Description
A comforting casserole that blends tender potato pierogi with savory kielbasa, cooked slowly for an impressive flavor.
Ingredients
Scale
- 16 ounces potato pierogi, frozen
- 1 pound kielbasa, sliced into half-moons
- 2 cups sour cream, room temperature
- 1 cup chicken broth, low-sodium
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Freshly ground black pepper, to taste
- 1 medium onion, finely chopped
- 2 tablespoons butter, room temperature
- ½ cup shredded cheddar cheese
- Fresh chives or parsley, finely chopped
Instructions
- In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- In a bowl, whisk together sour cream, chicken broth, Dijon mustard, garlic powder, onion powder, and black pepper until smooth.
- In your slow cooker, layer half of the frozen pierogi on the bottom. Spread half the kielbasa on top of the pierogi, followed by half the sautéed onions. Pour half of the cream sauce over the layers.
- Repeat with the remaining ingredients, finishing with the sauce.
- Cover the slow cooker and set to low heat for 6-8 hours.
- About 10 minutes before serving, sprinkle the shredded cheddar cheese on top and close the lid to allow the cheese to melt.
Notes
For a vegetarian version, omit kielbasa and use vegetables with vegetable broth. Store leftovers in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg