Crockpot Pierogi Casserole with kielbasa

There is nothing fancy about this supper, and that is just why it is so good. Frozen pierogies, smoked beef sausage, cheddar, and cream cheese make a warm family meal with very little work.

Put the ingredients in the crock pot, let them cook, then stir in a quick cream cheese sauce near the end. That is all there is to it.

Ingredients

• 4 cups low-sodium chicken broth, divided
• 2 (16-ounce) bags frozen pierogies
• 2 cups shredded cheddar cheese, divided
• 1 pound fully cooked smoked beef sausage, sliced
• 8 ounces cream cheese, softened
• Salt and black pepper, to taste
• Sliced green onions, for serving

Equipment

• 4- to 6-quart slow cooker
• Small bowl or saucepan
• Whisk
• Knife and cutting board

Directions

Add the ingredients

Pour 3 cups of broth into a 4- to 6-quart slow cooker. Add the frozen pierogies, sliced beef sausage, and 1 cup of cheddar cheese. Stir gently.

Cook

Cover and cook on High for 3 to 4 hours or Low for 6 hours, until the pierogies are tender.

Make the sauce

About 30 minutes before serving, warm the cream cheese with the remaining 1 cup of broth. Whisk until smooth.

Finish the casserole

Pour the cream cheese mixture into the crock pot and stir gently. Sprinkle the remaining cheddar on top.

Cover and cook on Low for 30 minutes, until the cheese melts.

Serve

Taste and add salt and pepper if needed. Sprinkle with green onions and serve hot.

Nutrition

Approximately 611 calories, 23g carbohydrates, 31g protein, 51g fat, and 2,209mg sodium per serving. Actual nutrition will vary by brand and ingredients.

Nutrition disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Storage and FAQs