Crockpot Pierogi Kielbasa Casserole (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 medium onion, chopped
02 - 450 grams kielbasa, sliced
03 - 450 grams frozen pierogi

→ Sauce and Dairy

04 - 300 grams condensed cream of mushroom soup
05 - 120 grams shredded cheddar cheese
06 - 60 grams unsalted butter, melted
07 - 240 millilitres sour cream

→ Seasonings and Garnish

08 - Black pepper, to taste
09 - Fresh chives, chopped, for garnish
10 - Salt, to taste

# Instructions:

01 - Spray the inside of your slow cooker lightly, so nothing gets stuck later.
02 - Toss in half the onion, then pile on half the sliced kielbasa. Cover them with half your pierogi.
03 - Take a bowl and stir together the sour cream, melted butter, and cream of mushroom soup until you see no lumps.
04 - Drizzle half your creamy sauce all over the stuff you've layered so far.
05 - Now add what's left: pierogi, then the last of the onion and kielbasa, with the rest of the sauce poured on top.
06 - Pop on the lid and cook everything on low for 4-5 hours till your pierogi are nice and soft.
07 - About 30 minutes before it's done, sprinkle cheddar cheese all over, then put the lid back until it melts perfectly.
08 - Add some salt and pepper right before serving. Throw chopped chives on top if you want and dig in while it's still hot.

# Notes:

01 - Let your casserole cool for about 10 minutes so the layers settle and it’s easier to scoop out.

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