Ingredients
Scale
- 24 ounces Frozen Potato and Cheese Pierogies
- 14 ounces Kielbasa Sausage (smoked turkey sausage for a healthier option)
- 2 cups Shredded Cheddar Cheese (can use Monterey Jack)
- 10.5 ounces Cream of Mushroom Soup (can substitute with cream of chicken)
- 1 cup Sour Cream (Greek yogurt for a lower-fat option)
- 1 medium Chopped Onion (shallots or green onions can be used)
- 1/2 cup Milk (almond or oat milk for dairy-free)
- 4 tablespoons Unsalted Butter (replace with olive oil for a lighter dish)
- 1 teaspoon Black Pepper (adjust to taste)
Instructions
- Start by chopping the onion and slicing the kielbasa.
- In your crockpot, layer the frozen pierogies, kielbasa, and chopped onions.
- In a bowl, mix the cream of mushroom soup, sour cream, and milk. Pour this mixture over the pierogies and kielbasa in the crockpot.
- Sprinkle the shredded cheese on top, followed by the black pepper.
- Dot the top with small pieces of butter (or drizzle with olive oil).
- Cover and cook on low for 360 to 480 minutes or on high for 240 to 300 minutes, until heated through and cheese is melted.
- Once cooked, give it a gentle stir and enjoy!
Notes
Serve hot, garnish with fresh herbs, and pair with a side salad or steamed vegetables for balance. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Polish
- Diet: Substitutions available for healthier options
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg