Pillowy pierogi, smoky kielbasa, and creamy cheese come together in this effortless slow-cooker comfort dish.
# The Ingredients You'll Need:
→ Main
01 - 2 packages frozen potato and cheese pierogi, 16 oz each
02 - 1 lb kielbasa sausage, fully cooked, sliced into 1/4-inch rounds
→ Sauces & Dairy
03 - 1 can condensed cream of mushroom soup, 10.5 oz
04 - 1 cup sour cream
05 - 1 cup shredded cheddar cheese
→ Vegetables
06 - 1 medium yellow onion, thinly sliced
→ Seasonings
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika, optional
→ Garnish
10 - 2 tablespoons chopped fresh chives or parsley, optional
# Step-by-Step Instructions:
01 - Lightly grease the insert of a 6-quart slow cooker with butter or cooking spray.
02 - Spread half of the frozen pierogi in an even, single layer across the bottom of the prepared slow cooker.
03 - Distribute half of the sliced kielbasa evenly over the pierogi layer, then top with half of the sliced onions.
04 - In a medium mixing bowl, whisk together the condensed cream of mushroom soup, sour cream, garlic powder, black pepper, and smoked paprika until well combined and smooth.
05 - Spoon and spread half of the sauce mixture evenly over the pierogi and kielbasa layer, then sprinkle half of the shredded cheddar cheese over the sauce.
06 - Repeat the layering process with the remaining pierogi, kielbasa, onion, sauce mixture, and cheddar cheese, creating a balanced casserole.
07 - Cover the slow cooker with its lid and cook on LOW setting for 4 hours, or until the mixture is hot and bubbly and the pierogi are tender throughout.
08 - Remove from heat and garnish with chopped fresh chives or parsley if desired before serving.
