Slow Cooker Pierogi and Kielbasa Bake
A comforting one-pot dish that layers frozen pierogis and sliced kielbasa with a creamy mushroom sauce, topped with melty cheddar and bright chives.
Ingredients
Main Ingredients
- 1 package frozen pierogis (cheese or potato-filled work best) No thawing needed.
- 1 pound kielbasa, sliced into 1/4-inch rounds Can brown in a skillet for added flavor.
- 1 can cream of mushroom soup Or use cream of chicken soup for a milder flavor.
- 1 cup sour cream For a lighter version, swap half for Greek yogurt.
- 1 cup shredded cheddar cheese Plus extra for topping.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- to taste salt and pepper
- chopped chives for garnish
Instructions
Preparation
- Spray the inside of a 6-quart slow cooker with nonstick spray.
- Place half the frozen pierogis in the bottom of the slow cooker. Top with half the sliced kielbasa.
- Repeat a second layer with the remaining pierogis and kielbasa.
- In a bowl, stir together the cream of mushroom soup, sour cream, chopped onion, minced garlic, salt, and pepper until smooth.
- Pour the sauce evenly over the pierogi and kielbasa layers. Gently stir once or twice to distribute the sauce.
Cooking
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
- In the last 10–15 minutes of cooking, sprinkle shredded cheddar cheese over the top.
- Replace the lid until the cheese melts.
- Garnish with chopped chives and serve warm.
Notes
For a browned top, transfer to a baking dish and broil for 2–3 minutes after the cheese melts. Store leftovers in an airtight container for 3–4 days. Freezing is possible for up to 2 months.