Description
A comforting slow-cooker meal combining frozen pierogis, smoky turkey kielbasa, and a creamy cheese sauce. Rich, hearty, and incredibly easy to prepare.
Ingredients
Scale
- 1 package (approx 16-20 oz) frozen potato and cheese pierogis
- 12 oz turkey kielbasa, sliced into coins
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Slice the turkey kielbasa into 1/4 inch rounds.
- In the slow cooker, stir together the cream of mushroom soup and sour cream until smooth.
- Gently fold in the frozen pierogis, ensuring they are coated in the sauce.
- Distribute the sliced kielbasa evenly over the top of the pierogis.
- Sprinkle with garlic powder and black pepper.
- Cover and cook on LOW for 4 to 6 hours.
- Sprinkle shredded cheddar cheese over the top and cover for 10 minutes until melted.
- Garnish with fresh parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Polish-American Fusion