Description
A hearty and simple casserole made with frozen pierogies, smoked sausage, and a creamy mushroom sauce, all cooked in a crockpot for easy preparation.
Ingredients
- 900 g frozen pierogies (potato, cheese, or onion filling)
- 450 g smoked sausage, sliced into 1.25 cm rounds
- 1 medium onion, diced
- 200 g shredded cheddar cheese
- 240 ml sour cream
- 120 ml whole milk or 2% milk
- 2 tablespoons unsalted butter
- 300 g condensed cream of mushroom soup
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon smoked paprika
- Fresh parsley, chopped
Instructions
- Grease the interior of the slow cooker with non-stick spray or a small amount of butter.
- Melt butter in a saucepan over medium heat. Add diced onions and sauté for 3–4 minutes until translucent.
- In a bowl, whisk together condensed cream of mushroom soup, sour cream, milk, garlic powder, pepper, and smoked paprika until smooth.
- Arrange half the frozen pierogies at the bottom of the slow cooker. Top with half the sausage, sautéed onions, and cheddar. Pour in half the sauce. Repeat layers, finishing with cheese.
- Cover and cook on low for 3–4 hours or on high for 2–3 hours, until pierogies are tender and cheese is melted.
- Sprinkle chopped parsley before serving. Serve hot.
Notes
- Customize the pierogi filling based on preference.
- Serve as a main dish or side dish.
- For extra flavor, add cooked bacon bits or sautéed mushrooms.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours on low or 2 to 3 hours on high
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Eastern European