Savor this irresistible Crockpot Pierogi Casserole with Kielbasa delight A flavorful easytomake dish perfect for family dinners Enjoy now

Scale

1 lb Kielbasa

24 oz Frozen Pierogi

1 Large Onion

2 Cups Sauerkraut

1 Cup Sour Cream

1 Can Cream of Mushroom Soup (10.5 oz)

1 Cup Chicken Broth

Salt and Pepper to taste

Optional: 2 Cups Shredded Cheese

Optional: Fresh Dill

Optional: Red Pepper Flakes

Special Garnishes: Chopped Chives or Green Onions, Extra Sour Cream, Fresh Parsley

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Start by slicing the kielbasa into bite-sized pieces. In a skillet over medium heat, cook until browned.

Layer half of the frozen pierogi at the bottom of the slow cooker.

Spread half of the cooked kielbasa over the pierogi, then half of the diced onion.

Top with half of the sauerkraut, dollop some sour cream and cream of mushroom soup, and repeat with remaining ingredients.

Pour chicken broth evenly over the casserole.

Season to taste with salt and pepper.

Cover and cook on low for about 6-8 hours or high for 3-4 hours until pierogi are tender.

Serve warm and garnish with chopped chives, extra sour cream, and fresh herbs.