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Hearty Crock Pot Pierogi and Kielbasa Casserole
Ingredients:
- 1 lb kielbasa, sliced
- 1 package (16 oz) frozen pierogies
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Directions:
- In a large skillet, sauté the chopped onion and minced garlic over medium heat until the onion is translucent, about 3-4 minutes.
- In a crock pot, combine the sautéed onions and garlic, sliced kielbasa, frozen pierogies, cream of mushroom soup, sour cream, chicken broth, salt, and pepper. Stir to mix well.
- Cook on low for 4-5 hours or on high for 2-3 hours, until the pierogies are heated through and the sauce is bubbly.
- About 30 minutes before serving, sprinkle the shredded cheddar and mozzarella cheese over the top. Cover and continue cooking until the cheese is melted.
- Garnish with chopped parsley if desired, and serve hot.
Prep Time: 10 minutes | Cooking Time: 4-5 hours on low or 2-3 hours on high | Total Time: 4-5 hours or 2-3 hours Kcal: 450 kcal per serving | Servings: 6 servings