Pierogi Casserole (Print Version)
# Ingredients:
01 -
3 packages cheddar pierogies, frozen.
02 -
4 cups chicken broth, divided.
03 -
8 oz cream cheese.
04 -
1 cup shredded cheddar cheese, divided.
05 -
1 lb kielbasa, sliced.
06 -
Salt and pepper, to taste.
# Instructions:
01 -
In a 4-6 quart crockpot, add 3 cups of chicken broth, frozen pierogies, sliced kielbasa, and half of the shredded cheddar cheese. Distribute evenly.
02 -
Cook on high for 3-4 hours or on low for 6 hours.
03 -
About 30 minutes before serving, warm the cream cheese with the remaining 1 cup of chicken broth until smooth.
04 -
Stir the cream cheese mixture into the crockpot, then sprinkle the remaining shredded cheddar cheese on top.
05 -
Cover and let cook on low for another 30 minutes.
06 -
Serve hot, garnished with green onions, if desired.
# Notes:
01 -
This slow-cooker recipe combines pierogies and kielbasa with a creamy, cheesy sauce.
02 -
The dish is simple to prepare and ideal for busy weeknights or potlucks.
03 -
Adjust the seasoning to taste by adding more salt, pepper, or spices.