Description
Rustic pierogi nestle among juicy kielbasa slices, crisp peppers, and onions in a savory broth. After hours in the crockpot, a swirl of sour cream and melted cheddar transforms it into a creamy, cheesy hug for your appetite.
Ingredients
- 1 pound kielbasa sliced
- 16 ounce frozen potato pierogi
- 1 medium onion chopped
- 1 green bell pepper chopped
- 2 clove garlic minced
- 1 cup chicken broth
- 1/2 cup sour cream
- 2 cup shredded cheddar cheese
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Lightly spray the inside of a crockpot with cooking oil.
- Layer half of the pierogi in the bottom of the crockpot.
- Top with sliced kielbasa, chopped onion, bell pepper, and minced garlic.
- Sprinkle paprika, salt, and black pepper over the layers.
- Pour chicken broth over the ingredients.
- Layer the remaining pierogi on top and close the lid.
- Cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Stir in sour cream and half of the shredded cheddar cheese.
- Sprinkle the remaining cheese over the top, close the lid, and cook on high for 15 to 20 minutes until melted.
Notes
- Prep the casserole up to a day in advance and refrigerate before cooking.
- Swap regular paprika for smoked paprika for a deeper flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use gluten-free pierogi to make this dish gluten free.