with Kielbasa – Creamy, Hearty & Full of Comfort!
🛒 Ingredients (Serves 4–6)
2 (16 oz) packages frozen potato & cheese pierogies
14 oz kielbasa sausage, sliced
1 small onion, full method:
🧂 The Creamy Base
* 1 can (10.5 oz) condensed cream of chicken (or cream of mushroom) soup
* 1 cup chicken broth (low sodium is best since kielbasa is salty)
* 8 oz cream cheese, softened and cubed
* 1 ½ cups shredded cheddar cheese (divided)
* ½ tsp garlic powder
* ½ tsp black pepper
* Optional: A pinch of red pepper flakes for a tiny kick.
👩🍳 Instructions
* Prep the Slow Cooker: Grease the inside of a 6-quart crockpot with non-stick spray or use a liner for easy cleanup.
* Layer the Goods: Place the frozen pierogies, sliced kielbasa, and diced onions into the crockpot. Toss them gently to distribute the meat and onions.
* Mix the Sauce: In a medium bowl, whisk together the condensed soup, chicken broth, garlic powder, and pepper.
* Assemble: Pour the soup mixture over the pierogies. Drop the cubes of softened cream cheese evenly across the top.
* Slow Cook: Cover and cook on Low for 3–4 hours or High for 1 ½–2 hours. You’ll know it’s ready when the pierogies are tender and the sauce is bubbly.
* The Cheesy Finish: About 15 minutes before serving, stir the casserole gently to incorporate the melted cream cheese. Sprinkle the shredded cheddar cheese over the top, cover, and let it melt.
💡 Pro Tips for Success
* Don’t Overcook: Frozen pierogies can get quite soft if left too long. Start checking them at the 3-hour mark on Low.
* Sauté the Onions: If you have 5 extra minutes, sauté the onions and kielbasa in a pan before adding them to the crockpot to develop a deeper, smoky flavor.
* Serving Suggestions: Top with fresh chives, green onions, or a dollop of sour cream. It pairs beautifully with a simple side of roasted green beans or a crisp green salad to cut through the richness.
Would you like me to suggest a few dessert recipes that would pair well with a hearty meal like this?