or butter.
02 - Arrange half of the frozen pierogi evenly on the bottom of the prepared slow cooker.
03 - Top the pierogi with half of the sliced kielbasa and half of the sliced onions.
04 - Sprinkle 1 cup of shredded cheddar cheese over the kielbasa and onions.
05 - Repeat the layering process with remaining pierogi, kielbasa, onions, and the 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 the mixture is smooth and well combined.
07 - Pour the prepared sauce evenly over all the layered ingredients in the slow cooker.
08 - Cover the slow cooker and cook on LOW setting for 4 hours, or until all ingredients are heated through and the mixture is bubbly around the edges.
09 - Garnish the hot casserole with chopped fresh chives or parsley if desired, then serve immediately.
