Description
A warm, comforting casserole that combines creamy pierogies with savory kielbasa and melted cheese, all slow-cooked to perfection.
Ingredients
- 3 packages Mrs. T’s cheddar pierogies
- 1 lb kielbasa, sliced
- 4 cups chicken broth (divided)
- 2 cups shredded cheddar cheese (divided)
- 1 block (8 oz) cream cheese
- Salt and pepper, to taste
Instructions
- Brown the kielbasa: Heat a skillet over medium heat, add oil, and brown the kielbasa for 4 to 6 minutes.
- Soften the cream cheese: Let it sit at room temperature for a few minutes or microwave for 10-15 seconds.
- Combine broths and cheese: Whisk together 3 cups chicken broth and softened cream cheese until smooth. Season with salt and pepper.
- Layer the pierogies: Spray the crockpot with nonstick spray and layer one package of pierogies, then top with half of the browned kielbasa.
- Add broth mixture: Pour half of the broth mixture over the first layer, ensuring even coverage.
- Repeat layers: Layer the second package of pierogies, remaining kielbasa, and then pour over the remaining broth mixture. Top with the third package of pierogies.
- Slow cook: Cover and cook on low for 3-4 hours or high for 2-2.5 hours, checking for tenderness.
- Add shredded cheese: Once ready, sprinkle 1 cup of shredded cheese on top and let it melt for 10-15 minutes.
- Final touch: Serve hot with sprinkled fresh herbs.
Notes
For a crisper top, transfer to an oven-safe dish and broil for 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Polish