Ingredients
- Frozen Pierogies with Cheese Filling, 32 oz bag
- Kielbasa Sausage, 14 oz (fully cooked, sliced)
- Cream of Mushroom Soup, 10.75 oz can
- Cream of Chicken Soup, 10.75 oz can
- Sour Cream, 8 oz
- Onion, 1/2 cup (chopped)
- Cheddar Cheese, 1.5 cups (shredded, divided)
Instructions
- Step 1: Spray the inside of a crockpot with cooking spray.
- Step 2: In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, and chopped onion. Mix well.
- Step 3: Place half of the frozen pierogies in the bottom of the crockpot. Top with half of the kielbasa slices and half of the soup mixture. Sprinkle with 1/2 cup of cheddar cheese.
- Step 4: Repeat layers with the remaining pierogies, kielbasa, and soup mixture.
- Step 5: Top with the remaining 1 cup of cheddar cheese.
- Step 6: Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until heated through and cheese is melted.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave until warmed through, adding a splash of milk if needed to restore creaminess.
- Serve with a dollop of applesauce or a side of steamed green beans for a balanced meal.
- For extra flavor, sauté the kielbasa and onions before adding them to the casserole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American