Crockpot Pierogi Casserole Sausage (Print Version)
# Ingredients:
01 -
1 (16 oz) package frozen pierogies (cheddar or potato-filled)
02 -
1 lb smoked sausage (kielbasa or Polish sausage), sliced
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
05 -
1 (10.5 oz) can cream of mushroom soup (or cream of chicken)
06 -
1 cup sour cream
07 -
1/2 cup milk
08 -
1 teaspoon Dijon mustard (optional)
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon paprika
11 -
1 1/2 cups shredded cheddar cheese
12 -
1/2 teaspoon dried thyme or parsley (for garnish)
# Instructions:
01 -
Grease the slow cooker and layer half of the frozen pierogies. Add half of the sliced sausage and diced onion. Repeat with the remaining pierogies and sausage.
02 -
In a bowl, whisk together cream of mushroom soup, sour cream, milk, garlic, Dijon mustard, black pepper, and paprika.
03 -
Pour the sauce over the pierogi and sausage mixture. Sprinkle 1 cup shredded cheddar cheese on top. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until heated through and bubbly.
04 -
Sprinkle the remaining ½ cup cheddar cheese on top. Cover and let sit for 5 minutes until melted.
05 -
Sprinkle with dried thyme or parsley before serving. Serve hot with a side of sour cream or crusty bread.
# Notes:
01 -
For added crunch, top with crispy bacon bits before serving.
02 -
For a spicy twist, mix in ½ teaspoon cayenne or red pepper flakes.
03 -
To lighten the dish, substitute Greek yogurt for sour cream.