Description
A warm and comforting pierogi casserole made in a slow cooker, featuring creamy cheeses and savory kielbasa, perfect for family gatherings.
Ingredients
Scale
- 3 boxes Mrs. T’s Cheddar Pierogies (regular or mini; mini preferred)
- 4 cups chicken broth
- 8 oz cream cheese (cut into small cubes)
- 1 cup shredded cheddar cheese
- 1 lb kielbasa (sliced)
- Salt and pepper (to taste)
Instructions
- Slice the kielbasa into bite-sized pieces.
- Layer the pierogies evenly in the crock pot.
- Scatter the sliced kielbasa over the pierogies, followed by the cubed cream cheese and shredded cheddar cheese.
- Pour the chicken broth over all the ingredients. Season with salt and pepper to taste.
- Cover the crock pot and set to cook on high for 3-4 hours or low for 6 hours, stirring gently once or twice.
- Once done, check that the pierogies are tender and the cheese has melted. Serve hot and enjoy!
Notes
For a gluten-free option, use gluten-free pierogies or potato gnocchi. You can swap cream cheese for sour cream or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Polish-American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg