Ingredients
Scale
- 1 package frozen pierogi (about 16 oz)
- 1 lb kielbasa sausage, sliced
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can cream of mushroom soup (10.5 oz)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- Fresh parsley, chopped (for garnish)
- Optional: 1 cup sliced mushrooms or diced bell peppers for added flavor
Instructions
- Gather all ingredients; slice kielbasa, chop onion, and prepare any optional vegetables.
- Layer frozen pierogi, sliced kielbasa, chopped onions, and optional vegetables in the crockpot.
- In a bowl, mix cream of mushroom soup, sour cream, black pepper, and garlic powder, then pour over the layered ingredients.
- Cover and cook on low heat for 4-6 hours.
- Add shredded cheddar cheese in the last 30 minutes, and garnish with parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can be frozen for up to 2 months; reheat in the microwave or oven.
- This dish is easily scalable for larger gatherings; adjust ingredient quantities accordingly.
- Can substitute kielbasa with plant-based sausage for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Polish
- Diet: Meat-based, Comfort food
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg