Ingredients:

  • 1 (16 oz) package of frozen pierogi (potato and cheese or your choice)
  • 1 lb kielbasa (Polish sausage), sliced into half-moons
  • 1 large onion, finely chopped
  • 2 cups shredded sharp cheddar cheese
  • 1 cup sour cream
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 2 tsp dried parsley
  • 1 tsp dried dill
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tbsp olive oil
  • Fresh chopped parsley (optional, for garnish)
  • Additional sour cream (optional, for garnish)

Instructions:

  1. Heat 1 tbsp of olive oil in a skillet over medium heat. Sauté the finely chopped onion until it becomes translucent and slightly golden, about 5-7 minutes. Stir in the minced garlic and cook for another 1-2 minutes. Remove from heat.
  2. In the bottom of a 6-quart crock pot, lay half of the frozen pierogi. Top with half of the sautéed onion and garlic mixture, half of the sliced kielbasa, and half of the shredded cheddar cheese. Repeat the layers with the remaining pierogi, onion mixture, kielbasa, and cheddar.
  3. In a mixing bowl, combine the sour cream, chicken broth, dried parsley, dried dill, salt, and black pepper. Whisk until smooth.
  4. Pour the sour cream mixture evenly over the layered ingredients in the crock pot. Press down gently to ensure everything is submerged. Cover the crock pot with the lid.
  5. Set the crock pot to low and cook for 6 hours or high for 3 hours. The pierogi should be tender and the cheese melted.
  6. Once cooked, carefully stir the casserole before serving to combine the layers slightly. Garnish with fresh chopped parsley and serve with a dollop of sour cream, if desired.