Crockpot Pierogi Casserole with Kielbasa

 

Crockpot Pierogi Casserole with Kielbasa

Ingredients:

1 (16 oz) box frozen pierogies (potato & cheese or your favorite variety)

1 lb kielbasa, sliced into rounds

1 cup shredded cheddar cheese

1 (8 oz) block cream cheese, cubed

1 cup sour cream

1/2 cup chicken broth

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika (optional, for extra flavor)

1/2 tsp black pepper

1/4 cup chopped green onions or parsley (for garnish)

Instructions:

1. Spray the crockpot with nonstick spray or grease lightly.

2. Layer half the pierogies in the crockpot, then add half the kielbasa slices. Repeat with the remaining pierogies and kielbasa.

3. In a bowl, mix the chicken broth, cream cheese, sour cream, garlic powder, onion powder, paprika, and black pepper until smooth. (It’s okay if there are some small lumps.)

4. Pour the mixture over the pierogies and kielbasa. Sprinkle cheddar cheese on top.

5. Cover and cook on low for 3-4 hours or until everything is hot and creamy.

6. Stir gently, garnish with green onions or parsley, and serve!

Tips & Variations:

Add sauteed onions & mushrooms for extra depth.

Use smoked gouda or mozzarella instead of cheddar for a twist.

Swap sour cream for Greek yogurt for a lighter option.

Let me know if you want a low-carb twist on this!