Cheesy Kielbasa Pierogi Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium chopped onion
02 -
450 grams sliced kielbasa sausage
03 -
450 grams frozen pierogi
→ Sauce and Dairy
04 -
120 grams cheddar cheese, shredded
05 -
60 grams melted unsalted butter
06 -
300 grams condensed mushroom soup
07 -
240 millilitres sour cream
→ Seasonings and Garnish
08 -
Sprinkle of fresh chives, chopped, as topping
09 -
Ground black pepper, add as much as you like
10 -
Salt, shake in to taste
# Instructions:
01 -
Spray the slow cooker bowl with a non-stick spray so stuff doesn't stick later.
02 -
Spread half the pierogi over the bottom of the slow cooker. Toss in half the onion and scatter half the kielbasa on top.
03 -
Grab a bowl and blend together melted butter, the condensed soup, and sour cream till it all looks smooth.
04 -
Spoon half the sauce over your first layer of pierogi, onion, and sausage, covering everything evenly.
05 -
Pop in the rest of the pierogi, drop in the remaining onion and kielbasa, and top everything off with the last bit of sauce.
06 -
Throw the lid on and leave it on low for about 4 to 5 hours. The pierogi should be soft when they're ready.
07 -
Once there's about a half hour to go, take off the lid just long enough to scatter shredded cheddar over the top. Cover again so the cheese melts completely.
08 -
Give it a dash of black pepper and salt if you want. Dish it up hot and throw on some chopped chives to make it look nice.
# Notes:
01 -
Letting it sit for ten minutes before scooping will keep the layers together and make serving way easier.